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.

Glynis is a dedicated and passionate individual who embarked on a remarkable journey that led her from the world of baking to the inspiring arena of culinary education.

Glynis successfully gained her City and Guilds diploma in catering and hospitality at Chelmsford College before moving into employment at a local bakery producing specialist breads and pastries. It was here she found her passion for baking.

Following on, Glynis began to explore opportunities in various establishments, both locally and abroad. She found the inspiration to start her own business in bespoke celebration cakes which proved very successful. These experiences allowed her to hone her skills, learn from experts in the field, and gain valuable insights into the culinary industry. 

After stepping into a management and training role within Catering Alliance, Glynis was tasked with providing training to new staff. It was from here she pursued a full-time career in teaching.

Using her valuable experience, she successfully gained her degree in teaching and assessing and has enjoyed sharing her passion and inspiring others for over 15 years.

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.