Free Level 3 Cookery Patisserie and Confectionary Course in Ipswich. Classes run full-time during the day at Suffolk New College. You'll work in fully equipped pastry kitchens, mastering complex patisserie specialities, international delicacies, and petit fours. There's also the chance to contribute recipe ideas to the college's in-house Shelley's menu. The course takes one year. Entry requires five GCSEs at grade 4 or above, including maths and/or English, or a Level 2 qualification with maths and/or English at grade 4 or above.
Who this course is for
Complex Patisserie specialities. International delicacies and treats including Petit Fours. You will also have the opportunity to contribute recipe ideas to our in Shelley’s menu. You will be working within our fully equipped kitchens within the pastry section.
Entry requirements
Five GCSEs at Grade 4 or above including maths and/or English, or a Level 2 qualification plus maths and/or English at Grade 4 or above.
What you will learn
You'll create complex patisserie specialities to a professional standard.
You'll prepare international delicacies and treats, including petit fours.
You'll develop and contribute original recipe ideas to a live menu.
You'll work within a professional pastry kitchen environment.
You'll apply finishing and presentation techniques used in professional kitchens.
How you will learn
You'll learn through hands-on practical sessions in fully equipped pastry kitchens. Assessment is practical and knowledge-based, covering the skills and techniques required at Level 3. You'll be assessed on your ability to produce patisserie and confectionery products to a professional standard, alongside any written or portfolio elements required by the City and Guilds specification.
What you will need to bring
The centre will provide most materials. Suffolk New College will confirm anything else you need before you start.
Where next
Jobs you could do
Pastry chef, working in restaurants, hotels, or bakeries.
Confectionery specialist, producing chocolates and sugar work.
Patisserie chef, creating cakes, tarts, and desserts professionally.
Commis chef, starting out in a professional kitchen.
Bakery supervisor, overseeing production in a commercial bakery.
Private chef, catering for events or private clients.
What you could study next
Level 4 Professional Cookery or Culinary Arts qualifications, for those moving into senior kitchen roles or kitchen management.
Level 3 NVQ Diploma in Professional Cookery, which supports progression toward a CSCS-equivalent card in hospitality.
A degree or Higher National Diploma in Culinary Arts, for those interested in moving into food development, teaching, or management.
