Is this the course for you?
If you are already working as a pastry chef, are looking to develop complex patisserie skills and increase your specialist technical knowledge, or have passed your relevant Level 2 qualification, then the Level 3 Diploma in Professional Patisserie and Confectionary is the natural next step in your progression towards becoming a fully-qualified patisserie chef.
This is an advanced qualification designed to expand your knowledge and skills and help you to become a master of your craft. Focussing on more than just technical culinary techniques, this course will allow you to use your creativity and develop your artistry, creating desserts and pastries that are as beautiful as they are delicious, and will also teach you about the day-to-day operations of a professional kitchen.
Alongside the traditional areas of expertise for a pastry chef, such as cakes, sponges, biscuits, dough and batter, and hot and cold desserts, you'll also gain in-depth knowledge of some of the most intricate areas of patisserie and confectionary. These include working with chocolate, crafting petit fours, pastillage finishing techniques, and creating stunning display pieces.
More than just developing your culinary skills, this course will also teach you about food safety, health and hygiene, preparing and storing food, how to develop your own recipes and menus, and how to build productive relationships with your kitchen colleagues.
What modules will you do?
You will study a combination of compulsory and optional modules in subjects such as:
- Food safety supervision for catering
- Supervisory skills in the hospitality industry
- Health, hygiene, safety and security of the working environment
- Develop productive working relationships with colleagues
- Development of recipes and menus
- Dough and batter products
- Petits fours
- Paste products
- Hot, cold and frozen desserts
- Biscuits, cake and sponges
- Display pieces and decorative items
- Exploring gastronomy
- Working with chocolate
- Marzipan, pastillage, and sugar products
What do you need to apply?
5 GCSE qualifications (or equivalent) at grade C or 4 or above or equivalent Level 2 vocational qualification.
How will you be assessed?
You will be continually assessed in a variety of ways including practical tasks, observations, assignments, and portfolio work.
Where can this course take you?
This course can lead to work as a senior pastry chef or patisserie chef in a variety of culinary environments, or using your knowledge and skills to start your own business venture.
You could also choose to progress your culinary training to Higher Education level.
After successfully passing the Level 3 Diploma in Professional Patisserie and Confectionary, you may wish to consider one of London South Bank University's higher education courses, including the following foundation degree course:
- Baking Science and Technology FdSc