6 Week Program

This vast module has a variety of products to learn from, including various kinds of tea cakes, cookies, muffins and cupcakes. We’ll cover a detailed study on cake-making methods, cookie shape varieties, and muffin and cupcake textural differences. Understand how basic ingredients such as eggs, butter, sugar, and flour, work differently in each recipe to yield a completely different result. Students also learn how to finish their products with a variety of interesting techniques.

From baked custards such as crème caramel, crème brûlée, pot de crème, and baked yogurt to the most delicious set of cheesecakes and Chocolate Lava Cake. We’ll cover theory on types of custards, the role of different ingredients in making custards, techniques of making & baking different custards perfectly, and learn how to garnish them in both classical and modern ways.

Bread is a classic comfort food, especially when it's loaded with fats and flavours and baked to perfection. In this module students learn how to work with highly enriched doughs such as brioche, donuts, berliners, koeksisters, babka, and more. Learn the techniques of making, shaping, proofing, baking/frying and garnishing these breads, as well as the traditional accompaniments to go with them, such as classic stirred custard, fillings, pastry creams and jams.

These classics never go out of style. A detailed introduction to meringues and macarons, covering French & Italian methods, and some meringue-based desserts. These same techniques are used in making perfect French and Italian macaron shells, with different flavour pairings and fillings that can be used inside each macaron.

Cover the basics of short crust pastry, understand how butter shortens gluten to give us a crusty and buttery pie base, and how to make a sheet and then line tarts and quiches in different ways. Learn a variety of tasty savoury fillings, including the ever-classic quiche Lorraine.

A module dedicated to three technical, yet fun pastry styles – and a range of products in each style. Learn hands-on lamination technique with dough-making and butter slab, and the variations in shaping and baking puff pastry, croissants and danish-style viennoiseries, including pain au chocolat, almond croissant, & cinnamon roll. Detailed theory covers the differences between puff and croissant dough, understanding the folds of a croissant, and how correct proofing and lamination helps to achieve that perfect honey-comb structure.