This course includes a greater depth of knowledge and application of Food safety supervision, sustainability and gastronomy.
Practical skills of a high standard are developed in the new chocolate / pastry room environment.
Assessment is via a synoptic test of your skills, written examination of your underpinning knowledge.
Additionally learners will gain pastry skills via specialist workshops producing advanced bread and confectionery dishes.
Master classes from industry leaders Renshaws, Zeelandia, Rank Hovis and many more
National membership to the Alliance for Bakery Students and Trainees including annual Conference
North West trainer of choice for Morrisons’ Bakers for over 15 years
Sponsorship opportunities to the Lesaffre School in France
Progression opportunities to product development roles with leading manufacturers, such as Park Cake Bakeries and ingredients manufacturers or onto university
The Patisserie industry is a growing and proud industry, geared up to meet the needs of its consumers, with delicious continental pastries, to mouth-watering sweets and quality products for supermarket counters. The programme will focus on giving you advanced skills and techniques in patisserie work to enable you to enter employment with a higher level of responsibility and skill at a more prestigious establishment. The skills you develop will enable you to produce dough and batter products, petits fours, pastry and confectionery work and a whole range of desserts. You will also produce a grand show piece displaying all your new skills. Preparing you for a future career with good promotion prospects for those who are determined, enthusiastic and looking for a career to progress in.
You will have the opportunity to develop your craft skills to a very high level, while at the same time gaining the necessary underpinning knowledge. Learners will also be encouraged to participate in competitions and external awards. Previous learners on this programme have progressed to product development and technical roles within the Food Industry.
Level 2 or 3 in bakery or relevant industrial experience. Bakery whites will be required to be purchased, to a specific standard and style (guidance given).
You will be able to progress to Higher Education or employment.