Intermediate Certificate in General Patisserie and Confectionery: Site The RoundHouse

Course Content: This course covers: Producing hot and cold desserts and puddings Producing paste products Producing biscuits, cakes and sponge products Producing fermented dough products How will I be assessed? Assessment will be by practical work, written work and tests. Are there any additional costs or specialist equipment required? A chef's uniform will need to be purchased. What can I do after this course? Further Study You could progress to the Level 3 NVQ Diploma in Patisserie and Confectionery. Careers You could advance your career working in the pastry section of a kitchen.