Certificate General Patisserie and Confectionery

Course

Distance

£ 875 + VAT

Description

  • Typology

    Course

  • Methodology

    Distance Learning

Description

Course summary
On this course, you will learn a range of basic principles, skills and techniques used by pastry cooks and patissiers. A wide range of patisserie materials, equipment and ingredients will be used in practical sessions to give you experience of standard industry practice. You will undertake theoretical classes, to ensure that you develop the understanding and knowledge to support your practical studies.

You will also study health, safety and hygiene throughout the duration of the course.

To take into account

Entry requirements Students must have a real passion for food and pastry, and be able to commit to all aspects of the course. Previous knowledge and experience of the hospitality industry is advisable but not compulsory.

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Subjects

  • Patisserie
  • Pastry

Course programme

Course detail
There are four practical and one theoretical unit taught over the year:
Fermented dough products
Biscuits, cakes and sponges
Paste Products
Hot and Cold desserts
Food Safety in catering(theoretical unit)
All ingredients will be supplied.
The course is aimed at giving you a basic understanding of pastry skills. Although the course focuses on classical baking and pastry, there is ample opportunity for you to consider modern techniques and applications under the guidance of our experienced tutors.
You will be assessed through short-answer questions and timed practical assessments that take place at the end of each unit. You are also required to keep a portfolio of your work, to include recipes, photographs and work evaluation.
You will be able to buy food products at the end of your class.

Certificate General Patisserie and Confectionery

£ 875 + VAT