Patisserie Diploma Programme

This Programme is exclusively for current full-time students. HTA in conjunction with City & Guilds developed the 6-month Patisserie Programme to be presented in conjunction with the SCA Programme in Professional Cookery and Culinary Art.

Students will be required to attend 36 additional part time lessons, during which both the Theoretical and Practical components of the qualification, as outlined below, are covered.

Overview:

• Patisserie Principles and Terminology
• Food Safety in the Pastry Kitchen
• Menu Planning and Design
• Costing Overview
• Dough’s, Pastries and Pies
• Classic Cakes, Sponges and Gateaux
• Icings, Custards and Dessert Sauces
• Biscuits, Petit Fours and Delicate Sweets
• Selection of Loaves, Rolls and Artisan Breads
• Hot Winter puddings, Desserts and Soufflès
• Cold Summer Desserts
• Frozen Desserts, Mousses and Set Items
• Jams, Jellies and Preserves
• Advanced Sugar Work
• Advanced Chocolate Work