Who is this course for?
Ideal for those looking to become professional pastry chefs or for those wanting to progress in their careers, for individuals who enjoy this area of cookery as a hobby and for those employees looking to further their knowledge and skills in this area.
What are the entry requirements for the course?
Professional cookery qualification and employment in the Industry. However we are more than happy to look at individual cases where anyone has a passion for pastry and would like to develop their skills.
Enrolment by interview only for all Culinary Arts Day Release and Part Time Courses will be held on Wednesday 4th September 2019 between 4pm & 6pm.
Please note a minimum level of English (Entry 3) will be required otherwise an additional course must be taken at your own cost. There will be an assessment for applicants who have English as a second language on the enrolment evening.
How long is this course?
A part-time course delivered over one year.
Day and Time: Monday: 10.00am to 5.00pm.
Commences: 9th September 2019 to 15 June 2020 (31 weeks)
What will I study on this course?
Fermented Doughs; Battered Products; Petit Fours; Paste Products; Hot/Cold/Frozen Desserts; Biscuits, Cakes and Sponges; Display Pieces and Decorative Items.
What Qualification will I gain?
Certificate in General Patisserie and Confectionery (7120).
How is the course assessed?
Practical skills will be assessed on a weekly basis which will include a range of skills tests on all units. Theory will be assessed by both assignments and short answer papers. Successful completion of this course requires a minimum of 95% attendance due to continuous assessment.
What does this course lead on to?
Level 3 Diploma in Patisserie (currently only available in the UK).
How much will it cost?
Fees are non-refundable.
Resits of exams £30.
Uniform, knives and book to be purchased at an approx cost of £150 (details will be given at enrolment evening).
How can I find out more?
For further information please email firstname.lastname@example.org.