Doughs, Breads, Pastries, Biscuits & 
Bakery Confectioners Courses

French Patisserie Pastry Certified Course 

LAMINATION & PASTRY COURSE 

SUITABLE FOR ANYONE!

​

Come fall in love with French Pastries. Be able to make amazing French classics such as Croissants, Tartlets, Custard Slices, Profiteroles, Chocolate éclairs and Paris-Brest to name a few. 

​

Learn the fundamental techniques and how to make pastries.  Build your skills and techniques step by step and start cooking and baking like a professional pastry chef.

​

Looking to learn and perfect

• Make a variety of confectionary & savory pastry items using puff pastry 

• Understand and work an enriched dough

• Practice and learn the techniques and methods of Lamination 

​

You will Make & Bake

• Croissant Pastry Dough ​

• Classic Croissants​

• Pain Au Chocolat​​​

• ​Butter Puff Pastry 

• Mille-Feuille /Custard Slices

• French Pastry Cream 

• ​Chantilly Cream

• Diplomate Cream

• Cream Horns ​

• Basic Enriched Dough 

• Cinnabons ​with glaze

• Frangipane

• Danish pastry

• Rose Des Sable Au Chocolat​

• Chocolate Eclairs​

• Choux à la Crème ​/ Choux Pastry ​

• Classic Eclairs ​ + Paris-Brests​​ +Profiteroles  

• ​Pâte Sucrée / French Sweet Short-Crust Pastry ​

• Milk Tart​​ + Classic  Milk Tart Filling​

​

Skills & Techniques 

• Viennoiserie / Enriched Yeast Leavened Pastry Dough

• Preparation of enriched dough

• Lamination techniques and method  

• Designing and decorating French Patisserie Pastries ​

Includes your SACA Certificate of Completion & Achievement 

​

​Level of skills learnt: Beginners & Intermediate

Duration: 3 Day Certified Course 

                 (View the Calendar for for upcoming dates -

                 Viewable on PC / Desktop or WHATSAPP:

                 Calendar: Patisserie Pastry Course) 

Time: 09:00 to 13:30 / 14:00 

Course Fee: R6,900

Suitable for: Anyone that enjoy pastries,

                      and are looking to learn the science

                      and art of pastry, will love this course

                      and all the pastries you will be

                      making!!!​

Requirements: No previous knowledge or experience. 

​

​

Dough & Bread Course

YEAST BASED FLOUR PRODUCTS 

​

A variety of yeas dough recipes you can use for making loaf bread, pizza and dinner rolls anything you can think of using bread.

Going through the process of kneading any  dough is crucial and the correct method results in a great texture.  There are lots of different types of dough, and the technique for making pizza dough can differ from making dough for a loaf of bread. All you need to know how to knock up these dough recipes you’ll have an excellent foundation for doughs and breads. 

​

Looking to learn and perfect

• Process of making a variety of dough

• Proof the yeast, scaling ingredients, mix, knead, proof the dough

• Working with doughs that are made differently and result in different end products. 

​

You will Bake

• Dinner Rolls  

• Focaccia

• Grissini's / Sesame Bread sticks

• Brioche Buns

• Braided Enriched Bread / Challah Bread 

​

Skills & Techniques 

• ​Fermentation process 

• Understand and work with a leavening agent 

• Kneading technique 

• Proofing process 

• Shaping dough 

​​

​

​Level of Skills Learnt: Beginners, Intermediate & Advance

Duration:  1 Day Course 

                 (View the Calendar for for upcoming dates -

                 Viewable on PC / Desktop or WHATSAPP:

                 Calendar: Dough & Bread Course) 

Time: 09:00 to 16:00  

Course Fee: R3,500 

Suitable for: Anyone!

Requirements: No previous knowledge or experience 

SACA Certificate of Completion & Achievement will be made available upon request. An additional administration fee will apply.

​

Contact Us to Schedule an Alternative Date 

079 451 2516

​

Biscuit & Cookie Course

FLOUR BASED CONFECTIONERY FOOD PRODUCT WHICH IS  MADE AND BAKED COMPLETELY DIFFERENTLY TO CAKES 

​

Much like cake, biscuit and cookies are soft and crumble unlike the sponge based products.  A biscuit is a flour-based baked food product.  Cookies are made from a soft, thick dough and are denser than an English biscuit. When they are finished, cookies are larger, softer, and chunkier than their biscuit cousins.  One Day Class is a must to perfect scones, biscuits & cookies 

​

Looking to learn and perfect

• Make a soft dough for both biscuits & cookies

• Understand the texture of both biscuits & cookies

• Use various piping skills to create decorative biscuits 

​

You will Bake

• Almond Snowballs / Greek Cookies

• Melting Moments Biscuits ​with Chocolate 

• English Ginger Cookies ​

• Lemon Poppy Seed Biscuits 

• French Madeline's

​

​Additional Recipes 

• ​Classic NO SPREAD Sugar Cookies

• Royal Icing  

​

Skills & Techniques 

• Perfecting the texture of biscuit and cookies

• Cookies require soft dough, while biscuits require hard dough.

• Cookies are little heavier than biscuits, whereas, biscuits are fluffier 

• Methods and process for making these biscuit and cookies based products 

• Storage and managing orders ​​

​​

Level of Skills Learnt: Beginners, Intermediate & Advance

Duration:  1 Day Course 

                (View the Calendar for for upcoming dates -

                 Viewable on PC / Desktop or WHATSAPP:

                 Calendar: Biscuit & Cookie Course) 

Time: 09:00 to 16:00  

Course Fee: R3,500

Suitable for: Anyone! ​

Requirements: No previous knowledge or experience

​

SACA Certificate of Completion & Achievement will be made available upon request. An additional administration fee will apply.

​

Contact Us to Schedule an Alternative Date 

079 451 2516

Bakery Confectioners Certified Course 

STARTING UP A SMALL BUSINESS OR BAKERY

We got you. Are you interested in baking, are you keen on learning the ins and outs of baking methods for large quantities and production volume. Are you looking to start a small business, are you a baker who is ready to start a bakery business.  This course is for anyone interested in understanding the bakery confectioners baking process and ingredients. 

​

They say bread will get you on your feet but its confectionary that will make you money.  Starting a bakery is an exciting project! Learn all the requirements,  tips, tricks and secrets required to in a bakery. 

​

Looking to learn 

• The key procedures for baking depending on scale

• Work with various ingredients used in a commercial setting 

• Make a variety of sponge based products

• Use various piping skills to create decorative bakery cakes 

​

You will Bake​​​

​

• Scones​​

• Chelsea Buns ​​

• Madeira Cakes ​​

• Chocolate Muffins ​​

• Queen Cakes​

• Chocolate Cake with Chocolate Icing  ​

• Vanilla Sponge Cake  & Buttercream Icing ​

• A Bakery Premix for home baking

Skills & Techniques 

• Process to making items found in a bakery. 

• Breads, scones & cake items 

• Learn more in- depth details of mass production  

• Bakery Business Plan 

• Bakery Start Up Checklist 

​

Includes your SACA Certificate of Completion & Achievement 

​

​Level of Skills Learnt: Beginners, Intermediate & Advance 

Duration: 2 Day Course 

                 (View the Calendar for for upcoming dates -

                 Viewable on PC / Desktop or WHATSAPP:

                 Calendar: Bakery Confectioners Course) 

Time: 09:00 to 16:00  

Course Fee: R6,500 

Suitable for: Anyone! ​

Requirements: No previous knowledge or

                          experience 

​

​

​