Class 1: Fundamentals of pastry making – part a. (Sweet and savoury short paste, tarts and buttery shortbread)
Class 2: Fundamentals of pastry making – part b (Choux and puff pastry)
Class 3: Yeast – baking breads, doughs, pizza, doughnuts and golden brioche
Class 4: Super sponges, cheesecakes, puddings and cakes
Class 5: Creamy desserts, custards, brulées and parfaits
Class 6: Fabulous fruits  - compotes, jams jellies and sorbets
Class 7: The cookie jar – biscuits, tuilles, cookies and wafers
Class 8: Souffles, meringues, floating snow eggs, pavlova and spun sugar craft
Class 9: Chocolate, chocolate, chocolate! Cakes, desserts, decorating, nibbles and tarts
Class 10: Building fabulous desserts like a pro

This course is ideal for both the novice and those who want to hone their skills.

All classes include a demonstration and then students move to hands-on learning. All classes include course notes, recipes, apron, all foods, equipment and lunch