Intensive Professional Pastry Programme

Chef Academy of London

Course

In London

Price on request

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Description

  • Type

    Course

  • Level

    Intermediate

  • Location

    London

  • Class hours

    80h

  • Duration

    2 Weeks

  • Start date

    June

80 hours

This unique & intensive hands on programme focuses on all aspects of pastry, baking and confectionery art. 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 Executive pastry chef in our well equipped development Kitchen.

Facilities

Location

Start date

London
See map
57-61 Mortimer Street, W1W 8HS

Start date

JuneEnrolment now open

About this course

For career changers, professionals and beginners, the patisserie programme is the ideal one of a kind course to build a solid foundation of knowledge and skills. It is essential to be well driven, have a focused attitude and high motivation to complete this course.

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Subjects

  • Art
  • Baking
  • Cakes
  • Pastry
  • Cremes
  • Patisserie
  • Custard
  • Chantilly Cream
  • Whipped Ganaches
  • Curds
  • Mousseline Cream
  • Almond Cream
  • Intensive Professional Pastry Programme
  • Professional Pastry Programme
  • Pastry Programme

Course programme

Module 1: Basic Mise en Place
  • Cremes.
  • Creme Patisserie (Custard)
  • Chantilly Cream
  • Whipped Ganaches
  • Curds in a variety of flavours
  • Mousseline Cream
  • Almond Cream
  • Chiboust Cream
  • Butter Cream
Module 2: Doughs and Breakfast Pastries
  • Types of Pastry
  • Croissant Doughs
  • Making and Shaping Viennoiserie (Breakfast Pastries)
  • Sweet Pastry Doughs
  • Yeast Doughs (Brioche)
  • Sponges
  • Choux Pastry
Module 3: Tarts and Petites Gateaux
  • Petit Fours
  • Macaroons
  • Madeleines
  • Mini Eclairs
  • Mini Tartlets
  • Fruit and Lemon Tartlets
  • Presentation of your macaroons, tarts and petit gateaux
Module 4: Cakes, Mousses and Bavarois
  • French Cakes
  • Mousse
  • Cakes
  • Bavarois
  • Assembling Techniques
  • Cost Control
  • Sponge Cakes and Fillings
  • Cake Decoration
Module 5: Chocolate, Sugar, Decoration
  • Chocolate Bon Bons
  • Truffels
  • Sugar Confectionery
  • Pate de Fruit
  • Marshmallows
  • Praline
  • Caramels
  • Nougat
  • Chocolate and Sugar Decoration
  • Croque en Bouche

See related categories

Intensive Professional Pastry Programme

Price on request

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