From the perfect sour dough to the finest pastry, this new level 2 course will give you the skills and knowledge to produce professional-quality baked goods. It covers all of the basic elements and is an excellent foundation for further studies.
By studying this course, you will also develop the confidence to work in a professional bakery or restaurant and is the perfect introduction for any aspiring bakers or pastry chefs.
You will cover the following units:
- hot and cold desserts and puddings
- pastry products
- biscuit, cake and sponge products
- fermented dough products.
No previous experience or qualifications necessary.
You will be assessed via a combination of short answer tests and practical assignments.
On completion of this course, you might wish to progress to the Level 3 Diploma in Confectionary and Patisserie, which will build on your solid foundation of skills and allow you to learn more advanced cookery techniques.
You could also progress to an Apprenticeship or find employment with a local hospitality business.
Fees quoted apply to courses starting in the academic year 2021/22 (August 2021 – July 2022). There may be a slight increase in fees for courses starting 2022/23.
If you are aged 16-18, due to Government funding, tuition fees may not be applicable for your course. (Please note: this does not apply to Foundation Degrees or Access to Higher Education courses, and other courses not eligible for public funding.)
Course Code: CIPC
A Full Course Fee: Not applicable to this course
B Reduced Course Fee (for those in receipt of qualifying benefits): Not applicable to this course
C Ancillary course costs (ie books and equipment): Not applicable to this course
D Advanced Learner Loan Fee: Not applicable to this course
|How old are you?||How much will you pay?|
|16 - 18||FREE|
|19 - 23||FREE|
Please note fees are quoted for one year only.