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.
Learners wishing to develop more advanced technical skills in patisserie and confectionery.
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.
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.
If you have any questions about this course then please contact us by phone on 01252 40 55 55 or message us.
You will cover modules in:
Unit 321 - Produce fermented dough and batter products
Unit 322 - Produce Petit Fours
Unit 323 - Produce Paste Products
Unit 324 - Produce Hot, Cold and Frozen Desserts
Unit 325 - Produce Biscuits Cake and Sponges
Cakes and Sponges:
Unit 326 - Produce Display Pieces and Decorative Items
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
You will be trained through a combination of:
Foundation Degree in Hospitality Management
On succesful completion of this course you will gain a City & Guilds Level 3 Diploma Certificate in General Patisserie.
You will be assessed through:
You will be expected to already have:
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