Patisserie and Confectionery - Level 3

Entry Requirements

Qualification Obtained

Industry Placement and Field Trips

Work placement is a mandatory component of the course.

You will have the opportunity to visit local restaurants and hospitality establishments at no additional cost.

There will be optional further afield trips offered at an additional cost as applicable at the time of booking the trip.

Learning and Teaching Methods

We recognise that all students learn differently and for some it may be a return to the classroom following a break from formal learning. Our tutors will work with you to ensure that their teaching methods support the way that you like to learn.

One key teaching and learning method is that of demonstration. Your tutors will ensure that demonstrations are used whenever possible so that you can see the practical skills being used and then you can practice the skills. You will work collaboratively with your peers in group work and within practical patisserie sessions.

Following demonstrations you will have hands on practical time where you will be learning complex preparation and cooking methods, food safety and professional working practices.

There will be dedicated individual/self-study times on your programme which needs to be supported by your own study outside of the college learning environment. E-learning is also a key element of our courses and will involve you using our Canvas platform and dynamic learning for independent study. Your tutors will support you in preparing for assessment alongside your own responsibility for your learning.

Your time spent in class will be 14 hours for your main qualification plus 3.8 hours additional for GCSE maths and 3.8 hours additional for GCSE English or 1.5 hours for each functional skill (subject to prior qualifications). This will be calculated and confirmed at enrolment. In addition you will be required to complete a minimum of 20 hours of work placement during the year.

You are required to do at least 3 hours independent study, guided by your tutor.

Expert Tutors

All staff involved in the delivery of adult education courses within the College are approved to teach the subjects and modules they deliver. The approval process ensures that staff delivering a given programme are appropriately qualified and, where appropriate, possess relevant technical and industrial experience and professional practice.

Assessment Methods

Modules

To achieve the Level 3 NVQ Diploma in Professional Cookery (Patisserie and Confectionery) candidates must achieve a minimum of 46 credits from the following mandatory units:

• Unit 302 Development of productive working relationships with colleagues – Credit value 9
• Unit 203 Maintain food safety when storing, preparing and cooking food – Credit value 4
• Unit 305 Maintain the health, hygiene, safety and security of the working environment – Credit value 4
• Unit 309 Contributing to the development of recipes and menus - Credit Value 4
• Unit 346 Prepare, cook and finish complex bread and dough products – Credit Value 4
• Unit 347 Prepare, cook and finish complex cakes, sponges, biscuits and scones – Credit value 5
• Unit 348 Prepare, cook and finish complex pastry products – Credit value 3
• Unit 349 Prepare, process and finish complex chocolate products – Credit value 5
• Unit 350 Prepare, process and finish marzipan, pastillage and sugar products – Credit value 5  Unit 354 Prepare, cook and finish complex hot desserts – Credit value 3
• Unit 355 Prepare, cook and finish complex cold desserts – Credit value 3

Assessment

Each unit consist of 80% practical assessments and 20% theoretical assignments, using a range of assessment methods including observations, product evidence, verbal and written questioning.

Formal practical assessments will be agreed by you and your tutor. This will take the form of practical observation and verbal questioning. The assessment will be formally documented with feedback and results.

The theory assignments will test your theoretical knowledge of units using underpinning knowledge questions.

There is no formal exam.

During the course you will build a portfolio of evidence in practical and theoretical competency. The portfolio is an integral part of your course and must be updated on a regular basis with the guidance of your tutor. It is the student’s responsibility to maintain an accurate and up to date portfolio.

Other Costs and Equipment Needed

All equipment, uniform and food items are supplied by B&FC on this course.

There will a non-refundable payment of £10 for a locker at the start of the course.

Tuition Fees

Read our tuition fees guide.

Regulation and Accreditation

Accrediting Institution: N/A

Awarding Body: City and Guilds

Terms and Conditions

Read our full terms and conditions.

Career Options and Progression