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Level 3 Certificate in General Patisserie & Confectionery

Level 3 Certificate in General Patisserie & Confectionery

Course Code: 8608 Duration: 1 Year Attendance: Part Time Location: Farnborough Campus Start Date: 10/09/2024 Day: TUE Time: 09:00 - 17:00

Overview

About the course

The qualification is part of a VRQ (Vocational Related Qualification) and is therefore graded pass, merit or distinction.

The programme is for anyone who is looking to progress their skills in advanced pastry studies and leads to a City & Guilds Level 3 Diploma Certificate in General Patisserie.

Who is this programme for?

Learners wishing to develop more advanced technical skills in patisserie and confectionery.

Fees

FEE COST
Tuition £1800

Please note that while we make reasonable adjustments to remove any barriers to education, additional fees may be payable where this is not possible. For example, to provide additional support due to a disability. Please contact us if you believe you have any additional needs so that we can discuss your options before enrolling on a course.

Financial Support and Funding

To help with the costs of studying, this course is eligible for:

To check your individual eligibility, please contact us online or telephone 01252 405555.

Contact Us

If you have any questions about this course then please contact us by phone on 01252 40 55 55 or message us.

Your course

What modules are covered?

You will cover modules in:

  • Unit 321 Produce dough and batter products
  • Unit 322 Produce petits fours  
  • Unit 323 Produce paste products  
  • Unit 324 Produce hot, cold and frozen desserts  
  • Unit 325 Produce biscuits, cake and sponges  
  • Unit 326 Produce display pieces and decorative items  

Unit 321 - Produce fermented dough and batter products 

Dough Products: 

  • Artisan Bread such as sour dough’s and specialty breads
  • Danish Pastries and Croissants 
  • Fermented breads such as brioche, foccaccia, ciabatta, baguette, rye bread, brioche, pannatone, stollen etc. 
  • Non fermented breads : puri, paratha, chapatti, crumpets, waffles, tortillas, and pretzels

Batter Products

  • Savarin
  • Babas
  • Blinies 
     

Unit 322 - Produce Petit Fours 

  • Glace : fruit desguises, fruit au caramel, fondant dips, carolines au chocolate 
  • Sec: macaroons, carre de vigne, Rothchild, boules de neige , Florentines
  • Confiserie variee: Turkish delight, fudge, nougat montilimar dipped chocolates, moulded chocolate, truffles 

Unit 323 - Produce Paste Products 

  • Sweet pastry
  • Puff pastry
  • Choux pastry
  • Sable pastry
  • Hot water pastry
  • Strudel pastry
  • Filo pastry
  • Linzer pastry
  • Short crust pastry

Unit 324 - Produce Hot, Cold and Frozen Desserts 

  • Hot desserts: Clafoutis, strudel, gratins, soufflé, charlottes, extension puddings, rice puddings, chocolate fondants, crumbles, beignets, etc. 
  • Cold Desserts: Mousses cakes, extension bavarois, charlottes, cold soufflés, cold rice, brulee, beau ravage, entremets, fruit compotes, etc. 
  • Frozen desserts:  Ice creams, ice soufflé, water ices, sorbets, granites, parfaits, bombes biscuit glace, ice tortes, etc.

Unit 325 - Produce Biscuits Cake and Sponges

Biscuits:

  • Tuille
  • Sable
  • Viennese
  • Japonaise
  • Dutch biscuits 

Cakes and Sponges: 

  • Sugar batter method: lemon cake, banana cake and madeira cake 
  • Melting method: parkin, brownies and bannocks 
  • Flour batter method: muffins and madeleines 
  • Fatless sponge method: swiss roll, roulades, dacquoise andJaponaise 
  • Separated egg method: jaconde and sacher
  • Whole egg method: genoise and financier
  • Miscellaneous: Welsh cakes and pain d’epice 


Unit 326 - Produce Display Pieces and Decorative Items 

  • Sugar: pulled, piped, poured, spun, bubble
  • Chocolate: tempering, motifs, piping, acetade, moulding, 
  • Pastillage: sculptures 

How will I be assessed?

Assessments 
Theory: Short answer question papers on all units 

Practical Individual Assessments: 
Paste Products, Hot Dessert, Cold Dessert, Display piece  

Practical Synoptic 5-hour Final Exam: 
Dough Products, Petit Fours, Iced Dessert, Cakes & Sponges 
 

What training will be provided?

You will be trained through a combination of:

  • Demonstrations
  • Practical classes
  • Theory classes

Your future

What Next?

Foundation Degree in Hospitality Management

Careers

On succesful completion of this course you will gain a City & Guilds Level 3 Diploma Certificate in General Patisserie.

Entry Requirements

How will I be assessed?

You will be assessed through:

  • Practical timed assessment (Synoptic)
  • Question paper
  • Theory assignments
  • Meeting with a tutor

What previous qualifications and experience will I need?

You will be expected to already have:

  • Completion of a Level 2 Cookery qualification
  • A good level of Maths and English

 

Ask a Question

Course Enquiry

Please contact us through the form below. After submitting a form we will contact you as soon as possible. We will delete your information one month after the beginning of the next academic year.

Start Dates

Start Date Mode Day(s) Time Duration
10/09/2024 Part Time TUE 09:00 - 17:00 1 Years
Start Date 10/09/2024
Mode Part Time
Day(s) TUE
Time 09:00 - 17:00
Duration 1 Years

Apply

Apply

You can apply for this course online.

Start Date Days Time Duration Apply
10/09/2024 TUE 09:00 - 17:00 1 Years Add to basket
Start Date 10/09/2024
Day(s) TUE
Time 09:00 - 17:00
Duration 1 Years
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