CTH Level 3 Diploma in Professional Cookery – Confectionery and Patisserie
A specialist intermediate level course, that develops learners food preparation, cooking and finishing techniques specifically for pastry, desserts and other baked goods.
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.
Entry Requirements
All Level 3 applicants must be at least 17 years old and have already completed a recognised Level 2 culinary qualification.
Qualification structure
Level 3 Diploma in Professional Cookery - Confectionery and Patisserie |
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| Students must achieve all 8 mandatory units, providing a combined 50 credits, all at level 3 | |||||
| Credit Value (CV): 50 | Ofqual Qualification Number: 603/6594/8 | ||||
| Guided Learning Hours (GLH): 420 | Total Qualification Time (TQT): 500 | ||||
| UK Funding Eligibility: 14-16, 16-19, AdvLL, FCFJ | |||||
| Unit Code | Unit Title | L | CV | GLH | Assessment Method |
| PCCHD | Techniques and skills in producing frozen, cold and hot desserts | 3 | 5 | 42 |
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| PCBBP | Techniques and skills in baking and baked products | 3 | 5 | 42 | |
| PCDP | Techniques and skills in producing fermented dough products | 3 | 5 | 42 | |
| PCDDI | Techniques and skills in producing decorative and display items | 3 | 10 | 84 | |
| PCPPP | Techniques and skills in producing paste products and petits fours | 3 | 10 | 84 | |
| PCSS | Food safety practices in the preparation, service and storage of food | 3 | 5 | 42 | Assignment |
| PCKO | Kitchen organisation | 3 | 5 | 42 | Assignment |
| PCSPS | Supervising the professional kitchen | 3 | 5 | 42 | Assignment |
| Diploma Total (8 units) | 50 | 420 | |||