Join us for our Open Evening at Leiths on Thursday 12th March 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
Join us for our Open Evening at Leiths on Thursday 12th March 2026, 6:30–8:30pm, and discover how the Culinary Diploma can launch your career in food.
Few techniques in patisserie require as much precision as lamination. From yeasted doughs to cross-lamination, the margin for error is small and the results are worth it. Module 4 takes you through it properly.
You’ll move through yeasted laminated doughs, cross-lamination and the integration of fillings, applying each to a recipe list that means business: a Hazelnut Frangipane and Apple Terrine Individual Pithivier, a Leek and Feta Cross-Laminated Galette, a Potato and Tunworth Wellington, Cinnamon Palmiers, Croissants, Twice-Baked ‘Croque Monsieur’ Croissants, Roasted Cherry and Almond Danishes and a Kouign-Amann – a module that earns its place at the advanced end of the curriculum.
Advanced Patisserie (Modules 4 to 6)
Require completion of modules 1-3 or approved prior learning / experience
Advanced professional level
Pre-entry requirements apply
Optional accreditation available following completion of all three modules
Modules may be taken individually and in any order within each stage, prior learning requirements apply
Key Skills Covered
Example Recipes
Timings
Please arrive in good time so you’re ready to start promptly at 10am.
What’s Included
What to Bring
Allergies and Intolerances
We are happy to make adjustments where possible.
Please read our full policy on allergies and dietary restrictions here.
Reserve your spot on this Advanced patisserie course today and elevate your cooking skills. Book your place on one of our upcoming dates.
Book Modules 4 to 6 together for £3750 (10% discount). To receive the discount, add a date for each Module to the shopping cart. The discount will be calculated automatically at the checkout.
This course is ideal for experienced home bakers and pastry chefs.
Yes. Prior experience is required. You’ll need to be confident in the following techniques before doing this course:
These skills are also covered in Module 3.
The course focuses on advanced patisserie techniques and recipes taught on the day. Full details of the content are outlined in the course description.
Yes. The course is practical, with hands-on patisserie sessions supported by demonstrations and expert instruction.
The course is five days long.
Yes. Some items are enjoyed during the day and you may also be able to take what you make home.
Leiths places strong emphasis on technique, accuracy and understanding the reasons behind each method, helping you become a confident patisserie chef.