NVQ Level 3 Professional Cookery - Patisserie and Confectionery

University of West London

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Important information

Typology Course
Methodology Distance Learning
Duration 1 Year
  • Course
  • Distance Learning
  • Duration:
    1 Year

Course summary
This course builds on the skills you have developed at Level 2 or through industry experience. It is aimed at encouraging you to develop complex patisserie skills, and establishing a base of knowledge in design and display, portion control and costing, new technology and new products.
In the practical sessions you will produce a wide range of complex patisserie and confectionery products. This work is supported by sessions that focus on learning theoretical principles and practices.
This course will give you a thorough overview of the pastry kitchen and prepare you for the reality of working in hospitality.

Frequent Asked Questions

· Requirements

Entry requirements Students should have a level 2 qualification in patisserie and confectionery or substantial industry experience. It is desirable that the candidates have at least D grade or above in GCSE English and Maths or equivalent, which will increase the potential to gain the qualification successfully within the timeframe. Its desirable that all students to possess the Basic food hygiene qualification, not older than 2 years. Those don’t have the qualification will have to complete this course the beginning of the programme. Prior work experience required Ideally the...

What you'll learn on the course

Professional Cookery

Course programme

Course detail
As well as practical classes covering the full breadth of patisserie you will also study health and safety, and hygiene principles and procedures.
This course will build on your existing knowledge and introduce you to advanced patisserie and confectionery skills.
The practical course content includes:
Pastes, including choux, sweet, short and different types of laminated dough
Biscuits, cakes and sponges
Hot and cold desserts
Fermented goods
Introduction to sugar work and pulling, blowing and shaping skills
Introduction to chocolate work, including tempering, moulding and free flowing designs
Pastillage and simple centrepieces
Petit fours
You will be taught through lectures given by top chefs, whose industry experience ranges from five star hotels and Michelin Star restaurants, to high-end retail outlets.
Our hospitality department is involved in major events all year round, giving you the opportunity to attend events both on and off site. These include:
celebrity chef demonstrations
lectures and dinners
educational trips, such as visits to Harrods, five-star hotel kitchens, and wholesale food markets and distributors.
Through these events you'll build a valuable network of industry-leading chefs and employers, increasing your chance of getting job at a top-end establishment when you finish the course.
Students will be able to buy their food products at the end of their class.

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