Patisserie and Confectionery - Level 1

If you want to change your career and need entry-level skills, this programme has been designed for you. Taught over 12 weeks, you will develop the basic specialist skills and knowledge in pastry, bakery, and confectionery work so you can work in the pâtisserie and bakery sectors.

This course covers essential bakery, pastry, and confectionery techniques such as bread, pastry items, desserts, and biscuits. 

Previous experience is optional.

All applicants must have an initial assessment and interview to confirm that the course suits them.

The course is assessed throughout with practical assignments and written tests.

Adults - Entry Level, Level 1 and Level 2

If you will be aged 19+ on 31st August prior to the start date of your course, up to Level 2, then your study with us will be free. You must have lived for 3 years within the EU/EEA/UK prior to the start of your course, you must have lived in the UK before 1st January 2021 and you must have permission to live in the UK for at least 12 months from the first day of learning. Please see here for the documents you will need to show us.

Some courses will have other associated costs, such as for specialist materials and trips. Many of our students are eligible for financial support, see here for details.

Upon completing this course, you could progress to Patisserie and Confectionery - Level 2.

Michael is the UK’s first Master Chef and was awarded the Master of Culinary Arts in 1987, when he was Executive Sous Chef at The Connaught. He had returned from his homeland, South Africa, where he worked as a Training Sous Chef and Hotel Manager. He has been Sous Pâtissier at Roger Vergé’s Moulin de Mougin and worked directly under Yves Thuriés. He joined Albert Roux as Chef Pâtissier and ran the House of Albert Roux. He also worked directly for Royal Families and UNHW individuals as a private chef.

Michael has been actively involved in teaching and training. He set up training programmes at The Royal Hotel in South Africa, where he also taught Cookery at M L Sultan Technikon, KwaZulu Natal. He continued to develop and hone apprenticeship programmes whilst at The Connaught Hotel, as Chef Pâtissier, under the remarkable Michel Bourdin, Founder of the Académie Culinaire. In 1990, Michael together with Peter Taylor set up the Academy of Culinary Arts as a teaching institution, designing the first UK wide Apprenticeship Register and Programme. This Academy became the Royal Academy of Culinary Arts. After working at Eurostar Michael moved to Switzerland his home for the last 23 years.

Michael continued developing his skills and education completing his MBA at the famous Glion School in Switzerland. He has worked at Swissair’s Gourmet Nova, Nuance, Le Pain Quotidien and Flemingo Group, in business development, and in hospitality valuation and tourism modelling for Credit Suisse, Bank Austria, Swiss Railways.

For his support and activism to protect European food and culture, securing laws of protection at the EU and the French Culinary Tradition Michael was the first UK Chef to be awarded the Ordre de Mérite Agricole.

The teachers listed may change, these shown are an example of the teachers who teach on these programmes.

If you want to change your career and need entry-level skills, this programme has been designed for you. Taught over 12 weeks, you will develop the basic specialist skills and knowledge in pastry, bakery and confectionery work so you can work in the pâtisserie and bakery sectors.

This course covers essential bakery, pastry and confectionary techniques such as bread, pastry items, desserts and biscuits.

Previous experience is optional.

All applicants must have an initial assessment and interview to confirm that the course suits them.

The course is assessed throughout with practical assignments and written tests.

Adults - Entry Level, Level 1 and Level 2

If you will be aged 19+ on 31st August prior to the start date of your course, up to Level 2, then your study with us will be free. You must have lived for 3 years within the EU/EEA/UK prior to the start of your course, you must have lived in the UK before 1st January 2021 and you must have permission to live in the UK for at least 12 months from the first day of learning. Please see here for the documents you will need to show us.

Some courses will have other associated costs, such as for specialist materials and trips. Many of our students are eligible for financial support, see here for details.

Additional Costs

The cost of this course is £300 per attendee, and in addition, you will be expected to purchase the required uniform and equipment for the programme, which reflect both industry norms and safety requirements. These should specifically conform to Westminster Kingsway College standards and are approximately £350. Further information will be provided at enrolment. Many of our students are eligible for financial support when studying at college – please click here for more information.

Upon completing this course, you could progress to Patisserie and Confectionery - Level 2.

Michael is the UK’s first Master Chef and was awarded the Master of Culinary Arts in 1987, when he was Executive Sous Chef at The Connaught. He had returned from his homeland, South Africa, where he worked as a Training Sous Chef and Hotel Manager. He has been Sous Pâtissier at Roger Vergé’s Moulin de Mougin and worked directly under Yves Thuriés. He joined Albert Roux as Chef Pâtissier and ran the House of Albert Roux. He also worked directly for Royal Families and UNHW individuals as a private chef.

Michael has been actively involved in teaching and training. He set up training programmes at The Royal Hotel in South Africa, where he also taught Cookery at M L Sultan Technikon, KwaZulu Natal. He continued to develop and hone apprenticeship programmes whilst at The Connaught Hotel, as Chef Pâtissier, under the remarkable Michel Bourdin, Founder of the Académie Culinaire. In 1990, Michael together with Peter Taylor set up the Academy of Culinary Arts as a teaching institution, designing the first UK wide Apprenticeship Register and Programme. This Academy became the Royal Academy of Culinary Arts. After working at Eurostar Michael moved to Switzerland his home for the last 23 years.

Michael continued developing his skills and education completing his MBA at the famous Glion School in Switzerland. He has worked at Swissair’s Gourmet Nova, Nuance, Le Pain Quotidien and Flemingo Group, in business development, and in hospitality valuation and tourism modelling for Credit Suisse, Bank Austria, Swiss Railways.

For his support and activism to protect European food and culture, securing laws of protection at the EU and the French Culinary Tradition Michael was the first UK Chef to be awarded the Ordre de Mérite Agricole.

The teachers listed may change, these shown are an example of the teachers who teach on these programmes.

If you're looking to change your career and need entry level skills, this programme has been designed for you. Taught over 12 weeks, you will develop the basic specialist skills and knowledge in pastry, bakery and confectionery work so you can work in the pâtisserie and bakery sector.

This course covers basic techniques for bakery, pastry and confectionary such as breads, pastry items, desserts and biscuits.

No previous experience is necessary.

All applicants must have an initial assessment and interview to confirm that the course is suitable for them.

The course is assessed throughout with practical assignments and written tests.

Adults - Entry Level, Level 1 and Level 2

If you will be aged 19+ on 31st August prior to the start date of your course, up to Level 2, then your study with us will be free. You must have lived for 3 years within the EU/EEA/UK prior to the start of your course, you must have lived in the UK before 1st January 2021 and you must have permission to live in the UK for at least 12 months from the first day of learning. Please see here for the documents you will need to show us.

Some courses will have other associated costs, such as for specialist materials and trips. Many of our students are eligible for financial support, see here for details.

On successful completion of this course, you could progress to Patisserie and Confectionery - Level 2.

Michael is the UK’s first Master Chef and was awarded the Master of Culinary Arts in 1987, when he was Executive Sous Chef at The Connaught. He had returned from his homeland, South Africa, where he worked as a Training Sous Chef and Hotel Manager. He has been Sous Pâtissier at Roger Vergé’s Moulin de Mougin and worked directly under Yves Thuriés. He joined Albert Roux as Chef Pâtissier and ran the House of Albert Roux. He also worked directly for Royal Families and UNHW individuals as a private chef.

Michael has been actively involved in teaching and training. He set up training programmes at The Royal Hotel in South Africa, where he also taught Cookery at M L Sultan Technikon, KwaZulu Natal. He continued to develop and hone apprenticeship programmes whilst at The Connaught Hotel, as Chef Pâtissier, under the remarkable Michel Bourdin, Founder of the Académie Culinaire. In 1990, Michael together with Peter Taylor set up the Academy of Culinary Arts as a teaching institution, designing the first UK wide Apprenticeship Register and Programme. This Academy became the Royal Academy of Culinary Arts. After working at Eurostar Michael moved to Switzerland his home for the last 23 years.

Michael continued developing his skills and education completing his MBA at the famous Glion School in Switzerland. He has worked at Swissair’s Gourmet Nova, Nuance, Le Pain Quotidien and Flemingo Group, in business development, and in hospitality valuation and tourism modelling for Credit Suisse, Bank Austria, Swiss Railways.

For his support and activism to protect European food and culture, securing laws of protection at the EU and the French Culinary Tradition Michael was the first UK Chef to be awarded the Ordre de Mérite Agricole.

The teachers listed may change, these shown are an example of the teachers who teach on these programmes.