Certificate in General Patisserie & Confectionery - Level 2 - Part-time (North Devon)
North Devon Campus
Starts 18th September 2019 - 30 weeks
This specialist pastry course is aimed at anyone who wishes to develop pastry and cake making skills. It is suitable for the keen amateur or a professional chef looking to up skill. Specialist topics include; artisan bread making, hot and cold desserts and cake decorating techniques.
Sweet treats, artisan bread techniques, delectable desserts - if this appeals then this could be the course for you! This course is ideal for anyone who is looking to re-train, open their own café or up skill their current baking techniques.
The course content includes:
- hot and cold desserts
- homemade biscuits
- artisan bread including sour dough
- sweet fermented products such as hot cross buns
- choux products
- sweet finishing techniques for cakes, biscuits and sponges.
The majority of the course is practically assessed. You will have to collate a folder of evidence and complete knowledge-based units in addition to the practical aspects. A good standard of English would support this.
There are no specific entry requirements - a love for sweet products and a basic knowledge and cookery skills would be an advantage.
Many of our past students have progressed onto our Level 3 Part Time Professional Cookery course as they wanted to develop their culinary skills further. The course has also enabled individuals to set up their own café and offer a professional range of bakery products.
On the first session you will be inducted into the college and the course. We prefer our pastry chefs to also have a set of chef's whites which will be advised at interview.
You are welcome to purchase the products you make. Ingredient costs are included within the fees.
For further information please contact firstname.lastname@example.org or the Administration Team by emailing email@example.com or calling 01271 852461.
Q: Will I need to purchase any equipment?
A: You will need to wear clothing suitable for a kitchen environment . Small equipment is provided but we do recommend that students have their own minor equipment; items such as piping nozzles, pastry scrapes etc. You will be advised at interview.