Pastry School

Throughout your Pastry Kitchen Curriculum at the highly celebrated Prue Leith Chefs Academy you will be under the guidance of Debby van Wyk (HOD Pastry) and Stephan Els (Pastry Sous Chef) who will teach you in intricate detail just how you should skilfully manipulate ingredients like butter, flour, sugar, chocolate and cream to create beautiful delicacies.

Under our guidance you will be able to follow in the footsteps of some of the world’s most renowned pastry chefs that includes Chef Jacques Torres, the youngest winner of the Meilleur Ouvrier de France Pâtissier Award, and the French team of Chef Jérôme de Oliveira, Jérôme Langillier and Marc Riviere who won gold at the prestigious Coupe du Monde de la Pâtisserie (World Pastry Cup), which is the culinary equivalent of the Olympic Games.

Although Prue Leith Chef Academy offers much more than pastry classes, our curriculum is above par of most culinary academies, making us the ideal pastry school if you are to enjoy a successful career as pastry chef. During the course of our five week Pastry Kitchen Curriculum we will teach you the following:

• Module 1 – Basic bread baking
• Module 2 – Basic cake making
• Module 3 – Custards/ Sauces
• Module 4 – Meringues/Types of fruit
• Module 5 – Classical pastry making/Biscuit making
• Module 6 – Chocolate
• Module 7 – Souffle
• Module 8 – Gelatine based products and Bavarian creams
• Module 9 – Gateaux.

With so much to learn and first-hand experience of perfecting the art of pastry at our restaurant Prue Leith’s, you can be certain the success you can enjoy from learning at what can be regarded as a leading pastry school. Should you require further information about Prue Leith Chefs Academy’s Pastry Kitchen Curriculum or any of our other highly specialised courses, simply contact us today and we will provide you with all the details you might require.