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Confectionery and Patisserie Certificate level 2 at Leicester College

Course description

This course is for those learners who wish to progress into a career as a professional pastry chef. The course will allow for the development of basic pastry skills but will progress quickly into the more technical aspects of the trade. There will be a focus placed on developing understanding and professional techniques so as to support progression onto a higher course in college or into a pastry kitchen at junior level. You will complete work experience within a fresh food establishment so as to gain the essential experience of a real working environment. If you are aged 16-18, you will be enrolled on a study programme, which will include retaking GCSEs or undertaking Functional Skills in English and maths if you haven't already achieved a grade 4 or above. You will also be required to complete a work experience placement and an employability programme.

Course content

You will start with the basics, beginning with homemade pastry, basic breads and meringue. This will progress onto enriched doughs, artisan breads, egg based tarts and more complex desserts; there will also be an introduction to chocolate, learning to produce homemade petit fours and the art of tempering. As a team we will produce all pastry and dessert products for our rosette standard restaurant all of which will provide you with an impressive portfolio of recipes, methods and techniques as you prepare for employment or progression onto a level 3 course.

Entry requirements

Standard entry to this course requires one reference. It is desirable that you can demonstrate 90% attendance. A GCSE in both English and maths at grade 3 (D) or above is required. Consideration will be given to all applicants over the age of 19, who do not hold formal English and maths qualifications.

Assessment

This course is very much focused on developing your practical skills within the professional kitchen with an added emphasis on gaining knowledge relating to the catering industry as a whole. The practical assessments are assessed via observations, these will run alongside 5 units that are assignment based, the qualification is gained through the completion of units. There will be individual practical tasks throughout the year ending with a synoptic assessment whereby you have to produce four dishes within a strict timeframe.

Financial information

Material fee £120.00. There are trips to top London based hotels and restaurants and a three course meal in one of Leicester's top restaurants which form part of your course. You will need a full set of catering knives and chefs whites, details of a recommended supplier provided on application, continuing learners may only need to replace some items.

Future opportunities

You could progress onto a level three pastry or bakery course, You may go on to work as a commis chef or chef de partie or similar positions within good quality restaurants, hotels, or contract/industrial catering where you would be able to put your skills in to practice or your could chose an apprenticeship.

Further information

Apply online via UCAS Progress or the College website. You will need details of your qualifications, a reference, and a personal statement to complete your application. Once your application has been successfully processed, you will be sent a conditional offer and be invited to a Welcome Event at the College to meet your tutors, learn more about your chosen course of study and tour the facilities. You will then need to confirm your acceptance of the course offered to you. For more information contact our Customer Service Centre on 0116 2242240 or visit leicestercollege.ac.uk

How to apply

You can apply for this course through UCAS Progress. Add this course to your favourites so you can start making an application.

Last updated date: 29 September 2017
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