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Courses for Adults

Super Saturday Adult Taster - Introduction to the Basics of Patisserie

Subject Area
Hospitality & Tourism
Start Date
July 2022
Study Mode
Part-time
Duration
1 day

Students on this programme will learn how to produce biscuits, cakes and sponges. You will discuss the need to observe food hygiene and health and safety in the kitchen as well as the presentation of your dishes.

Overview

Students on this programme will learn how to produce biscuits, cakes and sponges. You will discuss the need to observe food hygiene and health and safety in the kitchen as well as the presentation of your dishes.

This course provides the opportunity for learners to develop their knowledge, understanding and skills to prepare, cook and finish biscuit, cake and sponge products for service and will cover the following:

  • Baking techniques
  • Considerations when balancing ingredients
  • Effects of preparation methods
  • Effect of cooking methods

This course is informally assessed, the main activities will include:

  • Practical tasks
  • Discussions

Who is this course aimed at?

This course is aimed at those interested in learning more about patisserie who want to develop their knowledge, understanding and skills to prepare, cook and finish biscuit, cake and sponge products.

Facilities

We have a range of great facilities for our hospitality students, such as professional training kitchens and Ashfields, our on-site restaurant.

At York College our students have access to a fantastic range of College-wide facilities such as the Learning & Research Centre, study hubs, computer areas with accompanying multi-function printers and helpdesk advice.

Cost

£10

All materials are included.

Date & time

Event: Saturday 2nd July 2022, 9.30am-3.30pm.

Course: 9.30am-3.30pm.

Reasons to choose this course

This course will allow you to develop your knowledge, understanding and skills in patisserie, enabling you to create some fantastic patisserie products.

Skills you will develop

You will learn how to produce biscuits, cakes and sponges. You will discuss the need to observe food hygiene and health and safety in the kitchen as well as the presentation of your dishes.

Course progression

This course is for those who work or want to work as patisserie chefs and allows students to learn, develop and practise the skills required for employment and/or career progression in the catering and hospitality sector.

We have a range of adult learning courses which students may be interested in. Visit the Hospitality & Tourism curriculum page to find out more.

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