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Level 3 Diploma in Confectionery and Patisserie

A specialist derivative of the general Level 3 Diploma programme for those students wishing to focus on sweets and cakes.

Programme overview

This qualification covers all the essential patisserie and confectionery skills and is designed to the skills for a successful career as a pastry chefs well as improving your overall culinary ability.

It is ideal for those looking to become professional pastry chefs or for those already in employment who are seeking to progress in their careers. Or simply for those individuals who enjoy this area of cookery as a hobby.

Pastry Chefs are always in demand in the catering industry from working in top restaurants, creating breads, pastries and desserts in a catering business, or making the delicate delights of the classic patisserie.

Pastry and baking requires a different skill set from working as chef de cuisine. An attention to detail, precision, patience and organisation are the traits of a successful Pastry Chef. This course has been developed to prepare students for the needs of industry and is designed teach you the fundamental skills and techniques required to master this exciting craft.

Whilst the course incorporates the necessary theory required, it is designed to maximise the amount of practical training and hands-on practice in the kitchen.

On completion of this qualification, students may progress onto the Level 4 CTH Diploma in Culinary Arts or into employment.

Core units

To complete this Diploma, students must achieve all 7 mandatory units:

  • Techniques and skills in producing frozen, cold and hot desserts
  • Techniques and skills in baking and baked products
  • Techniques and skills in producing fermented dough products
  • Techniques and skills in producing decorative items and display products
  • Techniques and skills in producing paste products and petits fours
  • Food safety practices in the preparation, service, and storage of food
  • Kitchen organisation

This Diploma carries (50 credits) and is assessed by a practical examination and assignments.

Assessment Methods

All units of the Level 3 Diploma in Confectionery and Patisserie are assessed via practical examination where candidates will be required to produce dishes in a professional kitchen environment. Each unit is assessed and carries equal weighting towards the qualification. All units must be passed to achieve the qualification.

The qualification is internally assessed but with external moderation from a CTH assessor. Moderation will take the form of attending examination sessions and analysis of internal assessor’s mark schemes for consistency of application of marks. CTH will also carry out a standardisation session with each delivery centre prior to practical examinations taking place.

Sample Certificate

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Syllabus Overview:

CTH Level 3 Diploma in Professional Cookery - Confectionery and Patisserie (QAN: 603/1076/5)

For the Diploma, students must achieve:
  • All 8 mandatory units, providing a combined 70 credits all at level 3
Credit Value (CV): 70
Guided Learning Hours (GLH) for Qualification: 588 Total Qualification Time (TQT) for Qualification: 700
Mandatory Units
Unit Code Unit Title L CV GLH TQT URN Assessment Method
PCCHD Techniques and skills in producing frozen, cold and hot desserts 3 5 42 50 F/508/0676 Practical
PCBBP Techniques and skills in baking and baked products 3 5 42 50 J/508/0677 Practical
PCDP Techniques and skills in producing fermented dough products 3 10 84 100 R/508/0682 Practical
PCDDP Techniques and skills in producing decorative items and display products 3 10 84 100 R/615/4905 Practical
PCPPP Techniques and skills in producing paste products and petits fours 3 10 84 100 J/615/4917 Assignment
PCSS Food safety practices in the preparation, service and storage of food 3 10 84 100 L/508/0678 Assignment
PCKO Kitchen organisation 3 10 84 100 R/508/0679 Assignment
PCSPS Supervising the pastry section 3 10 84 100 T/615/5318 Assignment
Diploma Total (8 units) 70 588 700