Award Crest
York College

Entry Requirements

Introduction to patisserie and confectionary course or relevant practical skills.
An interest in baking and pastry.
Students will also require the following equipment: Apron and non-slip shoes.

Dates and Times

23rd January 2018 - 17th April 2018

Time: 18.00pm - 21.00pm

Day: Tuesday

Course Content

This course is for those interested in learning intermediate baking and pastry skills. This non-accredited short course is run by our highly trained chef lecturers.
This course will give you all the tips you need to make the perfect pastry products to grace any mealtime or dinner party.
Students will learn how to prepare and cook a variety of intermediate pastry, dough and desserts products, continuing to develop skills learned on the introduction course and develop skills in the kitchen.

Further information

All equipment required for the classes will be provided. Students will learn in a fun and relaxing atmosphere where they will work 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

You can progress onto the Advanced Patisserie and Confectionary short course, which will continue to develop your skills.

Course Fees

The cost of this course is £280.

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.

 

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