Ideal if: you wish to develop your practical skills and learn contemporary techniques in the production of fermented dough products, petit fours, paste products, desserts, chocolate and sugar work. You'll need: a level 2 qualification in Professional Cookery or equivalent, or expeience in the catering industry. You'll learn: from a combination of practical and theoretical units which will be delivered inan excellent industry-level environment. In addition to developing practical skills and contemporary techniques in patisserie and confectionery, you will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management and how to store, prepare and cook food safely. Expect: to be assessed throughout your course through assignments, projects and practical examinations. You'll love: that whatever your passion, or specialism, we will help hone your talents and bring out the gastronomist in you, with a number of culinary and food foraging trips, restaurant visits and the organisation of a Gastronomy Fair. You'll go onto: employment or university study such as our Foundation Degree in Hospitality and Tourism.
Name: Patisserie and Bakery Skills CG Diploma Level 3 Qualification title: NVQ Diploma in Professional Cookery (Patisserie and Confectionery) (QCF) Qualification type: Assessment Awarding City & Guilds of London Institute Created 20150512 08:10:53 Updated 20150512 08:10:53
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Cornwall College
Further Education
enquires@cornwall.ac.uk
0845 2232567
http://www.cornwall.ac.uk
Customer Enquiries
Trevenson Road
Town:
REDRUTH
County:Cornwall
Title: NVQ Diploma in Professional Cookery (Patisserie and Confectionery) (QCF) Qualification: NVQ Diploma in Professional Cookery (Patisserie and Confectionery) (QCF) Classification: Retail and Commercial Enterprise