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Level 3 Diploma in Patisserie & Confectionary

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Course Description

Wish to specialise in particular areas of food service? Looking to run your own business in the Hospitality and Catering industry? We've got the perfect course for you. On this Level 3 course, key supervisory skills will be gained in order for you to provide a great dining experience, as well as learning essential advanced skills in areas such as table theatre, customer service, bar service and menu design.

On this course, you will be taught by staff who have extensive industry experience gained from working in some of the country’s top restaurants and hotels.

Culinary and service skills will be developed in our industry standard professional kitchens, which are the largest in the North West, and the college bistros. Theory classes will underpin your skill development in preparation for employment in Hospitality and Catering. You will have the opportunity to gain lots of hands-on work experience providing you with an ideal start to your career in catering.

This course is taught at our Rochdale campus, located in the Rochdale Town Centre of Greater Manchester.

Qualifications

City & Guilds Level 3 Advanced Technical Diploma in Patisserie and Confectionary

Entry Requirements

4 GCSEs grade C/4 or above to include English and Mathematics.

Prior experience or a Level 2 Diploma in Professional Cookery to include the pastry route or relevant industry experience is also required.

Details

The level 3 course allows you to understand advanced cooking techniques, and gives you a broader understanding of key supervisory skills. The course is taught by highly experienced staff with many years’ experience within the industry to enhance the learner’s experience.

Topics on this course include:

  • Creating a safe working environment
  • Effective teamwork
  • Food safety
  • Professional patisserie and bakery
  • Chocolate techniques
  • Patisserie and fermented products, desserts, petit fours and decorative products
  • Cake decorating
  • Event planning, marketing and costing
  • External work experience in hotels such as the two Michelin star L’enclume, Stanley House, The Villa @ Wrea Green, Decker’s restaurants, The French at the Midland and many more.

Work Experience

There are no specific work experience placements, however, the cooking takes place in our fully equipped training kitchens, which are the largest in the North West.

Progression

Upon completion of this course, you will progress into employment, with possible careers including: Pastry Chef, Chocolatier, Contract Catering Manager, Assistant Hospitality Manager, Commis Chef, Junior Chef de Partie or Bar Supervisor.

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