• Hot, cold and frozen dessert
• Biscuits, cake and sponge products
• Batter and fermented dough products
• Petits fours
• Pastry products
• Display pieces
You will also learn generic subjects including:
• Supervisory skills within the hospitality industry
- Food Safety
You will build advanced skills to allow you to successfully complete your programme of study and progress into employment or HE at foundation degree level. 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 also have the exciting opportunity to showcase your skills by selling your products in the Student Shop where your family, friends, LCC staff, and the general public can purchase your creations.
You will be assessed on both the practical and theory elements in an end of year synoptic examination.
The course is delivered by professional pastry chefs in the industry at the Printworks Campus.
You will complete your advanced practical sessions within specialist patisserie, confectionery, chocolate and cake decoration areas with state of the art equipment relating to your subject.
Your theory sessions will take place in classrooms with IT facilities and learning resources.
As well as an interest within the subject applicants are required to have one of the following:
Level 2 Certificate Professional Patisserie and Confectionery
Relevant related level 2 qualification e.g. Level 2 Diploma/Certificate in Professional Cookery or Level 2 Bakery
Relevant industry experience will be taken into consideration on a case by case application.
Please note that those applicants that do not have GCSE grade 3-4 (C) or above in English and maths will be required to undertake an assessment to ensure it is at suitable level.
On successful completion of this programme you may wish to enter full time employment at an advanced craft or supervisory level within patisserie, confectionery, product development and artisan bakery.
Entry to higher education is also possible at foundation degree level within subject areas such as Hospitality Management, Advanced Culinary Arts or Food Technology/Science.