C&G Certificate in General Patisserie and Confectionery
|Mode of study||Part-time|
|Campus||London Road Campus|
|Start date||16 November 2023|
|Course code||PLR2CPC001 (2324)|
|Runs on|| Thursday |
Who is it for?
This qualification aims to give a thorough grounding in the patisserie and confectionery skills and knowledge you require for a successful career as a pastry chef.
The course is ideal for those looking to work in the industry as a pastry chef or for those wanting to progress in their current career. It would also suit individuals who enjoy this area of cookery as a hobby and for those looking to further their knowledge and skills in this area.
This course is aimed at learners of age 19 plus. You need to be enthusiastic with good personal presentation and hygiene. You will be required to have an informal discussion with the tutor prior to enrolment. It is desirable to have some basic kitchen experience. You will be provide and wear suitable clothing and footwear.
What does the course involve?
There are four mandatory units that include;
- Hot and cold desserts and puddings
- Paste products
- Biscuit, cake and sponge products
- Fermented dough products
How is the course assessed?
Assessments are ongoing throughout the duration of the course on a practical level. Assessment methods include both practical and written tests, assignments and portfolio building.
There is an expectation that you will complete your portfolio and assignment work to meet course deadlines.
What do I do next?
If you meet the entry requirements for this course, please use the Register my Interest or Apply Now buttons or contact Part-time Admissions on 01743 342333 to organise enrolment. If you are still undecided about the course most suitable for you, please drop in to one of our Advice Events, ring Part-time Admissions on 01743 342 333, use our Live Chat facility or email: firstname.lastname@example.org
Fees stated are for enrolment for the current academic year only. Courses which run for 2 or 3 years will be subject to further fees and possible price increases each year.