Hospitality and Catering

Certificate in General Patisserie, Level 3

Course overview

Do you think of yourself as the next Mary Berry? Do you enjoy cake decorating? Are you passionate about making desserts? If you are working in the catering industry and wish to develop your skills and progress your career in the industry, then this is the place to start. The course aims to provide you with the all the patisserie and confectionery knowledge and techniques needed for a successful career as a professional pastry chef. It will also improve your general culinary ability and covers kitchen hygiene and safety.

In addition to developing good practical skills in patisserie and confectionery you will learn the theory that underpins the production of hot & cold desserts, dough products, petit fours, paste products and decorative items.

Entry requirements

Level 2 Professional Catering qualification along with relevent industrial experience.

How will I be assessed?

All students on this course will receive an ongoing assessment of their needs, with personal targets set to promote learning and support progression.

What can I do next

Successful completion of this course will allow you to work as a professional pastry chef in a restaurant, hotel, armed services, cruise ships, or other similar roles within a professional kitchen.