Breakfast and Brunch can be a simple or lavish affair but ranging from rusks and fruit platters to Danish pastries and crisp croissants, there is lots to be done by the Pastry Chef.   In this advanced module we build most importantly on your pastry knowledge and you are introduced to laminated dough - the pastry that results in the most delicious light and flaky preparations.  

The introduction to patisserie comprises a variety of topics from baking bread to presenting a fruit platter that introduces the chef to the skills required in a pastry kitchen. 

Bread baking, basic cake making, the basic pastry creams and types of pastry, batters, meringues, gelatine set products, baked custards and fruit preparation will be discussed in this module.  

In your Introduction and Foundation to Pastry, you studied short crust and choux pastries as part of your foundation. In this advanced module, we build on that knowledge and you are introduced to strudel pastry and the classic preparations that that are prepared from different pastry products. 

Compiling a pastry buffet takes great skill. Not only does it require the perfect combination of items, but also a striking display and decoration, combined with logic organisation and flow. A buffet is as much about pleasing the eye, as it is about pleasing the palate. 

In this module you will learn more about breakfast buffets as well as the classic and contemporary high tea buffets that pastry chefs are usually responsible for.