Basic Pâtisserie Certificate

Schedule / Course Structure: Classes are taught across 3 - 5 days a week. Each day begins with 2.5 – 3 hours of observation in our state-of-the-art demonstration lecture theatre, followed by 3 – 4 hours of practical work in the specialised cuisine kitchens and 2 hours of self-directed theory, for a total of 24 hours per week.

Assessment: Assessment is achievement-based. A grade is awarded based on the cumulative marks gained. Students are assessed on practical skills at the end of each day. Summative practical and theory tests are completed at the end of each certificate. Students will receive an assessment schedule and detail about the assessment requirements at the beginning of the programme.

• Basic knife skills
• Basic doughs
• Introduction to creams and fillings
• Traditional desserts and cakes
• Classical techniques, basic decoration
• Masking and glaçage
• Introduction to yeast doughs (breads and sweet doughs)
• Basic French Pâtisserie terminology
• Introduction to chocolate work and truffles ( hand tempering and dipping)
• Introduction to sweet petit fours

Anyone over the age of 16 who is interested in getting a basic understanding of the french culinary arts. Entry Criteria: IELTS 5.0 16 years old (no upper age limit)