Advanced Technical Diploma in Professional Cookery (Patisserie & Confectionery)
Advanced Learner Loan applicable
What entry requirements do I need?
You will need a minimum of: 5 GCSEs grade A*- C (grade 4 - 9) including English and maths and a Level 2 Hospitality and Catering qualification.
What will I learn?
Over the course of the year you will specialise in number of advanced techniques in confectionery and patisserie. You will learn how to prepare, cook and finish complex dough and bread products, cakes and sponges, hot and cold desserts, as well as producing sauces, fillings and coatings. You will also learn to develop productive working relationships, maintain food safety when handling food, and understand the importance of health, hygiene, safety and security in the workplace. You will be able to practise these skills in our fully-equipped kitchens at our Station Plaza campus.
During the year you will cover a range of modules including:
- Develop productive working relationships with colleagues
- Maintain food safety when storing, preparing and cooking food
- Maintain the health, hygiene, safety and security of the working environment
- Prepare, cook and finish complex bread and dough products
- Prepare, cook and finish complex cakes, sponges, biscuits and scones
- Prepare, process and finish complex chocolate products
- Prepare, cook and finish complex hot desserts
- Prepare, cook and finish complex cold desserts
- Produce sauces, fillings and coatings for complex desserts
- Contribute to the control of resources
- Contribute to the development of recipes and menus
During this one-year course you will develop all the advanced skills you need to become a Pâtissier. Being a pastry chef is one of the most challenging jobs in the kitchen and we will teach you how to balance an expert knowledge of traditional, classic desserts with technical expertise, creative flair, and a willingness to experiment.
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 18/19
Course code 14911 Course name Level 3 Technical BTEC in Patisserie & Confectionery Campus Station Plaza Study mode Full-Time Start date 10/09/18 Duration 36 week (s)