The level 3 qualification is delivered over two years and covers all the skills and techniques necessary to work at an advanced craft level in the Patisserie sector of the industry.
The course contains a number of key units of study which include;
Very broadly the course will cover decorated gateaux and tortens, specialist doughs, sec and glace petit fours, sugar work, chocolate work and confectionery items, modern concept plated desserts, modern gelatine sweets, speciality pastes and pastilage
The entry requirements required for the course are a level 2 qualification in Professional cookery or significant experience in the catering industry. Mature students who do not have the entry requirements should contact the Course Leader for Patisserie and Confectionery.
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Employment in artisan confectioners
Employment working in the patisserie section of hotels, restaurants
Product development
Foundation degree in Bakery & Patisserie
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You will be required to purchase a uniform, equipment and appropriate work safe shoes.
You will have to produce a portfolio of evidence that shows your competency and you will be assessed by the following methods
Financial Assistance:
Those Learners who are aged 24+ will be eligible to apply for a Student Loan
Typical Cost for the course: £2,225.00
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