Professional Cookery: Patisserie & Confectionery Level 3
Retail and Commercial Enterprise
What will you be working towards?
||Other Regulated/Accredited Qualification
During this one-year course you will develop all the advanced skills you need to become a P�tissier. Being a pastry chef is one of the most challenging jobs in the kitchen and we will teach you how to balance an expert knowledge of traditional, classic desserts with technical expertise, creative flair, and a willingness to experiment.
How will it be delivered?
There are three external assessments within this course which contribute to 41% of the qualification. The remaining units are assessed by assignments and assessments culminating in a final synoptic internal assessment where you will be asked to draw from your newly gained knowledge to plan, prepare and provide and review the provision of patisserie and confectionery items for an event.
The Units are Graded Pass, Merit & Distinction contributing to an overall grading between PP & DD.
5 GCSEs grade A*/9 - C/4 including English and maths, and a Level 2 Hospitality and Catering qualification.
Your next steps...
On completion of this course you can progress onto further study in a related subject at degree level.
You may wish to start your career in the industry as a Brigade chef (Pastry Chef, Baker or Confectioner) or join a Management training scheme.