Course Title Level 3 Advanced Technical Diploma in Professional Cookery (Patisserie and Confectionery)
Level: 3
Code Y666

Overview of the Course

This qualification is for those who aspire to work towards becoming a professional chef in the pastry section of a kitchen.

What are the career opportunities?

You could enter employment as a first commis chef or a pastry chef within the pastry section of high end establishments, such as: Fine dining restaurants, michelin star/rosette restaurants, luxury hotels, cruise liners and chocolatiers.

What are the entry requirements?

Advanced Technical Diploma in Professional Cookery or relevant industrial experience.

How long is the course and when can I start?

A full-time one year course starting in September.

How is the course structured and how will I be assessed?

There are two elements to the assessment of this qualification including an externally marked exam and an synoptic assignment, which involves planning and preparing a range of pastry and confectionery products. This qualification will help you develop advanced skills and techniques to produce patisserie products, for example fine desserts and pastries. The topics that will be undertaken develop advanced skills and techniques in producing; dough and batter products, petits fours, pastry products, hot, cold and frozen desserts, cakes and sponges, display pieces and decorative items. To support the development of these skills, you will also undertake the following topics; food safety supervision, supervision in the professional kitchen, sustainability and gastronomy. Additional to the core subject areas listed above, you will be involved in work experience at prestigious catering operations.

What employability skills will I develop on this course?

This qualification provides a real opportunity for you to gain work specific skills and knowledge in the catering industry. English and communication skills are particularly important, you need to be able to listen carefully to identify the needs of customers, respond effectively to questions in an open and friendly manner, maintain written records of work completed and develop kitchen documentation such as risk assessments and food safety records. Carrying out calculations is vital when working in the kitchen area. You will need to cost menu’s to ensure profitability. Recipes will be developed which will include yields, measurements and ratios.

Work experience

Work experience is an essential element of your Study Programme and is a mandatory requirement of the qualification. You will undertake structured work-experience or work-placements that develop skills and knowledge relevant to the qualification. Catering students have been involved in work experience at a number of establishments, for example, The Midland Hotel Manchester, Grand National, Last Drop Village and Spa and Celia Clyne Banqueting. You will undertake aspects of your course with input from industry practitioners, such as master classes or guest lecturers.

Study programme enrichment opportunities

Your Professional Cookery Study Programme will support personal development to ensure you make good progress and acquire the skills required for successful progression to an advanced apprenticeship, higher education or employment. You will have the opportunity to take part in external catering events, sport and fitness activities, visits to local employers and trips. Over recent years students have visited Paris in France, Barcelona in Spain and Milan in Italy to further develop their cultural understanding of the different cuisines from around the world.

Are there any additional costs or requirements?

There may be an additional cost for uniform and knife set.


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