Free Level 3 Professional Cookery (Patisserie and Confectionery) Course in Boston. Daytime classes run at Boston College, spread across two years part-time so you can fit study around other commitments. You'll need an NVQ Level 2 in a related subject and recent relevant work experience to join. The course specialises entirely in patisserie and confectionery, covering complex pastry, chocolate, sugar work, bread and dough, and hot and cold desserts. There is no general kitchen content. You earn credits through a mix of compulsory units and optional specialist units of your choice.
Who this course is for
The Part Time Level 3 Professional Cookery Patisserie and Confectionery NVQ Diploma is designed to prepare you for a job in a high-class kitchen or to update your current skills to develop and improve your own establishment's standards. You will specialise in patisserie and confectionery, a specialist bakery and confectionery qualification that has no kitchen content.
Entry requirements
The entry qualifications for the Level 3 Professional Cookery Patisserie and Confectionery NVQ Diploma are an NVQ Level 2 in a related subject (or equivalent), plus recent relevant work experience.
What you will learn
You'll prepare, cook and finish complex bread and dough products.
You'll prepare, cook and finish complex cakes, biscuits, sponges and scones.
You'll prepare, cook and finish complex pastry products.
You'll prepare, process and finish complex chocolate products.
You'll prepare, process and finish marzipan, pastillage and sugar products.
You'll prepare and cook complex hot desserts.
You'll maintain food safety when storing, preparing and cooking food.
You'll maintain health, hygiene, safety and security in a working environment.
How you will learn
You'll learn through classroom-based sessions at Boston College. Assessment is competence-based, following the NVQ Diploma format. You'll complete a minimum of 46 credits in total: 17 from compulsory units covering workplace relationships, health and safety, and food safety, and 29 from optional specialist units you choose to match your area of interest.
What you will need to bring
The centre will provide most materials. Boston College will confirm anything else you need before you start.
Where next
Jobs you could do
Pastry chef: specialist role in hotels, restaurants and patisseries.
Confectionery chef: working with chocolate, sugar and marzipan products.
Bakery chef: producing complex bread, dough and viennoiserie.
Dessert chef: creating hot and cold desserts in professional kitchens.
Pastry sous chef: supervising a pastry section in a larger kitchen.
Cake designer: bespoke celebration and wedding cake production.
What you could study next
Level 4 Higher Professional Certificate in Patisserie and Confectionery: deepens specialist knowledge for senior or head pastry chef roles.
Level 3 NVQ Diploma in Professional Cookery: broadens your skills across the full kitchen if you want to move into general chef roles.
Foundation Degree in Culinary Arts: a higher education route for those aiming toward management or development chef positions.
