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Search or Quote Course Code: 70044

Level 3 NVQ Professional Cookery - Patisserie and Confectionary

This course is suitable if you wish to pursue a career in advanced patisserie

Available Sessions

We have 4 sessions available for this course running in Bangor, Lisburn

Sorry there are no sessions available to apply for online
Title Campus Type Week Starting Places Available Fee
Level 3 NVQ Professional Cookery - Patisserie and Confectionary
More Info
Bangor
Full-Time 03/09/2018
16 Apply Now
Level 3 NVQ Professional Cookery - Patisserie and Confectionary
More Info
Lisburn
Full-Time 03/09/2018
16 Apply Now
Level 3 NVQ Professional Cookery - Patisserie and Confectionary
More Info
Bangor
Part-Time 10/09/2018
Day: Monday
Time: 09:00-17:00
16 £442.00 Apply Now
Level 3 NVQ Professional Cookery - Patisserie and Confectionary
More Info
Lisburn
Part-Time 10/09/2018
Day: Monday
Time: 11:00-20:30
16 £442.00 Apply Now

During your study, you may need financial support and SERC is here to help. Find out more information on student fees and financial support in the Student Finance section.

Course Overview

This course will suit you if you've worked in a professional kitchen for some time, or have a Level 2 qualification and you want to develop your skills further, perhaps to become a specialist chef or move into a management role. This qualification is ideal if you wish to focus on the Patisserie and Confectionery specialism to become a pastry chef.

This course will be completed over 15 to 21 hours per week dependent on student's Essential Skills requirement. 

Modules may include:

 • Establishing and developing positive working relationships in hospitality
 • Maintaining health, hygiene safety and security of the working environment.
 
Optional units may include:
 • Preparing, cooking and finishing healthier dishes
 • Preparing, cooking and finishing complex bread and dough products
 • Preparing, cooking and finishing complex cakes, biscuits, sponges and scones
 • Preparing, cooking and finishing complex pastry products
 • Preparing, cooking and finishing chocolate products
 • Preparing, processing and finishing marzipan, pastillage and sugar products
 • Preparing and cooking complex hot desserts
 • Preparing and cooking complex cold desserts
 • Producing sauces, fillings and coatings for complex desserts.

Entry Requirements

NVQ Level 2 Professional Cookery - Confectionary and Patisserie required for entry.       

An Interview will be required prior to participation on the course.

Where will it take me?

This course is suitable if you have completed a NVQ Level 2 in Professional Cookery - Confectionary and Patisserie and you wish to pursue a career in advanced patisserie. It is recommended for senior chefs who wish to have a sound knowledge of their kitchen.

You must have completed a NVQ Level 2 in Professional Cookery - Patisserie and Confectionery.
 
How will it make me more employable?

This course provides you with the qualifications required for a job in the catering Industry.

You will also work towards a Personal Development qualification and will be involved in a range of activities, designed to improve your employability. 

You will ‘Get the Edge’ by:

• Gaining a vocational qualification demonstrating your technical competence

• Gaining a Personal Development qualification demonstrating your employability skills (communication, teamwork, critical thinking)

• Gaining hands on experience through field trips, realistic work environment, placements and industry projects

• Getting involved in activities such as the SERC Volunteer Programme and SERC Student Companies.


How will I be assessed and given feedback?
Assessment will be through practical and written assessments.

Additional Costs
Chef whites and safety shoes are required which cost approximately £60.
Accreditation
City & Guilds
Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

While we endeavour to run all our courses on the advertised day, SERC reserves the right to change the day of week on which the course runs.

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All information correct at time of print.
Please note all courses are subject to funding and demand.
While we promote a wide number of courses not all are guaranteed to run.
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