Certificate in Patisserie

The Certificate in Patisserie is an intensive 4-week programme designed for aspiring pastry chefs or professional chefs looking to expand their skills in patisserie. It provides foundational training in the art and science of patisserie, covering essential skills, techniques, and industry practices to prepare students for a career in pastry. The course blends practical hands-on training with theoretical knowledge to give you a good foundational knowledge to build on.

Who is this course suitable for?

• Aspiring pastry chefs looking to enter the industry.
• Junior chefs seeking to broaden their patisserie skills.
• Career changers or passionate home bakers pursuing a patisserie career.

Course Outcomes

By the end of this course you will be able to:

• Produce a range of classic and modern patisserie items.
• Work confidently in a professional pastry kitchen environment.
• Understand and apply modern patisserie techniques.
• Implement efficient workflow and kitchen management practices.

Curriculum

Week 1

Foundations of Patisserie

• Introduction to the professional pastry kitchen.
• Understanding ingredients: flours, sugars, dairy, and leavening agents.
• Basic knife skills and kitchen hygiene.
• Introduction to classic French doughs: pâte sucrée, pâte brisée, pâte à choux.
• Techniques for tarts, shortcrust, and choux pastry.
• Fundamental creams and fillings: crème pâtissière, frangipane, pastry cream.

Typical Recipes

• Lemon tart
• Paris-Brest
• Raspberry Frangipane Tart
• Chocolate Éclairs
• Profiteroles.

Week 2

Advanced Doughs and Baked Patisserie

• Laminated doughs: croissants, Danish, puff pastry.
• Yeasted doughs and enriched pastries.
• Artisan bread basics for pastry chefs.
• Introduction to viennoiserie techniques.
• Advanced filling and finishing techniques.
• Production planning and workflow management.

Typical Recipes

• Croissants
• Pain au Chocolat
• Danish Pastries
• Kouign-Amann
• Brioche

Week 3

Modern Patisserie Techniques

• Modern presentation and finishing techniques.
• Parfaits, sorbets and ice creams.
• Hot and cold plated desserts and presentation.
• Petit fours and mini patisserie for service.

Typical Recipes

• White chocolate and lavender macarons.
• Hot mango souffle with kulfi ice cream.
• Chestnut parfait and chocolate bourbon. 
• Orange and dark chocolate madeleines.

Week 4

Professional Preparation and Advanced Techniques

• Entremets and multi element preparations.
• Mirror glazing and presentation techniques.
• Chocolate tempering and moulding.
• Use of coloured cocoa butters.
• Chocolate garnishing skills.

Typical Recipes

• Mirror glazed passion fruit and white chocolate mini gateaux.
• Moulded dark chocolates filled with hazelnut praline.
• Gateau opera with tempered chocolate finishing.
• Lime and pandan entremet with caramel springs.

Qualifications

Upon successful completion, you will receive the Ashburton Cookery School Certificate in Patisserie.

Rooms

Course Dates

1. May 2026 Join Now

   Mon 04 to Fri 29 May, 2026
2. June 2026 Join Now

   Mon 15 Jun to Fri 10 Jul, 2026

1. August 2026 Join Now

   Mon 03 to Fri 28 Aug, 2026

Course Fees

Everything you need is included in the course fee including chef uniforms, course notes, and all training.

Course Fee	Fee
Full Payment	£3,995
26 Nights Room (Optional) Details	£1,430
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Deposit

You can secure your place on this course with a £250 deposit. (Balance due 6 weeks before the course starts).

Booking

You can book online now with just a £250 deposit (Balance due 6 weeks before the course starts).

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Questions?

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