Ideal for those who intend to start a career as a professional pastry chef, or are a keen home baker, this course will allow for the development of basic pastry skills but will progress quickly into the more technical aspects of the trade. There will be a focus placed on developing an understanding of professional techniques to support progression onto a higher course in college or into a pastry-focused kitchen at a junior level.
What You'll Learn
You will start with the basics, beginning with homemade pastry, basic bread, and meringue. This will progress onto enriched doughs, egg-based tarts, and more complex desserts. There will also be an introduction to chocolate, learning to produce homemade petit fours, and the art of tempering. You will provide you with an impressive portfolio of recipes, methods, and techniques as you prepare for employment or further study.
No experience is necessary but an interest in pursuing baking and patisserie as a career or hobby would be useful.
How you will be assessed
This course is very much focused on developing your practical skills within the professional kitchen with an added emphasis on gaining knowledge relating to the catering industry as a whole. The practical units are assessed via observations. The qualification is gained through the completion of units. There will be individual practical tasks throughout the year ending with a synoptic assessment whereby you will have to produce four dishes within a strict timeframe.
Assessments will include producing a lemon tart, filled profiteroles, Chelsea buns, fruit bavarois, and the synoptic assessment.
There will also be four short question papers to complete.
Tuition Fees (19+): £470.00
There are no additional costs.
You will not be required to pay a fee for this course if you are in receipt of one of the following benefits:
JSA or ESA (Employment and Support Allowance Work Related Action Group)
Evidence of benefits will be required on the application.
If the course is longer than one year the total fees are for the first year only and further fees may apply in future years. All fees are based on a ‘home’ learner status. Please contact us for information on overseas fees.
For more information, please see our course fee disclaimers page.
Course and Career progression
On successful achievement of your level 2 course, you could choose to progress onto our full-time Patisserie and Confectionery Diploma level 2; go on to working in a pastry, bakery, or food deli/café. There are also opportunities within the contract/industrial catering industries, where you would be able to put your skills into practice; or you could choose an apprenticeship.
What Happens Next
Apply online via the College website. You will be contacted to come into College if required, or you will be sent a conditional offer according to the entry requirements for the course. You will then be invited in to enrol for your chosen course of study.
For enrol and pay courses: Once you have decided to take the course, you need to fill in a short student details form online and pay the course fee. Once you have done this, you will receive an electronic confirmation of enrolment and payment.