• Course Overview

    A course designed for chefs, bakers and even advanced home bakers who want to take a step away from home industry cakes and step into the world of the French patisserie.

    Who Should Attend

    • Chefs wishing to brush up on their cake skills.
    • Confident home bakers – this course takes you far beyond carrot or red velvet cake.

    5 Day Course

    • Class Time: 9h00 – 15h00


    R8 665.00 incl. VAT


    • Some equipment required
    • Course notes and recipes
    • All ingredients
    • Paper chef’s hats
    • Certificate of attendance
    • Light lunch and refreshments

  • Course Outline

    • Theory on the techniques required to assemble advanced cakes
    • Cake bases and inserts ranging from sponges, mousses, jellies, pastries and advanced pastry creams
    • Finishing techniques such as icings, glazes, ganache, spraying, piping and jaconde
    • Garnishing including macarons, basic chocolate, crystalised fruit and sugar garnishes.

  • Dress Code

    You will be working in a professional kitchen, so bring an apron/chef’s jacket, comfortable shoes and keep jewellery and make-up to a minimum and hair tied back.

  • Next Available Date

    19-23 August 2024

    For an application form and to book your space, please contact:

    Anna-Marié Oberholzer

    Tel: 012 654 5203



  • Request Application Form

    I'm Interested!

    Please send me my application pack for
    Advanced Cakes: Gateaux and Entremet


      By clicking the "SUBMIT" button, I am attaching my electronic signature to and agreeing to the Prue Leith Terms of Service Agreement.

      Please note that you will be added to our course subscription database and will receive course information from time to time.

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