Free Level 3 Patisserie and Confectionery Course in Farnborough. Classes run at Farnborough College of Technology, part-time during the day, over one year. You'll develop advanced skills in pastry, desserts, and confectionery work. The course covers the techniques and knowledge that professional kitchens expect at this level. Patisserie and confectionery classes are hands-on and classroom-based, giving you structured practice alongside underpinning theory.
Who this course is for
See college website for details of this course. Please note that start dates are indicative only - you should visit our website for the most up-to-date information.
What you will learn
You'll prepare and produce a range of pastry products to a professional standard.
You'll make hot, cold, and frozen desserts using classical and contemporary methods.
You'll work with sugar, chocolate, and marzipan to create confectionery pieces.
You'll apply portion control, presentation, and finishing techniques.
You'll follow food hygiene and kitchen safety practices throughout production.
You'll develop your understanding of ingredients, equipment, and recipe adaptation.
How you will learn
Learning is classroom-based and practical. You'll work in a professional kitchen environment, completing hands-on tasks alongside theory sessions. Assessment is through practical observations, where you demonstrate your skills directly, and written or knowledge-based tasks that test your understanding of patisserie and confectionery principles. Your progress is assessed throughout the course rather than in a single final exam.
What you will need to bring
The centre will provide most materials. Farnborough College of Technology will confirm anything else you need before you start.
Where next
Jobs you could do
Pastry chef. Produce desserts and pastries in a professional kitchen.
Commis chef. Entry-level kitchen role across pastry and general sections.
Confectionery chef. Specialise in chocolate, sugar, and sweet production.
Bakery assistant. Support production in a commercial bakery setting.
Cake designer. Create bespoke celebration and decorative cakes.
Hotel kitchen chef. Work within a hotel food and beverage team.
What you could study next
Level 3 NVQ Diploma in Professional Cookery (Patisserie and Confectionery). The NVQ route is recognised for career progression in professional kitchens and supports applications for senior chef roles.
Level 4 Higher Professional Certificate in Culinary Arts. A step up for those moving toward head chef or kitchen management positions.
Food Safety and Hygiene qualifications at Level 3, such as those from Highfield or CIEH, are valued by employers in catering and hospitality.
