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. Pastry chefs are often highly paid for their time, given the precision involved with their craft.
Running Monday – Friday, 9.30am – 4.30pm each of the six weeks.
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.