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ADVANCED PROFESSIONAL PASTRY COURSE



AHLE-X is proud to bring you through its association with with Chez Gourmet, the Advanced Professional Pastry Course. The programme is developed for those who have already completed their Diploma in Patisserie and would like to extend their skills to a higher level.

Course Overview

The Chez Gourmet Advanced Professional Pastry Course is aimed at those who wish to pursue the art of French patisserie. It has been designed to teach the components that are used to create both classic and modern gateaux such as are found in French patisseries. This is a current niche in the South African market as baking is the focus of much TV programming, and people are travelling more, thus the demand for this type of product is on the rise.

This course has been devised and written by Jenny Howard, Chef Patron of Chez Gourmet, and is based on the most up to date references available from a wide range of sources in France, America, the UK, Spain and Australia.

This course is exclusively available at Chez Gourmet, and places are limited. Classes are taught by Cordon Bleu chefs and industry professionals. The coursework has been designed by Chef Jenny Howard, based on the most recent references from a wide range of sources in France, the USA, the UK, Spain and Australia.

Course layout

The course has 12 modules plus one optional component. The first module, The Theory of Ingredients and How They Work is compulsory. The other modules can be purchased as single lessons. If you book all 12 you will receive a discount (see pricing below). The minimum purchase is therefore Module 1 plus one other module of your choice. The optional module is for those students who wish to compose their final products under supervision.

Each lesson is stand alone, but is based on components. That means you will not make a completed item per lesson, like the normal Chez lessons; for example you will learn all the different sponges in one lesson, meringue types in another etc. The only lesson when you will make a completed whole item will be Mini Desserts, and the last lesson which will be Project gateaux, which is a revision lesson where you will compile what you have already made at home, into a gateau.

Entry requirements

A sound knowledge of basic baking is necessary to derive full benefit from this course, i.e. you should be competent in producing successful classic crème anglaise, basic French meringue, a basic bread dough, basic sponge from scratch (no pre-mixes) and so on. The course expands and extends those basic skills, and adds others in. Attention to detail, patience, perseverance and an eye for perfection are key requisites for producing this type of gourmet product.

Topics / dates

5 May 2014

COMPULSORY

MODULE 1:

Orientation and Theory of Ingredients

R1300.00 ex VAT per lesson

or

12 lessons R16780.00 discount of R1000.00

Monday

10:00 – 16:00

12 May 2014

MODULE 2:

Sponges and Tortes

R1300.00 ex VAT per lesson

or

12 lessons R16780.00 discount of R1000.00

Monday

10:00 – 16:00

19 May 2014

MODULE 3:

Complex pastries

R1300.00 ex VAT per lesson

or

12 lessons R16780.00 discount of R1000.00

Monday

10:00 – 16:00

26 May 2014

MODULE 4:

Meringue

R1300.00 ex VAT per lesson

or

12 lessons R16780.00 discount of R1000.00

Monday

10:00 – 16:00

2 June 2014

MODULE 5:

Fillings and Finishes

R1300.00 ex VAT per lesson

12 lessons R16780.00 discount of R1000.00

Monday

10:00 – 16:00

9 June 2014

MODULE 6:

Sugar craft 1

R1300.00 ex VAT per lesson

or

12 lessons R16780.00 discount of R1000.00

Monday

10:00 – 16:00

23 June 2014

MODULE 7:

Substituting ingredients in baking

R1300.00 ex VAT per lesson

or

12 lessons R16780.00 discount of R1000.00

Monday

10:00 – 16:00

30 June 2014

MODULE 8:

Sugar craft 2

R1300.00 ex VAT per lesson

or

12 lessons R16780.00 discount of R1000.00

Monday

10:00 – 16:00

7 July 2014

MODULE 9:

Chocolate

R1300.00 ex VAT per lesson

or

12 lessons R16780.00 discount of R1000.00

Monday

10:00 – 16:00

14 July 2014

MODULE 10:

Gels and new techniques

R1300.00 ex VAT per lesson

or

12 lessons R16780.00 discount of R1000.00

Monday

10:00 – 16:00

21 July 2014

MODULE 11:

Mini desserts/ friandises

R1300.00 ex VAT per lesson

or

12 lessons R16780.00 discount of R1000.00

Monday

10:00 – 16:00

28 July 2014

MODULE 12:

Fermented products

R1300.00 ex VAT per lesson

or

12 lessons R16780.00 discount of R1000.00

Monday

10:00 – 16:00

4 August 2014

OPTIONAL:

Gateaux Compilation morning for POE purposes, if there is a demand. This is for students who may register for the City and Guilds Diploma in Patisserie, who wish to fulfil the requirements.

 

Students, who have attended the full course, would bring in their own components and receive assistance and feedback on their compilation.

Free if you have bought the whole course and R450.00 if you haven’t

Monday

10:00 – 16:00

 

Terms and conditions

  • Payment guarantees your placement; invoices will be provided. We are VAT registered.
  • There are only 12 places and are allocated on a first come first served, with preference given to those who book the full course.
  • Certificates of completion from Chez Gourmet at the end of the course if you buy the full course, per lesson if you aren't attending the full course.
  • Each student has their own station and set of ingredients.
  • Lessons take the form of theory, demonstration, then practical application, where every student makes every recipe.
  • There will be a lunch break (a light lunch can be pre-booked for a nominal fee), but refreshments (tea, coffee, water), are included in the course fee, and are available throughout.
  • The lessons start promptly at 10:00, and ends at 16:00.
  • Lessons are held in the teaching kitchen at Chez Gourmet in Claremont.
  • The timing and duration of lunch will be determined by the type of course running on that particular day.
  • Secure parking is available either onsite or across the road, and will be advised ahead of time.
  • It is necessary to wear full chefs in the kitchen at all times, and to follow health and safety regulations as stipulated in the Chez Gourmet Health and Safety manual.
  • There are trained First Aiders onsite for the duration of the lessons.
  • No smoking is allowed at all, anywhere on the premises.
  • Location: we are located close to the transport hub in Claremont, Cape Town. See website for Google map link.

Cost

Per lesson:

R1300 per person per day (excluding VAT) R1482.00 per person (including VAT)

Full programme:

12 lessons R16780.00 (discount of R1000.00)

The course cost includes the following:

  • Training by qualified and experienced cordon  bleu chefs, and guest experts in their fields, for example Peter Gyorgyicsek
  • Theory notes
  • All recipes
  • List of specialist suppliers
  • All ingredients
  • Certificate of completion
  • Refreshments as specified above

What the Student needs to provide/wear:

  • Knives
  • Full chefs, i.e. apron, hat, chefs jacket, safety shoes
  • Containers to take home their products in

Please note:

  • Students are welcome to bring their own tools
  • Some tools and equipment we will have for sale, e.g. piping bags and nozzles, offset spatulas, wide icing spatulas, plastic spatulas, French rolling pins, Roshaan’s icing kits, silicone mats, sugar thermometers

For more information about the programme or to book your place please contact:

AHLE-X on +27 (86) 102 4539 or e-mail enquiries@ahle-x.com

or Chez Gourmet on +27 (21) 671 2080 admin@chezgourmet.co.za

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