Chocolate and Confections
Chocolate is one of the most intricate and important ingredients that a pastry chef has to understand and master. In this module you will study chocolate in great detail - from its origins, varieties and production to producing desserts and sweets from it.
Patisserie Foundation
The introduction to patisserie comprises two sections: Baking & Desserts, Chocolate and Confections. In this first section you will learn all about baking, from baking breads, to cakes, pastries and tarts to biscuits and petit fours.
In the second section of the introduction we will focus on desserts, discussing subjects that all form part of a plated dessert - batters, sauces, meringues, gelatine set products, baked custards, iced desserts and fruit desserts. We will also study chocolate in detail and look at the confections that are created with chocolate or gelatine and meringues as base.
Introduction to Bread & Advanced Bread
During the Introduction or Foundation of Patisserie you have been introduced to bread making. In this Module you will study the art of bread in greater detail and learn more about fermentation and different varieties of bread.
Breakfast Pastries
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.
Advanced Pastries & Tarts
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.
Advanced Cakes
Now that you have completed basic baking, you should be ready to move on to Advanced Cakes. Not only will you study the great classics in this section, but also learn how to design and compose your own contemporary cake.
Plated Desserts
Plated desserts is one of the most important skills that a pastry chef needs to master. The plated dessert is a kitchens last opportunity to impress their customers and should be the exclamation mark at the end of the meal. A great dessert will transcend the customer and leave them feeling 'life is great', never mind the meal!
In this module you will learn how to compose an à la carte dessert menu and study the various types of desserts, their components and edible decorations.
High Tea Buffets
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.
Pastry Showpieces
In this module you will learn a variety of skills required to produce showpieces from baked goods, pulled sugar as well as chocolate.