Our Diploma in Professional Patisserie offers the full spectrum of training to give you the skills to work as Pastry Chef in a commercial kitchen, launch your own Patisserie business, or extend your culinary skills. Under the guidance of our expert Pastry Chef Tutors you will learn the fundamental techniques and disciplines of the modern Pastry Chef, graduating with the confidence and skills for future success.
This is a full-time intensive training program and if you were to take a similar qualification at a traditional catering college can take up to 2 years to cover the same content and qualification level.
You will be taught the relevant theory to understand the underlying science and techniques, plus you will benefit from regular masterclass demonstrations. However this is a practical course and you will learn by "doing", with 90% of your time working in the kitchen perfecting your craft.
You will enjoy working in a modern learning environment with expert tutors offering a wealth of experience who will inspire you to become the best chef you can be.
The 14 week diploma is made up of 2 terms of 7 weeks each with a 1 week half-term break between.
Across the two terms you will progressively learn techniques from Classical French Patisserie, Viennoiserie & confectionery, Grand Bistro plated desserts and gateaux, traditional British cakes and display work. The skills and techniques you will learn become progressively more advanced across each term.
Term 1 (7 Weeks)
At the start of term 1 you will take a 1 day HABC Food Safety course establishing a best practise approach to food hygiene in the kitchen.
The recipes from the first term have been carefully developed to challenge and give a foundation in classical European Patisserie.
Course content for this term includes:
- Understanding the patisserie kitchen
- Health, safety and hygiene in the work place
- Sweet and savoury pastries
- Breakfast breads
- Cakes and sponges
- Desserts and puddings
- Ice creams
- Chocolate work
Term 2 (7 Weeks)
This term will include a more in-depth study of bread making, fine-dining plated desserts, pastillage display work and complex sugar work, complex gateaux & moulded chocolates and complex petit fours.
This term will include an assignment covering professional kitchen skills, cost control, menu design and ingredient procurement.
Areas of study for this term include:
- Kitchen management and costings
- Menu and event planning
- Advanced breads
- Laminated and enriched doughs
- Dessert sauces
- Plated desserts
- Sugar craft
- Petit fours
- Advanced chocolate work
- Display pieces
- Cooking for allergies
Note: You will be required to submit a portfolio of evidence of all your practical work throughout the course to achieve the qualification. A mobile phone with camera is ideally suited to record your work. Colour printing and computer facilities are provided at the Academy.