Certificate in Patisserie

The Certificate in Patisserie is an intensive 4-week qualification designed for aspiring pastry chefs or professional chefs looking to expand their skills in patisserie. It provides foundational training in the art and science of patisserie, covering essential skills, techniques, and industry practices to prepare students for a career in pastry. The course blends practical hands-on training with theoretical knowledge to give you a good foundational knowledge to build on.

Who is this course suitable for?

Aspiring pastry chefs looking to enter the industry.
Junior chefs seeking to broaden their patisserie skills.
Career changers or passionate home bakers pursuing a patisserie career.

Course Outcomes

By the end of this course you will be able to:

Produce a range of classic and modern patisserie items.
Work confidently in a professional pastry kitchen environment.
Understand and apply modern patisserie techniques.
Implement efficient workflow and kitchen management practices.

Curriculum

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

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

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

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

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

Rooms

Stay With Us

Need accommodation? We have a range of quality room options to choose from. From just £50 per night.

View Accommodation Options

Course Dates

May 2026 Join Now
Mon 04 to Fri 29 May, 2026

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?

Our student advisors are here 7 days a week to answer your questions.