The patisserie course level 3 is a specialized course aimed at developing complex patisserie skills, and establishing technical knowledge in design and display, portion control and costing, new technology and new products.
In order to do Level 3 you must have completed a Level 2 NVQ Patisserie qualification ideally
Prospective students must be employed or in training within the hospitality industry
Mandatory Units in the Patisserie Course Level 3,
- Maintain food safety when storing, preparing and cooking food
- Maintain the health, hygiene, safety and security of the working environment
- Develop productive working relationships with colleagues
- Ensure food safety practices are followed in the preparation and serving of food and drink
development of recipes and menus
- bread and dough products
- Specialist pastry products
- chocolate work
- hot and cold desserts sauces and presentation techniques
marzipan, pastillage and sugar products
Progression routes employment as a pastry chef, entry to a degree programme of study in the specialist field, possibilities for entrepreneurial business ventures.
Our minimum entry criteria may be altered at any stage up to and including enrolment. All offers are subject to a successful interview and completion of an initial and diagnostic assessment.
For some of the programmes we offer you will require:
4 GCSE qualifications at or above grade D or 3, or equivalent level 1 vocational qualification.
Please enquire for more information.
Employment as a pastry chef, entry to a degree programme of study in the specialist field, possibilities for entrepreneurial business ventures
Awarding body, assessment method and more
Coursework, examination and portfoilio
City & Guilds of London Institute