York College

Entry Requirements

An interest in baking and pastry.

Students will also require the following equipment: Apron and non-slip shoes.

Dates and Times

We hope to run this course in Autumn 2017. Please register interest at This email address is being protected from spambots. You need JavaScript enabled to view it.

Course Content

This course is for those interested in learning baking and pastry skills. This non-accredited short course is run by our highly trained chef lecturers.
Our baking and pastry course will give students all the tips they need to make the perfect basic pastry products to grace any mealtime or dinner party and make them and their friends and family proud.
Students will learn how to prepare and cook a variety of basic pastry, dough and desserts products and develop practical skills in the kitchen.

Further information

All equipment required for the classes will be provided. Students will learn in a fun and relaxing atmosphere in a well-equipped commercial kitchen. Class sizes also ensure one-to-one attention. In each class, students will learn all the tricks of the trade, get to practice the techniques shown and go home with new-found skills.

Progression

Students can progress onto the Intermediate Patisserie and Confectionary short course, which will continue to develop their skills.

Course Fees

The cost of this course in 2016 was £270 but this may change in 2017.

Courses costing more than £100 can usually be paid for in instalments. Please contact the College for details.

How to Apply

If you wish to study this course you do not need to fill out an application form, simply call our Admissions Team on (01904) 770397 or visit our friendly team of advisors in the InfoZone, located behind the main reception desk.

Contact Us

If you have any questions about this course or any aspects of studying at York College please email info@yorkcollege.ac.uk or call (01904) 770400.

Whilst every effort has been made to ensure the accuracy of the information contained in this webpage, the content is subject to change where necessary.

 

Course Enquiry

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