Course not currently available
Professional Patisserie Intermediate Level
Course
Blended learning in City Of London ()
Description
-
Type
Workshop
-
Level
Beginner
-
Methodology
Blended
-
Class hours
360h
-
Duration
9 Weeks
-
Internship
Yes
-
Support service
Yes
-
Examinations- physical attendance required
Yes
This course is for people who want to concentrate on pastry and bakery skills and wish to pursue a career in pastry work. We concentrate on modern and classical techniques used in the industry.
Efficient production methods are taught and students will use these techniques to produce their own designs. In this course students will learn how to make individual mini French pastries and petit fours such as the traditional eclair, fruit and lemon tartlets, macaroons and madeleines. This course will allow students to practice many different types of elements used in pastry such as cream, buttercream, glazes, cream based fillings, fruit based fillings, chocolate based fillings and doughs. Students will also learn how to present a beautiful display of their petit fours, macaroons, tarts and petit gateaux.
Important information
Documents
- Intermediate Pastry Course Programme.pdf
About this course
- The student will learn how to make petit fours such as pate a choux, miniature cookies, miniature cakes, tartlets, miniature pastries and party favourites such as caramels, caramelised nuts, flavoured marshmallows and lollipops. - The student will learn and identify various fillings such as buttercream, ganache, meringue, mousse, flavoured whipped cream, pastry cream and different glazes. - The student will understand how to apply the aforementioned objectives through various methods of constructing cakes using the efficient production methods. - The student will learn and evaluate methodologies of combining flavour, texture and taste. This comprehension will allow students to develop the ability to create their own combinations and recipes. - The student will learn how to make individual mini French pastries and petit fours such as traditional eclairs, fruit and lemon tartlets, macaroons and madeleines. - The student will learn and practice many types of elements such as pastry cream, buttercream, glazes, cream based fillings, fruit based fillings, chocolate based fillings and doughs.
Age Requirements: Students must be a minimum of 16 years of age to enroll in cooking classes. For those younger than 18 will need a parent or guardian as a guarantor
Level of English Language: If English is not your first language, you must demonstrate an intermediate English language level.
Reviews
Subjects
- Pastry
- Pastry Chef
- Bakery
- Catering
- Cookery
Teachers and trainers (1)
Raffaello Amadio
Executive chef
Course programme
This unique, full time, hands on programme focuses on all aspects of pastry, baking and confectionery. It offers intensive instruction, advanced equipment and high quality ingredients to our students. This intensive programme is designed to meet the needs of students wishing to obtain broad and thorough foundation in the art of pastry and baking, from viennoiseries to chocolate and everything in between. You will receive training from our highly acclaimed pastry chef in the well equipped pastry laboratory.
For career changers, professionals and beginners, the patisserie programme is the ideal one of a kind course to build a solid foundation of the knowledge and skills necessary to achieve a successful career. It is essential to be well driven, have a focused attitude and high motivation to complete this course. Once successfully completed, students will be prepared to excel in the pastry industry.
Please feel free to have a look to our restaurant partners with the link below:
http://chefacademyoflondon.com/en/restaurant-partners.html
Additional information
Professional Patisserie Intermediate Level