Certificate in Pastry Arts: Fundamental Skills

Name: Certificate in Pastry Arts: Fundamental Skills
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The Certificate in Pastry Arts: Fundamental Skills is a comprehensive course designed to provide learners with the essential skills needed to excel in the pastry industry. This course focuses on the importance of mastering foundational techniques, ingredients, and equipment used in professional pastry arts.

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AboutThisCourse

With the growing demand for skilled pastry chefs in various food service establishments, this course offers a valuable opportunity for career advancement. Learners will gain hands-on experience in creating a wide range of pastries, desserts, and confections, enhancing their creativity and understanding of flavor pairings and presentation techniques. By completing this course, learners will be equipped with the confidence and expertise to pursue roles in bakeries, patisseries, restaurants, hotels, and other related businesses. The Certificate in Pastry Arts: Fundamental Skills is an investment in a rewarding and delicious career path.

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CourseDetails

• Fundamentals of Baking: An introduction to the basic principles and techniques of baking, including proper measurement, ingredient function, and mixing methods.
• Pastry Basics: Learn the foundational skills required to make a variety of pastries, such as pie dough, puff pastry, and phyllo. This unit covers rolling, folding, and laminating techniques.
• Custards and Creams: Explore the world of custards and creams, including pastry cream, diplomat cream, and crème anglaise. This unit covers proper heating, cooling, and thickening techniques.
• Quick Breads and Yeasted Pastry: Discover the differences between quick breads and yeasted pastries, and learn how to make a variety of each, including scones, biscuits, and croissants.
• Plated Desserts: Learn the art of creating visually stunning and delicious plated desserts, including the use of garnishes, sauces, and decorative techniques.
• Chocolate and Confections: Explore the world of chocolate and confections, including tempering, enrobing, and molding techniques. This unit also covers the creation of various candies and sweets.
• Baking Science: Delve into the science behind baking, including the function of ingredients, the chemistry of mixing methods, and the science of leavening.

CareerPath

Certificate in Pastry Arts: Fundamental Skills - Dive into the art of pastry-making and explore the essential skills required to excel in the pastry industry. This certificate program covers a range of foundational skills, including baking fundamentals, decorating techniques, pastry production, menu development, and kitchen management. Baking Fundamentals (30%) - Master the basics of baking, such as measuring ingredients, understanding oven temperatures, and handling various baking equipment. This skill is crucial for creating consistent and high-quality pastries. Decorating Techniques (25%) - Learn how to apply intricate designs and detailing to your pastries, making them visually appealing and irresistible to customers. This skill is in high demand in bakeries and patisseries. Pastry Production (20%) - Gain hands-on experience in producing a variety of pastries, such as croissants, tarts, and eclairs. This skill is the backbone of any pastry program and will help you build a strong foundation in the industry. Menu Development (15%) - Understand the process of creating menus that cater to different dietary requirements and preferences, while maintaining profitability and creativity. This skill is essential for those looking to move into management or entrepreneurship roles. Kitchen Management (10%) - Learn about inventory management, staff training, and kitchen safety procedures. This skill is important for those looking to manage a pastry team or open their own bakery.

EntryRequirements

BasicUnderstandingSubject
ProficiencyEnglish
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BasicComputerSkills
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FastTrack GBP £140

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AcceleratedLearningPath

ThreeFourHoursPerWeek
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StandardMode GBP £90

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TwoThreeHoursPerWeek
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CERTIFICATE IN PASTRY ARTS: FUNDAMENTAL SKILLS

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London School of International Business (LSIB)

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05 May 2025

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