NVQ Level 2 Food Processing (Patisserie & Confectionary)
NVQ
In Romford
Description
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Type
NVQ
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Location
Romford
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Duration
1 Year
Students will study for an NVQ Level 2 Food Processing (Patisserie and Confectionery) qualification in addition to an C&G 7112 Sugercraft Qualification and a CIEH Level 2 Certificate in Food Safety in Catering. The course offers experience in fermented goods, bread, buns, pastry, cake & finishing, as well as hot and cold desserts, etc. This course is covered over 2- days per wek. The.
Important information
Government funding available
Facilities
Location
Start date
Start date
About this course
Entry to this course is by application and interview. Applicants are expected to have a genuine interest Patisserie.
Reviews
Course programme
Hospitality, Sport, Leisure and Public Services - Food Studies
NVQ Level 2 Food Processing (Patisserie & Confectionary)(2010/2011)
Study Method:
This practically based course involves student making a variety of products including breads, buns, cakes and hot and cold desserts.
In addition to your practical work , you will be expected to complete a series of theory papers, which demonstrate your understanding of how to stroe, prepare and cook a range of commodities to the required standard. The course will also give you an opportunity to work in the RWE Bakery Shop once a week and deal with customers.
Duration :1 Year of 2.5 days each week (Average)
Who the Course is For:
This course is intended for those students who have an interest in Patisserie, Baking and Finishing Hot and Cold Desserts.
Assessment:
Assessment will be by the continuous assessment process. Students will be expected to develop a portfolio of evidence to show that hte products they have made satisy the ranges in each unit of their NVQ Portfolio and that the products made meet the required standard. It is anticipated that the student will be required to complete some design work at home.
Course Leads To:
There are a variety of opportunities available to successful students. These include further study on Food Preparation and Cookery Courses or Employment.
Entry Requirements:
Entry to this course is by application and interview. Applicants are expected to have a genuine interest Patisserie.
Content:
Students will study for an NVQ Level 2 Food Processing (Patisserie and Confectionery) qualification in addition to an C&G 7112 Sugercraft Qualification and a CIEH Level 2 Certificate in Food Safety in Catering. The course offers experience in fermented goods, bread, buns, pastry, cake & finishing, as well as hot and cold desserts, etc.
This course is covered over 2- days per wek. The baked products are sold in a realistic working environment, a Barking College shop open to the public and staff to enable "till" training to be covered.
NVQ Level 2 Food Processing (Patisserie & Confectionary)