About the course These courses are intended for Patissiers, Pastry Cooks and people responsible for preparing sweets in catering establishments. Both c ourses are offered on a part time basis, one day per week over a year.
Theoretical input is included in both courses.
Pancakes Fruit Bavarois Sponges Sauces Assessment Students are systematically assessed throughout the year on practical work produced. They will a lso complete a two hour written examination. No previous qualifications are necessary. Chocolate couverture work Sugar work Assessment Students are systematically assessed throughout the year on practical work produced. They will also complete a three hour written examination.