Patisserie and Confectionery - Level 3

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.