Gain advanced baking and patisserie skills and open a world of job opportunities. Work with advanced doughs, pastries and decorative mediums to produce saleable quality bakery and patisserie items. Grow your capability to work as part of a commercial bakery team, in an artisan bakery or as a pastry chef.

 

What you will learn

Whether you want to expand your culinary skills in patisserie or continue on your journey as a baker. You will gain the advanced patisserie and baking skills necessary to produce: restaurant-quality desserts, work with decorative mediums to finish gateaux and celebration cakes, experience the development of a range of superior doughs and baked goods.

• Learn the skills to compose both classical and modern patisserie work with mousseline, curds and pastes that stand out from the rest
• Understand the success techniques that contribute to well-made bread; from handling through to baking of simple, laminated and complex bread from around the world
• Discover the varieties of components from possets, fluid gels including garnishes and the formulas to balance and present stylish restaurant desserts and café sweets
• Learn the practical importance of organising your work and professional communication when baking in a team
• Understand gluten-free and other dietary requirements
• Broaden knowledge of bakery science, terminologies and commodities associated with Baking
• Finish traditional cakes and contemporary multi-layered crèmes and mirror glazed gateaux the way professionals do 
• Bring chocolate sculptures to life and put on the finishing touches with blown and pulled sugar showpieces
• Understand the safe handling and maintenance of bakery equipment
• Undertake a work experience placement within industry