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.