Professional Cookery (Patisserie & Confectionery) Diploma
Cornwall College St Austell - 9 September 2024
Level 3 Levels Explained
1 year
Catering Find out more
Full-time
Professional Cookery (Patisserie & Confectionery) Diploma
This qualification is ideal if you wish to focus on the Patisserie and Confectionery specialism to become a pastry chef.
The course is suitable for those who have successfully completed a Level 2 qualification in professional cookery or an equivalent qualification, or relevant trade experience assessed at interview.
It is a practical course that will develop your patisserie and bakery skills in hot desserts, cold sweets, breads, chocolate work, royal icing and artisan breads. It will equip you with the practical skills and knowledge to work across a variety of sectors in the catering and food service industries, from event catering to fine dining restaurants.
You will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management and how to store, prepare and cook food safely.
The qualification enables learners to develop knowledge, understanding and skills essential for working in a food environment and working with others, improving their own performance.
As a nationally recognised Centre of Excellence in three disciplines, and AA Highly Commended College Rosette Restaurant winner, there really is nowhere better to study catering and hospitality.
What you will learn
This qualification provides a real opportunity for you to gain work specific skills and knowledge in Professional Cookery “Patisserie and Confectionary”
This qualification covers the knowledge and skills you will need to further your career.
You will learn many of the techniques used in professional cookery, including:
• Prepare, cook and finish complex bread and dough products
• Prepare, cook and finish complex cakes, sponges, biscuits and scones
• Prepare, cook and finish complex pastry products
• Prepare, process and finish complex chocolate products
• Prepare, process and finish marzipan, pastillage and sugar products
• Prepare, cook and finish complex hot desserts
• Prepare, cook and finish complex cold desserts
• Contribute to the development of recipes and menus
As well as learning about:
• Contributing to the control of resources
• How to work safely and hygienically
You will learn a combination of practical and theoretical units which will be delivered in an excellent industry level environment. In addition to developing practical skills you will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management, and how to store, prepare and cook food safely.
You will also receive personal tutorials which will provide opportunities to set your personal targets and to carry out self-evaluation and reflection.
Entry requirements
You will need a Level 2 qualification in professional cookery or equivalent and, ideally, English and/or maths at grade 4 (grade C) or above.
Alternatively, you may have work experience and will have been employed in the catering industry as a cook or chef for at least three years. You must also be self-motivated with the ability to work alone as well as working within a team.
If you are 16-19 without the required grades, you will continue to develop your skills of maths & English.
At Cornwall College, we recognise that applicants without these qualifications can often offer a high level of competence as well as life experience and we will therefore consider all applications on their merits alongside their qualifications. If you are unsure as to whether or not you meet the requirements, please call the catering and hospitality department and ask to speak to the study programme manager who will be happy to discuss it with you.
Work experience
You are expected to find an external industrial work placement while on the course. This will help you gain valuable work experience to help you develop a career in this exciting industry.
Assessment
Theory is delivered for each unit and in-house exams are set, however emphasis is placed on practical learning.
Alongside the theory you will produce a portfolio of your work which will be verified and should include assessment books, projects, and theoretical work
Progression
You could enter the industry as a pastry chef, chef de partie or a business owner at high-end establishments. Or go on to university to study a degree in hospitality management.
Cornwall College St Austell
Set at the top of St Austell, with incredible views over the bay, our campus boasts ground-breaking facilities and exceptional student spaces. The Keay Theatre area plays host to our famous Altitude Dance Academy and performing arts, while our award-winning student restaurant Cloisters is recognised as one of the best in the country. Brand new electric vehicle training labs set within our modern construction and engineering buildings showcase just some of the incredible opportunities for people in St Austell and beyond.
Read more on the exciting developments at St Austell & Camborne
This qualification covers the knowledge and skills you will need to further your career.
You will learn many of the techniques used in professional cookery, including:
• Prepare, cook and finish complex bread and dough products
• Prepare, cook and finish complex cakes, sponges, biscuits and scones
• Prepare, cook and finish complex pastry products
• Prepare, process and finish complex chocolate products
• Prepare, process and finish marzipan, pastillage and sugar products
• Prepare, cook and finish complex hot desserts
• Prepare, cook and finish complex cold desserts
• Contribute to the development of recipes and menus
As well as learning about:
• Contributing to the control of resources
• How to work safely and hygienically
You will learn a combination of practical and theoretical units which will be delivered in an excellent industry level environment. In addition to developing practical skills you will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management, and how to store, prepare and cook food safely.
You will also receive personal tutorials which will provide opportunities to set your personal targets and to carry out self-evaluation and reflection.
Alternatively, you may have work experience and will have been employed in the catering industry as a cook or chef for at least three years. You must also be self-motivated with the ability to work alone as well as working within a team.
If you are 16-19 without the required grades, you will continue to develop your skills of maths & English.
At Cornwall College, we recognise that applicants without these qualifications can often offer a high level of competence as well as life experience and we will therefore consider all applications on their merits alongside their qualifications. If you are unsure as to whether or not you meet the requirements, please call the catering and hospitality department and ask to speak to the study programme manager who will be happy to discuss it with you.
Cornwall College St Austell
Set at the top of St Austell, with incredible views over the bay, our campus boasts ground-breaking facilities and exceptional student spaces. The Keay Theatre area plays host to our famous Altitude Dance Academy and performing arts, while our award-winning student restaurant Cloisters is recognised as one of the best in the country. Brand new electric vehicle training labs set within our modern construction and engineering buildings showcase just some of the incredible opportunities for people in St Austell and beyond.
Read more on the exciting developments at St Austell & Camborne
Case studies
The course covered all areas needed to equip me with the knowledge to enter a professional kitchen. I traveled around the world with the skills I had learnt. I settled back down in Cornwall and have worked my way up to executive chef, overseeing 3 kitchens. I write menus, train staff, team building and quality control of all sites.
Studying at Cornwall College was immensely enjoyable, the tutors have great knowledge and understanding of the industry, while making it fun to learn and encouraging the development of further skills. The Level 2 and 3 diplomas gave me the platform and basic foundations to explore the culinary area. If you wish to join the catering industry my advice is to work hard, commit yourself to your employer, be honest with yourself and use your passion to inspire others around you.
The course has taken me all over the world cooking. Until recently I was Executive Chef on a 5 star cruise liner and here I got to create my own menus, meet and cook for appreciative people. Going to college gave me the tools to travel around the world and to work with and teach different nationalities. I would highly recommend it and cruise ships are a great way to do what you love whilst seeing different countries.
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Dates & Locations
- Location - Cornwall College St Austell
- Start Date - 9 September 2024
- Tuition Fees: Tuition Fees: £2583.00*
*Please note - Fees apply to adults and HE students only. Only the most common fees scenario is shown. Actual fees may vary depending on your personal situation. Please contact us for further information.
MORE INFORMATION ON FINANCIAL SUPPORT
Information for School Leavers
Information for ages 19+ -
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For 9 September 2024 start date
Course Code 12598-STA-24
Fees apply to adults and HE students only. Only the most common fees scenario is shown. Actual fees may vary depending on your personal situation. Please contact us for further information.
Courses listed on this website are indicative of the subject, nature and level of study. The College reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility. The Cornwall College Group reserves the right to withdraw any course listed at any time.
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