Summary Essential Professional Patisserie Skills

    £2495 (£400.00 deposit)

  • Tue 31 Oct - Wed 6 Dec 2017 Show session dates/times
    • Tue 31 Oct 2017
      10.00-16.00
    • Wed 1 Nov 2017
      10.00-16.00
    • Tue 7 Nov 2017
      10.00-16.00
    • Wed 8 Nov 2017
      10.00-16.00
    • Tue 14 Nov 2017
      10.00-16.00
    • Wed 15 Nov 2017
      10.00-16.00
    • Tue 21 Nov 2017
      10.00-16.00
    • Wed 22 Nov 2017
      10.00-16.00
    • Tue 28 Nov 2017
      10.00-16.00
    • Wed 29 Nov 2017
      10.00-16.00
    • Tue 5 Dec 2017
      10.00-16.00
    • Wed 6 Dec 2017
      10.00-16.00
    PLACES AVAILABLE - BOOK NOW

Autumn/Winter Course Dates 2017 (Tuesday 30th October - Wednesday 6th December): This 6 week course runs every Tuesday and Wednesday from 10am until 4pm. Click here to secure your place and pay the £400 deposit.

Essential Professional Patisserie Skills is a new, exciting course at Leiths School of Food and Wine.

This fast-paced, intensive course covers the skills we feel are essential for those wishing to embark upon a career or develop their interest in patisserie and baking.

As a student on this course, you will learn how to make a wide range of pastries, cakes and other important elements of patisserie from our professional teachers. You will cover the theory of patisserie, as well as learning practical techniques and upgrading your skills. 

You won’t just learn recipes; you will learn a range of essential methods you can apply when creating your own dishes. 

This course is a good introduction to patisserie for anyone considering a career in this area and wanting to ‘dip their toe in the water’. It would also combine well with the ‘Essential Certificate’ for those who would like to further their patisserie skills. It will be followed by a more advanced course in 2018, for those wishing to continue their development. 

To take this course, you must be a confident home cook. All the dishes covered can be successfully recreated in a home kitchen as
well as in a commercial cooking environment. This course will usually run from 10am to 4pm on two consecutive days over six weeks.

It will not include exams or assessment but students should be aware that the class will run at a professional course pace to allow us to cover as many skills as possible.

Payment

To secure a place on this course we require a deposit of £400 and agreement to the terms and conditions. You can book and pay a deposit by clicking here.

Using a voucher to pay for your deposit?
Before making your payment, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

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What you'll learn Essential Professional Patisserie Skills

Example of skills covered:

  • Sweet and savoury shortcrust pastries
  • Choux pastry
  • Pate sucrée
  • Swiss and Italian meringue
  • Creamed cakes
  • Whisked cakes, swiss rolls and Genoise gateaux
  • Melted cakes
  • Rubbed in cakes and soda bread
  • Small cakes, biscuits and cookies
  • Buttercreams, icings and curds 
  • Fillings and pastry creams
  • Using Middle-Eastern pastries: konafa, filo, brick, etc.
  • Working with layered pastry
  • Glazing
  • Using gelatine
  • Sugar and caramel
  • Marshmallows
  • Working with gold leaf
  • Cooking with chocolate
  • Cooking with eggs
  • Deep fat frying
  • Knife skills
  • Blind baking
  • Piping
  • Rocher garnishing
  • Time planning
  • Presentation skills

Sample recipes:

Pastries

• Chocolate and peanut butter tart
• Fig and pistachio baklava
• Spiced apple beignets
• Glazed frangipane tarts
• Individual passion fruit meringue pies

Savoury

• Asparagus, speck and pecorino tart
• Crab beignets
• Roquefort choux grissini
• Date and feta strudels

Cakes and Gateau

• Macaroons
• Ginger cake with a clementine glaze
• Butterscotch and almond Swiss roll
• Petits Fours such as marshmallows, salted caramels and mini Florentines
• Classic decorated Genoise Gâteau

Stunning Desserts

• Buttermilk panna cotta with poached vanilla quince
• Rhubarb mille feuille with Champagne

Practical info Essential Professional Patisserie Skills

What is included:

2 x Leiths aprons and 1 x bazely hat
A Leiths How to Cook book

What you need to bring:

Flat soled shoes
Long trousers and a long sleeved top are advisable
A notebook and pencil

Allergies and intolerances:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

Gift?WOULD YOU LIKE TO BOOK THIS COURSE AS A GIFT FOR SOMEONE? AT CHECK-OUT YOU CAN CHOOSE WHO RECEIVES YOUR GIFT.

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