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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.
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:
Problem solving and research skills will also be developed.
This qualification is assessed through a combination of practical and theory exams as well as some written work.
As a pastry chef or patissier, learners could progress directly into employment in a variety of contexts, which include:
Basingstoke College of TechnologyWorting Road, BasingstokeHampshireRG21 8TN01256 354141