Patisserie and Confectionery - Level 3 Professional Chef Diploma - CCCG
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Patisserie and Confectionery - Level 3 Professional Chef Diploma

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Start Date: 2 September 2024
Attendance: Full Time
Location: Victoria Centre
Most suitable for: 16 - 18
Duration: 1 Year
Level: Level 3

ABOUT THE COURSE

This course is aimed at learners wishing to become qualified pastry chefs with advanced skills.

WHAT WILL I STUDY?

Topics covered will include:

  • Patisserie and Bakery skills - including chocolate and sugar work
  • Practical Cuisine - Dough and batter products
  • Petit fours, paste products, hot, cold and frozen desserts, biscuits, cakes and sponges
  • Display pieces and decorative items.
  • Kitchen Production in The Vincent Room Restaurant and The Escoffier Room Restaurant
  • Gastronomy and product development
  • Culinary science and food innovation
  • Health, safety and food hygiene
  • Kitchen management and food cost control
  • Menu engineering and pricing
  • Sales and marketing
  • Principles of supervision

WHAT WILL I NEED?

You will need to have completed Professional Chef - Level 2.

All applicants must have an initial assessment and interview to confirm that the course is suitable for them.

HOW WILL I BE ASSESSED?

This course is assesssed using short synoptic testing, assignment work and a final practical examination.

WHAT WILL IT COST?

Aged 16-18


If you will be aged 16, 17 or 18 on 31st August prior to the start date of your course and you have the legal right to remain in the UK for the duration of your programme then your study with us will be free. 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.

A resource fee of £250 is attached to this course.

This covers the unregulated additions parts of the course including Chocolate, sugar work and food science

WHAT CAN I DO AFTER?

This course will help you to move into a career within the Hospitality industry or can lead with higher levels courses such as a Foundation Degree.

WHERE STUDENTS PROGRESS TO AFTER THIS COURSE

0%
of people went into Employment after completing the course

MEET SOME OF THE TEACHERS

Sarah Nava Street

Sarah joined the WKC family in October 2022. Sarah has a mixed academic background, she studied graphic design and after completed training as a Patisserie in Australia. She has worked in prestigious hotels and restaurants over London for the last 10 years. Although new to teaching she finds it very rewarding to train the future chefs of the industry. She has a passion for food and is always thinking out of the box, integrating her creative knowledge to explore plant-based products in all aspects of confectionery and pastry.


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

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