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Vocational

Professional Pâtisserie & Confectionery Diploma Level 3

Subject Area
Hospitality, Travel & Tourism
Start Date
September 2022
Study Mode
Full-time
Duration
1 year
Level
Level 3

The Level 3 Diploma in Professional Pâtisserie & Confectionary is a technical level qualification aimed at 16-18 year olds who are in full-time education and wish to pursue a career in pâtisserie and confectionary as a Pastry Chef or Pâtissier. This qualification is the result of collaboration between industry, education and the awarding organisation. It takes into account the latest approach to food safety, health and safety and industry practices.

York College is delighted to announce that it has been selected to participate in the T Level Industry Placement Pilot (Capacity Delivery Fund). This course has been selected to take part in the pilot for this academic year allowing us to offer Industry Placements to any student enrolling onto this course.

The Work Placement Team will be in touch in due course with further details. In the meantime, you can access further work placement information by visiting our web page Work Placements Advice.

If you have any questions you can contact the Work Placement Team on 01904 770830 or placements@yorkcollege.ac.uk.

Entry requirements

You must have achieved a Level 2 Professional Cookery or Pâtisserie Diploma to access this course.

What will I study?

This qualification covers all the pâtisserie and confectionery skills and knowledge to show that you've got what it takes for a successful career as a Pastry Chef, or to improve your culinary ability.

Units covered include:

  • Introduction to the Hospitality and Catering Industry
  • Food Safety in Catering
  • Health and Safety Awareness for Catering and Hospitality
  • Introduction to Healthier Foods and Special Diets
  • Prepare Hot and Cold Desserts and Puddings
  • Produce Paste Products
  • Produce Biscuits, Cakes and Sponges
  • Prepare Fermented Dough Products

There will be the opportunity to retake GCSE English or Maths (working towards grade 4) within this study programme.

Method of delivery

Attendance is full-time. Your studies will be across three to four full days per week in College. These will be mainly workshop (kitchen or restaurant) based but you will also experience formal classroom learning.

Part of your development will involve working within our commercial restaurant and interacting with both internal and external customers. Your attendance in College may involve evening sessions within the commercial restaurant environment.

All of your sessions will be College based with 20% in the classroom and 80% undertaking practical activities in our RWE (realistic working environment). Our methods of delivery will include student focused learning and formal teaching sessions, accompanied by workshops, tutorials, some independent studies, problem solving and work-based learning.

How will I be assessed?

Competence-based assessment through a portfolio of evidence, with a combination of practical skills assessment and underpinning knowledge questions.

Good course combinations

This is a full-time course. It is not possible to combine this course with other Vocational, Apprenticeship or A Level programmes.

Your next steps

On completion of this qualification, students may progress on to employment or other Level 3 courses in Hospitality or Business; the Higher National Diploma in International Tourism Management or Business; a BA Honours Degree in Business with Management or a higher apprenticeship at York College, or another university. Potential job occupations include Pastry Senior Chef, Sous Chef, Catering/Restaurant Manager, Kitchen Supervisor/Manager, Development Chef and Nutritional Therapist.

WEB Sol Patisserie and Confectionery Level 3 student

“I chose Level 3 Pâtisserie as I really enjoy making desserts, chocolate and other patisserie products. I love doing all of the practical classes, in particular the menu and recipe development class.”

Sol
Professional Pâtisserie & Confectionery Diploma Level 3
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