Catering - Professional Cookery Patisserie and Confectionery Level 3 (FCHA)

This advanced-level course is designed for students who want to specialise in patisserie and confectionery within the hospitality industry. It builds on foundational culinary skills and focuses on the artistry, precision, and technical knowledge required to work in professional kitchens, bakeries, or patisseries.

• Cakes, biscuits and sponges.

• Chocolate and sugar work.

• Doughs, batters and pastries.

• Hot, cold and frozen desserts.

• Petit fours and decorative items.

• Food safety and kitchen leadership

Synoptic Assignment

A formal, graded assessment that brings together knowledge, understanding, and skills developed throughout the course.

Candidates are required to plan, prepare, and present a range of patisserie items (e.g., gateaux, petits fours, mousses, breads). Includes time management, presentation, and hygiene standards

Example: Create a Gateau Pithivier, a set mousse with sponge base, a Sachertorte, and 24 petits fours (two types) along with artisan bread

Practical Observations

Tutors assess learners during live practical sessions.

Focus on techniques, consistency, presentation, and adherence to health and safety.

Written Assignments and Reports

Learners may be asked to produce written work such as business proposals, production plans, or evaluations of their practical work.

Knowledge Tests

These may be multiple-choice or short-answer tests to assess understanding of ingredients, methods, food safety, and patisserie theory.

Portfolio of Evidence

A collection of work including recipes, photographs, planning documents, and reflective accounts.

Professional Discussion

Structured discussions with assessors to explore decision-making, planning, and understanding of techniques and outcomes.

Presentation of Work

Learners must present their work neatly and professionally, with clear labelling and documentation, especially for synoptic tasks

Pastry Chef

Confectioner

Bakery Specialist

Hotel or Restaurant Chef