• 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
You will build advanced skills to allow you to successfully complete your programme of study and progress into employment or into HE at foundation degree level. . To assist you with this 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.
The L2 Award in Food Safety and qualifications in English and Maths (if required) have external exams set.
The course is delivered 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 L2 qualification e.g. L2 Diploma/Certificate in Professional Cookery
Relevant Industrial Experience will be taken into consideration on a case by case application.
Please note that those applicants that do not have GCSE grade 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.