Overview
The Chef Skills Certificate in Patisserie is a fast-paced, intensive 10-week course that allows you to build upon a basic knowledge to master a range of advanced pastry techniques. Running two consecutive days a week, this course will arm you with the skills and expertise needed to establish a career in patisserie, elevate an existing professional skillset or become the ultimate at-home pâtissier.
This course will build upon an existing proficiency in fundamental patisserie skills such as cakes, bread doughs, sauces and syrups, while also covering elevated techniques including laminated pastries, glazed gâteaux, enriched bread doughs, ice creams, entremets, chocolate work and elaborate petit fours. As well as practical training, you will also receive in-depth teaching on the theory behind baking and patisserie, as well as learning how to write a time plan and how to execute presentation to a professional standard.
On completion of this course, you’ll have gained the practical skills and theoretical knowledge required to thrive in a career in patisserie or embark upon a lifetime of culinary confidence.
Suitability
Chef Skills: Patisserie is suitable for advanced home-cooks who have a practiced skillset in patisserie, or working food professionals wanting to diversify their skillset and gain accredited training in pastry.
As this is an intermediate level course, we do recommend that home-cooks have a one-to-one chat with our teaching staff to discuss your cooking level and ensure you are a right fit for the course before enrolling. You can book a 15-minute chat with our teaching staff here.
Course Content
Course Structure
This 10 week course runs part-time, two days per week from 9:30am-4pm.
Your time will be spent mainly in the kitchens with practical learning under the guidance of the Leiths expert teachers, however you will also benefit from a number of demonstrations in class.
Skills and recipes
Skills covered:
- Mirror glazed advanced gâteaux
- Enriched breads such as brioche, doughnuts and Chelsea buns
- Ice-creams and sorbets
- Iced parfaits
- Laminated pastries
- Sugar work
- Advanced petit fours including filled chocolate truffles
- Chocolate tempering
- Mousses, ganache and cremeaux
- Entremets
- Piping techniques
- How to rocher and quenelle
- Vegan patisserie
- Plated desserts, finishing and presentation
- Time planning and organisation
Assessment and Coursework
teachers will assess your progress throughout the course and you will be required to complete a theory and practical assessment at the end of the course to be eligible for the certificate. Each dish will be tasted as part of your continual assessment and constructive feedback will be provided to each student.
Qualifications
As well as the Leiths Chef Skills Certificate in Patisserie, successful students will leave with a qualification in practical cooking skills, kitchen theory and professional hygiene. These courses are taken online.
These courses are:
- Level II Food Hygiene and Safety for Catering
- Allergen Awareness
Career support and Leiths List
Leiths has an unrivalled reputation in the food industry for producing highly-skilled, innovative graduates that go on to be the next leaders of the food world.
The past decade has seen a boom in the varied career opportunities available within food, from private cheffing and hospitality, to recipe developing, media and food start-ups and entrepreneurship. Whatever your aspirations, the Leiths’ professional courses equip you with the lifetime skills, resources, network and solutions needed to kickstart your career.
Leiths List:
Our professional students all benefit from our bespoke careers and recruitment agency Leiths List, drawing on Leiths network of alumni and industry connections to provide work experience, job placements and advice from some of the UK’s leading food businesses. Students have access to this support from the point that they begin their course well into their professional careers.
Booking & Fees
The total fee for Chef Skills is £4,190, with a £400 deposit paid upon booking.
Students on this course will require an equipment pack (approx. £177) and uniform (approx. £38). Instructions for all required items are sent out before the course begins.
Book a One-To-One Chat:
We recommend for this course that you book in a 15-minute chat with our teaching staff to explore your learning requirements and cooking level before enrolling in this course. This is carried out remotely via video call. To request a one-to-one chat, fill in the form here with your details and we will get in touch to organise.
Alternatively, you can contact our Registrar with any questions by phone at 020 8749 6400 or email at Registrar@leiths.com.
Book and secure your place:
To book, click ‘Book now’ at the top of the page and select your preferred date. To secure your place, you will need to pay a deposit of £400 upon booking and complete our enrolment form. This form will be sent over to you by email along with further information after booking by our Registrar. By signing this form, you agree to our course booking terms and conditions. To read our terms and conditions, click here.
Payments for professional courses must be made by either bank transfer, cheque or a debit/credit card payment. We do not accept American Express.
Places are offered on a first come, first served basis.
Remaining fees:
Once the deposit is paid, all remaining professional course fees will be due six weeks before the course starts. We’ll send you an invoice, along with instructions for ordering equipment, books and uniform closer to the time. View our full price list here.
For more information on finance and payment plans, please contact our Registrar at registrar@leiths.com or call directly at 020 8749 6400.
Practicalities
Uniform and Equipment
Students on this course will require an equipment pack (approx. £177) and uniform (approx. £38). Instructions for all required items are sent out at least 8 weeks before the course begins. Further information can be found in the student handbook or contact the Registrar.
What is included:
What to bring:
- Closed toed, flat soled shoes
- Long, loose trousers and a long sleeved top
- A notebook and pencil
Allergies and Intolerances
We are happy to make adjustments where possible.
Please read our full policy on allergies and dietary restrictions here.
