Professional Patisserie and Confectionary Level 3

Start Date: 01/09/2026
Course is for: School Leaver
Course Length: 1 Year
Funding Support:
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The hospitality and catering industry is a fast-paced, creative world with a wealth of opportunities on offer.

If you want to progress your career in this field in the specialist area of patisserie, this course is for you.

You will be trained by our experienced team of teachers in our professional standard kitchens which rival any you’ll find in the industry.

You will also be preparing dishes for paying customers in our student-run restaurant, Enfields Kitchen.

This course will give you the practical skills and knowledge for a career as a pastry chef in the catering and hospitality industry.

You’ll develop 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.

Running the dessert section of Enfields Kitchen, you’ll put your skills and knowledge to the test and gain confidence in a professional setting.

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.

Required Entry Qualifications

Level 2 Professional Cookery or equivalent skills/experience.

Assessment

We’ll assess your progress as you go through the programme, giving you feedback to help you to improve where needed.

Assessments will be carried out in our training restaurant and kitchens Enfields Kitchen, and you’ll be marked against the standards of the awarding body.

The Teaching Team

Your team of teachers are all professionals with industry experience, which they’ll share with you.

Work Experience & Employer Partners

We’re connected with some of the best restaurants and tourism businesses in the region to give you a real insight into the world of work and a valuable work placement.

Partners include:

21 Hospitality Group, who own Cafe 21
St Vincent
The Broad Chare
Fenwick
Peace and Loaf
the Marriott hotel chain
The Beamish Hall Hotel
Marco Pierre White’s Steakhouse Bar and Grill
Beamish Museum.

Facilities, Kit And Equipment

All practical sessions will take place in our industry standard training kitchens and restaurant, Enfields Kitchen.

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

Next Steps

After the course, you can step into employment or progress onto an apprenticeship.

If you’d like to do an apprenticeship but can’t find a vacancy to suit you, don’t worry.

You can start on this course and then fast-track to an apprenticeship part-way through once a vacancy becomes available and if you’re making good progress on the course.

Other Entry Requirements

An informal interview with a member of our teaching team is essential.

This will take place at an enrolment event or at another time that we will arrange with you.

Costs (excluding Fees)

You’ll need to buy a uniform and a knives kit for this course.

We’ll let you know the cost during the application process and you can buy the items from our preferred supplier, ensuring you get the best rates.

Funding support is available for those who are eligible to help cover the costs of coming to college.

Ask us for more information at our enrolment events.

How We Support You

Whatever support you need, we’re here for you and will make sure you get the most out of your time at college.

We have expert teams in place to look after every single one of our students.

Our specialist teams can help with:

Learning difficulties
Physical and sensory disabilities
Dyslexia, dyspraxia, neurodiversity or other specific learning difficulties
Mental health and well being
Exam access arrangements
Money, finance and bursary advice
Careers advice, job and university applications

See here for more information, pop into one of our enrolment events, call us on 0191 490 4627.

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

Catering and Bar Managers

Cooks

Chefs

Bakers and Flour Confectioners

Restaurant and Catering Establishment Managers and Proprietors

Knowledge

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.

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.

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.

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

Find Out More

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.

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.

Median Salary
£27,236

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.

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

Find Out More

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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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

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