Superior Pâtisserie combines all the knowledge, techniques and artistic skills previously acquired and encourages you to personalise your work. Practical sessions, demonstrations and theory lessons help you gain a thorough understanding of the principles involved, with a strong focus on developing advanced levels of artistic and creative work.
The course ties together the knowledge and the artistic skill discovered in the Basic and Intermediate certificates. During the length of the course you will aim at perfecting your skills through the development of your own personal interpretation and artistic creativity. It will include:
Master advanced international bakery techniques and confectionery methods including:
mastery of plated desserts
decoration and presentation
entremet design and decoration
contemporary plated desserts
confectionery and moulded chocolate
artistic cooked sugar centrepiece techniques e.g. pouring, pulling, casting, colour, marbling and blowing
identifying seasonal and market influences on pastry products
Meet health, safety and hygiene regulations
Analyse wine and food pairing
Discover cheese beyond taste
Establish personal kitchen organisation and management skills
