Patisserie Course - Spring Term 4 weeks

Mode of study

Part Time

Start date

11/01/2027

Entry requirements

Everyone welcome

Teaching staff

Leading experts in the catering field, many years experience in the industry, teaching, supporting and making the content accessible and fun to learn.

Course Code

SCHCDTBP/1

Duration

4-weeks

Location

St Albans Campus

Awarding body

Generic award - no awarding body

About the course

In this six week course you will learn about the different methods of making breads, cakes and pastry. Each session will last for 4 hours and you get to take everything home with you. The total price of the course '600 for six weeks You will be provided with an Oaklands apron which you can take home with you Sessions will take place on the following dates: 5th November time TBC

Career options

Successful completion of our Hospitality & Catering courses can lead you onto a higher level course, university or even into employment.

Potential careers:

Butler, Catering/ Restaurant Manager
Chef
Conference and Banqueting Manager
Hotel Manager
Hotel Receptionist
Housekeeper
Kitchen Assistant/ Porter
Kitchen Supervisor/ Manager
Sommelier/ Wine Waiter
Waiter/ Waitress '

This is where the stars of the future are going to train.' - Becky Alexander – Local Food Critic

Course Content - What will I learn?

2 weeks of bread making (Brioche, sour dough, enriched etc) 2 weeks of cake making ( Genoise, Sponge, Joconde etc) 2 weeks of pastry making (Choux, Puff, Tarts, Flans etc)

Please contact us to find out if you require any specific equipment for this particular course.

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