Level 3 Patisserie and Confectionery Course in Westminster – Capital City College Westminster Campus – Part-time
CostAdditional CostsYou will be expected to purchase the required uniform and equipment for the programme, which reflect both industry norms and safety requirements. These should specifically conform to Capital City College standards and are approximately £35
Level 3 Cookery Patisserie and Confectionary Course in Westminster. Classes run at Capital City College Westminster Campus on Tuesday afternoons and evenings, part-time over 41 weeks. You'll need three GCSEs at grade 4 or above, including English and Maths, a relevant Level 2 qualification, and current industry experience. An initial assessment and interview confirm the course is right for you. The course builds on your existing pastry, bakery, and confectionery skills, covering supervisory skills, food safety, gastronomy, and advanced techniques including artisan bread, Viennoiserie, and classical and contemporary desserts.
Who this course is for
The course builds on the fundamental basic techniques for pastry, bakery and confectionery, furthering your skills and knowledge so that you can pursue a career as a pastry chef. This course is endorsed by the Craft Guild of Chefs and British Culinary Federation and taught by our award-winning culinary arts and patisserie team.You will also have the opportunity to work towards the Capital City College Diploma, which is over and above our standard Level 3 qualification.
Entry requirements
You will need:Three GCSEs at grade 4 or above, including English Language and Maths, and a relevant Level 2 qualificationRelevant industry experience and current role in the industry are requiredAll applicants must have an initial assessment and interview to confirm that the course is suitable for them.
What you will learn
You'll develop supervisory skills, including maintaining a safe kitchen environment and supporting staff development.
You'll apply food safety supervision within a pastry kitchen setting.
You'll prepare and present hot, cold, and frozen desserts using classical and contemporary methods.
You'll produce a range of pâtisserie including pastries and tarts.
You'll bake artisan breads, Viennoiserie, and international breads.
You'll make advanced cakes, biscuits, and sponges including Japonaise, Opera, and Sacher-style preparations.
You'll study gastronomy and its application in professional patisserie.
How you will learn
Classes are delivered in person at Capital City College Westminster Campus. Learning is practical and kitchen-based, building on existing industry skills. Assessment follows the City and Guilds Level 3 Diploma framework and includes practical assessments, written work, and demonstration of supervisory and technical competencies. An initial assessment and interview take place before the course begins to confirm suitability.
What you will need to bring
You will need to purchase a uniform and equipment before the course starts. These must meet Capital City College standards and reflect industry and safety requirements. The cost is approximately £35. The centre will confirm the full list of required items when you enrol.
Where next
Jobs you could do
Pastry chef, working in restaurants, hotels, or patisseries
Baker or flour confectioner, producing specialist breads and pastries
Chef de partie (pastry section) in a professional kitchen
Catering manager, overseeing kitchen operations and staff
Restaurant or catering establishment manager
Chocolatier or artisan confectioner, creating specialist products
What you could study next
Level 4 or Level 5 qualifications in Hospitality Management, for those moving into senior kitchen or operations roles.
Higher National Certificate (HNC) or Higher National Diploma (HND) in Hospitality Management, available at many further education colleges.
Degree-level study in Culinary Arts or Food Science, for those looking to move into development, education, or senior management roles within the food industry.
