This qualification is ideal if you wish to focus on the Patisserie and Confectionery specialism to become a pastry chef.
The course is suitable for those who have successfully completed a Level 2 qualification in professional cookery or an equivalent qualification, or relevant trade experience assessed at interview.
It is a practical course that will develop your patisserie and bakery skills in hot desserts, cold sweets, breads, chocolate work, royal icing and artisan breads. It will equip you with the practical skills and knowledge to work across a variety of sectors in the catering and food service industries, from event catering to fine dining restaurants.
You will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management and how to store, prepare and cook food safely.
The qualification enables learners to develop knowledge, understanding and skills essential for working in a food environment and working with others, improving their own performance.
As a nationally recognised Centre of Excellence in three disciplines, and AA Highly Commended College Rosette Restaurant winner, there really is nowhere better to study catering and hospitality.
What You Will Learn
This qualification covers the knowledge and skills you will need to further your career.
You will learn many of the techniques used in professional cookery, including:
• Prepare, cook and finish complex bread and dough products
• Prepare, cook and finish complex cakes, sponges, biscuits and scones
• Prepare, cook and finish complex pastry products
• Prepare, process and finish complex chocolate products
• Prepare, process and finish marzipan, pastillage and sugar products
• Prepare, cook and finish complex hot desserts
• Prepare, cook and finish complex cold desserts
• Contribute to the development of recipes and menus
As well as learning about:
• Contributing to the control of resources
• How to work safely and hygienically
You will learn a combination of practical and theoretical units which will be delivered in an excellent industry level environment. In addition to developing practical skills you will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management, and how to store, prepare and cook food safely.
You will also receive personal tutorials which will provide opportunities to set your personal targets and to carry out self-evaluation and reflection.
Alongside the theory you will produce a portfolio of your work which will be verified and should include assessment books, projects, and theoretical work
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Courses listed on this website are indicative of the subject, nature and level of study. The College reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.