Baking Course

From a first semester baking course to external practice experience in the third semester, students are given a wealth of knowledge in all aspects of working in a professional kitchen.

The first semester baking course, also known as the Pastry Kitchen Curriculum, covers both the theoretical and practical sides of baking. The nine modules included in this curriculum include basic cake making, chocolate and petit fours, soufflés and the more challenging gateaux. Students are supplied with only the best ingredients to experiment with to ensure that they become familiar with high quality tastes and textures. The academy’s course standards are also constantly monitored to ensure that only the highest levels of teaching and training are reached. The other various curriculum’s covered in the Grande Diploma are the Service Curriculum, Finance Curriculum, Pan African Curriculum and the Spice Route Curriculum, to name only a few.

Once students have developed a substantial amount of cooking knowledge, their skills are put to the test in the academy’s fully equipped demonstration kitchen and onsite restaurant, Prue Leith’s. Also voted as one of the top 100 restaurants in the country, it is our students who are responsible for the cooking under the experiences eyes of our professional chefs.

If you would like to find out more about the baking course offered as part of the Grande Diploma at the Prue Leith Chefs Academy or if you would like to book a table at our Prue Leith’s restaurant, please do not hesitate to contact us today.