This course is designed for individuals wishing to enter the catering industry specialising in Patisserie and Bakery gaining relevant skills to start your career as a craft baker or pastry chef. The course aims to provide students with a basic knowledge of a variety of cooking methods as well as developing specific skills in bakery. The course includes: Hot & Cold Desserts, Paste Products, Biscuit, Cake and Sponge, Fermented Dough Products, Basic Cooking Methods Cookery theory Health and Safety/Food Hygiene Health Food and special diets Supervised experiences working in the training kitchens Team working Skills Communication Skills Tutorials Each student will be allocated a personal tutor.
Name: L2 Certificate in Professional Patisserie & Confectionary Qualification title: Certificate in Professional Patisserie and Confectionery (QCF) Qualification type: Assessment Assessment of practical skill is by observation in kitchen sessions. Students keep a record of their work in practical and theory sessions. Help is available in assembling this portfolio evidence. There will be externally set tests for Functional Skills. Awarding City & Guilds of London Institute Created 20160601 12:11:36 Updated 20160601 12:11:36
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SWINDON COLLEGE
Further Education
studentservices@swindon.ac.uk
0800 731 2250
http://www.swindon.ac.uk
North Star Avenue Town: SWINDON County:SOUTH WEST ENGLAND
Title: Certificate in Professional Patisserie and Confectionery (QCF) Qualification: Certificate in Professional Patisserie and Confectionery (QCF) Classification: Retail and Commercial Enterprise