Professional Patisserie and Confectionery Level 3 Diploma

This course will help you develop your professional patisserie and confectionery skills, build your theoretical knowledge and gain supervisory experience.

You will regularly supervise a team as they prepare, cook and present patisserie items for paying customers in our training restaurant. You will also learn to supervise health, hygiene and safety procedures, explore gastronomy and dietary requirements, and develop your understanding of sustainable food production.

Why choose Professional Patisserie and Confectionery Level 3 Diploma at Brock?

At Brock, our on-campus restaurant, MJ’s, has welcomed paying customers for more than 20 years, giving thousands of aspiring hospitality professionals valuable hands-on experience.

You will learn from highly experienced teachers who understand what it takes to succeed in the food and drink industry. Our strong links with local employers also provide opportunities to gain additional work experience.

As a student you will...

You will develop your practical skills in our training restaurant’s pastry kitchen and demonstrate tasks to fellow students. Working with other Level 3 students, you will create menus and patisserie items for themed events.

You will also research ingredients used in patisserie and confectionery, explore different cuisines and learn about food for a range of dining occasions.

Course modules/units

• Food safety
• Supervision skills
• Exploring gastronomy
• Preparing, cooking and presenting hot, cold and frozen desserts
• Pastry and dough products
• Cakes, sponges and biscuits
• Display pieces
• Petits fours

Teaching & learning

You will spend 80% of your timetable in the training kitchen, developing your practical skills. The remaining 20% will be spent in the classroom, completing research and coursework.

You will also have opportunities to work alongside visiting industry professionals at additional events and evening functions.

Course assessment

You will demonstrate your knowledge and practical skills through:

• Assignments
• Short-answer question papers
• Individual timed practical tasks

Minimum entry requirements

• A Level 2 qualification in cookery, such as the City and Guilds NVQ Diploma in Food Production and Cooking (7132) or the City and Guilds Level 2 Diploma in Professional Cookery (7100).
• GCSE English and Maths at grade 4.

What can I do with this qualification?

On successful completion, you could progress to a supervisory role producing patisserie and confectionery in hotels, restaurants, bakeries, bars, cafés, private dining, members’ clubs or the cruise industry. You could also choose to continue your education through higher-level study.