SVQ Level 3 Professional Cookery (Patisserie and Confectionery)

Course Content

This course further develops skills in patisserie and confectionery topics that are required at a supervisory level. There are 12 mandatory units plus the opportunity for learners to do additional integrated units. Units include: Prepare, Cook and Finish - Bread and Dough, Complex Cakes and Sponges, Complex Pastry, Complex Chocolate Products, Complex Marzipan, Pastillage and Sugar, Complex Hot Desserts, Complex Cold Desserts and Produce Sauces. Learners will produce items throughout the year for training restaurants and café bars. This provides a realistic learning environment within a college setting.

Entry Requirements

NC Bakery, SVQ Professional Cookery Level 5 or any other acceptable catering qualifications or relevant industry experience. Applicants may be asked to provide a reference.

Method of Assessment

Ongoing internal continuous assessments using various methods including open-book and closed-book assessments, observations and projects.

Future Prospects

Progression to HNC in Professional Cookery specialising in Patisserie and Confectionery. Employment prospects in the hotel, catering and hospitality industries are excellent.