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.
All applicants must be at least 16 years old and have completed a Level 2 Patisserie qualification.
All fees are set in accordance with DfE regulations.