You will learn all the baker’s techniques, from mixing, proving and baking. And best of all, eating your own product and sharing them with special people.
DurationWhat you will learn in this short class hours, course:
Element performance criteria:
You will learn all the baker’s techniques, from mixing, proving and baking. And best of all, eating your own product and sharing them with special people.
What you will get:
All our classes are designed for beginners, don’t be afraid to join, all the other students will be just like you.
What you will learn in our class can be easily repeated in your own kitchen without expensive equipment.
The training you will receive is of a very high standard – Equal to European standards and you will have the opportunity to learn all about Pastry using the latest techniques direct from Europe. All the courses are designed for trade people and the public.
To achieve high standards whilst catering for individual learning, class sizes will range from 1 student (minimum number to run the course) up to a maximum of 7 students, depending on the class.
This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Three staples on the French tables: Gougères, followed by a deliciously heartwarming “boeuf Bourguignon” (beef and vegetables stew) served with creamy mash potatoes.
This interactive, full-day, hands-on workshop will uncover all there is to know about making delicious pies and tarts this winter.
Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef.
France has long been envied for its beautiful pastry shops. My first job in my industry was in a famous pastry shop in my childhood city of Libourne.
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