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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 »

Jack Bowler

Jack Bowler

Bespoke Inns experience leads to ideal job for hospitality student Jack

Work experience offered through Derby College's links with Bespoke Inns has led to the ideal job for former hospitality student Jack Bowler. Jack, who got a distinction in his foundation degree course in International Hospitality Management, has been working at the Boot Inn in Repton, a Bespoke Inns' traditional pub and restaurant, since August.
 
Although he already had catering qualifications from Derby College, Jack was keen to learn the front of house side of hotel and catering. Encouraged by his lecturers, he enrolled on the foundation degree course and, through the Bespoke Inns Hospitality Management Academy, gained valuable work experience at The Dragon in Willington.
 
The Academy seeks to bridge the gap between education and the workplace for the College's hospitality students so that they can put into practice their customer service skills at top quality establishments. In his new role at The Boot – a beautiful 17th Century coaching Inn – Jack gets to try his hand at everything including restaurant management, housekeeping and bar work. He especially likes working behind the bar and telling customers about the range of beers brewed by The Boot's microbrewery next door.

My foundation degree was brilliant and the professional development offered through Bespoke Inns is unbelievable.


Derby College gave me the confidence to do what I'm doing now, and I owe my lecturers a lot. I'm happy to talk to students in hospitality so I can give something back. Bespoke Inns offers work experience to other Derby College students and it's good to see people getting the same great opportunity that I've had.

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