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Free Level 3 Patisserie and Confectionery Course in Liverpool

CostFREE
Duration1 year
LevelLevel 3
DeliveryClassroom based
Start8 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 Liverpool. Classes run at The City of Liverpool College - Duke Street, full-time during the day. This professional patisserie and confectionery qualification covers advanced pastry and confectionery skills for work in the pastry section of a professional kitchen. The course runs for one year, with around 12 hours of classroom-based learning per week over 35 weeks. You'll also complete practical work experience with a qualified employer. Previous experience or a relevant Level 2 qualification in patisserie or culinary skills is expected.

Who this course is for

This qualification is designed for students aged 16 and over who want to work as a chef in the pastry section of a professional kitchen or a follow on course from the Level 2 Patisserie. You are likely to have previous experience and/or a relevant level 3 qualification in cookery, such as the City & Guilds Level 3 Advanced Diploma in Professional Cookery or have completed the Level 2 Diploma in Culinary Skills or Patisserie on which this qualification will build. This qualification is designed to help you enter employment with a higher level of responsibility or at a more prestigious establishment. The College works with local employers who contribute to the course content and delivery of training. Employers will provide demonstrations and talks on the industry. You will also gain work experience with a college approved employer, as well as working in our own realistic working environment, the award-winning Academy restaurant, where you will be producing your masterpiece desserts. This course will help you develop advanced skills and techniques to produce patisserie products, for example fine desserts and pastries. The topics that will be undertaken develop advanced skills and techniques in producing: - dough and batter products - petit fours - pastry products - hot, cold and frozen desserts - cakes and sponges - display pieces and decorative items To support the development of these skills, you will also undertake the following topics: - food safety supervision - supervision in the professional kitchen - sustainability - gastronomy

Entry requirements

Please vist: https://www.liv-coll.ac.uk/courses/Professional-Chefs-Patisserie-Confectionery-Level-3-Advanced-Diploma

What you will learn

  • You'll develop advanced pastry techniques used in professional kitchen environments.
  • You'll learn confectionery production, including chocolate work and sugar craft.
  • You'll practise bread and dough-based patisserie at a professional level.
  • You'll apply food safety and hygiene standards relevant to pastry sections.
  • You'll build skills in plating, presentation, and portion control for desserts.
  • You'll gain hands-on experience through practical work placement with an employer.

How you will learn

Learning is classroom-based and practical, with around 12 hours of timed study per week over 35 weeks. You'll work in professional kitchen facilities at The City of Liverpool College - Duke Street. Assessment includes practical tasks and work experience with a qualified employer. The teaching team supports you throughout the year.

What you will need to bring

The centre will provide most materials. The City of Liverpool College - Duke Street will confirm anything else you need before you start.

Where next

Jobs you could do

  • Pastry chef: working in the pastry section of a restaurant or hotel kitchen.
  • Confectioner: producing chocolates, sweets, and sugar-based products.
  • Patissier: specialist pastry work in fine dining or hotel environments.
  • Bakery chef: bread, viennoiserie, and dough-based production in commercial bakeries.
  • Dessert chef: creating plated desserts in restaurant or events catering.
  • Cake designer: bespoke celebration and wedding cake production.

What you could study next

A Level 3 professional patisserie and confectionery qualification can lead to further study in hospitality and culinary arts. You could progress to a Foundation Degree or Higher National Certificate (HNC) in Culinary Arts or Hospitality Management, opening routes into senior kitchen roles or management. Some learners go on to study at degree level through an Access to Higher Education Diploma if they want to move into food science, nutrition, or culinary education.

Apply on liv-coll.ac.uk →
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