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.
Petit fours are small, delicate and packed with flavour. Module 5 builds the precision and consistency that professional finishing demands. This course is a study in precise patisserie – from sugar work to chocolate tempering to assembly.
You’ll work through sugar syrup cooking, chocolate tempering, caramel production and the intricacies of powdered gelatine, applying each to a recipe list that covers the full range of the discipline: Lemon Sherbet Marshmallows, Chocolate and Pistachio Croquants, Salted Butter Caramels, Raspberry Layered Truffles, Millionaire Shortbread, Pickled Pineapple Pâte de Fruit and Peanut Butter and Jelly Macarons. With precise portioning and professional assembly running through everything you do.
Advanced Patisserie (Modules 4 to 6)
Require completion of Modules 1 to 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 4.
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.