Thinking of starting your own business or learning new skills?
Mode: One day per week 6pm - 9pm
21st Nov 2016
28th Nov 2016
5th Dec 2016
12th Dec 2016
9th Jan 2017
Length: 5 weeks
Assessment: Coursework only
You can join at any time as the sessions that you miss will be repeated with the Feburary starts!
Week 1- classic fruit tart large and small presentation
Week 2 Choux pastry classic éclair crème patisserie and classic feathered fondant fresh cream filling and caramel and piping skills
Week 3 puff pastry preparation for the following week .Victoria sponge sandwich
Week 4 Classic Mille Feuille, cream patisserie and classic feathered fondant.
Week 5 Classic – Quiche Lorraine /raised pork pie
Week 6 Lemon Tart , mousse au chocolate
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.