The most common entry route is through successful achievement of Level 1 Introduction to the hospitality industry, together with appropriate maths and English skills. Direct entry from school is possible where you have achieved 4 or more GCSEs at 3 points or grade D or above (including English). However due to the practical nature of this course you may be asked to undertake practical assignments to support your application.
You will be required to attend an interview at the college for all courses and Apprenticeships and we will request a school or college report.
This course focuses on baking, patisserie and confectionery and will help you develop your skills in this specialist area.
If you have not achieved a C grade or above in English or maths, you will as part of your course be required to work towards this as part of your study programme. You will be given the opportunity to go on work experience at certain times during your course.
To develop your employability opportunities you may also be given enrichment classes. This may focus upon additional qualifications, industrial updating and career preparation.
You will participate in a variety of practical workshops. This course is mainly based in a practical kitchen preparing, cooking and finishing various complex dishes. The course is portfolio based with no formal end of year exam. However, theory session which include presentations, group projects and Functional Skills take place within a classroom environment.
All units are mandatory
Investigate the catering and hospitality industry
Food safety in catering
Health and safety in catering and hospitality
Healthier food and special diets
Catering operations, costs and menu planning
Produce hot and cold desserts and puddings
Produce paste products
Produce biscuit, cake and sponge products
Produce fermented dough products
Course Assessment Method
Assessment is by a variety of methods. Non craft units are assessed using a mixture of assignments, written short answer questions and activities. Craft units are assessed by a series of six short practical assessments spread through the year with two final ends of year practical exams of three hours each; grades are available at Pass, Merit and Distinction
> Level 3 Advanced Diploma in Professional Cookery (Patisserie and Confectionery)
> Level 3 Advanced Apprenticeship in Professional Cookery (Patisserie and Confectionery)
> Level 2 certificate Culinary skills
Commis Pastry Chef or commis chef in a hotel or restaurant or Hotel, commercial or public sector. Employment within the bakery industry.
What if I Need Support
Here at the college we have outstanding support. Our support staff are dedicated to providing you with all the help and guidance you may need throughout your college journey.
You might need help and advice on a wide range of issues such as childcare, counselling and additional learning support. For more information on any aspect of student support contact the Course and Information Team, who will direct your call to the appropriate member of the college support team, call: 01325 503030.
|Qualification Type:||Certificate in Professional Patisserie and Confectionery|
|Awarding Body:||City & Guilds|
|Start Date:||September 2021|