A fun, hands-on introduction to the techniques of baking and French-style pastry making (patisserie). The cooking modules that will be covered are : hot and cold desserts and puddings; biscuit, cake and sponge products and fermented dough products. You will also build practical kitchen skills, safety awareness, and confidence in the kitchen.
Course Overview
Course Code
FPEMAA17B0
Course Fee
Please contact us for more information
Start Time
13:00
End Time
15:00
End Date
Thu, 24 Jun 2027
Entry Requirements
You should have some prior experience of cooking recipes by following instructions. This course is designed as a progression opportunity to support stu...
You should have some prior experience of cooking recipes by following instructions. This course is designed as a progression opportunity to support students who which to increase their independence in the kitchen.
Course information
As well as completing a practical lesson each week,following a recipe to make a new dish, there is also some theory work on the course. Each week you will learn about an aspect of food safety or health. Topics include Kitchen Safety, Food Safety, and Storage, Eating Healthily, Food Groups, Being Price aware when shopping, and Food Allergies. You might carry out group exercises, complete worksheets, try different foods or make posters to achieve this.
36 weeks from September 2026 to June 2027
These topics will be taught using practical work together with classroom based learning.
Students will all follow a Learning Criteria delivered over the year, assessments will be through tutor lead practical classroom based activities and observations in class.
This is a non regulated funded provision and there is no formal qualification at the end of the course.
All of our courses are aimed to support students develop their employability skills and life skills. Where courses are set a different levels you may which to progress onto the higher level the following year.
Entry Level
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