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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

About the Roundhouse »

Engine Shed Restaurant

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The Engine Shed Restaurant Open to the Public

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Jordan Green

Jordan Green

Compliments to the award-winning chef

Apprentice Jordan Green scooped the Young Chef of the Year title in the Derby Food and Drink Awards – an accolade which he hopes will fast track his career ambitions.

Jordan was among a group of full-time Catering and Hospitality learners who progressed to an apprenticeship with the College’s Engine Shed restaurant and training kitchens at the Roundhouse campus.

His apprenticeship opened doors to many opportunities – including a work placement with Derby’s award-winning Restaurant Zest. He also took part in a European work experience programme in Denmark, spending five weeks at the Danish Meat Trade College in Roskilde alongside learners from Estonia, Italy and Finland.

I really want to be working in fine dining and to learn from the best in the industry. Hopefully winning this award will help me at the start of my career.
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