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The VTCT Level 3 Diploma in Professional Patisserie and Confectionery is a technical level qualification aimed at 16-18 learners who are in a full-time Level 3 education programme and wish to pursue a career in patisserie and confectionery as a pastry chef or patissier.
Whilst there are other VTCT professional cookery qualifications at Level 3, this is the only qualification that specifically focuses on patisserie and confectionery and prepares learners for employment as a pastry chef or patissier.
This course is based on the national occupational standards for professional cookery and patisserie and confectionery and includes all the required elements to work effectively as a pastry chef of patissier. Learners must achieve all mandatory units which include: * Planning for preparing, cooking and finishing dishes * Food safety for catering * Produce petits fours * Development of working relationships in hospitality* Supervise a safe working environment in the hospitality industry
* Hot, cold and frozen desserts* Pasta products* Practical gastronomy* Fermented dough and batter products* Biscuits, cakes and sponges* Display pieces and decorative itemsThroughout this course, learners will develop their knowledge and understanding of relevant health and safety and how to plan for the preparation, cooking and finishing of a variety of dishes. Learners will develop the knowledge, understanding and advanced skills and techniques to produce petits fours, hot, cold and frozen desserts, paste products, fermented dough and batter products and biscuits, cakes and sponges. Learners will also learn how to develop working relationships in hospitality, how to produce display pieces and decorative items and the art of practical gastronomy. In parallel, learners will develop communication and customer service skills, awareness of environmental sustainability and commercial skills, all of which are valued highly by employers.
Problem solving and research skills will also be developed.
Learners must hold a relevant level 2 qualification or equivalent in professional cookery.
This qualification is assessed through a combination of practical and theory exams as well as some written work.
<span >As a pastry chef or patissier, learners could progress directly into employment in a variety of contexts, which include:<span >- Hotels<span >- Restaurants<span >- Gastro pubs<span >- Specialist bakeries<span >- Specialist cafes and tea rooms<span >- Visitor attractions<span >- HM prisons<span >- Hospitals and care homes<span >- Cruise liners
Basingstoke College of TechnologyWorting Road, BasingstokeHampshireRG21 8TN01256 354141