Advanced Modern Patisserie

This bespoke advanced course has been designed alongside industry professionals to equip you with the skills and knowledge needed to work in pâtisserie. You will study a range of contemporary patisserie options, including fermented doughs, plated desserts and gluten-free and plant-based (vegan) options.

This course covers advanced techniques for pastry, bakery and confectionary.

It is made up of a series of practical and theory-based units and ended with a final practical exam covering:

• Fermented doughs
• Viennoiserie
• Artisan breads
• Entremets
• Individual desserts
• Haute pâtisserie
• Advanced confectionery
• Petits fours
• Restaurant plated desserts.

You will need:

• Relevant related work experience (disucssed at interview)
• To be currently employed in a relevant role

All applicants must have an initial assessment and interview to confirm that the course is suitable for them. A relevant Level 2 qualification is an advantage, but your current skills level will be discussed and determined at interview.

The course is divided in to six stand-alone modules and a final project. On completion of all modules and the project, you will take a practical exam, required for the diploma to be awarded.

The course is free to London residents (tuition fees will be discussed at interview for those who do not reside in a London postcode borough).

Additional Costs

You will be expected to have suitable uniform and equipment for the programme, which reflect both industry norms and safety requirements. Costs will depend on your current equipment and workwear, but will be a maximum of £350; further information will be provided at enrolment.

On successful competion of the course, you can progress to higher level study in hospitality and culinary arts, such as a university-level degree, or further advanced practical courses.