Professional Patisserie & Confectionery Advanced - MK College

Professional Patisserie & Confectionery Advanced

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The Level 3 Diploma in Professional Patisserie and Confectionery is aimed at learners who have completed a Level 2 qualification in patisserie or professional cookery and who wish to pursue a career in patisserie & confectionery as a pastry chef.

What will I do

Throughout this qualification, you will develop a knowledge and understanding of: food safety supervision for catering, how to plan for the preparation, cooking and finishing of a variety of dishes.

You will develop the knowledge and understanding of advanced skills and techniques to produce petits fours, hot, cold and frozen desserts, paste products, fermented dough and batter products and biscuits, cakes and sponges. You will also learn how to develop supervisory skills in hospitality, how to produce display pieces and decorative items and the art of exploring gastronomy. 

Assessment: This qualification is assessed in several ways, such as knowledge and understanding tasks (Assignments), multiple-choice tests, short answer questions, individual practical tasks and a final synoptic practical assessment.

What’s next?

You could progress to full-time work within the industry or onto further studies.

Is it for me?

Throughout this course, you’ll be actively engaged in a professional kitchen environment, requiring endurance for long periods on your feet and a constant awareness of health and safety. Your ability to be creative and multitask during practical sessions will be key to your enjoyment. Success in this course relies heavily on maintaining maximum attendance and punctuality.

Entry Requirements

You will need to achieve a minimum of 3 and 4 in Maths and English Language due to the required detailed assignments.

Course Information

  1. Professional Patisserie & Confectionery – Advanced



    16 Sep 2024


    Mon to Fri


    Bletchley Campus

    • FEES

    • 16 – 18

      Fully Funded

    • 19 – 23


    • 24+


    • Overseas


More information is available on Fees & Funding for 19 + here and EEA Nationals here.

How will my progress be monitored?

You will receive verbal feedback during your practical lessons and written feedback on all your assignments and assessments. You will also have regular progress reviews, where targets will be set to help monitor your progress.

How will I be assessed?

You will have 4 practical observations, an end-of-year synoptic practical exam, 3 written assignments, and a built-up portfolio of evidence containing your product photographs, time plans for assessment, assignments, and question papers.

How much will I have to study each week?

You will attend college approximately 3 days a week, where you will have 2 practical sessions, a brasserie shift in our training restaurant, a theory lesson, a tutorial & personal development session. You must also undertake homework assignments/portfolio building during your independent study session.

Work experience

You can choose a local establishment for your work experience, and you must complete a minimum of 35 hours in a professional kitchen. You have the flexibility to do this either one day per week or during a holiday week, based on your preference.

What’s On