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About the course

This course is an introductory course in patisserie and confectionery that will cover all the basic skills required to produce a range of pastry products including bread, tarts, pastries, cakes and biscuits. 

The course is very hands on and will focus on equipping you with very high level employability skills as well as a good level of English and maths skills.

What you will study

  • Food safety and preparation

  • How to make a range of fermented goods including artisan bread, enriched doughs, danish pastry and croissant paste.

  • How to produce a range of tarts, quiches and pastries using different techniques

  • Working with chocolate

  • Job opportunities in the hospitality industry

Assessment

  • You will produce a portfolio of evidence to show your progress

  • There are also test throughout the course to assess your theoretical knowledge

  • You will be assessed through real work experience in our BR6 Restaurant and training kitchens

Entry requirements

  • Selection is by interview and internal tests

Moving forward

  • Employment at an entry level or Commis Chef role in a pastry kitchen

  • Level 3 diploma in Patisserie and Confectionery

Additional Information

Chefs and front of house uniforms and knives will be required for this course - They can be purchased at a discounted rate from the College - please contact us for full details.

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