Have television reality shows got your attention? This qualification covers most of the patisserie and confectionery practical skills and knowledge required for you to take the next steps into a career in the hospitality industry in the pastry section of a hotel, restaurant or your own business.
This course is for candidates meeting all the conditions below:
-
a minimum of Entry 3 on the college initial on-line assessment for English and Maths.
-
a Level 2 Certificate in Patisserie & Confectionery qualification
- a genuine passion for patisserie and some artistic flair would also be preferable. Also ideal for professional chefs with prior experience willing to further develop/improve their pastry skills
This course consists of 6 units:
-
Unit 321 - Produce dough and batter products
-
Unit 322 - Produce petits fours
-
Unit 323 - Produce paste products
-
Unit 324 - Produce hot, cold and frozen desserts
-
Unit 325 - Produce biscuits, cake and sponges
- Unit 326 - Produce display pieces and decorative items
The qualification will give learners the opportunity to:
-
Develop artistic designs and skills
-
Discover new techniques to complete complex dishes
- Create a centrepiece made from a choice of various sugar mediums or chocolate
Facilities and Support Practical sessions will take place in a professional pastry kitchen, with equipment and facilities for Patisserie & Confectionery course
- You need to be aged 19+
- Have a Level 2 Patisserie & Confectionery qualification
- If you do not have evidence of your English and maths levels you will be given an online assessment at enrolment
- Attend a college interview
- Have a genuine interest and passion for patisserie and preferably some artistic flair
Internally assessed, internally and externally moderated
Practical assessments with Pass / merit / distinction grades
Short written question papers
Portfolio of evidence
The Level 3 Certificate in General Patisserie & Confectionery can help you develop skill to help you find a job such as:
- Pastry chef
- Chocolatier
- Home cake making business
​Practising practical skills in pastry kitchen
Directed Self-Studies: Research to provide evidence for portfolio and to support completing underpinning requirements as well as planning for centrepiece project.
If you will be aged 19 to 23 on 31 August in the year you begin your course and have been resident in the UK/EU/EEA for the past 3 years, you may be eligible for fee remission to cover your course fees, depending on your circumstances. For more information on fee remission, please click here.
If you are not eligible for fee remission, or are aged 24 or older, you may be able to apply for an Advanced Learner Loan to cover your course fees. For more information on Advanced Learner Loans, please click here.
Course Fee: £1714
You may be eligible for financial help to support with books, travel, course materials and childcare costs – please click here for more information.
