Belfast's Most Authentic Pâtisserie with a dedication to excellence
Masterclass
At present all our Chef's Basics Masterclasses are fully booked!
We will release new dates in the new year for our next 8-week course.
For Chef's Basics Masterclasses, spaces will be prioritised for current students.
If no general Masterclasses are listed, please do get in touch regardless.
Monday - 1 Sept 2025
Chef's Basics Masterclass
10am to 12pm
-
1pm to 3pm
LCP Production Kitchen
Event Details
Monday - 1 Sept 2025
Chef's Basics Masterclass
Week 1 in our series
Introduction & Basics
We will go over time management, prepping and mise-en-place.
Introduction to recipes & conversions....
10am to 12pm
-
1pm to 3pm
LCP Production Kitchen
Monday - 8 Sept 2025
Chef's Basics Masterclass
10am - 12pm
-
1pm to 3pm
LCP Production Kitchen
Event Details
Monday - 8 Sept 2025
Chef's Basics Masterclass
Week 2 in our series.
Dough Basics such as gluten development, importance of hydration, dough ratios.
You will also learn about the role dif...
10am - 12pm
-
1pm to 3pm
LCP Production Kitchen
Monday - 15 Sept 2025
Chef's Basics Masterclass
10am - 12pm
-
1pm to 3pm
LCP Production Kitchen
Event Details
Monday - 15 Sept 2025
Chef's Basics Masterclass
Week 3 in our series.
Gelatine & gelling agents, how to convert recipes. Gelatine mass and its uses.
Introduction to custards: crème anglai...
10am - 12pm
-
1pm to 3pm
LCP Production Kitchen
Monday - 22 Sept 2025
Chef's Basics Masterclass
10am - 12pm
-
1pm to 3pm
LCP Production Kitchen
Event Details
Monday - 22 Sept 2025
Chef's Basics Masterclass
Week 4 in our series.
Eggs, meringues and introduction to biscuits
Ladyfingers, sablée biscuit, chocolate chip cookies
FOUR PLACES EACH CLASS ...
10am - 12pm
-
1pm to 3pm
LCP Production Kitchen
Monday - 29 Sept 2025
Chef's Basics Masterclass
10am - 12pm
-
1pm to 3pm
LCP Production Kitchen
Event Details
Monday - 29 Sept 2025
Chef's Basics Masterclass
Week 5 in our series.
Basic sponges: Victoria sponge, genoise
Jams & compotes
FOUR PLACES EACH CLASS - £50pp
10am - 12pm
-
1pm to 3pm
LCP Production Kitchen
More Events
General Details
Info
Each participant will be able to have a hands-on experience with each technique taught with the expert guidance of our head chef, Daniel C. Duckett.
At the end of your course you will be given a detailed recipe sheet for all aspects covered on the day as well as one of our customised aprons!
Basic Masterclass
These classes are geared towards those who may have a familiarity with pastry, but are looking to get the basic skills to create better finished products. In these courses you will gain confidence in pastries, choux, and basic creams.
Intermediate Masterclass
In this course, students with a better knowledge of pastry or some experience as a home baker will come in handy. You will learn more intermediate techniques such as crème mousselines, puff pastry basics, and mirror glazes.
Advanced Masterclass
These classes are for the very confident home baker with a strong knowledge of pastries. In this course we will introduce you to the likes of croissant dough, advanced puff pastry and entremet desserts.
Allergens/Dietary Requirements
As these courses are designed around pastries we currently make, there is a risk of cross-contamination with nuts that we use on the premises (pistachios, almonds, hazelnuts.) In some recipes we use beef gelatine, so please let us know if you follow a vegetarian diet and we can advise which course may be right for you. Unfortunately we are unable to provide vegan pastry classes at present.
Please let us know if there are any other allergies/sensitivities that you have and we can advise on suitable courses.
8-week chef's basics masterclass
About
Our chef Daniel will teach you pastry basics as well as key chef skills that are necessary for your career as a pastry chef. During this course you can expect in-depth learning about all aspects of a professional patisserie.
With more than 10 years pastry experience, Daniel wants to increase the knowledge and competencies for professional chefs and those starting out in the industry.
The aim of these classes is to prepare you for a future career as a pastry chef and to excite you about the possibility of creating your own pastries.
Classes
- Time management & organisation of prep lists
- Basic knife skills
- Pastry tools and utensils
- Using piping bags & piping techniques
- Ingredient knowledge - why each ingredient is important and what role they play in a dough.
- Dough basics including: hydration, gluten development, & dough ratios
- Basic sponges
- Fruit products, compotes, and coulis
- Introduction to pastry: sweet, brisée, puff & how to line a pastry circle
- Custards: crème anglaise, crème pâtissière, crème mousseline
- Gelatine & gelling agents and conversions
- Glaçages and finishing techniques
- Meringues: French, Swiss, and Italian
- Basic caramels and sugar syrups
- Introduction to choux pastry and craquelin
Duration & Days
Our Basics Course will run for 8 weeks and meets on a Mondays* from 10pm to 12pm and for a second class from 1pm to 3pm. Each class will consist of a maximum of 4 students.
We highly recommend taking the course in order as knowledge will be built upon the previous classes teachings.
During our working week you will be allowed to do a stage or internship with us for three hours on a day of your hoosing. This is to put your skills to use and you will get hands-on work experience in our patisserie. We highly recommend this work-experience as it will allow you to see how a professional kitchen is run and what you can expect in such a role.
*Classes will not meet on a Bank Holiday Monday.
Fees
Each course will be £50 per person and can be taken on an ad hoc basis. You do not need to enrol in the entire 8-week course, however we do recommend you attend as many classes to get the maximum benefit.
If you would like to book an entire 8-week course, please let us know and we can offer this at a reduced rate of £320.
Further Progression
Our course is designed to give you competencies in the areas discussed above and confidence in your pastry and chef skills.
After our course we would expect that you will have a good knowledge of what it takes to start at an entry-level position in a professional kitchen.
EXCEPTIONAL STUDENTS WILL BE INVITED TO JOIN OUR TEAM ON A PART-TIME BASIS LEADING TO A FULL TIME POSITION, DEPENDING ON STAFFING NEEDS
We will be more than happy to provide a reference for your CV with regards to your competencies and learning.
Book a Spot
Booking Details
Bookings for our classes must be paid for in full at least one week in advance. Cancellations must be given with 48-hours notice for a full refund. Any cancellations with less than this notice or any no-shows are non-refundable.
Due to high demand we will only be able to secure places on a first-come, first-served basis.
Full details for each course will be emailed to you in advance.
LCP Production Kitchen
326 Beersbridge Road, Bloomfield, Belfast, BT5 5DY, United Kingdom
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