Introduction to Patisserie: Cakes and Sponges
As part of our introduction to Patisserie cookery, students will learn about a range of cakes and sponges.
You will learn about the history, preparation, cooking, and presentation methods for cakes and sponges, and during this five-week course you’ll develop skills and confidence to create your own.
These are introductory sessions, where we encourage participants to get stuck in, give things a go and challenge themselves to be better pastry chefs. A ‘can do’, willing attitude is very much encouraged.
You will be required to purchase your whites separately. A kit list will be available once you have signed up, which will include your whites and any accessories you wish to purchase.
You can progress on our other short courses which include hot desserts, cakes, sponges, biscuits, fermented dough products, and paste products.