Professional Cookery (Patisserie and Confectionery) Level 3 Diploma

What you need to know
How will I study?

Units of advanced patisserie and confectionary items. Students will have to build a portfolio of evidence. Work experience will be part of the course as well as mandatory units including Health and Safety and Food Hygiene. There will be 13 units covered including pastry, sponge, biscuits, scones, hot and cold desserts, sauces, advanced sugar products, marzipan, chocolate work, complex yeast products. If you are aged 16-18 you will follow a study programme consisting of your main qualification, English and maths.
How will I be taught?

There will be different types of lessons ie skills lessons - demonstration and doing. Students will also be put in a kitchen and be asked to produce desserts for service. On a rota system students have to design desserts for special events.
How will I be assessed?

When students have become competent in producing items there will be planned assessments throughout the course, in class time, which will be signed off by the tutor. Please note that any exams which have to be resat will incur a fee.