What is the course about?
This is a one day course that we will be running in October, November, December, January, April, June and July. It is not a course for beginners. Good knowledge and understanding of baking skills is required. The course is fast as you will be making 3 complex items in this one day - 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?
As a home cooking person you will need to feel confident with your baking skills and techniques. Not for beginners.
What topics does the course cover?
You will learn the complex art of making fine French pastry products - enriched bread doughs and laminated pastry doughs. Good kitchen hygiene and general health and safety will underpin your development of fundamental skills required to create a wide range of classic French patisserie and baking.
How will I be taught and assessed?
The chef will demonstrate techniques and provide guidance and support as you develop your skills and produce some amazingly, scrumptious patisserie.
Are there any other costs or equipment I need to get?
We will provide the ingredients for the session. You will need to bring an apron, tea-towel and containers to take your food home safely (that's if you have anything left!).
By the end of the course what should I be able to do?
The course is aimed to develop your skills to help you gain enjoyment and/or employment and/or become an entrepreneur.
What are the progression opportunities following this course?
We would like you to keep us informed as to whether we could be putting further courses on to help with your skill development in this area.