Level 2 Certificate in Professional Patisserie & Confectionery (C&G)

These courses are heavily practical based, but there is also a theory lesson where assignments and tests will be carried out. These courses are VRQs and work on a Pass, Merit & Distinction basis allow learners to stand out from the crowd and push themselves.

These courses are aimed at chefs that solely want to focus on the dessert and baking aspects of the kitchen. Pastry & confectionary is considered one of the hardest parts of commercial kitchen work with many chefs staying well clear of that section, it is also one of the highest paid jobs within a kitchen team. What will you cover in the course. - Cakes, biscuits & sponges - Pastry products - Dough & batter products - Hot, cold & frozen desserts - Chocolate Work - Sugar Work - Molecular Ingredients If your looking to push yourself and become the next big pastry chef these courses are for you.

Level 3 Diploma in Professional Patisserie & Confectionery (C&G)