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? Key information Where could this course take me? Course Summary Looking 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. Tuition Fees Read our tuition fees guide. Qualification ObtainedNVQ Diploma in Professional Cookery (Patisserie and Confectionery) Teaching and Learning 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. 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. 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. 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. 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.