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VTCT Level 3 Diploma in Professional Patisserie & Confectionery (Tech Level)

Advance your Patisserie & Confectionery skills and aim for a position in the patisserie section of a professional kitchen. This Level 3 advanced course offers a natural progression from Level 2 and if you are already a chef or front of house team member, it will be ideal for mastering specific advanced techniques and skills. You will be taught by staff with extensive experience who will advance your knowledge and skills to meet the expectations of the Hospitality and Catering industry. Individual support, tuition and advice will be available from our team of experienced and qualified tutors.


The majority of your time at College will be spent in the College’s service kitchen and restaurant and the traditional training kitchen where you will develop essential skills. Theory work is taught in a classroom situation, you will cover topics such as advanced food hygiene, supervisory skills, health and safety, kitchen operations and kitchen management skills.

If you are a full-time learner, you will follow a study programme, which will consist of your main course plus English and Maths (where necessary). We have built a wide and varied group of employers who support and help with the program of study, enabling in-depth employer engagement and enrichment. Such employers include Rick Stein, Paul Ainsworth (Paul Ainsworth academy) and Michael Cains as well as support from local businesses who surround us.

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Start date: 08/09/2022

Course code
Level 3
Penwith College
1 year


Outstanding Employer Links

Award Winning Training Restaurant

Excellent Tutor Support

Progression Options

Learn from sector experts

You will be taught by staff with extensive experience, who will advance your knowledge and skills to meet the expectations of the Hospitality and Catering industry.

Develop work related skills

During your tutorial programme, you will also develop personal and work-related skills which will help prepare you for full-time work, or progression on to higher education after you have completed your full-time training.

Enjoy professional surroundings

Our restaurant and kitchens are filled with the latest industry-standard equipment and resources. We enjoy partnerships with many large suppliers meaning students will get to experience a real-life working environment while in education.


Throughout this qualification, you will develop your knowledge and understanding of relevant and advanced industry-standard proficiency. Including how to plan, prepare, cook and finish a variety of dishes. You will also supervise, mentor and lead teams using a variety of management techniques and methods, practicing a successful team environment and smooth runnings of services and day-to-day business operations.

Throughout the course, you will develop your communication and customer service skills, you will gain awareness of environmental sustainability, commercial skills, problem-solving, research skills, stock control, financial controls, menu designs and event planning. All of which are highly valued by employers.

You will undertake units such as:

Pettit Fours: The aim of this unit is to develop your knowledge, understanding and practical skills in the production of petit fours. Petit fours means “little ovens”; they are small sweet items served at the end of the meal, usually with coffee. They are often chocolate, sugar or biscuit-based and are prepared skillfully and patiently using a variety of methods and techniques. You will learn the characteristics of different types of petit fours, their preparation methods, the equipment required and safe working methods. You will also learn how to perform operations in line with current professional practices using traditional, classical and modern techniques. You will understand the importance of checking for quality, identifying and correcting faults in petit fours.

Practical gastronomy: Practical gastronomy is the study of the relationship between food and culture. The aim of this unit is to prepare you for planning and developing menus and dishes in a modern catering environment. You will study the factors that affect the dining experience and the needs of customers. You will also study the influences of culture, the media and famous people on contemporary gastronomy as well as sources of foodstuffs and how to select appropriate suppliers.

Desserts: The aim of this unit is to provide you with the opportunity to develop your knowledge, understanding and practical skills in producing hot, cold and frozen desserts. You will prepare different types of desserts and develop advanced skills, as well as investigate costs and factors that affect profit when making desserts. You will also learn about flavour combinations, presentation methods and styles.

Fermented Dough & Batter: The aim of this unit is to develop your knowledge, understanding and practical skills in preparing, cooking and finishing fermented dough and batter products for service. You will investigate the different types of fermented dough and batter products and how to produce and finish the products using traditional methods, culinary science and contemporary styles. You will be able to identify faults in products as well as correct and rectify them. You will also learn how to use professional practices to control time and temperature and to finish fermented dough and batter products in a variety of ways whilst following food safety guidelines. Finally, you will produce a range of fermented dough and batter products using the skills you have developed and will finish the products to a professional standard.

Display pieces & decorative items: The aim of this unit is to develop your knowledge, understanding and practical skills in producing display pieces and decorative items. You will produce display items using a variety of techniques. You will design, construct and evaluate the piece against the design specification. You will assemble the piece and finish using chocolate and sugar techniques. You will understand how to store the piece correctly and the importance of controlling time, temperature and environment to produce a quality end product.

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Successful completion of these courses puts you in a fantastic position for roles that require a specific core skillset based around Patisserie & Confectionary. Past students have gained employment with companies such as Nathan Outlaws, Rick Steins, St Moritz Hotel and Tom Kerridge.

An alternate route following the completion of your course is through higher education, completing either a specialised apprenticeship or university-level course. Previous students have proceeded to complete foundation degrees, degrees and masters in hotel management, event management and culinary arts.

Assessment Arrangements

Level 3 Diploma in Professional Patisserie and Confectionery is assessed through practical graded assessments, two external theory-based exams and a synoptic practical assessment, as well as a varied employer engagement program and service portfolio.

Entry Requirements

To gain a place on the course, you must attend an interview with the course manager, your experience, performance and attitude will be taken into account. You will need to have previously completed a minimum of a level two course in Hospitality and Professional cookery or have gained extensive industry experience.

Information & Support

The Student Support team will see you on a one-to-one basis and offer advice and guidance on financial, personal and emotional issues. A professional team of staff will work together with your personal tutor to support you so that you can successfully complete your course and recognise possible pathways to progression after leaving College.

Additional Information

You also have the opportunity to study the CIEH Level 3 Award in Supervising Food Safety in Catering (if not already done so). This is a three-day intensive course for people working at a supervisory level.

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