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Course Image
Level: N/A

Location: The RoundHouse

Years: 1

Weeks: 1

Hours: 4.00

Start: Various Dates (Please press the Book Now Button to View Dates)

Days / Times: Wednesday 15:00 to 19:00

Tuition (£): 35.00*

Interview: N

Course Summary

Impress your mum for Mothers Day and treat her to some homemade sweet delights.

Our Head Chef will show you how to make them and then you will prepare and cook a variety of sweet treats.

Entry requirements

N/A

Course Content

You will be preparing and cooking delicious delights in our modern kitchens with our experienced Head Chef. These include:

  • Homemade chocolate truffles which you can package and give to Mum
  • A variety of cupcakes
  • Double chocolate shortbread fingers

How will I be assessed?

N/A

Are there any additional costs or specialist equipment required?

You just need to bring containers for cupcakes and shortbread.

What can I do after this course?

You could further your skills by taking another of our short catering courses.

 

 

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* Tuition - This figure is the fee to be paid if you are not entitled to any concessions.
*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.

This course is run at the Roundhouse Campus

About the Roundhouse »

Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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