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    About the course

    This programme is for anyone who works or wants to work as a patisserie chef in the catering and hospitality sector. The course will give you an overview of the many elements that make up being a professional pastry chef, which is a specialised and unique role within the catering & hospitality sector. If you are an experienced professional chef ready to take your cooking skills to the next level, or a student progressing from the Level 2 Practical Cookery Programme, this course will help you by providing you with an industry-standard qualification.

    ATTENDANCE PATTERN: 3½ days over 5 days
    You will be expected to attend on at least three evenings per year

    Entry requirements

    VRQ Level 2 Diploma in Professional Cookery at Merit or above

    How much does it cost?

    Free to those aged 16-18. If you are aged 19+ you can apply for an Advanced Learner Loan.

    There is a range of financial support that you may be entitled to, including: Learner Support funds, grants and bursaries and employer support.

    Uniform, books and equipment – £300. Visits – £80. Locker – £10

    Who is it suitable for?

    You will have worked as a chef for some time, have lots of experience and you may already supervise others or manage resources. You will want to develop your skills further, perhaps to work in a senior chef role.

    Awarding Body

    City & Guilds

    Why study?

    This course provides you with the opportunity to develop your skills in creating complex dishes and will enable you to develop your knowledge and cooking skills to an advanced level, helping you practice skills at a more senior chef’s role. You’ll also have the opportunity to plan menus and take a lead role in running the training kitchen.

    You'll be making advanced chocolate display pieces and learning the art of tempering milk, dark and white chocolate.


    You'll be creating:

    • Handmade Easter eggs decorated with piped chocolate
    • Chocolate flowers
    • Handmade chocolate truffles

    You'll also cover:

    • Dough & batter products
    • Biscuits, cakes and sponges
    • Paste products, including puff pastry, brioche, strudel pastry, choux pastry (Paris-Brest Gateau) & sweet pastry
    • Display pieces (see details of the chocolate work above)
    • Complex desserts including soufflés, fruit fritters, raspberry mousse, praline cheesecake & burnt orange panna cotta

    You will also have the opportunity to take part in catering competitions, cook and serve at speciality functions and produce food and serve in the College's Skylight restaurant.

    Where will this course take me?

    Employment as a chef in hotels, restaurants or industrial catering establishments, at home or overseas. You could even progress to a hospitality degree.

    Possible careers:

    • Larder chef
    • Pastry chef
    • Sous chef
    • Commis chef
    • Chef de Partié

    Core modules

    • Supervisory skills in hospitality
    • Principals of food safety supervision
    • Practical gastronomy

    How will I be assessed?

    Practical assessment, short answer tests and written assignments.

    Will I have to provide anything?

    Uniform £300, trips £80, Locker £10.


    I'm interested. What should I do now?

    Call 01279 868100 and talk to an Admissions Adviser
    Ask Us a question about this course