Professional Chefs (Patisserie & Confectionery), Level 3 Advanced Technical Diploma

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This qualification is designed for students aged 16 and over who want to work as a chef in the pastry section of a professional kitchen. You are likely to have previous experience and/or a relevant level 3 qualification in cookery, such as the City & Guilds Level 3 Advanced Technical Diploma in Professional Cookery or have completed the Level 2 Diploma in Professional Cookery, which this qualification will build on. This qualification is designed to help you enter employment with a higher level of responsibility or at a more prestigious establishment.

This course 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

– gastronomy

The College will work with local employers who will contribute to the knowledge and delivery of training. Employers will provide demonstrations and talks on the industry and where possible work placements will also be provided by the employers.

There will be a requirement to purchase uniform and knives which will be further explained at interview.