City & Guilds 7120-22 General Patisserie and Confectionery Diploma

The Patisserie and Confectionery Diploma is ideal for those looking to become professional pastry chefs, those wishing to develop patisserie skills to a professional standard, for individuals who enjoy this area of cookery as a hobby and for those employees looking to further their knowledge and skills in this area.

The Patisserie and Confectionery Diploma course is suitable for those wishing to develop patisserie skills to a professional standard. Although some theory is included the emphasis is on practical learning. The course is 80% hands on with much of the emphasis on practical learning, theory is very much linked to practical learning on the evening. The course is largely achieved by practice and practical assessments.

The classes take place in a purpose built and professionally equipped patisserie kitchen. All ingredients are supplied and your patisserie products produced are available for purchase at cost and at the end of each lesson.

City & Guilds 7120-22 General Patisserie and Confectionery Diploma
LevelLevel 2
LocationColchester
Duration16 weeks
CampusColchester Institute
Start Date17th September
AttendanceMonday: 5pm - 10pm
Fee(s)£511
Course Content

Units covered in the General Patisserie and Confectionery Diploma include:

  • Produce hot and cold desserts and puddings
  • Produce paste products
  • Produce biscuit, cakes and sponge products
  • Produce fermented products
  • Fermented products
  • Making of bread,enriched bun dough and brioche.Shaping,proving and finishing
  • Make sweet pastry, short paste, process puff pastry and choux pastry
  • Lining and finishing of pastries and tarts
  • Making of fillings such as crème patisserie,curds and crème diplomat
  • Finishes including glazes and fondant
  • Hot and cold desserts
  • Mousses, brulees,souffles,tortes and meringue products
  • Making of crème anglaise
  • Cakes and sponges
  • Fatless sponge, genoise,cakes made by different methods,making of simple sugar flowers and decorating and finishing of cakes
  • Basic tempering of chocolate
Equipment List

Clothing

You need to wear protective clothing

  • Chefs Jacket
  • Chefs Trousers
  • Bibbed apron
  • Appropriate shoes they should be flat and non-slip.
  • Skull cap or Chefs hat.

Equipment

  • Digital scales
  • 10” serrated carving knife or pastry knife
  • Small knife
  • Peeler
  • Step palette knife
  • ½ inch plain piping nozzle
  • Digital probe (optional)
  • Sugar thermometer (optional

 

You can buy the equipment from:

Russums –www.russums –shop.co.uk

Nisbets – www.nisbets.co.uk

If you need any further information please contact me at Stephanie.conway@colchester.ac.uk

Entry Requirements

There are no formal entry requirements for the patisserie and confectionery diploma.

Disclaimer

All Fees and prices shown on the website are for courses starting in the 2018-19 academic year unless stated otherwise, and are correct at the time of entering/printing information, however these may be subject to change. The College cannot accept legal or financial liability as a result of any such changes.

The course information describes programmes offered by Colchester Institute. The College takes all reasonable steps to provide courses as described, but cannot guarantee provision. The information is for guidance and does not form any part of a contract.

The College reserves the right to update and amend information as and when necessary. Colchester Institute will do its best to provide the courses shown, but may have to modify or withdraw a course depending on customer demand and other factors.