Advanced Modern Patisserie - Level 3 - CCCG
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Advanced Modern Patisserie - Level 3

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Start Date: 17 September 2024
Attendance: Part Time
Location: Victoria Centre
Most suitable for: Adults
Duration: 1 Year
Level: Level 3
Meets on: Tuesday, 14:00 - 19:00
CAREER PROSPECTS

ABOUT THE COURSE

This bespoke advanced course has been designed alongside industry professionals to equip you with the skills and knowledge needed to work in pâtisserie. You will study a range of contemporary patisserie options, including fermented doughs, plated desserts and gluten-free and plant-based (vegan) options.

WHAT WILL I STUDY?

This course covers advanced techniques for pastry, bakery and confectionery.

It is made up of a series of practical and theory-based units and ended with a final practical exam covering:

  • Fermented doughs
  • Viennoiserie
  • Artisan breads
  • Entremets
  • Individual desserts
  • Haute pâtisserie
  • Advanced confectionery
  • Petits fours
  • Restaurant plated desserts.

WHAT WILL I NEED?

You will need:

  • Relevant related work experience (disucssed at interview)
  • To be currently employed in a relevant role

All applicants must have an initial assessment and interview to confirm that the course is suitable for them. A relevant Level 2 qualification is an advantage, but your current skills level will be discussed and determined at interview.

HOW WILL I BE ASSESSED?

The course is divided in to six stand-alone modules and a final project. On completion of all modules and the project, you will take a practical exam, required for the diploma to be awarded.

WHAT WILL IT COST?

Adults - Level 3

If you will be aged 19 to 23 prior to the start date of your course, and do not already have a full Level 3 qualification, you may be eligible for a Level 3 entitlement, in which case your study with us will be free. If you are older, or already have a Level 3, we have many other Level 3 courses that are also free to study. Otherwise, you will have to pay the fees yourself or apply for an Advanced Learner Loan.

Please see here for the documents you will need to show us.

Some courses will have other associated costs, such as for specialist materials and trips. Many of our students are eligible for financial support, see here for details.

The course is free to London residents (tuition fees will be discussed at interview for those who do not reside in a London postcode borough).

Additional Costs

You will be expected to have suitable uniform and equipment for the programme, which reflect both industry norms and safety requirements. Costs will depend on your current equipment and workwear, but will be a maximum of £350; further information will be provided at enrolment.

WHAT CAN I DO AFTER?

On successful competion of the course, you can progress to higher level study in hospitality and culinary arts, such as a university-level degree, or further advanced practical courses.

WHERE STUDENTS PROGRESS TO AFTER THIS COURSE

0%
of people went into Employment after completing the course

MEET SOME OF THE TEACHERS

Steven James

Steve James has worked at Westminster Kingsway for 3 years and develops and teaches the Patisserie and Confectionery courses for the 19+ Part-time provision. Steve has over 30 years of experience in Patisserie, Bakery and Confectionery and has worked in Michelin-starred restaurants and 5-star hotels in London. He has a BA (Hons) in International Culinary Arts Management and a Level 5 Diploma in Teaching and Education. 

Steve has a wealth of experience teaching in universities and colleges across London. He has successfully mentored and developed pastry chefs for competitions and has assisted in developing The Craft Guild of Chefs Pastry Graduates Awards.


The teachers listed may change, these shown are an example of the teachers who teach on these programmes.

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CAREER PROSPECTS
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