York College

Entry Requirements

Level 1 cooking qualification or experience of baking and cake making.

Dates and Times

17th September 2018 - 5th July 2019

Course Content

This qualification is the result of collaboration between industry, education and City and Guilds. It takes into account the latest approach to food safety, health and safety and industry practices.
This qualification covers all the patisserie and confectionery skills and knowledge to show that you've got what it takes for a successful career as a pastry chef, or to improve your culinary ability.

Units covered include:

  • Introduction to the hospitality and catering industry
  • Food safety in catering
  • Health and safety awareness for catering and hospitality
  • Introduction to healthier foods and special diets
  • Prepare hot and cold desserts and puddings
  • Produce paste products
  • Produce biscuits, cakes and sponges
  • Prepare fermented dough products


On completion of this qualification, students may progress onto the Professional Cookery Diploma Level 2 or into employment. They could also progress onto the Patisserie and Confectionery route of the Professional Cookery Diploma Level 3.

Potential job occupations include:

  • Pastry chef
  • Baker

Course Fees

£0 - £920.

Courses costing more than £200 can usually be paid for in instalments. Please contact the College for details.

How to Apply

Applications should be made to the College and you may be required to have an interview. You can apply online on the web page of your chosen course, collect an application form from the College, or request a paper or PDF copy from This email address is being protected from spambots. You need JavaScript enabled to view it. or on 01904 770770.

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) 770770.

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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