Patisserie and Confectionery Level 3 Certificate

You can only apply for one course type on an application.

Applying for A-Levels and/or V-Levels? You can choose to study three A-Levels or create a mixed programme combining A-Levels with other qualifications, including the new V-Levels. You will select the courses from a list of relevant subjects when you apply.

Applying for T-Levels? T-Levels are full-time courses that allow you to focus on one subject.

Applying for Vocational courses? Our technical and professional vocational courses are full-time programmes focusing on one subject. You can apply for up to two courses in the same application.

We accept applications to more than one campus; however once you have attended an interview session and received an offer from us, you will need to confirm your first-choice course and the campus you want to study at.

This one-year course will let you develop all the advanced skills you need to become a Pâtissier. Being a pastry chef is one of the most challenging jobs in the kitchen and we will teach you how to balance an expert knowledge of traditional, classic desserts with technical expertise, creative flair, and a willingness to experiment.

Over the course of the year you will specialise in number of advanced techniques in confectionery and patisserie. You will learn how to prepare, cook and finish complex dough and bread products, cakes and sponges, hot and cold desserts, as well as producing sauces, fillings and coatings. You will also learn to develop productive working relationships, maintain food safety when handling food, and understand the importance of health, hygiene, safety and security in the workplace. You will be able to practise these skills in our fully-equipped kitchens at our Station Plaza campus. During the year you will cover a range of modules including: * Develop productive working relationships with colleagues * Maintain food safety when storing, preparing and cooking food * Maintain the health, hygiene, safety and security of the working environment * Prepare, cook and finish complex bread and dough products * Prepare, cook and finish complex cakes, sponges, biscuits and scones * Prepare, process and finish complex chocolate products * Prepare, cook and finish complex hot desserts * Prepare, cook and finish complex cold desserts * Produce sauces, fillings and coatings for complex desserts * Contribute to the control of resources * Contribute to the development of recipes and menus

You will be assessed by way of observation and short answer question papers culminating with a synoptic assessment and the end of the course.

Successful completion of the Level 2 course and GCSE English Language or maths at grade 4.

On completion of this course you can progress onto further study in a related subject at degree level. You may wish to start your career in the industry as a Brigade chef (Pastry Chef, Baker or Confectioner) or join a Management training scheme.