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Chefs (Professional) Advanced Technical Diploma (Patisserie and Confectionery)

Entry Requirements:
You are likely to have previous experience and /or a relevant Level 2 diploma in Professional Cookery, Level 3 qualification in Cookery, such as the City & Guilds Level 3 Advanced Technical Diploma in Professional Cookery or equivalent qualification.

Why Should You Take This Course?
This one year course is designed to build on the patisserie skills learnt at Level 2 and aims to develop the skills and knowledge needed to work as a chef in the pastry section of a professional kitchen. This qualification is designed to help you enter employment with a higher level of responsibility or at a more prestigious establishment.
As Hospitality becomes evermore competitive, the advantage lies with those chefs who successfully attain both higher level qualifications and skills, alongside concrete industrial experience. The Level 3 Advanced Technical Diploma will provide you with a qualification, skills and the experience that will help progress your career and give you a competitive edge. The course is delivered as a package that includes practical skills and underpinning theory development and work placement industry experience.

Course content
This qualification will help you develop advanced skills and techniques to produce patisserie products, for example fine desserts and pastries.
The topics that will be undertaken develop advanced skills and techniques in producing:
Dough and Batter Product
Petits Fours
Pastry Products
Hot, Cold and Frozen Desserts
Cakes and Sponges
Display Pieces and Decorative Items
To support the development of these skills, you will also undertake the following topics:
Food Safety Supervision
Supervision in the Professional Kitchen
Sustainability
Gastronomy

How will I be assessed?
Underpinning knowledge will be assessed in theory classes using a series of short answer question papers, written research assignments and a formal written exam. Practical assessment will be carried out with a series of individual timed assessments and synoptic exams.
Are there any special expenses?
A catering uniform, safety shoes, knife roll, specialist patisserie equipment and reference book which you will order through the department, deposit for a locker and print credits.
What could I do next?
You could enter employment as a first commis chef or pastry chef within the pastry section of high end establishments, such as Fine Dining Restaurants, Michelin Star/ Rosette Restaurants, Luxury Hotels, Cruise Liners or Chocolatiers.
You may have the opportunity to undertake further learning, such as Higher education, Foundation Degrees, Level 4 qualifications, or a Hospitality Manager Apprenticeship.


How to apply for this course

2018-2019 ENTRY: Apply for this course by completing an online form
2018-2019 ENTRY: Download an Application Form to fill in and post