This course is an ideal next step from our City & Guilds Patisserie and Confectionery course at Level 2 which we offer. This is an advanced course for anyone wishing to work in the hospitality and catering industry, perhaps as a pastry chef. This course does not cover sugar crafting skills but you will cover the making of advanced chocolate display pieces where you will develop skills in: - handmade Easter eggs decorated with piped chocolate - chocolate flowers - handmade chocolate truffles - the art of tempering chocolate: plain, milk and dark You will also cover: - dough and batter products - biscuits, cakes and sponges - paste products, including puff pastry, brioche, strudel pastry, choux pastry (Paris-Brest Gateau) and sweet pastry - display pieces (see details of the chocolate work above) - complex desserts including souffles, fruit fritters, raspberry mousse, praline cheesecake, and burnt orange panna cotta
Upcoming start dates
Contact for future dates
- Greater London
Suitability - Who should attend?
You will need to have completed an appropriate Level 2 qualification, ideally the City & Guilds Patisserie and Confectionary course.