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Patisserie and Confectionery Diploma Level 3

Retail and Commercial Enterprise

Retail and Commercial Enterprise
Retail and Commercial Enterprise
We are only accepting one application per candidate.

What will you be working towards?

Alternative Title Patisserie and Confectionery Diploma Level 3
Code C5389
Qualification Type Other Regulated/Accredited Qualification
Qualification Level Level 3
Course type Full Time

Overview

This course is designed for those who have successfully completed a professional chef qualification at level 2 or have relevant trade experience and want to develop their craft. Throughout the course there are enrichment opportunities; including master classes from expert chocolatiers/pastry chefs, mini master class sessions from local pastry chefs and employment opportunities within one of our careers fairs. You will be required to complete industry placement in a professional kitchen focused on pastry or bakery and support for this is available from our dedicated work placement team.

Details

You will continue to develop the skills learnt from your level 2 programme, by producing technically complex products, artisan bread, laminated pastry, sugar work and more complex desserts. Chocolate work will develop into the use of coloured cocoa butter to enhance the presentation and a greater understanding of tempering will be introduced. As a team we will produce all pastry and dessert products to the highest level for our award-winning taste restaurant dinner service on a rota basis, all of which will provide you with an impressive portfolio of recipes, methods and techniques as you prepare for employment or further study at university.

How will it be delivered?

This course is very much focused on developing your practical skills within the professional kitchen, alongside developing your knowledge relating to the catering industry as a whole. The practical units are assessed via observations and run alongside the completion of a portfolio. The portfolio encompasses written assignments, project work tasks and collated evidence of your learnings throughout the year.

Entry requirements

Entry to this course requires one reference. It is desirable that you can demonstrate 90% attendance. A professional cookery level 2 qualification. A GCSE in both English and maths at grade 4 or above is required. Consideration will be given to all applicants over the age of 19 who do not hold formal English and maths qualifications.

Your next steps...

Upon completion you can go on to study a level 4 kitchen management programme or a foundation degree in hospitality management and culinary arts. You may also choose to go on to work as a pastry chef de partie or in similar positions within good-quality restaurants, caf�, hotels or other catering establishments in the hospitality industry.

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