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Free Level 3 Patisserie and Confectionery Course in Wakefield – Wakefield College – Full-time

CostFREE
Duration1 year
LevelLevel 3
DeliveryClassroom based
Start30 Sep 2026
Study modeFull-time
AttendanceDaytime
Awarding bodyCity & Guilds awarding body
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About this course

Free Level 3 Professional Patisserie and Confectionery Course in Wakefield. Classes run at Wakefield College. This full-time, daytime professional patisserie and confectionery qualification takes one year and covers advanced techniques across dough and batter products, hot and cold desserts, petit fours, cakes, sponges, and decorative display pieces. You'll complete structured work placements with local employers, and some learners have the opportunity to work at a 5-star hotel abroad. Entry requires 4 GCSEs at Grade 9 - 3, a Level 2 Certificate or Diploma in Patisserie and Confectionery or Culinary Skills, and GCSE English or Maths at Grade 3.

Who this course is for

The study programme will prepare you for a career as a chef in a professional kitchen and will make you highly employable.

During this qualification you will work with local employers on structured work placement, within this offer there will be an opportunity for learners to attend a residential trip abroad and for some students to attend a work placement in the 5* Hilton Hotel Malta.

Please Note: Work placement opportunities will be available.

Entry requirements

4 GCSEs at Grade 9-3

AND

Level 2 Certificate/Diploma in Patisserie and Confectionary or Culinary Skills plus GCSE English or Maths at Grade 3.

What you will learn

  • You'll develop advanced skills in producing dough and batter products.
  • You'll create hot, cold, and frozen desserts to a professional standard.
  • You'll make petit fours, paste products, biscuits, cakes, and sponges.
  • You'll design and produce display pieces and decorative items.
  • You'll apply food safety supervision principles in a kitchen environment.
  • You'll practise supervisory skills relevant to the hospitality industry.
  • You'll explore gastronomy and the principles behind professional patisserie.

How you will learn

You'll learn through hands-on practical sessions in a professional kitchen environment, alongside written and oral work. Assessment includes a portfolio of evidence covering observations, assignments, practical tests, written tests, oral questions, witness statements, and case studies. Level 3 Diploma grades (Pass, Merit, Distinction, Distinction*) are determined by externally set and internally marked test papers, unit cooking assessments, and a final cooking assessment drawing on skills from across the whole course.

What you will need to bring

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

Where next

Jobs you could do

  • Pastry chef: specialist patisserie role in restaurants or hotels.
  • Commis chef: entry-level kitchen role building on your training.
  • Confectionery chef: chocolate and sugar work in specialist settings.
  • Bakery chef: bread, pastry, and cake production in a bakery.
  • Dessert chef: hot and cold dessert preparation in hospitality venues.
  • Kitchen supervisor: team leadership in a professional kitchen.

What you could study next

  • Level 4 Diploma in Professional Culinary Arts: deepen your technical and management skills for senior kitchen roles.
  • Foundation Degree in Culinary Arts or Hospitality Management: a higher education route combining practical and business knowledge.
  • Apprenticeship at Level 3 or above: earn while you work and build experience in a professional kitchen environment.
Apply on heartofyorkshire.ac.uk →
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