Course may be subject to change.
Do you want to work as a patisserie chef in the catering and hospitality sector?
This qualification will allow you to learn, develop and practice the skills required for employment and/or career progression in this exciting and fast-paced industry.
Entry Criteria
4 GCSEs at grade 4 or above, including English and maths
Entry Criteria
A level 2 Patisserie or Level 2 Pro-Cookery qualification or two years working in a relevant professional role.
Kits & Uniforms
Additional Costs
You will be required to purchase a uniform and kit from our supplier, Russums. You will receive a list at your interview.
What are the next steps?
You will meet with a course tutor to find out more about the course, discuss which course is right for you and see the facilities. Please bring your GCSE grades or any other relevant qualifications.
Modules Studied
- The principles of food safety supervision for catering
- Supervisory skills in the hospitality industry
- Produce dough and batter products
- Produce petits fours
- Produce paste products
- Produce hot, cold and frozen desserts
- Produce biscuits, cake and sponges
- Produce display pieces and decorative items
- Exploring gastronomy
- Practical assessment module
Times of Delivery
Monday-Friday 9am-4pm
Any times indicated are based on current courses and may be subject to change in future years. Full timetables will be confirmed at the start of each course.
Teaching and Assessment
This course is assessed though:
- Observation
- Written exam
- Assignments
- End of year exam
You could secure full-time employment, or continue your studies in professional cookery at NCD.
