Course Guide 2017-18
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LEVEL 3<br />
NVQ DIPLOMA IN<br />
PROFESSIONAL<br />
COOKERY<br />
AGE: 16+ TYPE: FT / PT<br />
DURATION: 1 YEAR<br />
LEVEL 2<br />
CERTIFICATE IN<br />
PÂTISSERIE<br />
& CONFECTIONERY<br />
AGE: 19+ TYPE: PT<br />
DURATION: <strong>18</strong> WEEKS<br />
LEVEL 3<br />
CERTIFICATE IN<br />
GENERAL PÂTISSERIE<br />
& CONFECTIONERY<br />
AGE: 19+ TYPE: PT DURATION: 1 YEAR<br />
H<br />
S<br />
This course is ideal for those who already<br />
have Level 2 or already work in the<br />
hospitality industry. Supervising skills will<br />
play a large role in this course as you will be<br />
required to complete duties in the kitchen<br />
that demonstrate your team leadership. You<br />
will prepare more complex dishes using a<br />
wide range of skills.<br />
UNITS<br />
»»<br />
Maintain food safety when storing, preparing &<br />
cooking food<br />
»»<br />
Develop productive working relationships with<br />
colleagues<br />
»»<br />
Maintain a safe, hygienic & secure working<br />
environment<br />
»»<br />
Prepare shellfish, meat & poultry for complex<br />
dishes<br />
»»<br />
Cook & finish basic complex meat, shellfish,<br />
poultry & vegetable dishes<br />
»»<br />
Prepare, cook & finish complex hot sauces,<br />
soup & fresh pasta dishes<br />
ASSESSMENT METHOD<br />
»»<br />
Practical assessments<br />
»»<br />
Exams<br />
ENTRY REQUIREMENTS<br />
»»<br />
GCSEs grade A*—C in English and Maths<br />
»»<br />
(If you are 16—<strong>18</strong> and you do not have English<br />
and Maths A*—C you will continue to study<br />
both at college)<br />
»»<br />
Level 2 Professional Cookery<br />
»»<br />
Minimum Entry Level 3 English and Maths<br />
PROGRESSION/WHAT NEXT<br />
»»<br />
Foundation Degree in Culinary Arts<br />
Employment as a Sous Chef, Senior Chef de<br />
Partie or Head Chef<br />
H<br />
This course aims to provide you with<br />
knowledge and understanding of pâtisserie<br />
and confectionery. The course will give you<br />
the opportunity to practice developing the<br />
specialist skills required to work in a bakery<br />
or a pâtisserie. Ideal for professional chefs<br />
who wish to develop their pastry skills.<br />
UNITS<br />
»»<br />
Hot & Cold Desserts<br />
»»<br />
Sponges & Biscuits<br />
»»<br />
Pates (Pastry)<br />
»»<br />
Bread and Dough<br />
ASSESSMENT METHOD<br />
»»<br />
Practical assessments<br />
»»<br />
Written assignments<br />
ENTRY REQUIREMENTS<br />
»»<br />
No formal entry requirements<br />
PROGRESSION/WHAT NEXT<br />
»»<br />
Level 3 Diploma in Advanced Pâtisserie<br />
»»<br />
Employment as a Pastry Chef at commis level<br />
DID YOU<br />
KNOW<br />
H<br />
This qualification covers all the pâtisserie and<br />
confectionary practical skills and knowledge<br />
required for you to take the next steps in your<br />
career in the hospitality industry. This course<br />
is designed to suit students who wish to<br />
enhance their technical skills in pâtisserie and<br />
confectionery.<br />
UNITS<br />
»»<br />
Supervisory Skills in the Hospitality Industry<br />
»»<br />
Supervising Food Safety in Catering<br />
»»<br />
Practical Gastronomy<br />
»»<br />
Produce Fermented Dough and Batter Products<br />
»»<br />
Produce Petits Fours<br />
»»<br />
Produce Paste Products<br />
»»<br />
Produce Hot, Cold & Frozen Desserts<br />
»»<br />
Produce Biscuits, Cakes & Sponges<br />
»»<br />
Produce Display Pieces & Decorative items<br />
ASSESSMENT METHOD<br />
»»<br />
Practical assessments<br />
»»<br />
Written assignments<br />
ENTRY REQUIREMENTS<br />
»»<br />
Minimum Entry Level 3 English and Maths<br />
PROGRESSION/WHAT NEXT<br />
»»<br />
Employment in the hospitality industry<br />
THE AVERAGE SALARY FOR A RESTAURANT MANAGER<br />
IS £22,000 PER ANNUM<br />
148 HOSPITALITY & CATERING<br />
ACTON | EALING | HAMMERSMITH | SOUTHALL
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