DTLLS, NVQ Level 3 in Professional Cookery, A1 Assessor, Bakery and Patisserie Technology FdSc
After completing Level 2 and 3 Professional Cookery at UCB, I then worked in Rick Stein's patisserie in Cornwall where I gained knowledge in artisan production methods for confectionery products. I then worked at The Cacao Bean in Moreton-in-Marsh, Gloucestershire, a small, independently-owned artisan konditorei specialising in German confectionery. I then worked at a larger artisan bakery called Bread Collection based in Knowle, Solihull, specialising in French breads and confectionery.
I then started my own artisan patisserie/coffee shop in Birmingham called “Mantons”. I then moved in to teaching and taught Level 1, 2 & 3 Bakery students at UCB. I now teach Level 4 students who are studying for their Bakery and Patisserie Technology Foundation Degree.
I teach Specialist Confectionery and Introduction to patisserie at Level 4 as part of the Bakery and Patisserie Technology Foundation Degree course.
Research interests and scholarly activity
Regular work placements in industry to ensure my skills and knowledge are up to date.
Working towards a Level 5 degree in Bakery and Patisserie Technology.