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Level 3
C&G 7120-23 L3 Cert in Professional Patisserie and Confectionery
COURSE OVERVIEW
Are you passionate about patisserie? Are you creative, imaginative, and love working with your hands in an artistic manner? If so then this is the course for you! This course is designed for those who are looking to gain advanced and specialised skills within the patisserie industry and achieve a nationally recognised qualification. You will work in our state of the art kitchens, preparing patisserie, as well as visiting and working alongside visiting patisserie chefs from the industry. We run a commercial hospitality operation within the college which give students plenty of enterprise opportunities to prepare for their future. All of the hospitality lecturers here at Chichester College are passionate about training others and they have all worked for many years within the industry in a diverse range of job roles including the Army and Navy as chefs, world class hotels, restaurant and nightclub managers, events and wedding coordinators and patisserie chefs. You will complete a level 3 food safety in catering qualification within your first term at college if you do not already hold this. Evidence of prior achievement (certificate) will need to be produced on the first day of induction for exemption.
FURTHER INFORMATION
This advanced Patisserie Level 3 course is for those who have a Level 2 qualification in Patisserie, or a level 3 in Professional Cookery. GCSE grade 4 in Maths and English or an equivalent accredited English and Maths qualification is required. 19+ adult learners who are holding an accredited qualification in L2 Patisserie or Professional Cookery L3. GCSE grade 4 in Maths and English or an equivalent accredited English and Maths qualification is also required. An interview will take place for external candidates. You are also required to have a minimum of 80hrs working in a professional patisserie or bakery kitchen, and provide a letter of reference for your work.
You may progress to a role with a higher level of responsibility within the workplace, or onto a further supervisory or management qualification an apprenticeship or higher education.
Learners will be assessed on each unit over the course of the year by completing a short answer theory paper and practical assessments. Practical assignments will allow the student to create a photographic portfolio of achievement. Once completed, learners will then sit a timed practical exam where they will be expected to produce products in line with the unit criteria. There will be 5 practical exams throughout the year including a final 5 hour final exam bringing together a range of items that you will have perfected during practice. On completion of the course you will be able to create more complex dishes using fresh ingredients available. You will also be able to demonstrate a good level of leadership and competency while maintaining a safe kitchen environment.
All candidates studying the course will be required to purchase a full hospitality uniform which includes kitchen uniform, essential patisserie equipment and text book. This is purchased through our partner suppliers at a cost of approximately £300. Progressing students will be required to purchase essential patisserie equipment and a Level 3 patisserie text book. There is an additional cost of £80 for consumable items used over the duration of the course which is payable at enrolment.
Please note that we adhere to occupational standards within our realistic working environment for standards of health and safety, food safety, dress codes and behaviour .