This course combines all the knowledge, techniques and artistic skills required to work in a professional pastry kitchen.
You will develop skills in bread and dough products, cakes, sponges, biscuits and scones, pastry products, chocolate products, hot and cold desserts and sauces, fillings and coatings.
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 also be studying at a college with Gold Accreditation, 3 Centre's of Excellence and an AA Highly Recommended Rosette for one of its training restaurants.
For entry on to this course you will need a Level 2 qualification in Professional Cookery or equivalent, or experience in the catering industry. You do not have to be working in the industry be beneficial.
From a combination of practical and thoretical units, which will be delivered in an 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 safety.
We will also bring out the gastronomist in you! Part of your course will involve visiting restaurants and writing a critique of your visit. Previous restaurant visits have included Fifteen Cornwall. You will also be involved in the setting up and running of the Gastronomy Fair at Cornwall College; where students research and present a stand on their chosen subject, producing sample dishes and inviting discussion.
To be assessed throughout your course through assignments, projects and practical examinations.
Studying at the South West's best catering college, knowing that whatever is 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, restaurants visits and the organisation of a Gastronomy Fair.
Students can go into work in the industry as a chef, sous chef, head chef or front of house management. You may also go on to do a foundation degree in hospitality and tourism management or another food related degree.
Sophie Budd Owner of Taste Budds Cooking Studio, Australia
Cornwall College was a turning point in my life! My lecturers were awesome and I had such a good time. They opened doors for me and encouraged me to push myself and boy, has it paid off.
*Courses listed on this website are indicative of the subject, nature and level of study. The college reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility.