Program Overview
The aim of this four-months specialist Patisserie and Confectionery Skills qualification is to introduce learners to the core skills needed to work in a professional kitchen. Through the course, students will be taught general kitchen practices like food hygiene and menu planning, as well as more specific skills such as chocolate work and pastry making.
By exposing learners to professional cooking equipment and a professional kitchen environment they will begin to understand the appropriate conditions to prepare, cook and store food. The variety of ingredients used, tools handled and techniques learned from this qualification will help students to graduate from the course and become well-rounded patisserie chefs (Bakery chefs) whose chances of employment are much higher than when they first enrolled.
Purpose of the Qualification
- Introduces the core skills required in a professional bakery kitchen.
- Improves the skills of individuals and increases their chances of gaining employment.
- Enhance management skills like budgeting, inventory management, and costing apart from baking.
Access and Entry Requirements
- Have a minimum age of 16 at enrolment.
- Have completed secondary education..
- Have a level of English sufficient to complete a theory test and build a recipe log and time plans.