Patisserie and Confectionery Level 3

Course Information

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

This advanced course of study offers you the opportunity to develop skills, knowledge and understanding of the catering and hospitality industry.

You will learn a range of high level skills and techniques used by international pastry chefs and patissiers as well as learning how to use a wide range of professional patisserie materials, equipment and ingredients.

Through practical sessions designed to provide you with plenty of experience of standard industry practice, you will study:-

  • How to bake bread, complex dough, cake, biscuit and pastry
  • How to finish creations with chocolate
  • Finishing with marzipan, pastillage and sugar
  • Planning and producing complex hot and cold desserts
  • Mixing sauces, fillings and coatings for complex desserts.

We will arrange up to 30 hours of work placements for you with our partners, such as Northcote, Premier Inn and Holmes Mill.  Giving you the benefit of enriching your CV with valuable real work experience.

 You will also have the opportunity to take part in Northcote Obsession, an annual festival of fine food and wine, at which guest chefs from across the globe will present thier dishes.

During the course you will be able to benefit from a range of enrichment trips.   In particular visiting Slatterys chocolatiers to see chocolate art and cake creations, the new Holmes Mill bakery and food hall.  You will also have the opportunity to showcase your skills in national and regional patisserie and confectionery competitions.

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. There are 35 additional credits such as:

  • Preparing, cooking and finishing complex bread, dough, cake, sponge, biscuit pastry and scone products
  • Preparing, procesing and finishing complex chocolate, marzipan, pastillage and sugar products
  • Preparing and cooking complex hot and cold desserts
  • Producing sauces, fillings and coatings for complex desserts

 

Entry Requirements

Completion of a Level 2 course or prior industry experience.

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 throughout the year by a combination of practical assessments and theory tests, which are internally marked and moderated externally.

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 of our 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
  • Hospitality Management (with Events Management) Foundation Degree FdA.

Following your foundation degree, you can progress on to a Top Up Year, which means you can achieve a BA (Hons) qualification, validated by Lancaster University, within three years.

 

Alternatively you can begin your career within this exciting and creative industry within a bakery developing artisan breads, or a chocolatier or patissier.

 

Your Study Programme

View Study Programme Information

Student Stories

James DonnellyProfessional Cookery Level 3

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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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