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
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.