Chefs (Professional) Advanced Technical Diploma Level 3 (Patisserie & Confectionery) at Bexhill College
This course is designed to build on the patisserie skills learnt at Level 2 and aims to develop the skills and knowledge needed to work as a chef in the pastry section of a professional kitchen. This qualification is designed to help you enter employment
with a higher level of responsibility or at a more prestigious establishment. As Hospitality becomes evermore competitive, the advantage lies with those chefs who successfully attain both higher level qualifications and skills, alongside concrete industrial
experience. The Level 3 Advanced Technical Diploma will provide you with a qualification, skills and the experience that will help progress your career and give you a competitive edge.
The course is delivered as a package that includes practical skills and underpinning theory development and work placement industry experience.
This qualification 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 Product
- 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 Diploma in Professional Cookery, Level 3 qualifications in Cookery, such as the City & Guilds Level 3 Advanced Technical Diploma in Professional Cookery or equivalent qualifcation.
Underpinning knowledge will be assessed in theory classes using a series of short answer question papers, written research assignments and a formal written exam. Practical assessment will be carried out with a series of individual timed assessments and synoptic exams.
A catering uniform, safety shoes, knife roll, specialist patisserie equipment and reference book which you will order through the department, deposit for a locker and print credits.
You could enter employment as a first commis chef or pastry chef within the pastry section of high end establishments, such as Fine Dining Restaurants, Michelin Star/ Rosette Restaurants, Luxury Hotels, Cruise Liners or Chocolatiers.
You may have the opportunity to undertake further learning, such as Higher education, Foundation Degrees, Level 4 qualifications, or a Hospitality Manager Apprenticeship.
How to apply
You can apply for this course through UCAS Progress. Add this course to your favourites so you can start making an application.