International Patisserie Diploma - Westminster Kingsway College

Hospitality and Culinary Arts

Hospitality and Culinary Arts

International Patisserie Diploma

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Course Information

Hospitality and Culinary Arts
Course Title International Patisserie Diploma
Start Date 4th September 2017
Location Victoria
Duration 24 weeks
Attendance Monday - Friday, averaging 25 hours per week for 24 weeks totalling 600 hours tuition
Fees £13000.00
All fees will be confirmed when you enrol onto your course. All students are fee assessed at enrolment

Course Content

Hospitality and Culinary Arts
Short Description
The International Patisserie Diploma is our dedicated programme for students from the UK and all over the world who want to learn at the premier UK Culinary Arts establishment in the heart of London. If you are passionate about becoming a superior pastry chef then the intensive 24 week, practical International Patisserie Diploma in pastry, baking and confectionery arts offers outstanding instruction, top-quality resources, and first-class ingredients to our students. This intensive course is designed to meet the needs of students wishing to attain an extensive and comprehensive foundation in the art of the modern pastry chef.
 
 
 
The practical aim of this fast-track course is to present students with a comprehensive understanding of Patisserie and Confectionery and the classical skills required to work in the top professional kitchens of the world. This course will enable you to develop your career path within the International Hospitality industry. In order to benefit from the very best teaching of Culinary Arts in the UK, each class size for this programme will usually be no larger than 14 students per class. Continual assessment will be undertaken during the course to provide evidence of culinary expertise in all aspects of kitchen skills undertaken within the teaching kitchen. Our students will have access to the excellent facilities at Westminster Kingsway College which include specialist teaching kitchens for patisserie and confectionery, baking and food preparation. You will receive personal tuition from your chef lecturers in our bespoke pastry and bakery kitchens every day and will receive a thorough training programme. You will be assessed on this course through practical observation as well as a final examination and written analysis. You will study the Patisserie and Confectionery specialist techniques that are essential in today's modern professional kitchen.
 
On the International Patisserie Diplomas, the following is also included on the course:
    • Bespoke teaching resource packs for your course
    • Access to the College's Virtual Kitchen and Resources website giving you practical support in your studies
    • Regular practical kitchen sessions and demonstrations with the top Chef Lecturers and experts in Patisserie and Confectionery
    • Enhanced catering theory classes to compliment the practical studies that you will undertake and a practical kitchen gastronomy programme
    • Complimentary copies of the Professional Chef Series course books
    • Industry visits to employers, catering suppliers and food producers as well as to some of London's top kitchens and markets
    • Culinary tours including visits overseas
    • Membership of the College Gastronomic Society and Craft Guild of Chefs
    • Take part in International award winning Culinary Arts Competition Team
 
Also included on the International Patisserie Diplomas:
    • Food Hygiene and Safety Certificate
    • Specialist seminars in chocolate and patisserie with leading experts
    • Plate and presentation techniques, including food art
    • Specialist skills sessions to add extra skills as you learn
    • Visits to suppliers, London markets and London hotels/restaurants
    • Planning, development and cooking for a dinner or series of desserts for large parties  
    • Time and waste management sessions
    • Bespoke culinary projects and Food and Wine Matching
    • Menu planning and costing advice
    • 1 to 1 personal development consultations
    • Access to online resources
    • Practical skills tests
    • Bespoke scheme of work for each student on the course
    • Final Diploma exam preparation
 
On the International Patisserie Diploma, you will learn practical skills in*:
    • Fermented goods
    • Breads, enriched and laminated
    • Sugar Confectionery
    • Chocolate Confectionery
    • Chocolate, pastillage and Sugar Sculpture
    • Ice Cream and Frozen Desserts
    • Hot and Cold Desserts
    • European Cakes and Pastries
    • Petit Fours
    • Celebration Cake Making and Decorating.
    • Food Safety and Sanitation
    • Food Technology, Commodities and Basic Skills
 
*Final module selection subject to change at the start of the course. All food produced is mindful of seasonality, sustainability and ethical sourcing.
 
Culinary Tours and external visits: During the course, you will have the opportunity to go on overseas visits or to UK suppliers to learn about new techniques and to see different food cultures.
 
How to apply: Applicants can apply online or download an application form from http://www.westking.ac.uk/about-us/application-guide/ and should ensure that their personal statement on the application form is completed with details of any relevant work experience. International students should apply direct to the International Office at Westminster Kingsway College.
 
Access Method
You will be assessed through a variety of methods including online multiple choice exams, written final exam based on a case study, projects, presentations and practical assessments.
 
The International Culinary Diploma and International Hospitality Diploma run alongside the International Patisserie Diploma.
 
Progression
Once you have completed the International Patisserie Diploma at Westminster Kingsway College you can progress to higher level study in Culinary Arts or Hospitality Management at the College. You can also progress into employment in the hospitality industry. The city of London boasts some of the top Hospitality Industry employers in the world who look to the College to hire their chefs of the future and as a Westminster Kingsway Culinary Arts graduate, you will benefit from an outstanding placement rate, thanks to the College's industry-wide reputation for excellence.
                                                                                                                                                                         Optional modules
Westminster Kingsway College also offers these additional optional modules. Please ask for more details.
    • Food Styling and Photography
    • Run your own Pop-Up Restaurant
    • Bean to Bar Chocolate/Create your own chocolate bar
    • Inspirational Food Art
All fees will be confirmed when you enrol onto your course. All students are fee assessed at enrolment

Entry Requirements

Hospitality and Culinary Arts
Entry Requirement
No formal entry requirements. Strong motivation with a proven commitment to hard work. All applicants will be assessed on application for the International Patisserie Diploma through an interview process but the application process will take into consideration your education achievements and any work experience that you have.
 
For International applicants, you will need to have completed your secondary school education. You will also need to have an IELTS score of 4.5 or equivalent English qualification. Westminster Kingsway College is a UKBA Tier 4 Highly Trusted Sponsor (HTS). All of our students are guaranteed a comprehensive programme of support, with courses and teaching.
All fees will be confirmed when you enrol onto your course. All students are fee assessed at enrolment

How to Apply

Hospitality and Culinary Arts

For information about how to apply for all courses click here to see our Application Guide.

If there is an Apply Now button shown above, you can click on this to apply direct for this course. Otherwise visit a College Centre to enrol direct onto your chosen course.

All fees will be confirmed when you enrol onto your course. All students are fee assessed at enrolment
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