Cookery - An Introduction to Patisserie

This course is for: Beginners/Intermediate Learners

This course will cover the fundamentals of pastry making, and will include techniques for producing shortcrust, puff and choux pastry along with appropriate products. We will look at flavour combinations, presentation techniques and some of the science behind the bakes.

Additional Costs:

Students are expected to purchase and pre-weigh their own ingredients each week. Everything can be purchased from larger supermarkets. Students will be briefed at the beginning of each week in what to bring the following week.

This course aims to:

Introduce students to a variety of practical skills, techniques and methods used in the professional industry. It will provide the basic theory behind successful bakes and give students the confidence and base knowledge to experiment with more challenging patisserie dishes moving forward.

Week 1 - Shortcrust Pastry (Jam Turn Overs)

Week 2 – Shortcrust Pasty (Lemon Tart/Lemon Meringue Pie)

Week 3 - Choux Pastry (Cream Buns)

Week 4 – Puff Pastry (Tarte Tatin)

Week 5 – Puff Pastry (Mille-feuille/Vanilla Slice)

We will email out the requirements for the first class.

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