Guided by one of our wonderful teaching team you will master many different pastry techniques and learn the tricks to perfect patisserie you can recreate at home. You will enjoy lunch in our beautiful Georgian dining room and leave with an impressive selection of treats.
The recipes covered may include:
Demonstration
Practical
“My husband booked this course as a gift. The course far exceeded expectation. Bethany was extremely good at explaining and demonstrating the technical aspects of the bakes and was very attentive with each of us to ensure that we all got the most from the experience. The variety of the course was great and it was fun to make some new things and be challenged with some technical bakes. Fantastic experience.” – Les
The recipes made on this Patisserie Workshop contain the following: GLUTEN, MILK, EGGS
This class is not suitable for vegans.
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
OurPatisserie Workshop and other short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
On this day, the school will be open from 9.30am and the Patisserie Workshop will begin at 9.45am. The class will be finished by 3.30pm, depending on the course and class size it may finish earlier.
“The cook school put me in touch with Castle Terrace, a good portion of my career was spent there… it’s great the connections you can make on the back of a course at the cook school.”
“The cookery school gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved”
“…what really stood out to me was its reputation for high-level training in a supportive environment… The technical knowledge, attention to detail, and efficiency I have learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.”
We understand the significance of this decision, and are always happy to arrange a call or tour with our Head Teacher for anyone with interest in our Professional Course Programme.
