If you want to enhance your practical skills specialising in advanced methods and processes of developing fermented dough products, including petit fours, desserts, sugar work, chocolate and paste items, this highly practical course will give you the contemporary skills you’ll need to succeed. You’ll be taught by our team of highly experienced and professional chocolatiers and have access to our state-of-the-art training kitchens. As well as lots of practical workshops, you will also learn about kitchen management, food safety, storage and nutrition.
You’ll also be part of one of the best catering college’s in the UK with three Centre’s of Excellence and the only catering college to have two commercial restaurants both awarded AA college Rosettes. We also provide training and partner with many household names including; Jamie Oliver’s Fifteen, The Eden Project, River Cottage and more, giving you industry connections to help boost your career.
As part of your course you will be required to carry out Work Experience and/or an Industry Placement. For more details please click here.
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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.
four GCSEs at grade C or 4, including English and mathematics,a Level 3 qualification in professional cookery or equivalent, or experience in the catering industry.
From a combination of practical and theoretical 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 safely.
To be assessed throughout your course through assignments, projects and practical examinations.
That whatever your passion, or specialism, we will help hone your talents and bring out the gastronomist in you.
Employment within the industry as a commis chef of a chef de partie at high-end establishments
Dorian Janmaat HEAD CHEF BELMOND LE MANOIR AUX QUAT SAISONS
Dorian completed the Professional Cookery Diploma Level 2 and 3 at Cornwall College and is now the head chef at Raymond Blanc’s restaurant in Oxford.
“Studying at Cornwall College was immensely enjoyable, the tutors have great knowledge and understanding of the industry, while making it fun to learn and encouraging the development of further skills. The Level 2 and 3 diplomas gave me the platform and basic foundations to explore the culinary area. After hard work, grit and determination I am now the head chef of Le Manoir and work side by side with Raymond Blanc; we hold two Michelin Stars and have done for 35 years. The diplomas will give you confidence and invaluable experience, providing you with a great foundation. If you wish to join the catering industry my advice is to work hard, commit yourself to your employer, be honest with yourself and use your passion to inspire others around you.”
*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. The Cornwall College Group reserves the right to withdraw any course listed at any time.