« Go Back

Pastry, Desserts and Chocolate Making - Level 1Apply Now »

Course Image
Level: 1

Location: The RoundHouse

Years: 1

Weeks: 6

Hours: 3.50

Start: 10/09/2018

Days / Times: Tuesday 15:00 to 18:00

Tuition (£): 240.00*

Interview: N

Course Summary

This is a six-week course in making a variety of pastry dishes, desserts and chocolates for you to impress your family and friends.

Entry requirements

N/A

Course Content

This course will entail four hours a week of study. It involves two weeks making pastry dishes, two weeks making desserts and two weeks making chocolates which you can take home to share.

How will I be assessed?

N/A

Are there any additional costs or specialist equipment required?

Strong closed-in shoes will be required.

Aprons and hats will be provided.

What can I do after this course?

You could progress to a Level 1 qualification in Food Preparation and Cooking.

 

 

 

Did you find the course information on this page useful?

 

* 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 »

Engine Shed Restaurant

engine shed logo

The Engine Shed Restaurant Open to the Public

Find Out More »

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."

Go to top