Have television reality shows got your attention? This qualification covers most of the patisserie and confectionery practical skills and knowledge required for you to take the next steps into a career in the hospitality industry in the pastry section of a hotel, restaurant or your own business.

This course is for candidates meeting all the conditions below:

  • a minimum of Entry 3 on the college initial on-line assessment for English and Maths.

  • a Level 2 Certificate in Patisserie & Confectionery qualification

  • a genuine passion for patisserie and some artistic flair would also be preferable. Also ideal for professional chefs with prior experience willing to further develop/improve their pastry skills

This course consists of 6 units:

  • Unit 321 - Produce dough and batter products

  • Unit 322 - Produce petits fours

  • Unit 323 - Produce paste products

  • Unit 324 - Produce hot, cold and frozen desserts

  • Unit 325 - Produce biscuits, cake and sponges

  • Unit 326 - Produce display pieces and decorative items

The qualification will give learners the opportunity to:

  • Develop artistic designs and skills

  • Discover new techniques to complete complex dishes

  • Create a centrepiece made from a choice of various sugar mediums or chocolate

Facilities and Support Practical sessions will take place in a professional pastry kitchen, with equipment and facilities for Patisserie & Confectionery course

The general services we offer as a College o Learning Centres o English & Maths support o Dedicated Work Experience team o Students Union Dedicated o Student Services

On this course you will learn how to:

  • develop cake designs, use your chosen design to make a celebration cake using various sugar mediums

  • Develop your knowledge and understanding of how chocolate work, how to store it correctly and the different varieties of chocolate available to purchase

  • create and make a complex chocolate gâteau using various tempered chocolate decorations

  • create and execute a chocolate centrepiece using various chocolate mediums

This qualification is for people who want to develop both understanding and skills in sugarcraft and want to secure a career in Hospitality and Catering, specifically in the area of sugarcraft/cake decorating.

This qualification will give learners the opportunity to:

  • Develop cake designs

  • Use a variety of sugar mediums

  • Decorate a curved or angular shaped cake with sugar paste

  • Temper and use chocolate couverture

  • Create a chocolate centrepiece

  • Create , make and decorated a chocolate cake

Facilities and Support Practical sessions will take place in a professional pastry kitchen, with equipment and facilities for sugarcraft course

The general services we offer as a College o Learning Centres o English & Maths support o Dedicated Work Experience team o Students Union Dedicated o Student Services

The Diploma in Professional Cookery is suitable for anyone who works or would like to work as a professional chef in the catering and hospitality sector. It is ideal for learners coming straight from school who wish to seek a career in this industry.

By completing this industry standard qualification you will gain a high standard of cookery skills including processes, such as roasting and frying to commodities. You will also learning other workplace essentials like healthy eating and using kitchen equipment. What you can achieve depending the effort you yourself put in.

The level 3 professional cookery course is ideal for those chefs who already have a level 2 qualification or already work in the hospitality industry. They can then choose to continue the development of their skills and knowledge to enable them to progress in their career. This course will give you the skills to achieve your potential within the hospitality industry.

Supervising skills will play a large role in this course as you will be required to complete duties in the kitchen that demonstrate your team leadership. You will prepare more complex dishes using a wide range of skills.

Students joining this programme are required to purchase a uniform and basic set of equipment. To help keep costs to a minimum, these items are available to buy through the Catering Department. If you have any concerns regarding the cost of the uniform, please discuss this at your interview as we may be able to help meet some of the expense.

A part time level 2 course for professional chefs in which students will build on their basic skills gained on a previous level 1 course or during employment to reach the next level of competence which can enhance their job prospects with current employers or make them more attractive for future employers.

The course is held over a 6 hour period, one day a week in which you will receive tuition through a realistic practical environment, in the colleges very own Taste Restaurant through evening events which you will plan for by creating menus. Theory will be conducted in dedicated computer room using the college system, where you will also update your portfolio on a regular basis.

The Diploma in Professional Cookery is suitable for anyone who works or would like to work as a professional chef in the catering and hospitality sector. It is ideal for learners coming straight from school who wish to seek a career in this industry.

By completing this industry standard qualification you will gain a high standard of cookery skills including processes, such as roasting and frying to commodities. You will also learning other workplace essentials like healthy eating and using kitchen equipment. What you can achieve depending the effort you yourself put in.

This course aims to provide you with knowledge and understanding of pâtisserie and confectionery. The course will give you the opportunity to practice developing the specialist skills required to work in a bakery or a pâtisserie. Ideal for professional chefs who wish to develop their pastry skills.

Students joining this programme are required to purchase a uniform and basic set of equipment. To help keep costs to a minimum, these items are available to buy through Catering Department. If you have any concerns regarding the cost of the uniform, please discuss this at your interview as we may be able to help meet some of the expense.

Units of study include: Unit 1: Hot and cold desserts Unit 2: Sponges and biscuits Unit 3: Pastes (pastry) Unit 4: Bread & dough

ENTRY REQUIREMENTS No formal entry requirements

You will study the following units and complete both practical assessments and short answer papers to test your understanding of the different cooking methods:

  • 607 Prepare and cook food by boiling, poaching and steaming;
  • 608 Prepare and cook food by stewing and braising;
  • 609 Prepare and cook food baking, roasting and grilling;
  • 610 Prepare and cook food by deep frying and shallow frying;
  • 202 Food Safety in catering.

You will study the following units and complete both practical assessments and short answer papers to test your understanding of the different cooking methods:

  • 607 Prepare and cook food by boiling, poaching and steaming;
  • 608 Prepare and cook food by stewing and braising;
  • 609 Prepare and cook food baking, roasting and grilling;
  • 610 Prepare and cook food by deep frying and shallow frying;
  • 202 Food Safety in catering.

  • Unit 202 Food safety in catering
  • Unit 203 Health and Safety in Catering and Hospitality
  • Unit 204 Legislation in food and beverage service
  • Unit 205 Menu knowledge and design
  • Unit 207 Principles of beverage product knowledge
  • Unit 208 Service of hot beverages
  • Unit 209 Food and beverage service skills
  • Unit 210 Handling payments and maintaining the payment point
  • Unit 211 Principles of customer service in hospitality, leisure travel and tourism
  • Unit 214 Developing skills for employment in the catering and hospitality industry

This course is for you if work in the food and beverage service industry in front of house or you want to move into that role. If you would like to fill in any gaps in your front of house skills, perhaps to advance to a more senior position, or if you would like to develop and improve skill to be able to work in the industry. Learn about what is good service, communication skills, serving food and beverage to industry standards.

This can be done whilst working in TASTE the college restaurant preparing and serving drinks, taking orders and providing table service.

These qualifications are aimed at waiter, waitress bar staff, supervisors/learners who want to further develop their understanding of good customer service, serving food and drinks [hot and cold]. Food safety laws around serving hot and cold food.

Students joining this programme are required to purchase a uniform and basic set of equipment. To help keep costs to a minimum, these items are available to buy through Catering Department. If you have any concerns regrading the cost of the uniform, please discuss this at your interview as we may be able to help meet some of the expense.