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Intermediate Certificate in Professional Patisserie and Confectionery with additional Chocolates and Sweet Making qualification Apply Now »

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Level: 2

Location: The RoundHouse

Years: 1

Interview: Y

Course Summary

If you are interested in working in a patisserie environment or as a dessert/pastry chef, then this course is ideal for you.

You will cover a wide range of dishes to give you skills and knowledge to advance.

In addition you will continue with maths and English learning if you have a GCSE grade 3 or below, as this is a vital part of your study programme.

Entry requirements

You need a passion, both for the subject and to succeed.

You also need Maths and English GCSE at grade 3 or above.

Course Content

A wide variety of topics will be covered including:

  • Investigate Catering and Hospitality
  • Health and Safety
  • Healthier Foods and Special Diets
  • Applying Workplace Skills
  • Produce Hot and Cold Desserts and Puddings
  • Produce Paste Products
  • Produce Biscuit, Cake and Sponge Products
  • Produce Fermented Dough Products
  • Produce Chocolates and Sweets

How will I be assessed?

You will be assessed through practical activities and theory work.

Are there any additional costs or specialist equipment required?

A uniform will be required with an approximate cost of £120.

What can I do after this course?

You could progress to a Level 3 qualification in Professional Patisserie or embark on your career in roles such as pastry chef. 

 

 

 

Did you find the course information on this page useful?

 

This course is run at the Roundhouse Campus

About the Roundhouse »

Jordan Green

Jordan Green

Compliments to the award-winning chef

Apprentice Jordan Green scooped the Young Chef of the Year title in the Derby Food and Drink Awards – an accolade which he hopes will fast track his career ambitions.
 
Jordan was among a group of full-time Catering and Hospitality learners who progressed to an apprenticeship with the College’s Engine Shed restaurant and training kitchens at the Roundhouse campus.
 
His apprenticeship opened doors to many opportunities – including a work placement with Derby’s award-winning Restaurant Zest. He also took part in a European work experience programme in Denmark, spending five weeks at the Danish Meat Trade College in Roskilde alongside learners from Estonia, Italy and Finland.

I really want to be working in fine dining and to learn from the best in the industry. Hopefully winning this award will help me at the start of my career.

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