Peterlee Campus
Course overview
This level is ideal for learners wishing to develop more advanced technical skills in patisserie and confectionery. You can choose the qualification that demonstrates the specialist knowledge and skills you have developed in producing desserts, puddings, biscuits, bread and other patisserie and confectionery items.
Topics
• Produce dough and batter products
• Produce petits fours
• Produce paste products
• Produce hot, cold and frozen desserts
• Produce biscuits, cake and sponges
• Produce display pieces and decorative items
Job opportunities after this course
A pastry chef is someone who is schooled and skilled in the making of pastries, desserts, breads and other baked goods. Depending on the environment you will also produce pastry items such as cakes, cookies, cupcakes, pies and tortes.
The type of positions that a Pastry chef might find themselves in include:
• Hotels
• Bistros
• Restaurants
• Bakeries
• Cafés
Further study options after this course
Progress into employment at this stage, and have the option to take a level 4 in hospitality & catering apprenticeship.
• Level 4 Diploma in Hospitality Management Skills
Entry requirements
Level 2 Patisserie.
How is this course assessed?
Course will be assessed by the following methods
Observations.
Written exam.
Synoptic exam.
When does the course start?
September 2024.
Length of course
1 year ( 36 weeks, 1 session per week)
Fees & Funding
Please read our Course Fees & Funding page.
How to apply
To apply online for this course, please click on the 'Apply' button at the top/bottom of this page.
Alternatively, if you need assistance with your application or you would like to apply over the phone or using a paper-based application form, please call Student Services on 0191 743 0149.
If you're not quite ready to apply for this course and would like some more information or to speak to a member of staff then please click on the 'Enquire' button at the top/bottom of this page.
