Professional Chefs (Patisserie & Confectionery) Level 3 Advanced Technical Diploma at The City of Liverpool College
This qualification is designed for students aged 16 and over who want to work as a chef in the pastry section of a professional kitchen.
This course 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 products
- 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
You are likely to have previous experience and/or a relevant level 2/3 qualification in cookery.
This qualification is designed to help you enter employment with higher level of responsibility or at a more prestigious establishment.
You could enter employment as a first commis chef or a pastry chef within the pastry section of high end establishments, such as:
- Fine dining restaurants
- Michelin Star/Rosette restaurants
- Luxury hotels
- Cruise liners
How to apply
If you want to apply for this course, you will need to contact The City of Liverpool College directly.