Fees indicated are based on the current year (August 2016 to July 2017) and are subject to change next year.
Our further education courses (Entry to Level 3) are usually free if you are 16-18 years old. Depending on your circumstances, you may be eligible for financial support to help with other costs associated with your course such as course materials and travel.
If you are aged 19 or over you may be required to pay fees.
If you are enrolling onto a Level 3 or 4 course and are over 19 years of age the fees may be higher and you will be required to take out an Advanced Learning Loan, please see the guide to fees for more information.
International students will be required to pay the full International course fee.
For more information, see our guide to fees.
On this course you will learn how to temper and process chocolate, prepare, cook and present a variety of chocolate desserts both hot and cold. Develop your knowledge and understanding of how chocolate works, how to store it correctly, and the different varieties of chocolate available to purchase.
This qualification is for people who want to develop both understanding and skills in chocolate making, and who want to secure a career in Hospitality and Catering, specifically in the area of chocolate making.
The qualification will give learners the opportunity to:
- Temper chocolate
- Process chocolate
- Make chocolate desserts
Facilities and Support Practical sessions will take place in a professional pastry kitchen, with equipment and facilities for chocolate course
The general services we offer as a College are:
- Learning Centres
- English & Maths support
- Dedicated Work Experience team
- Students Union Dedicated
- Student Services
Age group: 19+
Candidates will be invited to a course interview where they can discuss their application further.
An initial assessments (English & Maths) will be given. You will need to get a minimum of Entry 3 on the college initial on line assessment for literacy and maths
Practical assessments, short written question papers portfolio of evidence
The Level 1 Award in Chocolate Making can help you develop skill to help you find a job such as:
Level 2 Certificate in Patisserie & Confectionery 18 week course
Research to provide evidence for portfolio and to support completing underpinning requirements Practising practical skills in pastry kitchen