Level 3 Advanced Technical Diploma in Patisserie & ConfectioneryApply Now
These courses are designed for those who wish to pursue a career in the hospitality and catering industry. Culinary and service skills will be developed in our contemporary licensed Riverside Restaurant, college bistros and workshops in our new training and bakery kitchens, alongside theory classes which will underpin your development preparing you for employment in the industry. You will have the opportunity to gain lots of hands-on work experience providing you with an ideal start to your career in catering.
The Level 3 course is ideal for those who wish to specialise in particular areas of food service and is useful for looking into running your own business in the Hospitality and Catering industry or advancing into management. 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.
Level 3 Advanced Technical Diploma in Patisserie and Confectionary
In order to begin this course, students need to have achieved 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.
The level 3 course allows learners to understand advanced cooking techniques plus 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.
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.
Upon completion of this course, learners 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.