This course consists of the CTH Diploma in Professional Cookery – Confectionery and Patisserie. Pastry chefs are always in demand in the catering industry: from working in top restaurants, to creating pastries and desserts as part of a catering business, to crafting the delicate delights of classic patisserie. However, pastry and baking require a different skill set from working as chef de cuisine. This course has been developed to prepare students for the needs of industry and will teach you the fundamental skills and techniques required to master this exciting craft.
It covers all the essential patisserie and confectionery skills needed for a successful career as a pastry chef – and will also give you the chance to improve your overall culinary ability. While the course incorporates the necessary theory required, it is designed to maximise practical training and hands-on experience in the kitchen.
You’ll learn about different pastry products, and will acquire the skills, confidence and know-how to prepare various types of dough, sponge and pastry products, and produce delectable cakes, meringues, biscuits and frozen desserts. This course also covers sugar art and decorative media, as well as a module in supervising the pastry section of a kitchen.
Hands-on experience: Students spend a week in an artisanal bakery as part of their industry experience. Patisserie skills are showcased at a graduation event. For your exam, you’ll be expected to wow us with an exquisitely put-together high tea. The final project is a three-tier wedding cake.
This course is ideal for: Those looking to become professional pastry chefs or individuals who are already in employment but seeking to give their careers a boost. It is also perfect for anyone who enjoys this side of the culinary spectrum as a hobby.