Basic Patisserie

Description

Basic Pâtisserie (Basic Certificate) is designed to give students a strong basic foundation from which to build their skills and knowledge within the hospitality industry. This exciting course introduces the various concepts, properties and applications of Pâtisserie as students progressively learn to prepare a wide selection of cakes, desserts and pastries. The demonstrations and practical sessions will lead you step-by-step through the basics of French pâtisserie.

Study Modules

• 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 petits fours