Celebrating 21 years of
Patisserie is a sought after and specialised skill and with Prue Leith Chefs Academy’s reputation for patisserie excellence this qualification opens kitchen doors worldwide.
The City & Guilds Diploma in Patisserie will prepare you for an entry level position into a career as a Pastry chef with the course offering classical French training as well as modern techniques. It is an intensive programme, from a theoretical and practical point of view and candidates will be expected to meet high standards to pass the course. The course progresses from basic skills to advanced techniques and culminates in two practical exams as well as a final theory exam.
The theory and practice of preparing, cooking and finishing pastry dishes:
Basic bread baking, cake making, custards and sauces, fruit-based desserts, pastries, tarts and biscuits, meringues and sugar, gelatine set desserts, decorating pastes, iced desserts, basic chocolate
The theory and practice of working in a pastry kitchen:
Advanced breads, breakfast patisseries, plated desserts, advanced cakes and showpieces, chocolate and confectionary, high tea and buffets.
Lectures are not necessarily delivered in the order of modules but in the most productive manner. The final month is spent working shifts in the Academy’s fine dining Restaurant, to gain practical experience.
Over and above these course hours students are required to schedule a minimum of 15 practical shifts in the kitchen of the Prue Leith Restaurant for practical experience.