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Patisserie and Confectionery

Course Code: CPC3
  • Level: 3
  • Qualification: Certificate
  • Course type: Part-time
  • Duration: One year
  • Time of day: Daytime
  • When you'll study: Wednesdays, 9.00am - 4.00pm

What's it all about?

Do you have a sweet tooth? Or maybe just the desire to indulge other people’s? Either way, this pastry chef training course will provide you with the patisserie training and confectionery skills you need for a job as a pastry chef, specialising in all things sweet. As well as advanced patisserie and confectionery techniques, this course will include advanced work in sugar and chocolate and will ensure you have all the skills required for a successful career as a pastry chef in any high-class establishment.

Course information

The qualification consists of six units:

  • Produce fermented dough and batter products
  • Produce petit fours
  • Produce paste products
  • Produce hot, cold and frozen products
  • Produce biscuits, cakes and sponges
  • Produce display pieces and decorative items

In our experience in order to be successful on this level of course you will need one of the following:

  • four to five GCSEs at grades 9-4 (A*-C) (including English and maths)
  • an intermediate GNVQ in a related subject
  • a BTEC first diploma in a related subject
  • an NVQ Level 2/technical certificate in a related subject
  • successful completion of an apprenticeship course
  • successful completion of the Gateway/Newstart course
  • equivalent qualifications or relevant work experience

All units are practically assessed on a modular basis.

Upon completion of this course, you may wish to progress on to the Hospitality and Tourism Management Foundation Degree at the College, or perhaps consider an Advanced Apprenticeship. Alternatively, you may wish to progress into employment using your new skills.

Please note fees are quoted for one year only.

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