INTRODUCTION

The Certificate in Baking and Patisserie (Micro-Credential) introduces fundamental baking and patisserie techniques required to prepare a range of classic cakes, pastries, desserts and breads. Knowledge of food safety, baking and patisserie terms and techniques are applied in practical sessions. Planning the progression of baking tasks enables systematic preparation in the kitchen with satisfying results.

 

COURSE CONTENT

The programme offers learners the opportunity to expand their knowledge and develop essential baking and patisserie skills from cakes and gateaux, from shortcrust to puff pastry, from breads to brioche, tempering of chocolate, egg custards to soufflés and ice creams.

 

The focus in on classic preparations including:

• Cup-cakes with piped decoration

• Sachertorte

• Pear and almond tart with sweetened rich shortcrust, crème Anglaise

• Puff Pastry mille feuilles

• Crème Brulée

• Sourdough bread and loaves

• Chocolate tempering and truffles

• Ice cream and sorbet

• Includes other dishes 

Students will gain foundation bakery skills over 20 sessions and offers a new depth of understanding for the novice baker.