Our Level 3 Patisserie and Confectionary programme, designed to provide you with advanced technical skills and knowledge required for a successful career in the hospitality industry. This programme is designed for learners who have a strong foundation in patisserie and confectionary whom are ready to take the next steps towards an exciting and fulfilling career in the pastry section of a hotel, restaurant, or even start their own business.
Throughout the programme, you will develop advanced practical skills and knowledge required for the industry, with a focus on confectionery, frozen dessert items, chocolate product preparation, and special pastry product preparation. You will also learn how to innovate and develop new pastry products, effectively manage pastry production stock and control, and perform pastry administrative functions. You will also learn the basics of working with chocolate and the techniques required to create stunning chocolate-based desserts.
The Level 3 Patisserie and Confectionary programme is made up of the following modules with the competency units (CU) as follows:
- CU01-Confectionery Preparation: This module covers the preparation of a range of confectionery items, including toffees, fudge, and marshmallows. You will learn the fundamental principles of confectionery preparation, including techniques for mixing, cooking, and shaping confectionery products.
- CU02-Frozen Dessert Items Preparation: In this module, you will learn how to prepare a range of frozen dessert items, including ice creams, sorbets, and granitas. You will learn about the different ingredients and techniques used to make these desserts and how to present them effectively.
- CU03-Chocolate Product Preparation: This module covers the preparation of chocolate products, including truffles, pralines, and chocolate bars. You will learn about the different types of chocolate and the techniques used to work with chocolate effectively.
- CU04-Special Pastry Product Preparation: This module covers the preparation of special pastry products, including croissants, Danish pastries, and brioche. You will learn about the different techniques used to make these products and how to present them effectively.
- CU05-Pastry Product Innovation: In this module, you will learn how to innovate and develop new pastry products. You will learn about the different ingredients and techniques used to create innovative pastry products and how to present them effectively.
- CU06-Pastry Production Stock Control: This module covers the effective management of pastry production stock control. You will learn about the different techniques used to manage stock effectively, including stock rotation, ordering, and storage.
- CU07-Pastry Production Control: In this module, you will learn about the effective control of pastry production. You will learn about the different techniques used to control production effectively, including time management, quality control, and cost management.
- E01-Pastry Administrative Functions: This module covers the administrative functions required in the pastry industry. You will learn about the different administrative tasks involved in pastry production, including record-keeping, budgeting, and planning.
- E02-Pastry Product Coasting: This module covers the cost management of pastry products. You will learn about the different techniques used to manage the costs of pastry production, including cost analysis, pricing, and budgeting.
After successfully completing this programme, you will have gained an array of advanced practical skills and knowledge necessary to thrive in the patisserie and confectionary industry. You will be fully equipped to take on diverse roles within hotels, restaurants, and other culinary businesses or establish your own pastry venture. This comprehensive programme is designed to help you achieve your career goals by providing you with the expertise and know-how needed to succeed in this dynamic industry.
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