This course has been designed as a continuation from our popular Level 2 Certificate in General Patisserie and Confectionery.
Building on the skills and processes learnt at Level 2, this course is designed to broaden and specialise your repertoire in line with modern patisserie trends. You will build on the skills and techniques learnt to develop yourself and your patisserie skills.
What you'll learn
You will cover:
- complex breads and sourdough, laminated doughs, brioche and Vienoisserie
- pastry items, including strudel and advanced choux pastry
- advanced biscuits cakes and sponges
- hot- and cold-plated desserts, including ice-creams and sorbets
- chocolate and petit fours
How you'll learn and be assessed
Your qualification will come through continuous assessment and a final synoptic test.
Above all, the course is designed to be fun and give you the skills and confidence to take your baking to the next level.
It is designed and suited to both professional or experienced home baker.
Entry requirements
To join this course you will need to have completed your Level 2 Certificate in General Patisserie and Confectionery.
