Six week course designed to develop students pastry making skills, I have used it with students from age 11 through to 18 in the past depending on their level of ability and experience. It can be adapted to be more seasonal/ local/ relevant to a scheme of work. Designed for two 50 min-1 hour lessons per week but could be used for more intensive course.
Week 1: Introduction & pastry making rules
Week 2: Rough puff and bechamel sauce
Week 3: Making pastry/ patisserie shapes
Week 4: Sausage plait
Week 5: Food preservation, onion marmalade and recap pastry
Week 6: Red onion tart