Summary Essential Professional Patisserie Skills

    £2495 (£400.00 deposit)

  • Wed 21 Feb - Thu 29 Mar 2018 Show session dates/times
    • Wed 21 Feb 2018
      10.00-16.00
    • Thu 22 Feb 2018
      10.00-16.00
    • Wed 28 Feb 2018
      10.00-16.00
    • Thu 1 Mar 2018
      10.00-16.00
    • Wed 7 Mar 2018
      10.00-16.00
    • Thu 8 Mar 2018
      10.00-16.00
    • Wed 14 Mar 2018
      10.00-16.00
    • Thu 15 Mar 2018
      10.00-16.00
    • Wed 21 Mar 2018
      10.00-16.00
    • Thu 22 Mar 2018
      10.00-16.00
    • Wed 28 Mar 2018
      10.00-16.00
    • Thu 29 Mar 2018
      10.00-16.00
    PLACES AVAILABLE - BOOK NOW

Winter/Spring Course Dates 2018 (Wednesday 21st February - Thursday 29th March): This 6 week course runs every Wednesday and Thursday 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 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. In the future, there will be a more advanced course available for those wishing to continue their development, the details of which will be released in 2018.

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.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.


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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.
  • Glazing
  • Using gelatine
  • Sugar and caramel
  • Cooking with chocolate
  • Cooking with eggs
  • Blind baking
  • Piping
  • Time planning
  • Presentation skills

Sample recipes:

Pastries

  • Chocolate tart
  • Spiced apple beignets
  • Glazed frangipane tarts
  • Individual passion fruit meringue pies
  • Raspberry and rose petal eclairs

Savoury

  • Asparagus, speck and pecorino tart
  • Roquefort choux grissini
  • Date and feta pastillas
  • Moroccan spinach and chickpea strudels

Cookies, Cakes and Gâteau

  • Orange, cranberry and coconut bars
  • Madeleines
  • Macaroons
  • Ginger cake with a clementine glaze
  • Butterscotch and almond Swiss roll
  • Petits Fours such as salted caramels, mini Florentines and pate de fruit
  • Classic decorated Genoise Gâteau

Stunning Desserts

  • Glazed fruit tarts
  • Buttermilk panna cotta with poached fruit

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 dietary restrictions:

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. Please read our full policy on allergies and dietary restrictions here.

* 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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