Intermediate 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.

• Variations on restaurant desserts, including soufflés
• Savoury and sweet petit fours, classic and contemporary presentations
• Introduction to Viennoiserie (croissants and brioches)
• Mastering Bavarian Creams and mousses
• Caramel and nougatine (use of these components to assemble and decorate a croquembouche)
• Develop chocolate hand tempering and dipping skills
• Introduction to show pieces (chocolate centre pieces and celebration cakes)
• Artistic and decorative skills

Anyone over the age of 16 who is interested in getting a basic understanding of the french culinary arts. Entry Criteria: IELTS 5.5 16 years old (no upper age limit)