Course Code: TF1FE062 Patisserie and Confectionery - Level 3 Next course dates Start dateLocationDuration / Fees 04 Sep 2023 Bispham Campus 1 Year Apply now Overview Is this course for me? What will I learn? How will I be assessed? Key information Where could this course take me? Course SummaryLooking to advance your career by enhancing your skills and confidence in advanced patisserie and confectionery techniques? We cover a wide range of techniques and products to include doughs, pastries, cakes, chocolate, sugar work, and hot and cold desserts. As well as all associated food safety legislation. You will be working in our well equipped kitchens containing state of the art equipment in addition to the opportunity of developing your creative skills and design desserts for our Level 6 fine dining restaurant. Entry Requirements This course is ideal for progressing level 2 students or if you have been working in a professional kitchen for some time and have a level 2 qualification. You may want to develop your skills and specialisms further to enhance you career prospects. Qualification ObtainedNVQ Diploma in Professional Cookery (Patisserie and Confectionery) Industry Placement and Field TripsWork 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 MethodsWe 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 NeededAll 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 This qualification can open up opportunities to become a specialist pastry chef or progress into management roles. The qualification also helps gain entry on to a foundation degree programme.