Post Graduate Certificate of Advanced Baker Patissier (ATA2)

Passion is the driving force behind your career choice. Sure, you could work in an office, take the beaten path. Not you, you have a passion for baking, for celebrating food in all of its nuance and glory. If you've already graduated, or want to add to your already distinguished resume, this is the next step.

To ensure your passions meet your career goals, you'll leave the Advanced Baker/Patissier program as a Qualified Patissier. You'll have mastered the art of creating danish and croissant dough, yeast breads, choux paste, chocolates and pralines, petit fours, French pastries and much more. Plus, you'll master the finer points of weights and measures, recipe calculations and terminology. If your artistic passions are in decorating, you'll be able to develop your skills with gum paste and other showpieces. These skills transfer to kitchens all over the world.

Under the guidance of Chef Roland Hofner, you'll receive personal attention and critique. You'll be part of a team, sharing your dreams and learning the ins and outs of owning your own business. What could be better than learning from the best, to be the best? Celebrate baking, and take your dreams as far as you can.