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Catering & Hospitality

A college certificate in Sweet and Savoury Pastry Products upon completion of the 4 weeks

Entry Requirements

A keen interest in developing knowledge and skills within a pastry kitchen. A good level of English and maths is a requirement in order to complete the course.

  • Unit breakdown, Progression & More...

    Assessment Method

    Continuous assessment through professional and peer to peer feedback at the end of each session.

    Aims of the course

    To develop skills required by a professional pastry kitchen

    Progression Opportunities

    Be able to progress onto one of our other pastry courses.

    Facilities

    Professional pastry kitchen environment. The course will be delivered by professional chefs with a variety of industrial experience in 4 and 5 establishments.

    Career Options

    Gain further experience in a pastry kitchen

Course Details

Venue Lewisham Way
Day/Eve Evening
Mode Part Time
Duration 3 weeks
Start Date 15/11/2019
End Date 28/11/2019

Funding

For up-to-date information about tuition fees, living costs and financial support, visit Fees and Finance.

16-18 Free
19-24 £ 50 p/year
24+ £50 p/year
International £180 p/year

And Then?

College isn't just about a social life and good grades. Check out what sort of careers this subject can lead to.

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Toufik Bernaoui

Toufik Bernaoui

I’ve really enjoyed my apprenticeship, especially my sessions with my assessor who has given me great encouragement.

Zihni Ozturk

My experience as a young chef and apprentice has been very exciting. It has informed me on how things run in a kitchen and has definitely broadened my knowledge and skills.

Harrison Britton

Harrison Britton

I really enjoy being able to work within a team during busy service as well as learning new practical skills. It’s also great to meet with my assessor and track my progress with her. It means that I always know where I’m at in regards to my apprenticeship.

Mark Morris

Mark Morris

My time at Lewisham College was very important. It gave me the set of skills I needed to develop into the chef I am today. I’d like to say a big thanks to all of my college lecturers.

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