Would you like to learn new patisserie skills? Join this five-day hands-on course and learn about how to create beautiful patisserie. In this brand new course, multi-award-winning pastry chef and chocolatier Ross Sneddon will be helping you to master some of the basic techniques used to make patisserie. 

By taking students patiently and thoroughly through the building blocks that make up several different entremets (which can be celebration cakes or desserts) and a signature éclair, Ross will lay down the foundations of your knowledge.

Finishing each product involves learning about many different ingredients and techniques. After spending 5 days with Ross, producing just a few hero products, you should be on your way with complex patisserie.

Ross will be teaching you about the following:

  • Sponges
  • Doughs
  • Mousses
  • Jellies and jams
  • Pralines
  • Tempering chocolate
  • Choux pastry
  • Feuilletine
  • Sugar work, and many other techniques.


He will also discuss flavours and tastes and, as befits somebody who is in charge of the pastry section of grand hotels, working in an efficient and hygienic way.

At the end of the course all these elements will come together in the production of several amazing products, which you will learn how to display.


This is a very hands-on course where practice will make perfect. Ross shares his expertise and his love of his craft in a patient and professional way.


All ingredients, equipment and recipes will be provided on the day.

The School of Artisan Food makes a conscious effort to reduce waste and packaging. We encourage students to bring their own containers to transport their food home.

Refreshments will be available throughout the day, as well as a buffet-style lunch prepared by our team of chefs.

The School of Artisan Food is on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.


  • Time

    10:00 - 17:00

  • Duration

    5 Days

  • Tutor

    Ross Sneddon