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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.
  • Advanced Professional Cookery Level 3

The entry requirements for this course are:

 

  • Level 2 food preparation qualification
  • And/or Level 2 Certificate in patisserie and confectionary
  • 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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