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Patisserie and Confectionery Diploma Level 3 – C5389

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Course Overview

This course is designed for those who have successfully completed a professional chef qualification at level 2 or have relevant trade experience and want to develop their craft.
Throughout the course there are enrichment opportunities; including master classes from expert chocolatiers/pastry chefs, mini master class sessions from local pastry chefs and employment opportunities within one of our careers fairs.
You will be required to complete industry placement in a professional kitchen focused on pastry or bakery and support for this is available from our dedicated work placement team.

What You'll Learn

Year 1

You will continue to develop the skills learnt from your level 2 programme, by producing technically complex products, artisan bread, laminated pastry, sugar work and more complex desserts. Chocolate work will develop into the use of coloured cocoa butter to enhance the presentation and a greater understanding of tempering will be introduced. As a team we will produce all pastry and dessert products to the highest level for our award-winning taste restaurant dinner service on a rota basis, all of which will provide you with an impressive portfolio of recipes, methods and techniques as you prepare for employment or further study at university.

Entry Requirements

Entry to this course requires one reference. It is desirable that you can demonstrate 90% attendance. A professional cookery level 2 qualification. A GCSE in both English and maths at grade 4 or above is required.
Consideration will be given to all applicants over the age of 19 who do not hold formal English and maths qualifications.

How you will be assessed

This course is very much focused on developing your practical skills within the professional kitchen, alongside developing your knowledge relating to the catering industry as a whole. The practical units are assessed via observations and run alongside the completion of a portfolio. The portfolio encompasses written assignments, project work tasks and collated evidence of your learnings throughout the year.

Course Fees

Tuition fees

Tuition Fees (16-18): £0.00

Tuition Fees (19+): £3345.00

Additional Costs

Throughout the year you will take part in enrichment activities and employment opportunities within one of our careers fairs. You will need a full set of catering knives and chef whites approximately costing £307.00. The College has a means-tested support fund which, if you qualify, can help with your additional costs including kit, travel and £125 material fee. Details of the recommended kit supplier will be provided on enrolment. Students continuing from a previous course may only need to replace some items.

Material Fees

£125.00

Disclaimer

If the course is longer than one year the total fees are for the first year only and further fees may apply in future years. All fees are based on a ‘home’ learner status. Please contact us for information on overseas fees.

For more information, please see our course fee disclaimers page.

If you are aged 19 or over there is no government funding available for this course. However you may be eligible to apply for an Advanced Learner Loan for the course fee.

Learn more about fees

Course and Career progression

Upon completion you can go on to study a level 4 kitchen management programme or a foundation degree in hospitality management and culinary arts. You may also choose to go on to work as a pastry chef de partie or in similar positions within good-quality restaurants, café, hotels or other catering establishments in the hospitality industry.

What Happens Next

Apply online via UCAS Progress or the College website. You will need details of your qualifications, a reference, and a personal statement to complete your application. Once your application has been successfully processed, you will be sent a conditional offer and be invited to a welcome event at the College to meet your tutors, learn more about your chosen course of study and tour the facilities. You will then need to confirm your acceptance of the course offered to you

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