This course is ideal for those who have achieved an NVQ/VRQ Level 1 in Hospitality and Catering and anyone who has an interest within area of study or relevant industrial experience.
5 GCSEs at grade A*-C or an NVQ Level 2 Professional Cookery/VRQ Level 2 Diploma in Professional Cookery.
This course will develop your practical skills and knowledge for a career as a patisserie chef in the catering industry. You will learn how to produce:
- Hot and cold desserts
- Paste products
- Sponge products
- Fermented dough products
Practical classes in real time kitchen environment. Private study, group-based activities and work experience. Students will be introduced to a variety of learning methods during practical and classroom-based lessons. There is an expectation that students will work in their own time to complete necessary homework and assessment work. Students will also be involved in a taught tutorial programme.
Successful students may progress to an NVQ Level 3 Diploma in Professional Cookery.
Please note that you will be required to purchase a uniform. We may be able to help with this and other related costs such as meal allowance. Advice is available from Student Services.
Students will have the opportunity to participate in trips, residentials, work experience and apprenticeships.