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 10-week course which will allow you to build upon your basic patisserie knowledge and expand your skill set in detail and progresses to master more advanced techniques in the world of pastry. The 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.

This course has been designed to build upon existing sound knowledge in fundamental patisserie skills such as methods of cake making, basic bread doughs and essential pastry techniques such as sauces, syrups and caramels. You will then progress to master advanced and intricate techniques such as laminated pastries, glazed gâteaux, enriched bread doughs, ice creams, entremets, chocolate work and elaborate petit fours. You will be taught how to write a time plan and as the course progresses there will also be a focus on presentation and how to finish your dishes.

The professional course is ideally suited for anyone who has taken our Introduction to Patisserie course, Essential Cooking Certificate, Chef Skills Certificate or one of our accredited online courses, as it does require a certain level of skill and efficiency in order to be able to master the advanced techniques we will be teaching. Those wishing to explore a new career or industry professionals seeking to hone and enhance their patisserie skills would be very well suited.

On completion of this course, you will 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 a Chef Skills Certificate in Patisserie.

Prices & Booking

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Life at Leiths

What can I expect from life at Leiths?

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The Leiths Culture

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Industry Opportunities

Bakery and restaurant jobs

Food writing

Food Styling

Working for cafés, 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.

Example Skills Covered Sample Recipes

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

Mirror Glazed Gâteaux

Sachertorte
Gâteau Opera

Laminated Pastries

Passionfruit curd millefeuille with mango
Classic Gâteau Pithivier

Enriched Breads

Brioche dough
Doughnuts with bay custard
Kanelbullar

Chocolate Work

Tempering and chocolate decorations
Filled truffles

Ganaches & Mousse

Orange & chocolate mousse with whipped white chocolate and ginger ganache

Parfait & Ice Cream

Brown butter parfait with crunchy gingerbread
Vegan caramelised coconut sorbet

Course Details

Bookings & Questions Covid Health & Safety

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.

Here is 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. We will be updating our procedures as necessary.

Practicalities

Practical Information Bookings & Fees School Facilities

Uniform and equipment

Students on this course will require an equipment pack and uniform (approx. £140). Instructions for all required items are sent out before the course begins.

What is included

2 x Leiths aprons

A Leiths How to Cook book

What to bring

Closed toed, flat soled shoes

Long, loose trousers and a long sleeved top are advisable

A notebook and pencil

Allergies and Intolerances

We are happy to make adjustments where possible.

Please see our allergy and dietary restrictions advice here.

Fees

£3,950 (£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 £400 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.

Credit

Credit for this course is available (exclusions apply).

Lendwise is a specialist loan provider dedicated to education finance, allowing you to pursue your culinary aspirations. Repayments would be at a fixed interest rate throughout your loan term, personalised to your profile. There are no fees or penalties for early repayment of your loan.

Contact Lendwise to apply directly. Be sure to read the terms before committing. Please note that other sources of funding may be available

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