Patisserie & Confectionery Level 3 Diploma

19012W0 | Parsons Walk Centre, Wigan
Start Date | Sept 18
Time/Day | FULL TIME

Is this course for me?

Ideal for those looking to become a professional pastry chef or for those wanting to progress in their career.11This challenging course has a mix of practical and theory based units all of which will be delivered in an excellent industry level environment.

What will I study?

You will develop your specialist pastry and confectionery skills in our industry standard kitchen, learning in a highly innovative environment where creativity and enthusiasm are actively encouraged. This advanced Patisserie & Confectionery Diploma will allow you to develop contemporary techniques in the production of fermented dough products, petit fours, paste products, desserts, chocolate and sugar work. We will also bring the gastronomist out in you, writing critique of visits to a range of restaurants.

How long is the course?

Full time for one academic year.

How will I be assessed?

Continual assessment of both practical and theory units.

What qualifications do I need?

Successful completion of Level 2 in the subject plus maths or English at grade 4.

What can I progress onto?

A Level 3 Diploma in Advanced Professional Cookery (kitchen and larder) and/or employment within the industry.

Other Information

You will require uniform and kit/knives that comply with the curriculum dress code. If you are 16 18 years old, you may be eligible for our FREE bus pass. Find out more at www.wigan-leigh.ac.uk/free-bus-pass

Course Fees

16-18 Year Olds 19+ year olds Do I have to pay for my course?
FREE £3254.00 3F

Exam Fee

£91.00
Apply Now

University Centre course fees shown are per annum. Courses lasting longer than one year, fees will be payable per year.

If you need advice on any financial support that may be available to you, please contact us on applications@wigan-leigh.ac.uk or phone 01942 761111

Wigan & Leigh College endeavours to ensure that the information provided in this publication is accurate at the time of going to publication. All courses are offered subject to student numbers and the College reserves the right to amend, withdraw or amalgamate any of the courses, fees, services, locations or facilities described at any time. The College cannot accept liability arising out of such changes or connected to such changes, however it will undertake to minimise disruption to students.

  • Share: