This course is suitable for anyone who wishes to pursue a career as a professional pastry chef, it aims to provide you with the skills and knowledge to prepare and cook a range of specialist patisserie and confectionery products. You will also complete the Level 2 Award in Food Safety. Unit assessment is carried out by a combination of externally set practical assessments and short answer papers. Level 2 is achieved during the first semester and units covered include: Fermented Goods; Pastes; Confectionery; Hot and Cold Plated Desserts. In semester two, students’ progress to Level 3 and will cover more complex specialist patisserie and confectionery units such as, Complex Fermented Dough and Batter Products, Complex Petit Fours, Complex Hot, Cold and Frozen Desserts, Complex Biscuit, Cakes and Sponges; Display Pieces and Decorative Items.
This programme of study is likely to include enrichment units which are an additional component to enhance your employability.
This course session is currently closed for enrolment/applications – it may be offered at a later date – please continue to check our website for updates.
Upon successful completion you may seek employment in the pastry section of a restaurant or you can progress to further study either on a full or part-time basis. Successful completion of this course may also provide students with the opportunity to progress into other employment within the hospitality industry or to setting up their own catering business.
Pre-defined by the College’s admissions criteria. All applicants must attend a pre-entry guidance session.
There is an additional cost of approximately £ 220.00 for uniforms.
Please contact us for information regarding course fees.
All fees are set in accordance with DfE regulations.
Tel: 028 9026 5022 or email: [email protected]