Patisserie and Confectionary Professional Advanced Technical Diploma level 3

This course is designed for those who have successfully completed a professional chef qualification at level 2 or have relevant trade experience and want to develop their craft. There are enrichment opportunities; including master classes from expert chocolatiers/pastry chefs, mini master class sessions from local pastry chefs and employment opportunities within one of our careers fairs. You will be required to complete industry placement in a professional kitchen focused on pastry or bakery. Support for this is available from our dedicated work placement team.

You will continue to develop the skills learnt from your level 2 programme, by producing technically complex products, artisan bread, laminated pastry, sugar work and more complex desserts. Chocolate work will develop into the use of coloured cocoa butter to enhance the presentation and a greater understanding of tempering will be introduced. As a team we will produce all pastry and dessert products to the highest level for our award-winning taste restaurant dinner service on a rota basis, all of which will provide you with an impressive portfolio of recipes, methods and techniques as you prepare for employment or further study at university.

You will undertake a formal exam which will include: methods of cookery, commodities, food safety and health and safety. Your practical skills will be assessed with a three-part synoptic test. Part one will take the form of a planning session, part two will be a practical assessment and part three will summarise your overall assessment performance. Assessments will be externally marked by the awarding body.

Entry to this course requires one reference. It is desirable that you can demonstrate 90% attendance. A professional cookery level 2 qualification. A GCSE in both English and maths at grade 4 or above is required. Consideration will be given to all applicants over the age of 19 who do not hold formal English and maths qualifications.

You could go on to study a level 4 kitchen management programme or a foundation degree in hospitality management and culinary arts. You may go on to work as a pastry chef de partie or in similar positions within good-quality restaurants, caf�, hotels or other catering establishments in the hospitality industry.