From a full vocational degree to focused weekend workshops, our courses are built around real bench time in professional bakery and patisserie kitchens.
Duration: 12–18 months, full-time
Our principal professional programme takes students from foundational bakery through to competition-level patisserie. The curriculum covers artisan breads, French bakery, cakes, pastries, chocolates, plated desserts, sugar artistry and professional patisserie production, with practical kitchen training at every stage.
Duration: 3 years, full-time
A vocational degree that combines academic education with professional bakery and pastry training, preparing graduates for both kitchen leadership roles and pastry entrepreneurship.
Focused, hands-on courses for home bakers levelling up or working chefs sharpening a specific skill — including weekend and evening batches.
Tempering, moulding, ganache and bonbon techniques for professional chocolate work.
Luxury sweets, edible art and refined confectionery finishing.
Croissants, brioche and laminated doughs, from lamination to bake.
Gelato, sorbet and parfaits — formulation, churning and plating.
Structural tiered cakes, fondant work and modern decoration styles.
Precision piping, shell technique and bite-sized patisserie finishing.
Looking for something specific? Here's more detail on individual pastry, bakery and degree programmes.
Every student's background is different — our team will help you pick the right programme based on your goals and experience.
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