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Level 3 Diploma in Professional Pastry Chef

Level 1 Diploma
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Course Location

College

Trafford College

Location

Altrincham Campus

Further Details

Age

College 16-18

Department

Hospitality & Catering

Course Start Date

Monday 2nd September 2024

Course Duration

Full-time, 1 Year

Course Time

Course Fee

£ 2583.00
You may be eligible for support with your tuition fees - please visit the college website - funding and finance page for further information

Course Code

AFP-HO3D-1400

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Course Overview

The programme is for students who have completed NVQ Level 2 Food Preparation and Cooking or who have equivalent pastry experience and now wish to specialise and advance their skills in this area.

Trafford College’s award winning Aspire Restaurant has been nationally recognised by the AA and is open to the public for lunch and dinner and offers a realistic working environment. There are four well equipped industry standard kitchens for training purposes and a demonstration kitchen for presentations and master-classes.

During the course, all learners will need to complete an extended work placement as part of their study programme. As a bonus, industrial and educational visits are also included in the study programme.

Course Requirements

4 GCSE’s at Grade 4 or above (including maths and/or English Language)

Level 2 City & Guilds or equivalent qualification in a related subject.

What you will Learn

This course will help you develop advanced skills and techniques to produce patisserie products, for example fine desserts and pastries.

The topics that will be undertaken develop advanced skills and techniques in producing:

– dough and batter products
– petit fours
– pastry products
– hot, cold and frozen desserts
– cakes and sponges
– display pieces and decorative items

To support the development of these skills, you will also undertake the following topics:

– food safety supervision
– supervision in the professional kitchen
– sustainability
– gastronomy

Assessment

Assessment is continuous by observation of practical skills, development of a portfolio with photographic evidence and multiple-choice questioning to test underpinning knowledge.

On successful completion you will achieve NVQ Level 3 Food Preparation and Cooking in Pastry and Confectionery.

Progression

Successful students may progress on to another Level 3 qualification or a Level 4 Hospitality Leadership qualification, or employment.

Career Options

You could enter employment as a first commis chef or a pastry chef within the pastry section of high end establishments, such as:

– Fine dining restaurants
– Michelin Star/Rosette restaurants
– Luxury hotels
– Cruise liners
– Chocolatiers

Mandatory Units

The course is modular with units covering the specialised areas.
Units include:

Establish and develop positive working relationships in hospitality
Maintain health, hygiene, safety and security of the working environment
Maintain food safety when storing, preparing and cooking food
Prepare, cook and finish complex bread and dough products
Prepare, cook and finish complex cakes, biscuits, sponges and scones
Prepare, cook and finish complex pastry products
Prepare, process and finish chocolate products
Prepare and cook complex hot desserts
Prepare and cook complex cold desserts
Produce sauces, fillings and coatings for complex desserts

Contact Details

For further information please contact T: 0161 886 7070 or E: info@trafford.ac.uk

Extra Costs Involved

Exam Validation Body

Hours Per Week

How Long To Complete

Programme Structure

Contact Details

Disclaimer

Although every care has been taken to ensure that the information contained within this document is accurate, there may be changes to this programme and provision. We will endeavour to keep prospective and current students updated where appropriate and when the information becomes available.
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