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Hospitality and Catering

Level 3 Diploma in Professional Cookery (Patisserie & Confectionery)

Full Time


Course Overview

This is an advanced level high quality, prestigious programme valued by employers. You will develop the skills and knowledge required to become a kitchen professional specialising in patisserie and confectionery in such job roles as a sous chef or senior chef/cook (fine dining) and sous chef or senior chef/cook (restaurants, hotels and gastro pubs). You will learn how to produce petit fours, hot, cold and frozen desserts, practical gastronomy and food safety supervision.

Course Content

Unit Sample:

  • Prepare, cook and finish complex bread and dough products
  • Prepare, cook and finish complex cakes, sponges, biscuits and scones
  • Prepare, cook and finish complex pastry products
  • Prepare, process and finish complex chocolate products
  • Prepare, process and finish marzipan, pastillage and sugar products
  • Prepare, cook and finish complex hot desserts
  • Prepare, cook and finish complex cold desserts
  • Produce sauces, fillings and coatings for complex desserts
  • Contribute to the control of resource
  • Contribute to the development of recipes and menus
  • Ensure food safety practices are followed in the preparation and serving of food and drink

Entry Requirement

  • A relevant Level 2 qualification. 
  • Direct entry is also possible for those with significant industry experience.

Where does this course lead to

City and Guilds Level 3 Certificate in Professional Cookery 
City and Guilds Level 3 in Hospitality Supervision and Leadership
Level 4 Certificate/Diploma in Business Management 
Level 4 Diploma in Hospitality Management 
Level 4 Certificate/Diploma in Management and Leadership 
Level 4 Certificate in Nutrition for Institutional Management 
Level 4 Award in Food Safety Management for Manufacturing 

UCAS points for this course:
D* (56)
D (48)
M (32)
P (16)

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Course Outline

Course Code: OF36
Study Mode: Full Time
Location: Basingstoke
Start Date: 06/09/2021
Duration: 1 Year
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