Professional Patisserie and Confectionery
Professional Patisserie and Confectionery
VTCT Skills Level 3 Diploma in Professional Patisserie and Confectionery
This Diploma equips individuals with the advances skills, knowledge, and practical experience needed to excel in the dynamic world of patisserie and confectionery, whether they aspire to work in established kitchens or pursue entrepreneurial ventures
£595.00
Is this course right for me?
This advanced qualification is your gateway to mastering the art of desserts, chocolate work, and show-stopping patisserie. Whether you’re aiming to become a top-tier pastry chef or sharpen your skills to stand out in the culinary world, this course delivers the expertise you need.
Building on Level 2 training or real-world kitchen experience, you’ll dive deep into sophisticated techniques and refine your craft under expert guidance. You’ll also gain essential supervisory and leadership skills to thrive in high-pressure, professional kitchens.
Please note – interviews will be arranged prior to course start date.
This course normally runs on a Monday for 34 weeks, starting in September.
- Level 3 applicants must either hold a relevant Level 2 qualification or at least two years industry experience
- Entry is subject to attending a course information session or informal interview
The course will cover:
- Traditional patisserie areas such as:
- Cakes
- Sponges
- Biscuits
- Doughs
- Batters
- Hot and cold desserts
- Food safety
- Health and hygiene
- Food preparation and storage
- Recipe and menu development
- Building effective working relationships with a kitchen envrionment
- Practical assessment during the course
- Portfolio of evidence
- Assignment work
- Practical examination
The diploma prepares individuals for roles such as a pastry chef or supervisory positions within the patisserie section of a professional kitchen. Learners can progress to Level 4 Diplomas in Professional Culinary Arts or other related areas.
- A uniform, which you can purchase online before you start the course
- Hospitality and Catering Equipment and Uniform - this includes the basics you will need during the course and into the future - £350
- You may be eligible for funding. Find out more on our student finance page
Any costs above are approximate and may change. For information on refunds and course cancellations please see the fee policy.
- You may be eligible for funding. Find out more on our student finance page
What are the entry requirements?
- Level 3 applicants must either hold a relevant Level 2 qualification or at least two years industry experience
- Entry is subject to attending a course information session or informal interview
What will I learn?
The course will cover:
- Traditional patisserie areas such as:
- Cakes
- Sponges
- Biscuits
- Doughs
- Batters
- Hot and cold desserts
- Food safety
- Health and hygiene
- Food preparation and storage
- Recipe and menu development
- Building effective working relationships with a kitchen envrionment
Can I do this course in Welsh?
How will I be assessed?
- Practical assessment during the course
- Portfolio of evidence
- Assignment work
- Practical examination
What can I do next?
The diploma prepares individuals for roles such as a pastry chef or supervisory positions within the patisserie section of a professional kitchen. Learners can progress to Level 4 Diplomas in Professional Culinary Arts or other related areas.
Do I need to bring/buy any equipment?
- A uniform, which you can purchase online before you start the course
- Hospitality and Catering Equipment and Uniform - this includes the basics you will need during the course and into the future - £350
- You may be eligible for funding. Find out more on our student finance page
Are there any additional costs?
- You may be eligible for funding. Find out more on our student finance page
Additional Information
Additional information
| Level: | |
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| Duration: | 1 year |
