Certificate in Patisserie & Bakery

The Certificate in Patisserie & Bakery is a fun and highly practical 4-week qualification designed for those that want to learn to produce quality breads, baked goods and traditional patisserie to a professional level.

From organisational skills, developing essential pastry techniques and the industry practices of a commercial kitchen. By the end of this course you will have the skills to start your career as a junior pastry chef in a professional kitchen, launch your own catering enterprise, or simply enjoy the new life skills you have learnt in your own kitchen.

Who is this course suitable for?

• Starting a career as a junior pastry chef.
• Yacht Chefs, Chalet Cooks and Private Chefs looking to expand their pastry repertoire.
• Hospitality business owners looking for fresh ideas.
• Starting a Café or Baking Business.
• Home cooks wanting to improve.

Curriculum

Week 1

Skills

• Induction
• Introduction to the kitchen
• Mis en place in the kitchen
• Organisation
• Weights and measures
• Scaling Ingredients
• Pastry – Shortcrust, Sweet, Rough Puff, Choux
• Biscuits – Cookies, Biscuit bases, Tuilles
• Doughs – White, Granary, Enriched
• Cakes – Genoise, Cheesecake, Swiss roll, Gluten free

Typical Recipes

• Savoury quiche
• Tart au citron
• Almond Pithivier
• Choux aux craquelin
• Blueberry pancakes
• Pate de fruit
• Dinner rolls
• Chelsea Buns

Week 2

Advanced Doughs and Baked Patisserie

• Laminated doughs
• Artisan bread basics
• Ice cream and meringues
• Fillings and glazes
• Introduction to chocolate and piping
• Plated desserts

Typical Recipes

• Mirror glazed coffee and walnut roulade
• Chocolate teardrops
• Strawberry/ fruit bavarois
• Mille feuille
• Praline baked Alaska
• Traditional Italian pizza dough
• Croissants
• Pan au raisin
• Pan de campagne

Week 3

Skills

• Enriched doughs
• Sauces and butter creams
• Petit fours
• Plated desserts
• Gateaux

Typical Recipes

• Chocolate negus
• Fine apple tart
• Yoghurt panna cotta
• Chocolate ganache
• Macarons
• Truffles
• Glass biscuits
• Danish pastries
• Pannetone

Week 4

Skills, Exams & Graduation

• Mock exam and round up of recipe log book
• Practical exam x 2 days
• Cakes, biscuits and breads
• Pastry items
• Hot and cold desserts
• Professional kitchen practices 
• Graduation – Cream tea
• Feedback

Typical Recipes

• Traditional spelt bread
• Sourdough
• Soda bread
• Scones
• Lemon drizzle cake
• Practical exam recipes

Qualifications

Upon successful completion of the course you will receive the following qualifications and certificates.

All our professional qualifications sit with Ofqual’s Regulated Qualifications Framework (RQF) and can be found on the Ofqual Register. These qualifications are moderated by an independent awarding body and are a springboard to accelerate your career in many different areas of the Hospitality industry and recognised around the world.

CTH

Award in Pastry Skills

RQF Level 2 Award

Accredited by CTH, this internationally recognised culinary qualification is a record of your achievement in patisserie.

Ashburton Chefs Academy

Certificate in Patisserie

Valued by employers, our certificate is your record of achievement at the Ashburton Chefs Academy.

Rooms

Course Dates

1. May 2026 In Progress

   Mon 04 to Fri 29 May, 2026

1. August 2026 Join Now

   Mon 03 to Fri 28 Aug, 2026

Course Fees

Everything you need is included in the course fee including chef uniforms, course notes, and all training.

Course Fee	Fee
Full Payment	£3,995
26 Nights Room (Optional) Details	£1,430

Deposit

You can secure your place on this course with a £250 deposit. (Balance due 6 weeks before the course starts).

Booking

You can book online now with just a £250 deposit (Balance due 6 weeks before the course starts).

Book Online Now

Questions?

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