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.
Have television reality shows got your attention? This qualification covers all the patisserie and confectionary 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.
The level 3 will suit learners wishing to develop more advanced technical skills in Patisserie and Confectionery.
Course Description: Unit 301 Supervisory skills in the hospitality industry Unit 302 Supervising food safety in catering Unit 303 Practical gastronomy Unit 308 Produce fermented dough and batter products Unit 309 Produce petits fours Unit 310 Produce paste products Unit 311 Produce hot, cold and frozen desserts Unit 312 Produce biscuits, cakes and sponges Unit 313 Produce display pieces and decorative items
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.
You will need to get a minimum of Entry 3 on the college initial on-line assessment for English and Maths. Have a passion for making hot, cold and frozen desserts, petit fours, fermented dough and batter products.
Internally assessed, internally and externally moderated Pass / merit / distinction grades available
Meeting the needs of candidates who work or want to work in bakeries, pastry sessions of restaurants or hotels or even start their own business making patisserie and confectionary items.
Allows candidates to learn, develop and practice the skills and knowledge required for employment and/or career progression in the hospitality sector.