Or Application Form & Reference Form to be returned to Student Services
Patisserie and Confectionery requires a mastery of technique combined with a great deal of creativity and imagination. The main aim of this course is to enable you to develop the knowledge, skills and understanding needed to produce patisserie and confectionery products to a professional standard.
This qualification aims to develop your skills and techniques to an advanced level. You will cover units such as hot sweets, cold sweets, fermented goods, pastes and confectionery items, and the theory to support these.
Alongside this you will enhance the skills required to work in a modern, professional kitchen and will be provided with an opportunity to produce display pieces and decorative items that you can put your own style and passion into.
Relevant Level 2 qualification or relevant experience with the patisserie and confectionary industry.
Satisfactory interview, skills and knowledge based practical assessment, school report and/or satisfactory reference.
If English is not your first language, you may need an assessment before enrolling on this course. To discuss further, please contact the ESOL department on 0151 551 7144.
Office Use Only. Non Standard 36a.
Full Kitchen Uniform. You will be provided with specialist equipment that will also be available for purchase.
You will be assessed through a combination of both practical assessments and theory based written tasks to complement your electronic portfolio.
If you are aged 16-18:
This study programme will be FREE for most students who are aged 16-18 on 31 August, or students aged 19-24 with an Education, Health & Care Plan.
If you are aged 19 or over:
Depending on your personal circumstances, this course could be FREE for you if you are aged 19-23 and you do not already have a level 3 qualification.
The fee quoted is for the academic year 2019-20.
For advice and guidance, please contact Student Services on 0151 551 7777 or call into our Conway Park Campus. Open Monday, Tuesday, Thursday, Friday 11 to 4pm and Wednesdays 4 to 6.30pm (term time only).