Course Duration

1 Year

Location

Cauldon Campus

Course Cost

£ 635.00
Do I have to pay this fee? These courses receive government funding, and some learners will be eligible for FREE tuition if they meet specific criteria. Some L code courses at Level 3 to 6 may also have an Advanced Learning Loan available for learners aged 19 and over.

Course Code

FL1061

Start Date

03/09/2024

Start Time

-

Day

Mon - Fri
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This course has already started but new course dates will be added soon.

Course Summary

These courses are aimed at chefs that solely want to focus on the dessert and baking aspects of the kitchen.
Pastry & confectionary is considered one of the hardest parts of commercial kitchen work with many chefs staying well clear of that section, it is also one of the highest paid jobs within a kitchen team.
What will you cover in the course.
- Cakes, biscuits & sponges
- Pastry products
- Dough & batter products
- Hot, cold & frozen desserts
- Chocolate Work
- Sugar Work
- Molecular Ingredients
If your looking to push yourself and become the next big pastry chef these courses are for you.
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Course Requirements

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How Is It Taught

These courses are heavily practical based, but there is also a theory lesson where assignments and tests will be carried out. These courses are VRQs and work on a Pass, Merit & Distinction basis allow learners to stand out from the crowd and push themselves.

What Could I do Next

Level 3 Diploma in Professional Patisserie & Confectionery (C&G)
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How Is It Taught

These courses are heavily practical based, but there is also a theory lesson where assignments and tests will be carried out. These courses are VRQs and work on a Pass, Merit & Distinction basis allow learners to stand out from the crowd and push themselves.

What Could I do Next

Level 3 Diploma in Professional Patisserie & Confectionery (C&G)

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