Patisserie and Confectionery Level 3

No need to apply to start this course September 2017. Enrol now.

Course Information

  • Course Code: FS023
  • Duration: 1 year
  • Validated by: City and Guilds
  • Study Mode: Full time
Overview

This advanced course of study offers the opportunity for the learner to develop skills, develop knowledge and understanding, and to produce Patisserie and Confectionery to a very high standard.

What will I study?

Candidates must attain a total of 46 credits. There are 11 mandatory units which cover food hygiene, health and safety and developing productive working relationships with colleagues, as well as 35 additional credits such as:

  • Prepare, cook and finish complex bread, dough, cake, sponge, biscuit pastry and scone products
  • Prepare, process and finish complex chocolate, marzipan, pastillage and sugar products
  • Prepare and cook complex hot and cold desserts
  • Produce sauces, fillings and coatings for complex desserts

There will be a provision for you to study pre GCSE alongside this qualification where necessary to enable you to progress onto Higher Education should you wish.

Entry Requirements

You will have a NVQ Level 2 or VRQ Level 2 Hospitality qualification or equivalent. Alternatively you may have experience in the Hospitality industry or be looking to enter the industry in the future. All applicants will be interviewed by the course leader for their suitability prior to the start of the course.

How will I be assessed?

Your work will be continuously assessed by a combination of practical assessments and theory end tests which will be internally marked and externally moderated.

What can I do next?

Once you have completed your Level 3 course, you will be able to apply to a range of Universities. Many students progress to University Centre at Blackburn College where 9 out of 10 graduates are in work or further study just six months after graduation.

Particular courses students progress on to include: Hospitality Management Foundation Degree FdA or Hospitality Management (with Events Management) Foundation Degree FdA. Following your foundation degree you are able to progress on to a Top Up Year which means you can achieve a BA (Hons) qualification, validated by Lancaster University, in three years in total.

Your Study Programme

View Study Programme Information

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Facilities

The catering and hospitality department are based in the Elizabeth Building and have practical training rooms for professional chefs, pastry chefs and bakers. We also have a real production kitchen that provides meals for Scholars restaurant and Café Central, which are staffed by students and open to the public on a daily basis.

Enrichment & Employability

We have a list of reputable local employers who we work closely with, including Blackburn Rovers FC, Northcote Manor, Mytton Fold Hotel and The Millstone at Mellor, where students are involved in match day and corporate hospitality events. A number of our students also work alongside enterpreneurs at the local market, learning how to develop their own business, and some have carried out workshops with The Wellbeing Farm to learn about food provenance and sustainability.

Students are encouraged to learn additional skills alongside their course such as healthy eating, knife skills, creating with sugar and take part in master-classes in Indian cuisine and cookery.

Many of our students also take part in local and national competitions such the ‘Young Chef of the Year’, ‘Let’s Go British’ and ‘North West Commis Chef of the Year’, which not only enhances your skills and competitiveness, but your attractiveness to employers in the future.

Blackburn College has brought many well-known chefs into the limelight – our renowned ex-students include:

  • Steve Smith, Head Chef, The Freemasons
  • Nigel Smith, TV chef, Restaurateur, Consultant
  • Jonathon Sharpe, Global Quality Assurance Director, Hilton Hotels
  • Peter Gardiner, General Manager Calder stones NHS hospital
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