Professional Patisserie 

This course is suitable for anyone with an interest in cooking who wants to develop their existing skills and or gain professional chef trainingDesigned to help you master the fundamentals of patisserie, covering techniques, sourcing, planning and more.

What’s included

  1. 12 Weeks: 30 hrs per week (360 hrs)
  2. High focus on practical cookery with an element of theory.
  3. All ingredients and equipment provided
  4. Uniform – 2 chef jackets, 2 chef trousers, 2 aprons
  5. Refreshments and lunch included.
  6. All dishes created can be eaten and will allow you to build a portfolio of works

Skills acquired:

Training includes but is not limited to:

  • Basic, intermediate & advanced breads
  • Shaping and advanced shaping
  • Viennoiserie
  • Pastry short and sweet
  • ‘Free from’
  • Set & frozen desserts
  • Modern techniques
  • Mousses and gateaux
  • Chocolate work
  • Creams, sauces & egg-based custards
  • Food styling & plating
  • Ice cream and sorbet
  • Afternoon tea
  • Petit Fours
  • Sugar craft
  • Plated and buffet desserts
  • Menu planning
  • Work placement opportunities
  • CV building

Certificates & Qualifications

Edinburgh School of Food & Wine is fully accredited by ICSA and is continuously assessed and reviewed to ensure that we are reaching the standards that they set.

Upon successful completion each student will receive:

  • Foundation/Diploma in Professional Patisserie Certificate
  • REHIS Elementary Food Hygiene Certificate
  • Working in a Kitchen
  • First Aid Awareness
  • Food Allergens

Career opportunities

  • – Own food business
  • – Food editor
  • – Personal Development Skills
  • – Chef

Why choose us

  • Expert tuition
  • Award winning chefs
  • Small class sizes
  • On the job training
  • Excellent career prospects