• Hot and cold desserts
• Biscuits, cake and sponge products
• Fermented-dough products
• Pastry products
• Basic chocolate and confectionery skills
• Food safety
• Health & Safety
You will build skills to allow you to successfully complete your programme of study and progress either on to a higher level or into employment.
As part of your programme you will complete a work placement. You will have the opportunity to work within the regional area, nationally or abroad, for example, placements in France, Italy, Finland, Iceland and Germany.
You will be continuously assessed on both the practical and theory elements of your main programme.
As part of this, you will complete English and maths GCSE if not already obtained.
The course is delivered by professional pastry chefs with industry experience at the Printworks Campus.
You will complete your practical sessions within specialist patisserie, cake decoration and chocolate areas with state of the art equipment relating to the subject area.
Your theory sessions will take place in classrooms with IT facilities and learning resources.
Students are required to have an interest in the subject.
Entry qualifications can be from one of following categories:
A level 1 qualification in a related subject e.g. Level 1 Introduction to Hospitality Skills or Level 1 Food Industry Skills
A minimum of 2 GCSEs at grade 4 (C) or above including English and maths.
On successful completion of this programme you can progress onto the following programmes:
L3 Professional Certificate Patisserie & Confectionery
L3 Professional Certificate Bakery
Apprenticeships are also available dependant on suitability.
You may wish to enter full time employment in an intermediate role relating to patisserie and confectionery for example pastry chef, chocolatier, confectioner, and baker.