Patisserie and Confectionery Course (College Course)
- Pibwrlwyd Campus
This new qualification allows anyone interested in baking to develop their culinary skills in making hot and cold desserts, puddings, biscuits, cakes, sponges, paste and dough-based patisserie.
Students will benefit from the expertise of experienced patisserie and confectionery chefs who will guide you in the techniques needed to produce these amazingly tasty products.
Course details
- Part time
What you will learn
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Programme Features
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Programme content
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Progression and employment
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Method of assessment
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Entry requirements
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Additional costs
This is an evening cookery course for anyone aged 16 and above. A branded chef’s apron and use of all equipment required is provided. Various cooking methods, baking and patisserie skills will be introduced into each session.
- Each session will focus on key aspects of patisserie and confectionery.
- Produce hot and cold desserts and puddings Bavarois, mousses, tarts, pies, sponge puddings, cold souffle and sauces.
- Produce biscuit, cake and sponge products - Genoise Sponges, Gateaux, Shortbread, Madeira Cake Fruit Cake and Whisked Sponges.
- Prepare, cook and finish fermented dough products for service, assorted bread rolls, doughnuts, sweet buns and flavoured breads.
- Develop knowledge, understanding and skills to prepare, cook and finish paste products, choux paste, sweet paste, short and puff pastry.
This course could be an inspiring starting point and will provide an excellent foundation for aspiring chefs of the future or it can be studied purely out of a passion for cake making and confectionery. The course will open the door to future opportunities with other full time or part time courses being offered such as our cake decoration evening class, one day chocolatier course and the Taste of Wales cookery course.
Lecturers provide specialist advice to learners regarding vocational and work based qualifications and progression options.
Students will be assessed on practical based observation feedback on dishes produced during each session. Students will also be required to produce a portfolio of evidence to meet the course learning outcomes. In addition to the practical assessments learners will need to demonstrate knowledge through the completion of written question papers.
Age limits 16+ years of age. No academic requirements. Health and safety rules apply which are introduced in the first session.
Costs have been calculated for the course, which include most product ingredients and a free branded apron. Fee band I.