Chef Skills Certificate in Patisserie: Daytime Course

Take your patisserie skills up a gear with our accredited, part-time professional course.

Are you ready to perfect your patisserie?

Our Chef Skills Certificate in Patisserie is a fast-paced, intensive course which covers the core fundamentals of patisserie in detail, and progresses to master more advanced techniques in the world of pastry. The 10-week, part-time course will arm you with the skills and expertise needed to establish a career in patisserie, enhance your home cooking repertoire, or refine and elevate your prior experience in the industry. The course will run for ten weeks, covering two consecutive days per week, from 9:30am to 4:00pm.

You’ll begin by mastering the key practical principles of patisserie - including different methods of cake making, preparing a number of different breads, essential pastry techniques, and grasping essential creams, sauces and syrups - while developing a deep understanding of the methods and how they work from a technical perspective. You will be introduced to how to write a time plan and as the course progresses, you’ll continue to practise and perfect these foundational skills, while advancing to conquer exciting, challenging and more intricate techniques including laminated pastries, enriched doughs, ice creams and chocolate work.

This course is ideal for ambitious, competent home cooks with a keen interest in patisserie, those wishing to explore a new career, industry professionals seeking to hone and enhance their patisserie skills, or anyone who has taken our Introduction to Patisserie course or Essential Cooking Certificate and wishes to develop their proficiency in more depth and detail.

On completion of this course, you’ll have gained the practical skills and theoretical knowledge needed to embrace a career in patisserie and achieve success in the industry, or to embark upon a lifetime of culinary confidence knowing that you can produce patisserie creations to a professional standard.

You will be required to complete both a theory and practical assessment at the end of the course from which you will gain an Chef Skills Certificate in Patisserie.

Life at Leiths

What can I expect from life at Leiths?

Head to our Virtual School Visit to experience a taste of life at Leiths; take a virtual tour of the school, witness a diploma demonstration, and hear from our expert teachers and esteemed alumni.

The Leiths Culture

Leiths wouldn’t be Leiths without its connected network of passionate, approachable people. Hear from our current students, alumni and staff as they describe the culture at Leiths in their own words and share their personal experiences.

The Leiths Effect

Filmed at the Leiths 40th anniversary celebration, hear from leading industry professionals and some of our most inspiring alumni, as they discuss what it means to be trained at Leiths.

Industry Opportunities

Bakery and restaurant jobs

Food writing

Food Styling

Working for cafe’s, markets, food trucks and restaurants

Launch your own catering business

Course Content

Your commitment will be split between in class demonstrations and hands on patisserie under the guidance of the Leiths expert teachers.

Leiths teachers will assess your progress throughout the 10 weeks of the course and students will be required to complete a theory and practical exam at the end of the course to be eligible for the certificate.

Successful students will leave with a fantastic qualification in practical patisserie skills, kitchen theory and professional hygiene.

  • Creamed and whisked cakes
  • Cake decoration including enriched buttercreams
  • Pate Sucré, French tartlets
  • Meringue
  • Using gelatine and plant based alternatives
  • Choux pastry
  • Enriched breads like brioche, doughnuts and Chelsea buns
  • Ice-creams and sorbets
  • Iced parfaits
  • Laminated pastries
  • Sugar work
  • Petit Fours – to include caramels, marshmallow and chocolate truffles
  • Chocolate tempering
  • Entremets
  • Plated desserts, finishing and presentation
  • Time planning and organization

Pastries

  • Individual fruit tarts
  • Eccles cakes
  • Sausage rolls
  • Gâteau Pithivier
  • Paris-Brest

Ice cream and parfait

  • Praline parfait
  • Fruit and milk based sorbets
  • Classic custard based ice-creams

Gateaux and Entremets

  • Gateau Opera
  • “Jaffa Cakes”

Petit Fours

  • Salted butter caramels
  • Macarons
  • Filled chocolate truffles
  • Marshmallows
  • Pâte de Fruit

Course Details

September - December 2021 Dates

Wednesday 29th Sept - Thursday 2nd December 2021

(Running Wednesdays and Thursdays each week.)

If you would like to talk to us about a place on this professional patisserie course, please email us at registrar@leiths.com to arrange a chat with one of our experienced and approachable tutors, or call 020 8749 6400.

To secure a place on the course, we will ask for a completed enrolment form and a deposit to secure your booking. If you have any queries regarding how to book the course please telephone the school.

Foreign Language Students and Visas

If English is your second language you should have proof that you've attained an IELTS (International English Language Testing System) band score of 6.5 which equates to C1 on the CEFR (Council of Europe's Common European Framework). If you have studied at degree level before in the UK this will not be needed.

If you have any Visa related questions please contact the Registrar at registrar@leiths.com.

We are running our kitchens with smaller numbers of students but still with our normal teacher to student ratio. We are using different methods of teaching; managing spaces and timings in the building to allow every student their space.

Our kitchens are always scrupulously clean but we have increased our cleaning schedule to include a full deep clean of common areas between occupations by each student group.

A summary of our full Covid-19 Health & Safety Plans, with all the key points and information you need for a safe return to our kitchens can be found here. We will update our procedures as necessary.

Practicalities

Uniform and Equipment (Included)

2 x Leiths Aprons

1 x Skull cap

Recipe pack

What should I bring?

Please wear a long sleeved white top

Water bottle

Notebook and pen

There are several cafés and shops nearby on the Askew Road, where you can purchase food, or you might want to bring something with you for lunch. Everything you cook can be eaten or taken home. Lunch can be eaten in our dedicated dining room.

Allergies and Intolerances

We are happy to make adjustments where possible.

Please see our allergy and dietary restrictions advice here.

Fees

£4350 (£400 deposit)

Before enrolling, we highly recommend that you book an initial chat with one of our friendly tutors. Due to the current situation we are currently offering 1:1’s by phone and video. You’ll have an opportunity to talk about yourself, what you are hoping to achieve and we can discuss our courses and their suitability for you. We can of course talk you through our current social distancing and health and safety policies and explain what to expect in the new academic year as well as answer any questions that you may have. You should allow up to half an hour for the appointment.

To book an chat please call 020 8749 6400 or email Reception@leiths.com

You can visit our school virtually here.

Places are offered on a first come, first served basis.

To secure a place on this course a deposit of £?? is payable as well as your agreement to the terms and conditions, which you can read here. Your signed enrolment form should be sent to:

Registrar

Leiths School of Food & Wine, 16-20 Wendell Road, London, W12 9RT, UK

or E-mail: registrar@leiths.com

All remaining professional courses fees will be due at least six weeks before the course start date.

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.

Leiths School of Food and Wine is located over 4 floors of a light and airy space on a residential street between Shepherd's Bush and Chiswick in West London.

The school comprises four kitchens, three of which are used for the full time students while the fourth is used for recipe development, corporate team building, one day workshops, photography and filming.

The kitchens are all air conditioned and equipped with gas ovens and hobs of the same design and high standard employed by professional restaurants and catering kitchens, giving students access to all the equipment needed to learn to cook professionally.

The demonstration kitchen on the ground floor is fitted with LCD screens and cameras enabling students to see the close up details of each step of the dishes and techniques demonstrated by the teachers and outside lecturers.

Prices & Booking

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