Bakery and Patisserie


Bakery and Patisserie

This industry has recently been thrust into the spotlight thanks to the popularity of TV shows like The Great British Bake Off and MasterChef. Famous chefs are now seen as international celebrities, with the likes of Raymond Blanc and Mary Berry. Whether you’ve got a passion for French patisserie or are all about different types of bread, you can look forward to a rewarding career full of opportunities and creativity.

Course Information

  • Levels available 2 / 3
  • Start Date 02/09/2019
  • Course Ref BAKERY
  • Location Bletchley Campus
  • Fees £ FREE for 16-18
    19+ Please see below

If you are over 19+ then please contact us for more information

What will I do?

Patisserie students will learn to craft intricate and delicate baked goods, with the chance to enter national competitions. You will experience all different areas of the industry and receive first class support from our highly experienced tutors, who will share their contacts and links with you. You will work in our brand new patisserie kitchens, also used as part of the professional Claire Clark Academy.

View course specific highlights

What's next?

Previous students have gone on to work at prestigious restaurants such as Le Manoir Aux Quat’Saisons, The Savoy, The Grand Hotel Kempinski in Geneva and The Lanesborough Hotel. One of our patisserie students was also crowned The Young Pastry Chef of the Year 2017. You could use your work experience and contacts to step into a role at a restaurant, hotel, or with a catering company. You could also further your skillset by taking specialist classes with the Claire Clark Academy or progress onto an apprenticeship so you can continue learning while earning a wage.

Is it for me?

Do you watch programmes like the Great British Bake Off and know that you could do it better? Are you famed for your brownies or blondies? If you’ve got a passion for all things sweet and the determination to get a taste of the culinary industry, learning in a live environment is a great place to start. You must be able to take direction and work as a team, often in heated (literally) environments where you have a tight deadline to work to. You must be a logical thinker, be reactive to situations and have a creative flair. You will have chances to enter national competitions, create your own menus, and gain the relevant skills and experience to help you stand out from the rest.

Learners will develop knowledge of produce and ingredients as well as the skills and techniques used to prepare, cook and finish bakery and patisserie products. Learners will develop their awareness of environmental sustainability and their commercial skills, all of which are highly valued by employers. Throughout this qualification, learners will develop their knowledge and understanding of relevant health and safety.

Units include: Food safety and hygiene, planning and preparing for service, desserts, finishing techniques, patisserie, biscuits, cake and sponges, artisan baking, bread and fermented dough, calculating costs and working with chocolate.

Entry Requirements
You require GCSE grades at C/4 or above in English and Maths.

16-18: N/A
19+: £2000
Overseas: £4000
Funding support may be available on this course, click here to find out more.

This qualification has been developed together with People 1st and the Sector Skills Council to enable learners to develop the knowledge, skills and understanding necessary to produce patisserie and confectionery products to a high quality, service standard. Learners will complete this qualification with a comprehensive understanding of the following:
How to produce desserts, fermented dough and batter products, produce biscuits, cakes and sponges, paste products, petite fours, and display pieces and decorative items
Learners will also develop their knowledge and understanding of relevant health and safety and how to plan for the preparation, cooking and finishing of a variety of dishes.

Units include: Produce petite fours, produce hot, cold and frozen desserts, produce paste products, produce fermented dough and batter products, produce biscuits cake and sponges, produce display pieces and decorative items.

Entry Requirements
You require a Level 2 in Bakery and Patisserie

16-18: N/A
19+: £1645
Advanced Learner Loan: £1645
Overseas: £1645
Funding support may be available on this course, click here to find out more.


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