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Intermediate Certificate in General Patisserie and ConfectioneryApply Now »

Course Image
Level: 2

Location: The RoundHouse

Years: 1

Weeks: 12

Hours: 8.00

Start: 12/09/2016

Days / Times: Monday 16:30 to 19:00 and Tuesday 12:30 to 18:30

Tuition (£): 0.00*

Interview: N

Course Summary

This course is suitable for those with little or no experience and covers basic craft skills focussing on pastry items.

It is for anyone interested in patisserie and confectionery.

Entry requirements

N/A

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.

 

 

* Tuition - This figure is the fee to be paid if you are not entitled to any concessions.
*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.

This course is run at the Roundhouse Campus

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Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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