Basic Pâtisserie Certificate
Demonstrate fundamental basic pâtisserie preparations and baking techniques including:

• Knife skills
• Elementary sugar cooking techniques
• Tart production techniques
• Basic pastry doughs: 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 Pâtisserie Certificate
Implement all the basic techniques learned and apply them to fundamental advanced pâtisserie 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
• empering technique
• Food Safety Manager
• Gastronomy Sensory Experience
• Menu Creation
• Food & Beverage Principles 2
• Food Trends, and develop food concept

Superior Pâtisserie 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