Six-Week Professional Pastry Certification Course

Course Description

Built for aspiring pastry chefs and future patisserie owners, this six-week certification programme takes you from core technique to a business-ready skill set. Every session happens hands-on in a professional-grade kitchen, in small batches, so our chefs can correct your work as you go. What you will master Cakes and decoration: sponges and bases, frostings, compotes and fillings, piping and nozzle work, fondant finishing and tiered wedding cakes Patisserie classics: choux and éclairs, macarons and meringues, tarts and pies, opera, tiramisu, baked and cold cheesecakes, entremets and petit gâteaux, and plated desserts Viennoiserie and laminated doughs: croissants, pain au chocolat, danishes, puff pastry Artisan and international breads: sourdough, baguette, focaccia and many more Chocolate: bonbons and chocolate garnishes Global and modern menus: baklava, kunafa, doughnuts and Berliners, and vegan and diabetic-friendly formulations The business of pastry Inside the programme you also learn costing and budgeting, packaging and logistics, marketing and branding, food photography, hygiene and food safety, licensing, and how to set up your own business. Recipes are developed for commercial use, not just the classroom. Your final showcase The programme ends with a live high tea that you plan, produce and serve to real guests. It’s your first full service from kitchen to table. Who it’s for Aspiring pastry chefs, hospitality students, career changers and founders planning a patisserie, café or cloud kitchen. What’s included All ingredients and equipment for every session. Graduates receive the Baking Hub Academy professional certification.