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Professional Cookery (Patisserie & Confectionery) Diploma

Level 3

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Key Info

Learning Area   Catering
Delivery Mode   Full-time
Duration   1 year


Dates & Locations

Course Type   16-19, Adult
Location   Cornwall College Camborne
Start Date   07/09/2021

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.

  Gallery


 

  Tags


# Patisserie # Cooking # Baking # Confectionery # chef # catering2021

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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  Profile

Ben Ambridge

A photo of Ben Ambridge

Ben studied professional cookery and after travelling the world, he has settled down in Cornwall working as the Executive Chef at The Longstore. One of his most memorable experiences at Cornwall College was being nominated for a City and Guilds achievement award by his lecturer. He went on to win the award, attending the presentation at Buckingham Palace.

"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."

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