This very intensive part time course is designed to equip students with the skills needed for a career in a pastry kitchen, as well as a comprehensive understanding of food purchasing, costing and storage.
The course is designed to suit working people, who do not have the time to study full time.
Classes will be held every Thursday from 7h30/8h00-17h30 during the school’s calendar year.
The curriculum will include the following:
- Practical Baking, including all methods of cake making, biscuits and pastries
- Bread making and yeast products
- The world of Desserts from classic French to modern
- Confectionery, Chocolate and Sweet making
- Sugar Craft Skills / icing
- Baking Theory
- Food Purchasing and Costing
- Hygiene and Safety
- Kitchen maintenance and design
The daily program includes 5-7 hours practical work where students will be assessed in baking, bread making, desserts, pastry, confectionery and sugar craft. The students will learn the skills of purchasing, costing and food storage by hands on application.
Each week the student will be required to write a theory test covering the prior week’s work. Two sets of examinations take place- June and November, including the City & Guilds Diploma in Patisserie.
On successful completion of the course, students will attain the coveted Silwood Patisserie Certificate as well as the City & Guilds Diploma in Patisserie Qualification (code 8065).
In order to graduate students must complete all practical classes, as well as pass the Silwood and City & Guilds examination.