The course will cover decorated gateaux and tortens, specialist doughs, sec and glace petit fours, sugar work, chocolate work and confectionery items, modern concept plated desserts, modern gelatine sweets, speciality pastes and pastillage. This qualification will give you the skills and knowledge to tackle the complex world of preparing, cooking and finishing luscious desserts.
The course contains a number of key units of study which include: * Fermented Doughs * Petit Fours * Paste Products * Hot and Cold Desserts * Display Pieces and Decorative Items
The course is delivered by our own World Skills and multi-award winning lecturers.
Work placement is also a key requirement if you are participating within the study programme (course tutor to advise) Not only is this the only pure pastry qualification offered within the area, you have the opportunity to enter local and National competitions to keep that flag waving for Hull College Culinary team.
How is the course assessed?
Mix of Exams and Coursework
Completion of Level 2 Subject Specialist Qualification
In addition: Progressing learners from level 2 patisserie and confectionery must have achieved minimum course and college attendance requirements and successfully completed your work placements.