Pastry Perfection Become a Professional Pâtissier | TrulyExperiences

WHAT'S INCLUDED

Professional Patisserie and Confectionery Course
840 hours of professional training over 6 months
This course focuses on all aspects of pastry, baking and confectionery art in order to become a Master Pâtissier
You will receive training from a professional pastry chef in a state-of-the-art, well-equipped pastry laboratory
Here, you'll have a chance to hone your skills, learn from real professionals in a structured environment and receive the training which will allow you to enter the business after you complete the course

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"ONE OF THE BEST PLACES TO BE TRAINED BY GROUP OF REMARKABLE CHEFS WITH YEARS OF EXPERIENCE"

-JAKUB NOWAK

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WHY YOU'LL LOVE IT

Master the art of patisserie and confectionary and learn the fundamental techniques to launch a career as a Pastry Chef with the Chef Academy London. Over the six month course, get comfortable in the state-of-the art food laboratories and learn the specialised skills from highly experienced professionals. Learn from the best and discover how to combine imagination, precision, patience and skill to become successful in this industry. The ultimate course for someone wanting to excel in the pastry field.

An image of fruit and a spoon with some fruit, Professional Patisserie and Confectionery Course. Chef Academy London

An image of a plate of food with a variety of desserts, Professional Patisserie and Confectionery Course. Chef Academy London

MORE ABOUT THE EXPERIENCE

WHEN AND WHERE

HOW DOES TRULY WORK?

1

After checkout, you'll get an e-certificate with a unique code

2

Use the code to book your experience with our Concierge, we'll sort the details

3

Sit back and relax - once your booking is confirmed, just arrive and enjoy

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PÂTISSERIE EXTRAORDINAIRE Professional Pastry Course by Chef Academy London

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Immerse in the sensory world of pastry with its glorious plethora of smells and tastes and learn all the rules, techniques and top tips from the professionals at Chef Academy London.

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AS FEATURED IN

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