Professional Patisserie & Confectionery Certificate Level 3

Professional Patisserie & Confectionery Certificate Level 3

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Professional Patisserie & Confectionery Certificate Level 3

Professional Patisserie & Confectionery Certificate Level 3

Do you want a career in the specialist area of patisserie and confectionery at a higher professional level?

On this course, you will learn and develop advanced practical techniques and knowledge relating to all aspects of patisserie and confectionery.

You will also develop supervisory skills to prepare you for senior positions within the industry. You will get opportunities to enhance your learning with trips, master classes and visits from guest speakers, who are professionals in the industry.

Duration 1 year
Study mode Full Time
Start date 04/09/2018
Campus Printworks
Course code 60212-01
Fee 16 - 18: no fee. 19 - 23: £1,180. 24+: £3,425 (24+ Loan eligible)

What you learn

Course themes:

• Hot, cold and frozen dessert

• Biscuits, cake and sponge products

• Batter and fermented dough products

• Petits fours

• Pastry products

• Display pieces


You will also learn generic subjects including:

• Supervisory skills within the hospitality industry

Benefits / Skills you will develop

You will build advanced skills to allow you to successfully complete your programme of study and progress into employment or into HE at foundation degree level. . To assist you with this as part of your programme you will complete a work placement. 

You will have the opportunity to work within the regional area, nationally or abroad, for example, placements in France, Italy, Finland, Iceland and Germany.

How you will be assessed

You will be continuously assessed on both the practical and theory elements of your main programme.

The L2 Award in Food Safety and qualifications in English and Maths (if required) have external exams set.

Where is the course delivered (facilities / classrooms)

The course is delivered at the Printworks Campus. You will complete your advanced practical sessions within specialist patisserie, confectionery, chocolate and cake decoration areas with state of the art equipment relating to your subject. 

Your theory sessions will take place in classrooms with IT facilities and learning resources.

Entry requirements

As well as an interest within the subject applicants are required to have one of the following:  

Level 2 Certificate Professional Patisserie and Confectionery

Relevant related L2 qualification e.g. L2 Diploma/Certificate in Professional Cookery

Relevant Industrial Experience will be taken into consideration on a case by case application.

Please note that those applicants that do not have GCSE grade C or above in English and Maths will be required to undertake an assessment to ensure it is at suitable level.

What's next

On successful completion of this programme you may wish to enter full time employment at an advanced craft or supervisory level within patisserie, confectionery, product development and artisan bakery.

Entry to higher education is also possible at foundation degree level within subject areas such as Hospitality Management, Advanced Culinary Arts or Food Technology/Science.


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