PROFESSIONAL
COOKERY
(PATISSERIE AND
CONFECTIONARY)
LEVEL 3
The course enhances and
extends skills learnt at
Level 2. The aim is to
develop complex patisserie
skills as well as to establish
a knowledge base of
design and display, portion
control, costing and new
technology. Students are
encouraged to undertake
research on new products.
The course covers the
areas of pastry, cakes, hot
and cold desserts, yeast
products, sugar and
chocolate.
Duration
One year full time .
Study model
FT
Start date
04/09/2017
Fee
TBC
PROFESSIONAL COOKERY (PATISSERIE AND
CONFECTIONARY) LEVEL 3
A wide range of complex patisserie and confectionery products are produced in practical
sessions, supported by the delivery of theoretical principles and practices. An understanding
of health, safety and hygiene procedures and principles is developed during the course.
Units include: Establish and develop positive working relationships in Hospitality. Maintain
the health, hygiene, safety and security of the working environment. Maintain food safety
when storing, preparing and cooking food. Complex bread and dough products Complex
cakes, biscuits, sponges and scones Complex pastry products Complex hot desserts
Complex cold desserts Sauces, fillings and coatings for complex desserts Chocolate
products Marzipan, pastillage and sugar products Food safety practices whilst food is
prepare, cooked and served
Course Aims
The course enhances and extends skills learnt at Level 2. The aim is to develop complex
patisserie skills as well as to establish a knowledge base of design and display, portion
control, costing and new technology. Students are encouraged to undertake research on
new products. The course covers the areas of pastry, cakes, hot and cold desserts, yeast
products, sugar and chocolate.
Entry Requirements
A Level 2 qualification in a related discipline. A sucessful interview and a satisfactory
reference. For students who have not yet achieved a grade C in Maths or English it is
compulsory to study either Functional Skills or GCSE in each relevant subject. Attendance at
these sessions are a vital part of your course to enhance your employability skills and
prospects.
Awarding Body
City and Guilds
Exam
Students are continually assessed throughout the course via written and oral tests and
practical observations. Students are required to build a portfolio of evidence.
PROFESSIONAL
COOKERY
(PATISSERIE AND
CONFECTIONARY)
LEVEL 3
The course enhances and
extends skills learnt at
Level 2. The aim is to
develop complex patisserie
skills as well as to establish
a knowledge base of
design and display, portion
control, costing and new
technology. Students are
encouraged to undertake
research on new products.
The course covers the
areas of pastry, cakes, hot
and cold desserts, yeast
products, sugar and
chocolate.
Duration
One year full time .
Study model
FT
Start date
04/09/2017
Fee
TBC
Qualification
Level 3 Diploma in Professional Patisserie and Confectionery.