Patisserie and Confectionery - Level 3 Professional Chef Diploma

This course is aimed at learners wishing to become qualified pastry chefs with advanced skills.

Topics covered will include:

• Patisserie and Bakery skills - including chocolate and sugar work
• Practical Cuisine - Dough and batter products
• Petit fours, paste products, hot, cold and frozen desserts, biscuits, cakes and sponges
• Display pieces and decorative items.
• Kitchen Production in The Vincent Room Restaurant and The Escoffier Room Restaurant
• Gastronomy and product development
• Culinary science and food innovation
• Health, safety and food hygiene
• Kitchen management and food cost control
• Menu engineering and pricing
• Sales and marketing
• Principles of supervision

You will need to have completed Professional Chef - Level 2.

All applicants must have an initial assessment and interview to confirm that the course is suitable for them.

This course is assesssed using short synoptic testing, assignment work and a final practical examination.

Aged 16-18

If you will be aged 16, 17 or 18 on 31st August prior to the start date of your course and you have the legal right to remain in the UK for the duration of your programme then your study with us will be free. Please see here for the documents you will need to show us.

Some courses will have other associated costs, such as for specialist materials and trips. Many of our students are eligible for financial support, see here for details.

A resource fee of £250 is attached to this course.

This covers the unregulated additions parts of the course including Chocolate, sugar work and food science

This course will help you to move into a career within the Hospitality industry or can lead with higher levels courses such as a Foundation Degree.

Michael is the UK’s first Master Chef and was awarded the Master of Culinary Arts in 1987, when he was Executive Sous Chef at The Connaught. He had returned from his homeland, South Africa, where he worked as a Training Sous Chef and Hotel Manager. He has been Sous Pâtissier at Roger Vergé’s Moulin de Mougin and worked directly under Yves Thuriés. He joined Albert Roux as Chef Pâtissier and ran the House of Albert Roux. He also worked directly for Royal Families and UNHW individuals as a private chef.

Michael has been actively involved in teaching and training. He set up training programmes at The Royal Hotel in South Africa, where he also taught Cookery at M L Sultan Technikon, KwaZulu Natal. He continued to develop and hone apprenticeship programmes whilst at The Connaught Hotel, as Chef Pâtissier, under the remarkable Michel Bourdin, Founder of the Académie Culinaire. In 1990, Michael together with Peter Taylor set up the Academy of Culinary Arts as a teaching institution, designing the first UK wide Apprenticeship Register and Programme. This Academy became the Royal Academy of Culinary Arts. After working at Eurostar Michael moved to Switzerland his home for the last 23 years.

Michael continued developing his skills and education completing his MBA at the famous Glion School in Switzerland. He has worked at Swissair’s Gourmet Nova, Nuance, Le Pain Quotidien and Flemingo Group, in business development, and in hospitality valuation and tourism modelling for Credit Suisse, Bank Austria, Swiss Railways.

For his support and activism to protect European food and culture, securing laws of protection at the EU and the French Culinary Tradition Michael was the first UK Chef to be awarded the Ordre de Mérite Agricole.

Sarah joined the WKC family in October 2022. Sarah has a mixed academic background, she studied graphic design and after completed training as a Patisserie in Australia. She has worked in prestigious hotels and restaurants over London for the last 10 years. Although new to teaching she finds it very rewarding to train the future chefs of the industry. She has a passion for food and is always thinking out of the box, integrating her creative knowledge to explore plant-based products in all aspects of confectionery and pastry.

The teachers listed may change, these shown are an example of the teachers who teach on these programmes.