Stage One：Basic Pâtisserie（3 months 11 weeks – 200 hours）

Basic Pâtisserie is designed to give students a strong foundation on which to build their Pâtisserie skills and knowledge. As students progress, they learn to prepare a wide selection of desserts and pastries through practical sessions and demonstrations. This exciting course introduces the various concepts, properties and applications of Pâtisserie which are essential for working in the industry.

Core Units

• Standard Pâtisserie Skills
• Kitchen Operation 1
• Food Safety and hygiene in Catering

Core Objectives

• Demonstrate fundamental basic Pâtisserie preparations and baking techniques including:
1. knife skills
2. elementary sugar cooking techniques
3. tart production techniques
4. basic pastry doughs e.g. short crust, sweet dough and puff pastry
5. simple breads
6. petits fours baking skills
7. basic entremets skills
8. piping techniques
• Identify French culinary terms
• Completion of Level 2 Food Safety Certification
• Follow health, safety and hygiene regulations
• Identify wine & alcoholic beverages
• Obtain basic cheese knowledge
• Develop personal kitchen organization and management skills

Stage Two：Intermediate Pâtisserie（3 months 11 weeks – 200 hours）
Prerequisite: Basic Pâtisserie

During Intermediate Pâtisserie you begin to master fundamental techniques, such as making a génoise sponge, and your proficiency will allow you to focus more on decoration. You will also be introduced to sugar sculpting and more advanced chocolate work, developing skills such as chocolate piping and casting, and preparing restaurant-style desserts. Under the guidance of our chefs, you are able to develop essential artistic skills.

Core Units

• Viennoiserie and French Baguette
• Chocolate decoration techniques
• Cream and stuffing produ Sweet dough and Baguette techniques ction techniques
• Kitchen Operation 2
• Food Safety and hygiene in Catering

Core Objectives

• Implement all the basic techniques learned and apply them to fundamental advanced Pâtisserie and bakery preparation techniques including:
1. chocolate piping techniques
2. elementary cake decoration techniques
3. introduction to viennoiserie e.g. brioche, croissant.
4. developing chocolate skills
5. classical French entremets
6. introduction to hot and cold plated desserts
7. chocolate centerpiece skills
8. tempering technique
• Follow health, safety and hygiene regulations
• Experience food and wine pairing
• Study cheese production knowledge
• Extrapolate personal kitchen organization and management skills

Stage Three：Superior Pâtisserie（3 months 11 weeks – 200 hours）
Prerequisite: Intermediate Pâtisserie

Superior Pâtisserie combines all the knowledge, techniques and artistic skills previously acquired and encourages you to personalize your work. Practical sessions, demonstrations and theory lessons help you gain a thorough understanding of the principals involved, with a strong focus on developing advanced levels of artistic and creative work. Superior Pâtisserie students will also learn to host formal events which provide a taste of working in the industry - producing food in quantity, working in team to a deadline and exposure to the hospitality environment and create desserts with high quality in both aesthetics and flavors.

Core Units

• Hot and cold contemporary plated desserts for restaurants
• Petits fours and chocolate production techniques
• Afternoon tea and event organization
• Sugar cooking techniques and decoration
• Kitchen Operations 3
• Food Safety and hygiene in Catering

Core Objectives

• Master advanced techniques and confectionery methods including:
1. hot and cold contemporary plated desserts for restaurants
2. decoration and presentation
3. entremets design and decoration
4. contemporary pated desserts
5. confectionary and molded chocolate
6. international boulangerie techniques
7. Artistic cooked sugar centerpiece techniques e.g. pouring, pulling, casting, colour, marbling and blowing
8. seasonal and market influences on Pâtisserie
• Meet health, safety and hygiene regulations
• Analyse sweet wine and dessert pairing
• Discover cheese beyond taste
• Establish personal kitchen organization and management skills

Chef Demonstration, Practical Class, Theory Class

Diplôme de Patisserie

Your competency will be assessed through practical and theory examinations

Head Chefs, Business Owners, Brand Owners, Food Writers/Journalists/Lecturers etc.