Read about study arrangements from 8 March in ourPrepare, Cook and Finish Basic Cakes, Sponges, Biscuits and Scones Dishes - Level 2
Course Code: TF1FE072
Next available course:
| Start Date | Location | Duration | |
|---|---|---|---|
| 14/04/2021 | Bispham Campus | 10 Weeks | Apply |
| 05/01/2022 | Bispham Campus | 20 Weeks | Apply |
Course Overview
This short course is ideal for those looking to become professional pastry chefs or for those wanting to progress in their careers, for individuals who enjoy this area of cookery as a hobby and for those employees looking to further their knowledge and skills in this area.
You will develop the professional technical skills needed to prepare, cook and finish a range of cakes, sponges, biscuits and scones and gain an understanding of the knowledge which underpins these skills to improve your techniques
Our teaching team is made up of industry experts in their field, all with a wealth of bakery and patisserie experience.
Entry Requirements
There are no formal entry requirements for this course however some basic knowledge of baking or patisserie is required along with a sprinkling of enthusiasm and passion! You must be over 19 year of age on the 31st August before the course start date.
Qualification Obtained
Assessment Methods
Teaching and Learning Methods
This course is delivered face to face on site in our professional bakery on Thursday 9.30– 3.30pm
Our expert tutors understand that everyone learns in different ways so they use a range of teaching methods to enable everyone to achieve their potential. A key method used is demonstration, which allows you to observe the practical application of skills before having a go yourself
Industry Placement and Field Trips
Other Costs and Equipment Needed
Expert Tutors
All staff involved in the delivery of adult education courses within the College are approved to teach the subjects and modules they deliver. The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice.
Tuition Fees
Read our tuition fees guide.
