Course Overview
The Level 3 Certificate in General Patisserie & Confectionery cover all the patisserie and confectionary skills and knowledge to show you’ve got what it takes for a successful career as a pastry chef. Ideal for those looking to become professional pastry chefs or for those wanting to progress their careers.
It allows you to learn, develop and practise the skills required for
employment and/or career progression in the catering and hospitality sector
This qualification will make you highly employable within the
hospitality industry by producing desserts for our award-winning restaurant,
Gaskell’s.
The qualification is designed to help you enter employment as a pastry chef or alternatively progress on to further relevant learning and qualifications.
You will learn by building on your previous courses and developing a repertoire of skills and
techniques, which you will continue to develop
within lessons.
You will then be able to apply these skills to complete assessment
requirements.
Theory lessons will provide you with a full understanding of the theory element of your course expanding your knowledge for assessments.
What You Will Study
Produce hot and cold desserts and puddings Produce paste products Produce biscuit, cake and sponge products Produce fermented dough products- Attendance Expectations
4 hours per week (daytime)
- How You Will Be Assessed
Throughout the course you will internally be assessed to check and monitor your progress. You will be assessed through written tests, observations, case studies and timed practical assessments.
- Entry Requirements
No formal qualifications are required; industry experience can be helpful. A pre-entry interview will be required and will assess your ability to manage the course.
- Fee Information
If you meet eligibility criteria this course could be funded at no cost to you alternatively the cost of the course is £840.00.
