Level 3 Diploma in Advance Professional Cookery

This course will provide you with the advanced methods, production, and presentation of a variety of industry skills required within the fast-growing Patisserie and Confectionery sector.

This qualification is designed to provide you with the advanced methods, production, and presentation of a variety of industry skills required within the fast-growing Patisserie and Confectionery sector. It is the natural progression route from our Level 2 Hospitality and Catering qualifications and is also suited to those who have worked within professional restaurant/kitchen or patisserie environments for some time and would like to gain an appropriate level of a skill-based qualification.

As part of this qualification, learners will have the chance complete units such as the below and more:

Supervisory skills in the hospitality industry

Produce fermented dough and batter products

Produce petit fours, display pieces and decorative items

Produce hot, cold and frozen desserts

Entry requirements are a relevant Level 2 qualification or 2-3 years of recent industry experience with a reference and successful interview.

Higher Education or Employment