Patisserie and Confectionery - Professional Chef Diploma Level 3

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

Topics covered can include: Patisserie & Bakery skills - inluding chocolate and sugar work Practical Cuisine - Dough and batter products, Petit fours, past products, hot, cold and frozen desserts, biscuits, cakes and sponges, display pieces and decorative items. Kitchen Production in our public restaurants, The Vincent Rooms & The Escoffier Room Gastronomy and product development Culinary science and food innovation Health, safety and food hygiene Kitchen management and food cost control Kitchen management Menu engineering and pricing Sales and marketing Principles of supervision

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.

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

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

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