Home » Courses » Pastry and Confectionery – City and Guilds Level 3 Diploma

Pastry and Confectionery – City and Guilds Level 3 Diploma

Adults who are currently or have recently been employed in the Hospitality and Catering Industry and who aspire to move into advance craft positions in pastry.

Entry Requirements

You should have achieved professional pastry or cookery skills up to Level 2, or have evidence of work related roles.

Course Content

During the course students will be provided with theoretical and practical skills with assessment of competence to Level 3.

Subjects covered will include:

Health, hygiene, safety and security of food and the working environment

Bread & dough products

Cakes, biscuits and sponges

Various pastry products

Hot and cold desserts

Accompanying sauces, fillings and coatings

Chocolate products

Marzipan and sugar products

How will I be taught?

Learning will be provided by lectures, workshops and demonstrations, assignments and activities with an emphasis on self directed development.

How will I be assessed?

You will be assessed through practical and theoretical application.

Will I need any extra equipment?

.

What qualifications will I get?

VRQ Level 3 in Patisserie and Confectionery.

What will it allow me to do in the future?

Pastry positions in Industry.

Course Information

As part of the programme you will be involved in visits relevant to the course and may have the opportunity to work with guest lecturers from industry.

Preparation and participation in three of the College’s presentation of gastronomic banquets will be required (this may be on an evening when not normally in College).

You are encouraged to seek employment relative to level of course; the College may be able to assist in finding suitable work placements.

The College has links with major Hospitality and Catering Organisations including The Royal Household, Country House Hotels and Fine Dining Restaurants such as The Ivy and Le Caprice. Although not compulsory, you will be offered the opportunity of work placements in patisserie.

Students, aged over 19 on the 1 September of the year the course commences will be required to pay tuition and examination/assessment fees. There are a number of grants available for students on low incomes and for those studying on a first time qualification.

This course no longer attracts government funding subsidy for students aged 24 or above on the start date of this course. To help pay for these fees you may be entitled to the 24+ Advanced Learning Loan.

Please contact Customer Services on 0800 056 0511 or email customerservices@southdowns.ac.uk for further information.

Office Use: 15/09/2015

Further Information

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