Certificate in General Patisserie and confectionary

About this course

The course develops patisserie and confectionery skills across hot and cold desserts, puddings, paste products, biscuits, cakes, sponges and fermented doughs. Teaching combines practical work in a specialist patisserie kitchen with theory, supported by practical and written assessments. Learners create a range of speciality products and complete graded practical assessments during the course. The programme also includes internal and external moderation of assessment work.

What you'll learn

• Prepare hot and cold desserts and puddings
• Produce paste-based products
• Make biscuit, cake and sponge products
• Prepare fermented dough products
• Apply specialist pastry, cake and confectionery techniques

Is this course right for you?

The course is intended for improver-level learners developing beyond fundamental patisserie skills. Applicants should have a reasonable command of written and spoken English, alongside a keen interest in the subject. Related qualifications or experience are also referenced as part of the entry information.

• Designed for learners at Improver level
• Requires a reasonable command of written and spoken English
• A keen interest in patisserie and confectionery is expected

Before you go

• Learners are required to keep a portfolio of photographic evidence.
• The course includes practical and written assessments, with practical assessments graded Pass, Merit or Distinction.