Level 3 NVQ Diploma in Professional Cookery - Patisserie and Confectionery

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

P10505

Bangor, Downpatrick, Lisburn

Full-Time & Part-Time

Further Education

Hospitality & Catering

Why Study This Course

This course will suit you if you've worked in a professional kitchen for some time, or have a Level 2 qualification in a relevant vocational area 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.

Event manager with clipboard in banquet hall

Level 2 Diploma Professional Bakery, Level 2 Diploma Culinary skills or equivalent qualification, or significant experience working in industry

You wish to pursue a career in advanced patisserie to become a pastry chef.

How to prepare, cook and finish bread and dough products, sponges, cakes and scones, pastry products, chocolate products, hot and cold desserts and complex dishes. You will also learn how to establish and develop positive working relationships in hospitality along with maintaining health, hygiene safety and security of the working environment.

The Industry Standard kitchens that we have and our restaurant days / nights where you will produce for members of the public in a fully functioning restaurant. The Birches (Bangor), McNeill Room (Downpatrick) and Linen Room (Lisburn).

Successful completion of this course will enable you yo apply for the Higher Level Apprenticeship (HLA) Culinary Arts.

For more information or help with this course send us an enquiry and a member of our team will get back in touch.

Through my course at SERC, I was able to qualify for the WorldSkills UK finals which will take place in November 2019.

Katie Graham

Level 3 NVQ Diploma in Professional Cookery - Patisserie and Confectionary

SERC’s state of the art training kitchens have allowed me to develop important skills such as time management and working in a pressurised environment under the tutelage of my award-winning lecturer.

Available Sessions

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For more information or help with this course please complete an enquiry form.

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Terms & Conditions

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

We strive to ensure the description of courses on SERC's website and in publications is accurate. However, for various reasons there may be occasions when the College may need to change arrangements or be unable to deliver classes due to circumstances such as reduced funding. If there are insufficient numbers applying for a course it may not be viable to deliver the class.

Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.

Further Education

If you have just completed your GCSEs, Further Education is most likely the option for you. FE covers qualifications from entry to higher level qualifications such as Awards, Certificates, Diplomas, NVQ, BTEC and Apprenticeships.

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