DIPLOMA IN INTERNATIONAL PATISSERIE AND CONFECTIONERY
Process of Making Patisserie and Confectionery
This course covers Petits Fours Frais, Petits Fours Sec and Petits Fours Glace
COOKIES — BAKED, UNBAKED, DOUBLE BAKED
This course covers baking cookies including Marble, Biscotti among others.
SAVOURY PASTRY
This course covers baking savory pastries from around the world including Quiche, Spanakopita and Beignets
HOT & COLD PLATED DESSERTS
This course covers delectable desserts such as mousses, pies, cheese cakes, baklava and more
HOT PUDDINGS
This course covers puddings including sticky toffee pudding, bread and butter pudding.
FRENCH PASTRIES
This course covers French pastries such as crème brulee, savarin, Tarte Tatin
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ENGLISH HIGH TEA
This course covers an English high team ensemble including tea time favorites such as Scones, Macaroons, and Churros.
CAKES AND MUFFINS
This course covers baking a variety of cakes such as flourless cakes, upside down cakes, red velvet cake and multiple varieties of muffins
BREADS / ARTESIAN BREADS
This course covers baking multiple varieties of bread including sour dough, baguettes and artesian breads
FRENCH VIENOSSERIE
This course covers the delicate art of the perfect French Vienosseries such as croissants, brioche, franzbrotchen and puff pastry.
CHOCOLATE
This course covers the delightful art of chocolate making including moulded chocolates, truffles and soft centers
SUGAR WORK
This course covers the intricate art of working with sugar with techniques such as gum paste flowers, pastillage and garnishes
FOOD SAFETY
This course covers all aspects of food safety including HACCP food safety plans and food & personal Hygiene
