Course aims to give confidence to the student by producing a variety of goods, covering various aspects of patisserie, patisserie equipment, hygiene & safety and refrigeration and storage.
Suitable for: Designed for students who would like to further their studies in Patissetrie. From the complete beginner to the more advanced.
To take into account
An enthusiastic approach. Willingnes to work hard. Good command of the english language.
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TWO DAY PATISSERIE COURSE 17 - 18 NOVEMBER 2010
Two day course is designed for those students who would like to further their studies in Patisserie.
The course content allows the student to produce a variety of patisserie goods, covering varuious types of pastry and their fillings. ie. short paste - sweet paste - choux paste - pate sucre - pate brisse. Sponge goods including gateaux - fatless sponge - Genoise. Use of leaf gelatine in Bavarois and Cheesecakes. Fermented goods to include the classic Savarin. The importance of using the correct equipment for the various patisserie jobs. How important it is to keep hygiene and safety practices when dealing with patisserie products. The importance of refrigeration and storages for patisserie products.
The course is 95% HANDS ON.
The days starts at 9.00am with a welcome cup of coffee/tea and biscuits. This is followed by a series of demonstrations and hands on to produce a variety of patisserie goods. Students will work individually and as part of a team. All the goods made the student will take home with them.
The cours is quite intensive, a high degree of individual attention will be given to every student.
Cost £275.00. includes coffee/tea and biscuits on arrival, demonstration's, tuition, all ingredients, use of equipment and aprons, all day tea/coffee, comprehensive recipe file, two course lunch each day with wine. School Certificate on completion of course.
Students per class: 5