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Course Mode
Start Date
Start / End Time
2:00pm - 9:30pm
34 Weeks
End Date

Hospitality & Catering

"Kendal College, home to one of the most influential cooking courses in the country" - Jay Rayner

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Course Overview

To achieve this qualification you will study a range of units, including:

- Maintain food safety when storing, preparing and cooking food
- Maintain the health, hygiene, safety and security of the working environment
- Develop productive working relationships with colleagues
- Prepare, cook and finish advanced dough products
- Prepare, cook and finish advanced pastry products
- Prepare, cook and finish complex cakes, sponges, biscuits and scones
- Prepare, cook and finish complex chocolate products
- Contribute to the development of recipes and menus (optional)
- Prepare, cook and finish sugar work
- Prepare, cook and serve hot and cold desserts
- Prepare, cook and serve sauces, fillings and coatings

Your learning will be through a combination of workshops, plenary sessions and individual work.

You will develop the skills to produce and present desserts to the highest professional standards in the industry. You will receive the highest levels of creativity in patisserie which will enable you to perform at the top establishments in the UK.

Assessment is via theory and practical work and includes:

- Portfolio of Evidence
A portfolio of evidence will be created and maintained. Your tutor will put together an assessment plan with you and agree when, where and how you will be assessed and what sorts of evidence you can collect for your portfolio.

- Continuous assessment of practical work.

There are no formal exams.

Entry Requirements

This course is ideal if you've worked in a professional kitchen for some time, or have a Level 2 qualification. Your work might involve supervising others. Please do not hesitate to contact the College to discuss this aspect of the programme with the tutor.

This nationally recognised qualification is gained in the workplace so you also need to be currently working in the industry.

All students interested in this course should contact the course tutor, Yannick Lequitte, prior to enrolment:


After Your Course

When you have successfully completed this course, you could develop your culinary skills further, perhaps to become a specialist chef or move into a management role.



Course fees are per year for full-time & degree-level courses, and per course for part-time ones. The current full-time & degree-level fee information is related to the 2020/21 academic year and is subject to change before the start of the course. Fees for 2021/22 will be updated in the Spring Term 2021. There may also be additional costs associated with the course.

This course is funded by the government and may be free if you are:

  • Aged 16-18 on 31/08/20
  • Aged 19-23 on an Entry Level or Level 1 course with intent to progress to a Level 2 course
  • Aged 19-23 on your first full Level 2 or Level 3 course
  • Aged 19-23 on your first Level 4 course (if you haven’t already got a Level 3 qualification)
  • Aged 19+ on Functions Skills or GCSE English or Maths
  • Unemployed and in receipt of JSA/ESA(WRAG)/Universal Credit or another eligible state benefit on an Entry Level, Level 1 or Level 2 course
  • Member of a low income household & in financial hardship on an Entry Level, Level 1 or Level 2 course

Level 3-6 Courses for Adults

Advanced Learning Loans are available for students aged 19+ and studying an eligible Level 3/4/5 and 6 Course. If you are on an Access course, the loan will be written off if you complete a degree.

Please speak to Student Services for more information on course fees.