Qualification Information
| VTCT Product Code: AT30399 | GLH: 384 | Age Restriction: 16 |
| Qualification Number: 600/4805/0 | Units: 9 | |
| Level: 3 | Minimum Credits: 53 |
Additional Information
Purpose
The VTCT Level 3 Diploma in Professional Patisserie and Confectionery is a technical level qualification that will prepare learners for a career in the specialist field of professional patisserie and confectionery. This qualification is based on national standards and is formally supported by a range of hospitality businesses and the Institute of Hospitality - a professional body recognised in over 100 countries with a responsibility for promoting quality standards and education across the breadth of hospitality sectors.
This qualification is suitable for 16- to 19-year-old learners and builds on existing knowledge and skills of cookery to prepare learners for a career as a pastry chef or patissier.
The qualification has 9 mandatory units that will develop specialist patisserie and confectionary skills using a variety of advanced techniques to produce biscuits, cakes and sponges, hot and cold desserts, petits fours, dough and batter products and to display pieces and decorative items. Food safety supervision is also included to ensure learners understand the importance of kitchen organisation and food safety. A full list of mandatory units and qualification structure can be found on page 4 of the Record of Assessment book (RoA).
Career Opportunities
Learners who complete this qualification will be able to seek employment as a pastry chef or patissier in a variety of contexts, including:
- Hotels
- Restaurants
- Specialist bakeries
- Specialist cafes and tearooms
- Gastro pubs
- Cruise liners
Qualification Structure
Mandatory - from this group you'll need to cover a minimum of 9 components and earn a minimum of 53 credits.
| Unit Code | Unit Ref | Unit Title | Level | Credits | GLH |
|---|---|---|---|---|---|
| UV31163 | A/601/6565 | Produce petits fours | 3 | 6 | 56 |
| UV31178 | J/600/9151 | Supervisory skills in the hospitality industry | 3 | 8 | 30 |
| UV31179 | J/601/6567 | Produce hot, cold and frozen desserts | 3 | 6 | 50 |
| UV31181 | K/502/3775 | The principles of food safety supervision for catering | 3 | 3 | 25 |
| UV31186 | K/601/6562 | Produce paste products | 3 | 4 | 38 |
| UV31190 | L/600/9152 | Practical gastronomy | 3 | 11 | 60 |
| UV31191 | L/601/6568 | Produce fermented dough and batter products | 3 | 4 | 37 |
| UV31197 | R/601/6569 | Produce biscuits, cakes and sponges | 3 | 6 | 49 |
| UV31198 | R/601/6572 | Produce display pieces and decorative items | 3 | 5 | 39 |
*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.
Documents
*To find specifications for individual units, click on the "Structure" tab of your chosen qualification, select the unit code in the left hand column and on the new page click on the "Download unit book" tab under the unit title.
Centres approved to run this qualification
VTCT accredits centres to offer our qualifications, but cannot advise which centres are running particular courses at any time. Please contact the centre directly to find out if they currently offering your chosen qualification.
NB: The location displayed for each centre is based upon the centre's main address. The location displayed is not necessarily the only location that the centre can deliver VTCT qualifications from. For further information on a centre's delivery capabilities please select the centre's website address.