Advanced Patisserie: Plated Desserts, Gelato and Ice Cream
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.
In this short course you’ll learn to make Sorbets, Authentic Italian Gelato and Ice cream, You’ll learn about the techniques and processes and the equipment used both in the industry and home.
This course will also work in conjunction with plated desserts, using the frozen ices to garnish and bring those plated desserts to life. You’ll learn plating techniques and professional tips and tricks to give your desserts that professional edge and look. If you love desserts and are fascinated by learning the tricks of the trade, this course is for you.
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.
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 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.