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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 Confectionary 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 confectionary 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 confectionary and prepares learners for employment as a pastry chef or patissier.

Course Content

This qualification is based on the national occupational standards for professional cookery and patisserie and confectionary 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
Produce past products
Practical gastronomy
Produce fermented dough and batter products
Produce biscuits, cakes and sponges
Produce display pieces and decorative items

Throughout this qualification, 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 their communication and customer service skills, their awareness of environmental sustainability and their commercial skills, all of which are valued highly by employers. Problem solving and research skills will also be developed. 

Entry Requirement

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.

Where does this course lead to

<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

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Course Outline

Course Code: OF30
Study Mode: Full Time
Location: Basingstoke
Start Date: 05/09/2018
Duration: 1 Year
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Basingstoke College of Technology I 2018