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Hospitality and Catering

Level 3 VTCT Diploma in Patisserie and Confectionery

Full Time


Course Overview

The VTCT Level 3 Diploma in Professional Patisserie and Confectionery 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 Sous Chef/ Senior Chef/Cook (fine dining) and Sous Chef or Senior Chef/Cook (restaurants, hotels and gastro pubs).

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.

Course Content

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

Produce:

  • Hot, cold and frozen desserts
  • Pasta products
  •  Practical gastronomy
  • Fermented dough and batter products
  • Biscuits, cakes and sponges
  • Display pieces and decorative items

Throughout 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. 

Entry Requirement

Most students will come to us having completed a Level 2 course in a similar area. Direct entry is also possible for those with significant industry experience.

Assessment

This qualification is assessed through a combination of practical and theory exams as well as some written work.

Where does this course lead to

As a pastry chef or patissier, learners could progress directly into employment in a variety of contexts, which include:

  • Hotels
  • Restaurants
  • Gastro pubs
  • Specialist bakeries
  • Specialist cafes and tea rooms
  • Visitor attractions
  • HM prisons
  • Hospitals and care homes
  • Cruise liners

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Course Outline

Course Code: OF30
Study Mode: Full Time
Location: Basingstoke
Start Date: 09/09/2019
Duration: 1 Year
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Basingstoke College of Technology I 2018