Course may be subject to change.
This course is aimed for people aged 19 years or over.
This patisserie and confectionery course is suitable for you if you want to develop more advanced technical skills. This part-time course will prepare you to progress into employment within the sector.
Entry Criteria
In order to access this course, you must hold a Level 2 qualification in Professional Cookery.
Alternatively, it may be possible to access the course with two years relevant industrial experience in catering.
Kits & Uniforms
What are the next steps?
You will have an informal interview with the programme team to ensure the course is right for you.
Study Aims
This professional patisserie and confectionery course will allow you to learn, develop and practice the skills required to work and progress within the catering and hospitality industry, specifically within the patisserie sector.
This Level 3 advanced course is perfect for you if you want to develop more advanced technical skills in patisserie and confectionery, and aims to provide you with the skills required to take on a supervisory role within the industry.
Modules Studied
- The principles of food safety supervision for catering
- Supervisory skills in the hospitality industry
- Produce dough and batter products
- Produce petits fours
- Produce paste products
- Produce hot, cold and frozen desserts
- Produce biscuits, cake and sponges
- Produce display pieces and decorative items
- Exploring gastronomy
Teaching and Assessment
You will receive from your tutors who are industry professionals. Assessment will take place in the form of both practical work and theoretical work, including:
- Classroom sessions
- Training restaurant and kitchen practical sessions
- Work placement
- Demonstrations
- Tutorials
- Guided independent study
- Group work
- Online examination
- Portfolio
This part-time Level 3 Certificate in Professional Patisserie and Confectionery will prepare you to progress to a relevant course or employment within the industry.
