This course aims to provide you with the skills and knowledge to prepare and cook a range of patisserie and confectionery products. To develop the basic skills to achieve competence and a broad understanding of all aspects of the manufacture of patisserie and confectionery. This qualification provides a vehicle to broaden the range of Patisserie skills covering units such as, Advanced Dough and Fermented Goods, Advanced Pastry Products, Advanced Confectionery Items, Advanced Confectionery Items, Advanced Hot and Cold Desserts, Advanced Decorative Patisserie Items, Advanced Petit Fours and Confiserie Items.
Practical assessments are carried out on a continuous unit by unit basis. Theory knowledge is accessed via an external multiple choice examination.
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.
All fees are set in accordance with DfE regulations.
Tel: 028 9026 5022 or email: [email protected]