Professional Cookery - Patisserie and Confectionary NVQ Level 3

Professional Cookery - Patisserie and Confectionary NVQ Level 3.

About the Course
Study Mode
NVQ
Contact Details

Introduction Who Should Participate:
This course is for working chefs and people with an NVQ 2, who wish to improve their skills and knowledge for professional development.

Course Units Students having chosen this specialist area will cover ALL aspects of Patisserie work to a complex level. The Patisserie will include development and assessment of skills by producing realistic industrial quantities. Your training will be supervised by a team of dedicated, professional staff who have a vast knowledge and indeed personal experience of working in the catering industry.

· Maintain food safety when storing, preparing and cooking food
· Establish and develop positive working relationships in hospitality
· Maintain the health, hygiene, safety and security of the working environment
· Prepare, cook and finish healthier dishes
· Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
· Prepare and cook complex hot desserts and complex cold desserts
· Produce sauces, fillings and coatings for complex desserts
· Prepare, cook and finish complex bread and dough products
· Prepare, cook and finish complex cakes, biscuits, sponges and scones
· Prepare, cook and finish complex pastry products
· Prepare, process and finish chocolate products
· Prepare, process and finish marzipan, pastillage and sugar products
· Contribute to the control of resources
· Contribute to the development and introduction of recipes and menus

Duration 1 year to 18 months

Tuition Fees(Cost) cost depending on funding options

Progression Route Foundation Degree in International Culinary Arts, Hospitality Supervision Level 3 and Management Level 3

Other Information Start dates throughout the year