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.
Learners must achieve all mandatory units which include: • Produce petite fours • Produce hot, cold and frozen desserts • Produce paste products • Produce fermented dough and batter products • Produce biscuits, cakes and sponges • Produce display pieces and decorative items
You could move on to some of our part-time Claire Clark courses to broaden your skillset, otherwise this is the perfect course to build your skills and knowledge ready for a foundation degree in Culinary Arts.
Is it for me?
In order to study this course you need:
A pass in Level 2 Patisserie or Level 2 Diploma in Introduction to Professional Cookery
GCSE maths and English, one a minimum of a C/4 grade, the other a D/3 grade, plus a minimum of two further D/3 grades
You will be required to purchase a full chefs uniform and equipment from our approved supplier.
COURSE HIGHLIGHTSCOURSE HIGHLIGHTS
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