This advanced practical training course is for those who aspire to work in a professional pastry kitchen environment whilst training to become a Pastry Chef. The training programme begins with the fundamental basic techniques for pastry, bakery and confectionery in the first year at Level 2, which then develops into a second year of comprehensive skills and knowledge to Level 3 suitable for a professional Pastry Chef. This course is endorsed by the Craft Guild of Chefs and British Culinary Federation and taught by the award-winning Culinary Arts Pastry Team. It is made up of a series of practical and theory based modules, which include the following: - Health and safety, including food safety and maintaining a safe environment - Dessert preparation and presentation, both classical and contemporary methods - Patisserie: pastries and tarts - Bakery: artisan breads and Viennoiserie - Confectionery: petit fours, sugar and chocolate - International patisserie study - Food costing and control - Kitchen administration and food science
Name: Professional Patisserie Scholarship Level 2/Level 3 Qualification title: Other regulated / accredited Qualification Qualification type: Other regulated/accredited qualification Assessment Awarding CG Created 20160406 09:44:26 Updated 20160406 09:44:26
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WESTMINSTER KINGSWAY COLLEGE
Further Education
courseinfo@westking.ac.uk
020 7963 418
http://www.westking.ac.uk/
Kings Cross Centre
211 Grays Inn Road
Town:
CITY OF LONDON
County:Greater London