|VTCT Product Code: HC3D3||GLH: 370||Age Restriction: 16|
|Qualification Number: 601/6999/0||Units: 14||Registration End Date: 31st Jul 2021|
Documentation for this qualification last amended 04 December 2019
Statement of purpose
Who is this qualification for?
The VTCT Level 3 Diploma in Professional Patisserie and Confectionary is a technical level qualification aimed at 16-18 learners who are in a full-time Level 3 education programme and wish to pursue a career in patisserie and confectionary as a pastry chef or patissier.
There are no formal entry requirements for this qualification but in order to optimise their chances of success, a learner will ideally hold a Level 2 qualification or equivalent in professional cookery.
What does this qualification cover?
This qualification is based on the national occupational standards for professional cookery and patisserie and confectionary and includes all the required elements to work effectively as a pastry chef of patissier. Learners must achieve all mandatory units which include:
- Planning for preparing, cooking and finishing dishes
- Food safety for catering
- Produce petits fours
- Development of working relationships in hospitality
- Supervise a safe working environment in the hospitality industry
- Produce hot, cold and frozen desserts
- Produce past products
- Practical gastronomy
- Produce fermented dough and batter products
- Produce biscuits, cakes and sponges
- Produce display pieces and decorative items
Throughout this qualification, learners will develop their knowledge and understanding of relevant health and safety and how to plan for the preparation, cooking and finishing of a variety of dishes. Learners will develop the knowledge, understanding and 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. Learners will also learn how to develop working relationships in hospitality, how to produce display pieces and decorative items and the art of practical gastronomy. In parallel, learners will develop their communication and customer service skills, their awareness of environmental sustainability and their commercial skills, all of which are valued highly by employers. Problem solving and research skills will also be developed.
Why is this qualification the most suitable?
Whilst there are other VTCT professional cookery qualifications at Level 3, this is the only qualification that specifically focuses on patisserie and confectionary and prepares learners for employment as a pastry chef or patissier.
Which subjects might complement this qualification?
As a service-sector qualification, vocational subjects which may complement this qualification include, customer service, business studies and management, food and beverage service and hospitality. Academic subjects that may complement this qualification include maths, English, design and technology, food technology and travel and tourism.
What could this qualification lead to?
As a pastry chef or patissier, learners could progress directly into employment in a variety of contexts, which include:
- Gastro pubs
- Specialist bakeries
- Specialist cafes and tea rooms
- Visitor attractions
- HM prisons
- Hospitals and care homes
- Cruise liners
Who supports this qualification?
This qualification is regulated by the Office of Qualifications and Examinations Regulation (Ofqual).
This qualification has been submitted to the Department for Education for teaching to 16-19 year olds from September 2016, and will be first reported in the technical level category of the 2018 16-19 performance tables.
This qualification has been developed collaboratively with employers, professional associations and key stakeholders in the hospitality sector. Because of this, the knowledge, skills and competencies gained will provide the best possible opportunity for progression into employment.
This qualification is formally supported by the following organisations:
|The Institute of Hospitality||instituteofhospitality.org|
|Fox & Hounds, Cattistock||foxandhoundsinn.com|
|Penventon Park Hotel||penventon.co.uk|
|The Seafood Restaurant Padstow||rickstein.com/eat-with-us/the-seafood-restaurant|
Components - from this group you'll need to cover a minimum of 3 units and earn a minimum of credits.
|Unit Code||Unit Ref||Unit Title||Level||Credits||GLH|
|HC3D3.EX1||External Examination 1 HC3D3||3|
|HC3D3.EX2||External Examination 2 HC3D3||3|
|HC3D3.SYN||Graded Synoptic Assessment HC3D3||3|
Mandatory Group - from this group you'll need to cover a minimum of 11 units and earn a minimum of credits.
|Unit Code||Unit Ref||Unit Title||Level||Credits||GLH|
|UHC11M||T/507/5488||Food safety for catering||3||30|
|UHC17M||F/507/5509||Produce petits fours||3||60|
|UHC21M||R/507/5515||Development of working relationships in hospitality||3||30|
|UHC25M||M/507/5523||Supervise a safe working environment in the hospitality industry||3||30|
|UHC26M||F/507/5526||Produce hot, cold and frozen desserts||3||60|
|UHC28M||Y/507/5533||Produce paste products||3||30|
|UHC31M||J/507/5544||Produce fermented dough and batter products||3||30|
|UHC32M||Y/507/5547||Produce biscuits, cakes and sponges||3||30|
|UHC34M||H/507/5552||Produce display pieces and decorative items||3||30|
|UHC93M||R/507/5580||Planning for preparing, cooking and finishing dishes||3||10|
*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.
*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.
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.
|Truro - Penwith College||01736 335000||Visit website||Cornwall|
|1st Leap Training||01752 341079||Visit website||Devon - Plymouth|
|Bolton College||01204 482000||Visit website||Greater Manchester - Bolton|
|The Manchester College - Fielden Campus||0161 674 7401||Visit website||Greater Manchester - Manchester|
|The Manchester College - Openshaw Campus||01785 774100||Visit website||Greater Manchester - Manchester|
|The Manchester College - Wythenshawe||0161 909 6655||Visit website||Greater Manchester - Manchester|
|Basingstoke College of Technology||01256 354141||Visit website||Hampshire|
|Swindon College||01793 491591||Visit website||Wiltshire|
|Coleg Cambria - Deeside Campus||0300 303 0007||Visit website||Flintshire|