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This course is designed for 19+ adults who already work or are aspiring to work as a patisserie chef in the Hospitality and Catering sector.

Your progression from this qualification will be the below pathways:

 

  • Employment – This qualification will give you the skills required to gain employment in the hospitality and culinary arts industry.
  • Level 3 Certificate in General Patisserie and Confectionery

The entry requirements for this course are:

  • Level 1 in a relevant qualification
  • You will be required to attend an informal interview which may include completing an assessment based on your prior qualifications.

The course consists on the following modules:

  • Produce dough and batter products
  • Produce petits fours
  • Produce paste products
  • Produce hot, cold and frozen desserts
  • Produce biscuits, cake and sponges
  • Produce display pieces and decorative items
  • Practical assessment module

You will be assessed via:

•    Practical assessments
•    Written assessments.

We want to get you on your course and into a career as quickly as possible, but there are some things you may need to know...

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