VTCT Level 3 Diploma in Professional Patisserie & Confectionery (Tech Level)

Throughout the course, you will develop your communication and customer service skills, you will gain awareness of environmental sustainability, commercial skills, problem-solving, research skills, stock control, financial controls, menu designs and event planning. All of which are highly valued by employers.

You will undertake units such as:

Pettit Fours: The aim of this unit is to develop your knowledge, understanding and practical skills in the production of petit fours. Petit fours means “little ovens”; they are small sweet items served at the end of the meal, usually with coffee. They are often chocolate, sugar or biscuit-based and are prepared skillfully and patiently using a variety of methods and techniques. You will learn the characteristics of different types of petit fours, their preparation methods, the equipment required and safe working methods. You will also learn how to perform operations in line with current professional practices using traditional, classical and modern techniques. You will understand the importance of checking for quality, identifying and correcting faults in petit fours.

Practical gastronomy: Practical gastronomy is the study of the relationship between food and culture. The aim of this unit is to prepare you for planning and developing menus and dishes in a modern catering environment. You will study the factors that affect the dining experience and the needs of customers. You will also study the influences of culture, the media and famous people on contemporary gastronomy as well as sources of foodstuffs and how to select appropriate suppliers.

Desserts: The aim of this unit is to provide you with the opportunity to develop your knowledge, understanding and practical skills in producing hot, cold and frozen desserts. You will prepare different types of desserts and develop advanced skills, as well as investigate costs and factors that affect profit when making desserts. You will also learn about flavour combinations, presentation methods and styles.

Fermented Dough & Batter: The aim of this unit is to develop your knowledge, understanding and practical skills in preparing, cooking and finishing fermented dough and batter products for service. You will investigate the different types of fermented dough and batter products and how to produce and finish the products using traditional methods, culinary science and contemporary styles. You will be able to identify faults in products as well as correct and rectify them. You will also learn how to use professional practices to control time and temperature and to finish fermented dough and batter products in a variety of ways whilst following food safety guidelines. Finally, you will produce a range of fermented dough and batter products using the skills you have developed and will finish the products to a professional standard.

Display pieces & decorative items: The aim of this unit is to develop your knowledge, understanding and practical skills in producing display pieces and decorative items. You will produce display items using a variety of techniques. You will design, construct and evaluate the piece against the design specification. You will assemble the piece and finish using chocolate and sugar techniques. You will understand how to store the piece correctly and the importance of controlling time, temperature and environment to produce a quality end product.