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.
Syllabus Overview
Level 3 Diploma in Professional Cookery - Confectionery and Patisserie (QAN: 603/6594/8) |
|||||
|---|---|---|---|---|---|
Students must achieve:
|
|||||
| Credit Value (CV): 50 | |||||
| Guided Learning Hours (GLH) for Qualification: 420 | Total Qualification Time (TQT) for Qualification: 500 | ||||
| Mandatory Units | |||||
| Unit Code | Unit Title | L | CV | GLH | Assessment Method |
| PCCHD | Techniques and skills in producing frozen, cold and hot desserts | 3 | 5 | 42 | Recipe log & practical exam |
| PCBBP | Techniques and skills in baking and baked products | 3 | 5 | 42 | Recipe log & practical exam |
| PCDP | Techniques and skills in producing fermented dough products | 3 | 5 | 42 | Recipe log & practical exam |
| PCDDP | Techniques and skills in producing decorative items and display products | 3 | 10 | 84 | Recipe log & practical exam |
| PCPPP | Techniques and skills in producing paste products and petits fours | 3 | 10 | 84 | Recipe log & practical exam |
| PCSS | Food safety practices in the preparation, service and storage of food | 3 | 5 | 42 | Recipe log & practical exam |
| PCKO | Kitchen organisation | 3 | 5 | 42 | Written assignment |
| PCSPS | Supervising the pastry section | 3 | 5 | 42 | Written assignment |
| Diploma Total (8 units) | 50 | 420 | |||