Advanced Patisserie: Entremets and Dish Development
This Level 3 course is suited to anyone looking to professionalise their home baking and builds on the skills you will have gained at Level 2.
This course is the culmination of our short course program in advanced Patisserie. You’ll learn how to make stunning professional entremets leaning on the skills you will have gained throughout the year. This course will allow you to design and develop your own ideas in a professional environment with professional equipment and guidance.
Our Advanced Level 3 Patisserie Certificate is a six-part series of patisserie-specific courses. You can choose to complete an individual unit, or all six, which will give you the skills and confidence to produce a wide range of patisserie products.
The highlight of this part of the pastry program will be the creation of a dessert bespoke to you. The goal of this specialist course is for you to realise your patisserie dreams!
Each unit lasts half a term:
Term 1: Sourdough, Viennoiserie and laminated doughs
Term 2: Petit Fours and Confectionary
Term 3: Advanced Pastry
Term 4: Plated Desserts, Gelato and Ice cream
Term 5: Chocolate Work and Decor
Term 6: Entremets and Dish Development
If all six units are completed, you will be eligible for an Activate Learning Advanced Level 3 Patisserie Certificate.
If you complete individual units, you will receive a certificate for that specific unit.
Certification will be in-house but will carry the Heston Blumenthal Fat Duck endorsement.
You will need to have completed a Level 2 Certificate in Patisserie and also have a passion and keen interest in the subject.
Please note: Each course requires a minimum of 10 students.
You will be notified within 10 days of the start date if the course will not be proceeding.