Summary

A skilled chef who knows how to prepare and present a range of delicious and tempting bakery and patisserie products will always be in demand!

In this comprehensive and practical workshop, chefs will expand their skillset to incorporate a variety of sweet dishes and techniques to their repertoire.

They’ll learn the secret behind the perfect cake, biscuit, sponge and scone. And how to produce show-stopping patisserie items – including methods to craft short, sweet, suet, choux, and the uberhandy, convenience pastries.

What is Bakery and Patisserie – Culinary Showcase Workshop?

Workshop key skills

Identify the different characteristics, tastes and appropriate uses for each type of bakery and patisserie.
Ability to carry out basic preparation, cooking and finishing methods for bakery and patisserie menu items.
Understand the flavour profiles and nutritional values of various bakery and patisserie foods.
List healthier options and dietary alternatives, and know best practice for handling allergens.
Knowledge of the safe receipt, handling, storage, preparation and cooking methods.
Identify the cost implications and benefits of including bakery and patisserie items on a menu.
Describe how to create a balanced dish and/or menu using these tasty treats.
Understand seasonality and how to minimise waste.

Duration

One Day

Cost / Funding

Closed cohort of 10-12 chefs: £1,850 + VAT

Individual chef attendance to open cohort: £185 + VAT

Level

Level 2, Level 4

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Bakery and Patisserie – Culinary Showcase Workshop

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