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