Hospitality: Technical Certificate in Patisserie and Confectionery
You will gain a knowledge and understanding of working in the hospitality industry, particularly as a chef. You will cover the theory behind the ingredients used in patisserie and students on this course will undertake considerable kitchen practical experience with cakes, sponges, dough products, desserts and confectionery. Relevant work experience will be a requirement of this course, as well as a willingness to undertake practice in their own time.
How is the course structured and graded?
This qualification is made up of four units. Unit 1, ‘Working in the Hospitality Industry’ is an externally examined unit. Units 2, 3, 4 are practical based units and are assessed at the end of each unit through a practical controlled assessment. Units are graded Pass, Merit and Distinction. The score for each unit is added up to make the final qualification grade. To achieve the overall qualification, all units must be marked at a minimum of a Pass.
Will this course be suitable for me?
This course will suit you if you already have good cooking skills and want to develop your preparation, cooking and presentation skills to a high level. It is particularly suited to those who may wish to take up a job role as a chef in their career. You will need to be self-motivated and want to continually improve.
What could this course lead to?
This course provides students with the opportunity to enter employment in the hospitality industry either full time, as an apprentice, or on a traineeship. You can also progress onto a higher vocational qualification such as a BTEC Level 3 Technical in Hospitality.
BTEC Level 2
There are no additional fees for this course
Mix of coursework
Accepted for Further