Level 3 Professional Patisserie and Confectionary

Start Date: 10/09/2026
Course is for: Adult
Course Length: 1 Year
Learning Support:
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This course will give you the practical skills and knowledge for a career as a pastry chef in the catering and hospitality industry.

It will offer you hands on practical skills classes with our highly skilled team and exposure to some of the regions most renowned chefs and business owners through specialist workshops, guest chefs, work placements and enrichment opportunities

You will extend your abilities in key topics required in catering and hospitality such as professional cookery, food hygiene, menu development and costings.

As well as studying essential topics to give you the edge such as nutrition, allergies and culinary terms.

All of these will be covered in a broad repertoire of dishes.

You’ll complete following modules:

Professional cookery
Develop a skills in the complex methods in producing pastries, hot and cold desserts and developing your unique adaptation methods to dishes which include chocolate centre pieces, boiled sugar work and pastillage. You’ll gain opportunity to build confidence and competence whithin the dessert section of Enfields Kitchen and at external events throughout the programme.
Menu design
Designing and costing a menu are key skills all chefs need. On this course you will learn how to develop menus for a variety of customers and events including preparation for customers with allergies and understanding the fundamentals of nutrition. This will enhance both your maths and English skills.
Language development
On this programme you’ll develop your knowledge of English culinary terms and you’ll also learn some foreign languages because we’ll make sure you’ve got a great understanding of culinary terms from around the world too. This will give you the confidence to work in speciality kitchens in this country or pursue a career overseas.
Food hygiene
Working in a safe, hygienic and secure working environment is key in this industry. On this course you’ll be able to apply effective food hygiene requirements and you’ll complete a nationally recognised food hygiene course to really boost your CV.

The programme leads other short courses to develop additional skills and knowledge to enhance your employability skills.

You can study with our experienced chefs to learn how to set up set up a street food business and develop food recycling and waste management as well as Barista skills.

Assessment

The course has a different approach to assessment – you may not study a unit at a time – you work on skills technique developments and employer inspired projects.

These projects are run in conjunction with local employers who set challenges for you to work on and give you a taste of what it’s really like to work in the industry.

Most assessments will be carried out in our training Kitchens for evening’s with and at external events and you’ll be marked against the standards of the awarding body and given continuous feedback to help you improve and grow as a pastry chef

Sustainability

Check out how we are embedding sustainability throughout our catering courses:

We don’t print our learning portfolios, they’re all online
We use biodegradable packaging
Students grow their own micro herb gardens to use in their cooking
All food waste is collected and turned into biogas
We use locally sourced produce
We check our learning schemes weekly to ensure sustainability is embedded

Finance And Funding

Most people aged 19 years and over can qualify for free course fees and there are grants and bursaries you can apply for to help cover the costs of coming to college, depending on your circumstances.

If you don’t qualify for funding help and have to pay for course, you could pay a 25% deposit and four consecutive monthly standing order payments for the balance. The course fee must be over £100 to qualify.

For one to one advice, contact our friendly team who will assess your individual circumstances and give you the right information. You can contact them on 0191 490 2246 [email protected] or via Live Chat.

If this is a Level 3 qualification and you may qualify for free course fees and there may be grants and bursaries you can apply for to help cover the costs of coming to college, depending on your circumstances.

If you already have a full level 3 qualification and are aged 19 or over you can pay the fee in full upfront and receive a 10% discount. Or you can apply for an Adult Advanced Learner Loan, a low interest loan with no upfront fees that you pay back in installments once you’re earning.

For more information, come along to an Enrolment Event, call 0191 490 4627 or email [email protected]

Those aged under 18 years old are not eligible to study this course as it is a part time programme.

WHAT CAN I DO WITH A QUALIFICATION IN LEVEL 3 PROFESSIONAL PATISSERIE AND CONFECTIONARY?

Chefs

Bakers and Flour Confectioners

Restaurant and Catering Establishment Managers and Proprietors

Catering and Bar Managers

Cooks

Knowledge

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Administration and Management: Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modelling, leadership technique, production methods, and coordination of people and resources.

Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Customer and Personal Service: Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Median Salary
£27,236

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

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Knowledge

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Mathematics: Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

Median Salary
£28,417

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

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Knowledge

Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Personnel and Human Resources: Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labour relations and negotiation, and personnel information systems.

Sales and Marketing: Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

Median Salary
£21,181

Average Qualifications
Level 3 NVQ; A Levels

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Knowledge

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Median Salary
£26,045

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

Find Out More

Knowledge

Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Education and Training: Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Food Production: Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Median Salary
£20,553

Average Qualifications
Level 2 NVQ; GCSE at grades A*-C

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Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Speaking

Talking to others to convey information effectively.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Mathematics

Using mathematics to solve problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Speaking

Talking to others to convey information effectively.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Mathematics

Using mathematics to solve problems.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Speaking

Talking to others to convey information effectively.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Mathematics

Using mathematics to solve problems.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Speaking

Talking to others to convey information effectively.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Mathematics

Using mathematics to solve problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career

Skills

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Active Learning

Understanding the implications of new information for both current and future problem-solving and decision-making.

Learning Strategies

Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Speaking

Talking to others to convey information effectively.

Active Listening

Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Reading Comprehension

Understanding written sentences and paragraphs in work related documents.

Mathematics

Using mathematics to solve problems.

Writing

Communicating effectively in writing as appropriate for the needs of the audience.

Science

Using scientific rules and methods to solve problems.

View More About This Career