Certificate General Patisserie and Confectionery Certificate

Course summary

On this course, you will learn a range of basic principles, skills and techniques used by pastry cooks and patissiers. A wide range of patisserie materials, equipment and ingredients will be used in practical sessions to give you experience of standard industry practice. You will undertake theoretical classes, to ensure that you develop the understanding and knowledge to support your practical studies.

You will also study health, safety and hygiene throughout the duration of the course.

Fees

Fees for home and EU students

Main fee£875

Fees for overseas students

Main fee£1475Find out if you are a home or overseas student.

Notes

No fees for 16-18 year olds.

Funding

£ 995, plus £ 75 registration fee.

Help with funding is available to a range of students, whether you are studying full or part-time, in your home country or overseas.

Our student welfare team can advise you on funding, including

  • 16-18 bursary
  • 19+ discretionary support
  • 24+ Advanced Learning Loan

Find out more about funding options.

Please note fees are paid for each year of study unless otherwise stated. You will be required to re-enrol and pay fees at the beginning of each academic year. Fees may be subject to government regulations on fee increases. Future inflationary increases will be applied to each subsequent year of the course, subject to government regulations on fee increases.

Certificate Award
September Start
Part-time Study Mode
34 weeks Duration

Entry Requirements For This Course

Entry requirements

Students must have a real passion for food and pastry, and be able to commit to all aspects of the course. Previous knowledge and experience of the hospitality industry is advisable but not compulsory.

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