Patisserie Masterclass Level 2 You can join in week in the programme
Week 1: Classic fruit tart large and small presentation.
Week 2: Choux pastry classic eclir creme patisserie filled with classic feathered fondant fresh cream and piped with caramel.
Week 3: Victoria sponge sandwich and puff pastry preparation for the following week.
Week 4: Classic Mille Feuille, cream patisserie and classic feathered fondant.
Week 5: Classic Quiche Lorraine and raised pork pie.
Week 6: Lemon Tart and mousse au chocolate.
Mode: One day per week from 6pm - 9pm for 5 weeks
Assessment: Coursework only
Course Fee: Paid on enrolment Equipment and ingredients are supplied by the college.
All students are to wear sturdy closed toe shoes, a top with sleeves, trousers and supply their own apron and oven cloths. Hair must be covered.