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.
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 need to get a minimum of Entry 3 on the college initial on line assessment for English and maths.
Work in the hospitality industry with additional intermediate pastry skills, some gained promotion and moved to more prominent roles.
You could continue your studies and gain a Level 3 Diploma in advanced patisserie.
You could work as a Pastry Chef at commis level. After completing an advanced level you may work in a senior Chef De Partie role.
You will learn in dedicated classrooms and our well resourced pastry kitchen using the latest Deck and Combi ovens.
5 hours one day a week (1 hour theory and 4 hours practical skills).
- Practical assessments
- Written assignments