Foundation in Professional Patisserie (6 week course 31/03/25 – 09/05/25)

Our Foundation in Professional Patisserie is the perfect course for existing chefs wishing to gain valuable patisserie skills, as well as amateur cooks looking to develop their skills and career changers. The world of a professional pastry chef can be wonderful, full of luxurious ingredients, intricate technique, and elaborate presentation.

Running Monday – Friday, 10am – 4pm.

Training includes but is not limited to:

Basic Health & Hygiene                        Set & frozen desserts

Basic & intermediate breads                Sauces & dressings

All savoury & sweet dough                   Ice creams and sorbets

Chocolate                                                 Mousses and gateaux

Dehydration                                            Creams, sauces & custards

Raw desserts                                           Food styling and plating

Lunch and refreshments are provided each day.

This course makes up a half of our 12-week Diploma in Professional Patisserie, which students are welcome to join following on from the foundation course, subject to places being available.

The course fee includes:

All equipment and ingredients required to complete the course dishes.

Our Chefs Essential Kit containing 2 sets of uniform and a knife roll

All of our students carry out REHIS Elementary Food Hygiene training to allow them to work legally within the industry, as well as a range of e-learning courses relevant to work in the hospitality industry.