Courses

Professional Pastry @ foodworks

with a former Michelin star chef tutor

This course is for serious cooks/chefs looking to develop a food led business.

Five days of highly informative pastry work with recipes for each dish, with many aspects of different styles and techniques covered starting with the simple things such as what equipment you need to operate effectively coupled with basic costing formula and how to use them.  Allergens, the law and what you need to know.

Start each day with a different breakfast (and we're not talking bacon and sausage) things such as sourdough with chilli and crushed avocado.  Lunch is also provided with hot and cold drinks throughout the day.

Day 1

Creme anglaise, ice creams and sorbets, Creme patisserie, genoise to jaconde.

Day 2

Procurement - where and what to buy, stock levels and holding.

Breads - we will cover yeasted breads and natural ferments and you will also leave with your own sourdough starter.  Sweet and savoury products will be made such as black olive focaccia, cinnamon rolls and doughnuts.

Day 3

Start the day with pain perdu and crispy bacon.  Then it's all about pastry - sweet, savoury, polenta to oat.  Resting, lining, which pastry to use with what, soggy bottoms and more.

Day 4

Pancakes to quick start us and then master the art of plated hot and cold desserts.  With classics such as tarte tatine, lemon tart and cheesecake our way.

Day 5

Out with a bang - soufflés sweet and savoury and how to make them work every time.  We will run through meringues, moulds, temperatures, techniques, service and how to plate them.

Course includes:

• Breakfast and lunch
• Full five day printed pack
• Starter dough
• Apron to take home 
• Certificate of achievement

We are happy to recommend accommodation for the duration of this course - please call the school for information.