Please note, these prices are for the current academic year and may be subject to change for our courses starting in future years.
Many of our students are eligible for financial support when studying at college, please see Fees and funding for more information.
Age 16-18
FREE (If meet residency criteria and not enrolled at another educational institution).
If you are aged 16, 17 or 18 on 31 August in the year you begin your course, not enrolled at another educational institution and have been resident in the UK for the past 3 years, your course will be FREE. Some courses will have other costs associated, such as for materials and trips.
Age 19+
If you are aged 19 or older on 31 August in the year you begin your course, not enrolled at another educational institution and have been resident in the UK for the past 3 years, your course could be free dependant on the level of the course and your eligibility criteria. The rules regarding fee reduction are complicated, we would encourage you to contact our Advice, Support and Careers Team on 0191 375 4400, email This email address is being protected from spambots. You need JavaScript enabled to view it. or connect on live chat (bottom right of your screen).
Student Finance
If you are aged 19 or over and not eligible to get your course free, you could apply for an Advanced Learner Loan from the Student Loans Company. See our Funding Your Study page for more information or visit the Student Loans Company website to find out more.
Do you want to work as a patisserie chef in the catering and hospitality sector?
This qualification will allow you to learn, develop and practice the skills required for employment and/or career progression in this exciting and fast-paced industry.
Entry Criteria
4 GCSEs at grade 4 or above, including English or maths. OR L2 Diploma in this subject.
Entry Criteria
Non-standard entry requirements include two years working in a relevant professional role.
Additional Costs
You will be required to purchase a uniform and kit from our supplier, Russums. You will receive a list at your interview.
Modules Studied
The principles of food safety supervision for catering
Supervisory skills in the hospitality industry
Produce dough and batter products
Produce petits fours
Produce paste products
Produce hot, cold and frozen desserts
Produce biscuits, cake and sponges
Produce display pieces and decorative items
Exploring gastronomy
Practical assessment module
Times of Delivery
Monday-Friday 9am-4pm
Any times indicated are based on current courses and may be subject to change in future years. Full timetables will be confirmed at the start of each course.
Teaching and Assessment
This course is assessed though:
Observation
Written exam
Assignments
End of year exam
You could secure full-time employment, or continue your studies in professional cookery at NCD.
If you want to ask a question about a specific course or subject area, you can use our course explorer to find the course and use the Ask a Question button.
