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Level 3 Patisserie and Confectionery Course in Richmond upon Thames

CostFREE
Duration34 weeks
LevelLevel 3
DeliveryClassroom based
Start2 Sep 2026
Study modeFull-time
AttendanceDaytime
Awarding bodyCity & Guilds awarding body
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About this course

Free Level 3 Professional Cookery (Patisserie and Confectionery) Course in Richmond upon Thames. Classes run at Richmond College. This full-time, daytime professional cookery (patisserie and confectionery) qualification covers advanced baking, pastry work, and confectionery techniques to a professional standard. The course runs for 34 weeks. You'll develop the skills needed to pursue a career in professional kitchens and the wider hospitality sector.

Who this course is for

This qualification is intended for those who have a passion for patisserie and other professional catering roles. This qualification is ideal for anyone who enjoys baking, being creative and wishes to further develop their skills and knowledge to a high standard and pursue a career within the hospitality sector. This course is aimed at 16-18 year olds only.

What you will learn

  • You'll develop advanced patisserie techniques, including pastry, tarts, and desserts.
  • You'll learn confectionery skills such as chocolate work, sugar craft, and decorative finishes.
  • You'll prepare and present a range of baked goods to professional kitchen standards.
  • You'll apply food safety and hygiene practices throughout production.
  • You'll plan and organise your work in a professional kitchen environment.
  • You'll develop creative skills to design and produce high-quality patisserie products.

How you will learn

You'll learn through practical, hands-on sessions in a professional kitchen environment at Richmond College, alongside classroom-based theory. Assessment is through a combination of practical observations, assignments, and portfolio evidence. You'll be assessed on your ability to produce patisserie and confectionery products to professional standards, demonstrating both technical skill and underpinning knowledge throughout the course.

What you will need to bring

The centre will provide most materials. Richmond College will confirm anything else you need before you start.

Where next

Jobs you could do

  • Pastry chef: preparing desserts, pastries, and confectionery in professional kitchens.
  • Commis chef: entry-level kitchen role across hospitality and catering.
  • Bakery chef: producing breads, cakes, and patisserie in a bakery setting.
  • Chocolatier: specialist confectionery and chocolate production.
  • Hotel kitchen chef: working within hotel food and beverage teams.
  • Catering assistant: supporting food production in large-scale catering operations.

What you could study next

A Level 3 professional cookery (patisserie and confectionery) qualification opens several routes forward. You could progress to a Level 4 or Level 5 qualification in Hospitality Management or Professional Culinary Arts to move into senior kitchen or management roles. An Apprenticeship at Level 3 or above, such as a Senior Culinary Chef Apprenticeship, would let you earn while developing further. Some learners go on to study at specialist culinary schools or pursue higher education in hospitality and food business management.

Apply on rutc.ac.uk →
Apply now →

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