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Professional Patisserie and Confectionery

What entry requirements do I need?

You will need a minimum of: Relevant Level 2 qualification, or 5 GCSE’s at Grade A – C

What will I learn?

Being a pastry chef is one of the most challenging jobs in the kitchen. A good Pâtissier must balance an expert knowledge of traditional, classic desserts with technical expertise, creative flair and a willingness to experiment.

If you want to aquire expert knowledge of traditional, classic desserts with technical expertise, and you have a creative flair and a willingness to experiment, then this is the course for you.

During the course you will explore and develop a range of skills and techniques in the following areas:

  • Exploring Gastronomy
  • Supervision of Safety in Hospitality
  • Leadership and Supervision in Hospitality
  • Sustainability in a Professional Kitchen
  • Advanced Skills and Techniques in Producing Paste Products
  • Advanced Skills and Techniques in Producing Dough & Batter Products
  • Advanced Skills and Techniques in Biscuits, Cakes and Sponges
  • Advanced Skills and Techniques in Hot, Cold and Frozen Desserts
  • Producing Petit Fours
  • Producing Decorative Items and Display Pieces
  • Patisserie and Confectionery Professional Operations

You will be able to develop your skills, knowledge and behaviours expected by employers in the hospitality sector, such as investigating job roles and employment opportunities in the hospitality industry, supervise the planning completion and review of kitchen services. Learn how to comply with current and relevant legislation. Develop specialist food preparation skills and technique.

There are three external assessments within this course which contribute to 41% of the qualification. The remaining units are assessed by assignments and assessments culminating in a final synoptic internal assessment where you will be asked to draw from your newly gained knowledge to plan, prepare and provide and review the provision of patisserie and confectionery items for an event.

The Units are Graded Pass, Merit & Distinction contributing to an overall grading between PP & DD.

What could I progress on to?

On completion of this course you can progress onto further study in a related subject at degree level.

You may wish to start your career in the industry as a Brigade chef (Pastry Chef, Baker or Confectioner) or join a Management training scheme

Uniform is required for this course and will cost approximately £220 and trips and visits will be approcimately £30.


Additional Course Details for 17/18

  • Course code 14911
    Course name Level 3 Diploma in Patisserie & Confectionery
    Campus Station Plaza
    Study mode Full-Time
    Start date 11/09/17
    Duration 36 week (s)

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Help

Sometimes it can be difficult to decide the right level at which to study. The guide below will help you work which level is best for you.

Entry Level

These courses are for students who want to start progressing up the qualifications levels or have no previous qualifications.

Vocational Level 1

You must have a mixture of grades E to G at GCSE to study at this level.

Vocational Level 2

You must have two grade D's and two grade E's at GCSE or a relevant level 1 qualification to study at this level.

Vocational Level 3

These courses are equivalent to A levels, you must have at least four GCSE's at grade C or above or a relevant level 2 qualification.

A Levels

A levels are level 3 courses, you must have or expect 5 A-C grades at GCSE level including Maths and English.
Foundation Degree and Degree Our university courses typically require a relevant level 3 qualification or 120 UCAS points.

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