This course further develops your skills for working in a pastry section within a kitchen.
It is ideal for a supervisory role where you might aim to become a pastry chef within your own section.
You will be working in our exciting surroundings and building up a wide range of skills and knowledge in patisserie and confectionery.
Ideally you should have a Level 2 patisserie qualification alongside experience in working in a pastry/dessert section within a kitchen.
You will cover a wide variety of topics including:
Assessments will take the form of practical assignments and tests.
There will be an additional cost for a chef's uniform.
We have a variety of one-day courses available which can be tailor made to suit the needs of your organisation. You could also consider progressing to our Foundation Degree in International Hospitality Management.
You could advance to a supervisory role within a pastry section in a kitchen.
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."