Please note, this course information is for September 2021 entry.
The new admissions cycle for September 2022 entry will open in October 2021, and we recommend you check back for updates to course information.
If you like the idea of running a busy restaurant kitchen or bakery, where patisserie skills and craftsmanship are valued, this course covers the supervisory skills and all aspects of dessert preparation and cooking that you will require. You will develop and practice the skills needed for successful employment within the industry and you will also gain valuable hands-on experience in managing a production kitchen. During the course, you will gain the necessary Patisserie skills required to work in the industry, and learn how to make high class desserts and decorative pieces, as well as gaining your full Food Safety qualification. The course contains a variety of interesting and creative units including, exploring gastronomy, producing petits fours, and pastry products.
All students are expected to complete a 1 week industry work experience placement.
The course is assessed through the combination of a portfolio (including photographic evidence), skills tests and synoptic tests.
You will need to have achieved at least a Pass at Level 2 Professional Patisserie & Confectionery.
Retaking GCSE English and Maths as part of your programme is required if you do not have Grade 4.
You can progress to exciting higher level and professional qualifications, including Science or Social specialisms such as Bakery Technology Management BSc.
This course is ideal if you are interested in a career working as a Patisserie Chef, Baker or self-employment.
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