Leiths courses / Essential Patisserie Skills course
Summary Essential Patisserie Skills
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Wed 9 Oct - Thu 14 Nov 2019 Show session dates/times
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Wed 9 Oct 201910.00-16.00
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Thu 10 Oct 201910.00-16.00
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Wed 16 Oct 201910.00-16.00
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Thu 17 Oct 201910.00-16.00
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Tue 22 Oct 201910.00-16.00
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Wed 23 Oct 201910.00-16.00
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Wed 30 Oct 201910.00-16.00
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Thu 31 Oct 201910.00-16.00
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Wed 6 Nov 201910.00-16.00
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Thu 7 Nov 201910.00-16.00
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Wed 13 Nov 201910.00-16.00
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Thu 14 Nov 201910.00-16.00
PLACES AVAILABLE - BOOK NOW -
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Wed 26 Feb - Thu 2 Apr 2020 Show session dates/times
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Wed 26 Feb 202010.00-16.00
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Thu 27 Feb 202010.00-16.00
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Wed 4 Mar 202010.00-16.00
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Thu 5 Mar 202010.00-16.00
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Wed 11 Mar 202010.00-16.00
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Thu 12 Mar 202010.00-16.00
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Wed 18 Mar 202010.00-16.00
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Thu 19 Mar 202010.00-16.00
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Wed 25 Mar 202010.00-16.00
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Thu 26 Mar 202010.00-16.00
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Wed 1 Apr 202010.00-16.00
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Thu 2 Apr 202010.00-16.00
PLACES AVAILABLE - BOOK NOW -
£2620 (£400.00 deposit)
This six week course runs every Wednesday and Thursday from 10am until 4pm, except during week three, when it will run on Tuesday 22nd and Wednesday 23rd October. Click here to secure your place and pay the £400 deposit.
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.
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.
Please note: Payments for professional courses must be made by either bank transfer, cheque or a debit/credit card payment. We do not accept American Express.
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.
weekday
What you'll learn Essential 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 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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