This qualification encompasses essential patisserie and confectionery skills, aiming to cultivate the expertise necessary for a thriving career as a pastry chef while simultaneously enhancing overall culinary proficiency.
It is an ideal choice for those aspiring to become professional pastry chefs, individuals already employed seeking career advancement, or those who simply enjoy this culinary domain as a hobby.
The catering industry consistently seeks skilled Pastry Chefs, whether for prestigious restaurant roles, crafting breads, pastries, and desserts in a catering business, or creating the intricate delights of classic patisserie.
Pastry and baking demand a distinct skill set compared to working as a chef de cuisine. Successful Pastry Chefs exhibit traits such as attention to detail, precision, patience, and organizational skills. This course has been meticulously developed to prepare students for industry needs, imparting the fundamental skills and techniques essential for mastering this dynamic craft.
While covering necessary theoretical aspects, the course is designed to optimize practical training and hands-on experience in the kitchen.
Upon completion of this qualification, students have the option to advance to the Level 4 CTH Diploma in Culinary Arts or enter the workforce.
Eligibility
All Level 3 applicants must be at least 17 years old and have already completed a recognised Level 2 culinary qualification.
Curricular Structure
| Mandatory Units | |||||
|---|---|---|---|---|---|
| Unit Code | Unit Title | L | CV | GLH | Assessment Method |
| PCCHD | Techniques and skills in producing frozen, cold and hot desserts | 3 | 5 | 42 | Recipe log & practical exam |
| PCBBP | Techniques and skills in baking and baked products | 3 | 5 | 42 | Recipe log & practical exam |
| PCDP | Techniques and skills in producing fermented dough products | 3 | 5 | 42 | Recipe log & practical exam |
| PCDDP | Techniques and skills in producing decorative items and display products | 3 | 10 | 84 | Recipe log & practical exam |
| PCPPP | Techniques and skills in producing paste products and petits fours | 3 | 10 | 84 | Recipe log & practical exam |
| PCSS | Food safety practices in the preparation, service and storage of food | 3 | 5 | 42 | Recipe log & practical exam |
| PCKO | Kitchen organisation | 3 | 5 | 42 | Written assignment |
| PCSPS | Supervising the pastry section | 3 | 5 | 42 | Written assignment |
| Diploma Total (8 units) | 50 | 420 | |||