What You Will Study
This study programme will cover a range of the topics and units at each level, some of which are listed below:
- Food safety supervision
- Supervisory skills in the hospitality industry
- Exploring Gastronomy
- Advanced skills and techniques in producing
- Dough and batter products
- Petit fours
- Paste products
- Hot, cold and frozen desserts
- Biscuits cakes and sponges
- Display pieces and decorative items
- How You Will Be Assessed
You will be required to compile a portfolio of evidence that can include observations, assignments, practical tests, written tests, oral questions, witness statements and case studies.
Level 3 Diplomas offering a grade of P/M/D/D* will be:
- Externally set and internally marked test papers and assignments
- Externally set and internally marked cooking assessments per unit
- Externally set and internally marked final cooking assessment drawing upon skills and techniques from across all units
- Entry Requirements
4 GCSEs at Grade 9-3.
AND
Level 2 Certificate/Diploma in Patisserie and Confectionary or Culinary Skills.
PLUS GCSE English or Maths at Grade 3.
