What is the course about?
The purpose of this course is to provide a platform for students to learn advanced pastry skills. These skills that have been learnt can be used to help you gain employment to work with a head baker or something that you may wish to make and sell privately to the public. This course is quite fast as you will be making 3 complex items, croissants, Danish pastry and a brioche. These items require accuracy in weighing and measuring and a lot of rolling and turning.
Is a pre-enrolment interview or assessment required for this course?
What level is the course and do I require particular skills, experience or prior qualifications?
This course is open to candidates with some good baking skills and techniques.
What topics does the course cover?
Topics covered include good practice of kitchen hygiene, general health and safety within the kitchen. *Please wear sensible toe covered shoes for health and Safety. You will learn the complex art of making fine French pastry products, including enriched bread doughs and laminated pastry doughs.
How will I be taught and assessed?
First a demonstration will be given followed by students carrying out the tasks. Continual support and guidance will be provided throughout the session.
Are there any other costs or equipment I need to get?
Yes there are. Aprons, Tea- towels, oven gloves, ream of cling film, foil and greaseproof paper is also recommended. Bring a large container to take home the baked products.
By the end of the course what should I be able to do?
This course will enable you to reproduce the items and give you the confidence to assist in a small bakery or cafe.
What are the progression opportunities following this course?
If you have enjoyed this course then you will enjoy the other variety cookery courses that are on offer at the WAES website.