Intermediate Patisserie

Description

Like the Intermediate Cuisine programme, Intermediate Pâtisserie (Intermediate Certificate) is based on practice and repetition. As you begin to master important techniques, such as making a sponge cake or Bavarian Cream, your proficiency will allow you to focus on the decoration and presentation of your cakes. You will also be introduced to the basic concepts of making show pieces such as chocolate piping and casting, using caramel and nougatine, and preparing restaurant style desserts. Under the guidance of our chefs, students are able to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.

Study Modules

• Artistic decorative skills - fine line and border piping, extension work using Royal Icing
• Variations on restaurant desserts, including soufflés
• Savoury and sweet petits 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)
• Developing chocolate hand-tempering and dipping skills
• Introduction to show pieces (chocolate centre pieces and celebration cakes)