Professional Pastry & Baking Essentials
From Passion to Profit
Love the aroma of fresh croissants, beautifully finished cakes and handcrafted pastries? This practical course guides you through essential baking methods and the steps behind delicious, consistently presented creations—from measuring and mixing to shaping, baking and finishing.
What you will learn
- Butter croissants: laminated dough basics, folding, shaping, proofing and baking.
- Cakes & cupcakes: batters, fillings, creams and simple decoration.
- Cookies & brownies: texture, timing and reliable results.
- Fruit tarts & pastry: bases, fillings, finishing and presentation.
- Practical business basics: portioning, packaging and introductory costing.
Upcoming cohort dates, group options, fees and the hands-on recipe selection are available upon enquiry.

