Level 3 Patisserie & Confectionery

Awarding Body

City & Guilds

Course Content

A professional catering qualification designed for cooks and chefs who are currently employed in the hospitality industry and would like to develop expert skills in the field of pastry ? confectionary.

Course Features

Candidates must be employed in the catering industry in an establishment which allows utilisation of skills learnt.

Some assessment is undertaken at college but assessors will also arrange assessments at the place of work.

All learners must attend college with appropriate protective clothing for practical sessions.
Career Prospects and Progression

Successful completion of this programme will improve student's career opportunities within large and small hospitality organisations. It is particularly beneficial due to the scarcity of potential employees with these skills.

Modules

There are three compulsory units: Establish & Develop positive working relationships in hospitality Maintain the Health, Hygiene, Safety & Security of the working environment. Maintain food safety when storing, preparing ? cooking food And a range of the following units Prepare, cook and finish complex bread and dough products Prepare, cook and finish complex pastry products Prepare, process and finish chocolate products Prepare, process and finish marzipan, pastillage and sugar products Prepare, cook and finish complex hot desserts Prepare, cook and finish complex cold desserts Prepare, cook and finish complex cakes, biscuits, sponges and scones Produce sauces, fillings and coatings for complex desserts

Method of Assessment

Assessment is by the development of a portfolio which includes observations in the work place and at college and successful completion of computer based tests.

Course Length

Normally Two years

Time of Delivery

Daytime

Campus

Pibwrlwyd Campus

Bilingual Provision

The majority of this course can be studied bilingually

Entry Requirements

NVQ2 food preparation or equivalent and employment with an appropriate organisation

Full-time or Part-time