Level 3 Diploma in 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.
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
Syllabus Overview:
CTH Level 3 Diploma in Professional Cookery - Confectionery and Patisserie (QAN: 603/1076/5) |
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For the Diploma, students must achieve:
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| 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 | ||||