Basic Patisserie Certificate: Demonstrate fundamental basic patisserie preparations and baking techniques including:

• knife skills
• elementary sugar cooking techniques
• tart production techniques
• basic pastry doughs e.g. short crust, sweet dough and puff pastry
• simple breads
• petits fours baking skills
• basic entremet skills
• piping techniques
• Gastronomy Sensory Experience
• Food Trend
• Cheese Foundation

Intermediate Patisserie Certificate: Implement all the basic techniques learned and apply them to fundamental advanced patisserie and bakery preparation techniques including:

• chocolate piping techniques
• elementary cake decoration
• introduction to viennoiserie e.g. brioche, croissant
• developing chocolate skills
• classical French entremet
• introduction to hot and cold plated desserts
• chocolate centrepiece skills
• tempering technique
• Food Safety Manager
• Gastronomy Sensory Experience
• Menu Creation
• Food & Beverage Principles 2
• Food Trends, and develop food concept

Superior Patisserie Certificate: Master advanced techniques and confectionery methods including:

• hot and cold contemporary plated desserts for restaurant
• afternoon tea production and event organisation
• decoration and presentation
• entremet design and decoration
• confectionary and moulded chocolate
• artistic cooked sugar centrepiece tehcniques
• identifying seasonal and market influences on
• pastry products.
• Gastronomy Sensory Experience
• Menu Creation
• Food & Beverage Principles 3
• Food Trends, and develop food concept
• Establish personal kitchen organisation and management skills