Courses in Baking Arts
We offer exciting, instructor lead, short courses in the art of baking.
Come and take a hands on, practical approach to becoming a successful baker.
Bake breads such as panini, ciabata, baguettes, and even make your own sourdough
Prepare French delicacies like croissants, puff pastry, choux pastry and palmiers
Learn to bake a range of batters to make and bake carrot, fruit, cheese, chiffon cakes and more
Decorate like a boss, with specialist sugar art techniques and Joseph Lambeth piping methods
Our courses cater for beginners and intermediate learners and professionals
Compliments tertiary qualifications through practical hands on experience
Upskills curious home bakers and hobbyists and professionals in the industry
for course details
Only eight students are enrolled per class intake, so book well in advance to secure your seat.
Certificate in Patisserie Studies
This course includes our Master Cake Decorating, Speciality Cakes, Meringues and Bread Baking courses in one comprehensive SETA accredited skills program.
Learn the foundations of baking in our food science theoretical practical studies. Learn to understanding Food Service and Business Management with the addition of recipe writing, standardization and food costing calculations.
Learn to make Croissants, Sweet Shortcrust Pastry, Puff Pastry, Brioche Dough, Choux Pastry, Èclairs, Paris Brest and Macarons in this practical course. Compliment French pastries by learning to make custard, compotes, glazes and syrups.
Master Cake Decorating
Learn the fundamentals of cake decorating from beginners level, and finish your cakes with the finest decorating techniques.
Covers Haute Couture textured cakes advanced, royal and butter cream icing piping techniques, decorating with chocolate, sugar wired flowers and painting on cakes.
Includes a food service management module teaching how to manage and calculate food costing and writing recipies.
Learn to bake 8 different speciality batters, including victorian chocolate sponge, fruit and carrot cake, apple crumble, banana cups, different cheese cakes, orange chiffon cake and swiss rolls.
Covers the necessary theory required to successfully mix and bake nearly any classical cake batter.
Learn to make a starter sourdough from scratch. Bake the Italian Ciabatta and Focaccia, French Baguettes, Pain de Campagne, Swiss Braids, Pizza dough and Pita bread.
Join in theoretical sessions that teaches the history of bread and how bread has changed the world over the years. This course covers the yeast fermentation process and what happens in the kneading, dough development and baking process.
How to Enroll
I loved the pastry course. With 6 people in a class your learning experience is invaluable. My family couldn’t
believe the wonderful
things I brought home each day. Nicolette is warm and friendly and always nearby to advise and encourage. I can’t
wait to do the bread
and the cakes course !
— Claire Richards
MapUnit G9 Centurion Business Park Democracy Way Marconi Beam Cape Town 7447
La Petite Patisserie (Pty) Ltd Reg No. :2013/180698/07 FoodBev SETA accreditation No:587/00198/1900 SACA Training Provider No:26833 Fax:086 297 6633