Patisserie and Confectionery NVQ Level 3

NVQ

In Southport

Price on request

Description

  • Type

    NVQ

  • Location

    Southport

The course enhances and extends skills learnt at Level 2. The aim is to develop complex patisserie skills as well as to establish a knowledge base of design and display, portion control, costing and new technology. Students are encouraged to undertake research on new products. The course covers the areas of pastry, cakes, hot and cold desserts, yeast products, sugar and chocolate.

Important information

Government funding available

Facilities

Location

Start date

Southport (Merseyside)
See map
Mornington Road, PR9 0TT

Start date

On request

About this course

An NVQ Level 2 in Food Studies. An ability to demonstrate sound literacy and numeracy skills (see note on Key Skills). A sucessful interview and a satisfactory reference.

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Course programme

Patisserie and Confectionery NVQ Level 3

Course Aims:
The course enhances and extends skills learnt at Level 2. The aim is to develop complex patisserie skills as well as to establish a knowledge base of design and display, portion control, costing and new technology. Students are encouraged to undertake research on new products. The course covers the areas of pastry, cakes, hot and cold desserts, yeast products, sugar and chocolate.

Course Content:
A wide range of complex patisserie and confectionery products are produced in practical sessions, supported by the delivery of theoretical principles and practices. An understanding of health, safety and hygiene procedures and principles is developed during the course.

Mandatory units are :-
Establish and develop positive working relationships in Hospitality.
Maintain the health, hygiene, safety and security of the working environment.
Maintain food safety when storing, preparing and cooking food.

Optional units include :-
Complex bread and dough products
Complex cakes, biscuits, sponges and scones
Complex pastry products
Complex hot desserts
Complex cold desserts
Sauces, fillings and coatings for complex desserts
Chocolate products
Marzipan, pastillage and sugar products
Food safety practices whilst food is prepare, cooked and served
Healthier dishes
Contribution to control resources
Contribution to the development and introduction of recipes and menus

Awarding Body:
HAB

Exam:
Students are continually assessed throughout the course via written and oral tests and practical observations. Students are required to build a portfolio of evidence.

Qualification:
NVQ Level 3 Patisserie and Confectionery.

Notes:

Please note that students must also study additional Key Skills if they are not already qualified to the required standards in IT, Maths and English.

Other Costs:
All students on full time courses are required to pay a 15 College enrolment fee. Students over 19 years of age are also required to pay exam fees and possibly course fees depending on personal circumstance and employment status. Please seek advice from Student Services.
Students on this course will also be required to purchase a full chefs uniform and safety shoes- details are available from the Hospitality and Catering department and will be discussed at interview.

Duration:
One year full time .

Please Note:
Courses are offered subject to viability of group size as defined by Southport College. The information in this leaflet is accurate at the date of printing only. Please refer to Southport College for confirmation.

Patisserie and Confectionery NVQ Level 3

Price on request