Free Level 3 Professional Patisserie and Confectionery Course in Barnsley. Classes run at Barnsley College, full-time during the day, over one year. You'll develop advanced practical techniques across fermented doughs, petit fours, hot and cold desserts, biscuits, cakes, and frozen desserts, alongside food safety supervision and supervisory skills. To join, you'll need a Level 2 Professional Patisserie and Confectionery or a Level 2 Culinary Skills qualification. This level 3 professional patisserie and confectionery qualification is awarded by City and Guilds.
Who this course is for
This is a professional programme for those wanting a career within the specialist area of patisserie and confectionery. You will learn and develop advanced practical techniques and knowledge relating to all aspects of patisserie and confectionery as well as supervisory skills.
Course content
Units covering:
Supervisory Skills
Principles of Food Safety Supervision
Practical Gastronomy
Practical units cover:
Fermented Dough's
Petit Fours
Hot, Cold and Frozen Desserts
Biscuits, Cakes and Sponges
Decorative display item
What can I do next?
General management and supervisory qualifications and level 3 Diploma in Hospitality and supervision and leadership or you can gain employment within the catering and hospitality sector.
No formal qualifications? Or did you just miss out on a GCSE Maths or English C grade? Don't worry, we offer free qualifications in maths and English to those who have no formal qualifications and want to begin to achieve some. These are flexible courses offered on various days and evenings throughout the whole of the academic year, aimed at people of any age or ability.
We are dedicated to ensuring you achieve and enjoy your time studying with us. We have a range of support services available including:
Learning Curve
Additional Learning Support
Student Services
Wellbeing Centre
Entry requirements
Level 2 Professional Patisserie and Confectionery
Level 2 Culinary Skills qualification
What you will learn
You'll master advanced techniques in fermented doughs and bread-making.
You'll create petit fours to a professional standard.
You'll prepare hot, cold, and frozen desserts.
You'll produce biscuits, cakes, and confectionery items.
You'll apply the principles of food safety supervision in a kitchen environment.
You'll develop supervisory skills for managing a patisserie team.
You'll explore practical gastronomy as it relates to patisserie and confectionery.
How you will learn
Learning is classroom-based and practical, with hands-on sessions in a professional kitchen environment. You'll be assessed through practical tasks and demonstrations covering each unit, including supervisory skills and food safety supervision. Written or knowledge-based assessments support the practical work. Assessment follows the City and Guilds specification for this Diploma.
What you will need to bring
The centre will provide most materials. Barnsley College will confirm anything else you need before you start.
Where next
Jobs you could do
Pastry chef: specialist pastry and dessert work in restaurants or hotels.
Patisserie chef: dedicated patisserie sections in high-end kitchens.
Confectionery specialist: chocolate and sugar work in artisan or production settings.
Bakery supervisor: overseeing a team in a bakery or production kitchen.
Dessert chef: creating dessert menus in restaurants or event catering.
Cake designer: bespoke celebration and wedding cake work.
Hotel pastry chef: pastry production within hotel food and beverage teams.
What you could study next
Level 4 or Higher National Certificate in Hospitality Management: moves into management and operations if you want to lead a kitchen or food business.
Apprenticeship as a Pastry Chef: combines paid work with structured training at a higher level.
CIPD or management qualifications: relevant if you move into supervisory or general management roles within hospitality.
