This comprehensive qualification encompasses fundamental patisserie and confectionery skills, aiming to equip individuals for a successful career as pastry chefs while enhancing their overall culinary proficiency.
Ideal for aspiring professional pastry chefs or those already employed seeking career advancement, the qualification also caters to individuals who find enjoyment in this culinary realm as a hobby.
The demand for skilled Pastry Chefs in the catering industry is constant, whether in prestigious restaurants crafting breads, pastries, and desserts, or creating the intricate delights of classic patisserie.
Distinct from the role of a chef de cuisine, pastry and baking demand a unique skill set characterized by attention to detail, precision, patience, and organizational abilities—the hallmarks of a successful Pastry Chef. This course is meticulously crafted to prepare students for industry needs, imparting fundamental skills and techniques essential for mastering this captivating craft.
While incorporating essential theory, the course emphasizes practical training and hands-on experience in the kitchen to the fullest extent.
Upon successful completion of this qualification, students can progress 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 | ||
| PCVSS | Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups | 3 | 5 | 42 | Recipe log and practical exam | ||
| PCPMG | Techniques and skills in preparation, cooking and finishing poultry, meat and game | 3 | 5 | 42 | Recipe log and practical exam | ||
| PCFFS | Techniques and skills in preparation, cooking and finishing fish and shellfish | 3 | 5 | 42 | Recipe log and practical exam | ||
| PCCHD | Techniques and skills in producing frozen, cold and hot desserts | 3 | 5 | 42 | Recipe log and practical exam | ||
| PCBBP | Techniques and skills in baking and baked products | 3 | 5 | 42 | Recipe log and practical exam | ||
| Optional Group (choose 5 from 10) | |||||||
| PCSS | Food safety practices in the preparation, service and storage of food | 3 | 5 | 42 | Assignment | ||
| PCKO | Kitchen organisation | 3 | 5 | 42 | Assignment | ||
| PCPD | Food product development | 3 | 5 | 42 | Recipe log, practical exam and assignment | ||
| PCDP | Techniques and skills in producing fermented dough products | 3 | 5 | 42 | Recipe log and practical exam | ||
| PCNH | Nutrition and producing healthier dishes | 3 | 5 | 42 | Recipe log, practical exam and assignment | ||
| PCFG | Techniques and skills in producing farinaceous dishes | 3 | 5 | 42 | Recipe log and practical exam | ||
| PCVC2 | Vegetarian and plant-based cookery | 3 | 5 | 42 | Recipe log, practical exam and assignment | ||
| PCEC | Techniques and skills in producing ethnic dishes | 3 | 5 | 42 | Recipe log and practical exam | ||
| PCIC | Techniques and skills in producing international dishes | 3 | 5 | 42 | Recipe log and practical exam | ||
| PCSPS | Supervising the professional kitchen | 3 | 5 | 42 | Assignment | ||
| Diploma Total (5 mandatory plus 5 optional units) | 50 | 420 | |||||