• Course Overview

    For qualified chefs wishing to specialise in patisserie.

    Patisserie is a sought after and specialised skill and with Prue Leith Culinary Institute’s reputation for patisserie excellence this qualification opens kitchen doors worldwide.

    Prue Leith Professional 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 (one plated desserts and one focussed on buffets) as well as a final theory exam.

    The course is long enough to ensure students are confident with their skills and comprehensive enough for the student to move into employment directly thereafter. The lecturing team are specialists in their field and deliver this highly sought after qualification with passion and dedication.


    • 6 Months (Full-time)


    • January & July Intake
    • Minimum requirement is a City & Guilds Level 1 Certificate in Food Preparation & Cooking or equivalent.
    • An eye for detail and an overwhelming passion for food!

  • Course Subjects

    • Sugar Craft – certificate course
    • Advanced breads
    • Breakfast patisseries
    • Plated desserts
    • Advanced cakes and showpieces
    • Chocolate and confectionary
    • High tea and buffets
    • Kitchen management and design
    • Menu planning

    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 Prue Leith Restaurant, to gain practical experience.

  • Qualifications

    • Prue Leith Professional Patisserie
    • City & Guilds: Level 2 IVQ Diploma in Patisserie (8065-03)
    • Prue Leith Certificate in Sugar Craft
    • Patisserie Certificate (Level 5)

    City & Guilds Diploma in Patisserie exams are written alongside Prue Leith exams so that the student can achieve both a local and internationally recognised qualification which allows for easier travel work experiences.

  • Course Times

    The course will involve shift work from time to time.

    • Mon – Fri or Tues – Sat: 08h00 – 17h00 or 14h00 – close of restaurant
    • All times are subject to change.

  • Request Course Information

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    Professional Patisserie


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