Food Production and Cooking (Patisserie and Confectionery) Diploma & NVQ Level 2

Type:
Full Time 
Length:
1 Year 
Academic Year:
2014/15 
Awarding Body:
City and Guilds 
 
Course Cost 16-18
N/A

The tuition fee is free if you are 16-18 years of age on August 31 of the calendar year in which you begin your studies.

Registration Fee:
To be confirmed
Additional Costs (approx):
£120.00

approx. 

About this course

This course focuses on baking, patisserie and confectionery and will help you develop your skills in this specialist area.

What do I need for this course?

The most common entry route is through successful achievement of the Level 1Introduction to the Chefs Diploma, together with appropriate maths and English skills. Direct entry from school is possible where you have achieved 4 or more GCSEs at grade E or above (including English at grade C). However due to the practical nature of this course you may be asked to undertake practical assignments to support your application.

You will be required to attend an interview at the college for all courses and Apprenticeships and we will request a school or college report.

Course modules

Mandatory units

  • Maintain food safety when storing, preparing and cooking food
  • Work effectively as part of a hospitality team
  • Maintain a safe, hygienic and secure working environment

Optional units A (16 credits)

  • Produce basic bread and dough products
  • Produce basic pastry products
  • Produce basic cakes, sponges and scones
  • Produce basic hot and cold desserts

Optional units B (14 credits)

  • Prepare and cook food to meet the requirements of allergy sufferers
  • Give customers a positive impression of self and your organisation
  • Complete kitchen documentation
  • Produce healthier dishes
  • Produce flour,dough and tray-bake products.

Additionality:

The additional qualification which is attached to the NVQ Diploma is the ABC Award in Cake Decorating Level 1. This specialist craft course is assessed on the completion of a portfolio and evidence and three decorated cakes showing various skills, and is graded pass, merit or distinction.

 

How will I learn?

You will participate in a variety of practical workshops.  This course is mainly based in a practical kitchen preparing, cooking and finishing various complex dishes.  The course is portfolio based with no formal end of year exam. However, theory session which include presentations, group projects and Functional Skills take place within a classroom environment.

 

How will I be assessed?

Assessment is by a variety of methods. Non craft units are assessed using a mixture of assignments, written short answer questions and activities. Craft units are assessed by a series of six short practical assessments spread through the year with two final end of year practical exams of three hours each, grades are available at Pass, Merit and Distinction.

What else do I need to know?

You are required to purchase suitable personal protective uniform and knives for the course. Further information will be given at your interview.

What if I need support?

Here at the college we have outstanding support. Our support staff are dedicated to providing you with all the help and guidance you may need throughout your college journey. You might need help and advice on a wide range of issues such as childcare, counselling and additional learning support. For more information on any aspect of student support contact the Course and Information Team, who will direct your call to the appropriate member of the college support team, call: 01325 503030.

 

What can I do after this course?

Courses

  • Level 3 Diploma in Advanced Professional Cookery (Patisserie and Confectionery)
  • Level 3 Advanced Apprenticeship in Professional Cookery (Patisserie and Confectionery)
  • VRQ Level 2 Professional Chefs Diploma

Careers

  • Commis Pastry Chef in a hotel or restaurant or Hotel.  Employment within the bakery industry.

Lead Tutor

Jenny Craig

The tuition fee is free if you are 16-18 years of age on August 31 of the calendar year in which you begin your studies. If you are 19 or over tuition fees will apply. Help may be available with fees, please ask. Government funding may be available through apprenticeship schemes. For further information on apprenticeships phone 01325 503210 (Business Development).

This course information page is a general guide to the course and every effort is made to ensure complete accuracy. The college reserves the right to make changes to curricular content where appropriate. The information given in this course leaflet does not impose on the college any obligation to provide, or continue to provide any courses, modules, or amenities described. The college reserves the right to cease to run a programme if insufficient students enrol.

Darlington College welcomes The Disability Discrimination Act (as amended by The Special Educational Needs and Disability Act 2001 – SENDA).

The college operates an equal opportunities policy. This information can be produced in other formats upon request. Please contact our Marketing Department on 01325 503046 or email marketing@darlington.ac.uk





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