Level 3 Diploma in Professional Patisserie and Confectionery

Apply now Enquire Now

School

School of Travel, Food & Drink

Campus

Printworks Campus

Department

Travel, Food & Drink

This course enables students to develop the required skills and knowledge to become professional patisserie chefs. You will study in our state-of-the-art training facilities, take part in master classes by talented professionals, and receive the support of our highly experienced patisserie tutors. The course has a very hands-on focus, and staff prioritise delivering high-level employability skills through a blended learning approach.

Course Information

Video Transcript

Print Download Fullscreen

Interviewee – Ian Mytom, Patisserie Teacher – School of Travel Food & Drink (SPEAKING)

Music – A poppy, bassy instrumental dance-beat plays.

Scenery – As the screen slowly fades in from a dark blue screen filter, the camera flashes to a group of students wearing kitchen whites, busily preparing food on and around counters in a Leeds City College kitchen suite. The camera flashes to a close-up of hands covered in flour, shaping doughnuts on a counter, then to hands gently pressing cinnamon swirls into foil pastry trays. The camera flashes to a large pastry sheet on a counter as melted chocolate is spread across its centre. Throughout, a white logo in the screen centre reads “School of Travel, Food & Drink, Leeds City College” and a dark blue filter covers the screen.

Music – The volume lowers slightly, and the dance-beat loops and continues as background music.

Scenery – The dark blue filter fades. A man wearing a black face mask, chef whites and a black skull cap with short brown hair underneath speaks to a student as they work, they face away from the camera. The camera cuts to a mid-shot of the same man, now without a face mask, sitting towards the camera in a white kitchen suite. Three embroidered stars are visible above the left breast pocket on his white double-breasted shirt, and he has a light brown goatee with dark brown patches. A dark blue banner appears at the footer with white text that reads “Ian Mytom. Patisserie Teacher – School of Travel Food & Drink”. He speaks with a Yorkshire accent.

Speaker: Ian Mytom –
“Hi, my name’s Ian. I’m a participant Tutor at Leeds City College, uh, I team mainly Patisserie Level two and three….”

Scenery – As Ian speaks, the camera cuts to a side-angle of a student wearing Leeds City College chef whites. He sprinkles light brown sugar across a flat, round sheet of pastry on a stainless steel kitchen counter with cooking utensils and a rolling pin behind. The camera cuts to a close-up of his fingers in a pinched position, sprinkling. The camera cuts to a close-up of a rolled-out pastry sheet on a floured stainless steel worktop as a student generously sprinkles cinnamon across it with their right hand. The camera cuts to a hand toasting hazlenuts in a stainless steel pan over low heat, on a restaurant-standard hob. The camera cuts and zooms on a hand using a dough scraper to divide a piece of creamy-yellow dough with flecks of orange. The camera cuts back to Ian speaking.

Speaker: Ian Mytom – “I mean, patisserie is an amazing craft, you know – it sort of unlocks a lot of creativity that’s going on inside your head, I think. It starts with a sort of…well, a certain passion for being creative with colours and flavours…”

Scenery – The camera cuts to a close-up of a medium foil pastry case on a stainless steel worktop dusted by flour and cinnamon. A hand stands individual, uncooked cinnamon rolls together in the tray. A student wearing a white skull cap with hair net, blue face mask, and white apron stands at a worktop over a sheet tray of doughnuts. She gently presses a doughnut-cutter in the centre of one.
The camera cuts to a mid-shot shot of Ian in the kitchen suite, speaking to students while gesturing expressively with his hands. The camera cuts to a close-up of doughnuts in a wire basket, submersed and bubbling in a deep fryer. A round stainless steel skimmer appears to nudge a doughnut into place. The camera cuts to a close-up of a golden doughnut as it’s placed from the skimmer to a wire rack. The camera cuts to a student with thick-rimmed black glasses, as they pour Nutella from a jar onto a sheet of pastry and zooms on it being spread with a straight spatula. The camera cuts back to Ian speaking.

Music – The dance-beat loops and continues as background music.

Speaker: Ian Mytom – “I mean same as the savoury side of it, they are creative, but they’re, a different breed if you like. They’re a bit more what we call à la minute. Yeah, we are, we are in a very lucky position at college, uh, we are sponsored by certain companies…”

Scenery – While Ian speaks, the camera cuts to a kitchen suite with six students stood, working on stainless steel counters. Two students work together and one dips their fingers in a jug of water. All students wear skull caps, those with longer hair wear a hairnet in blue or white, and they all wear face masks. Cooking utensils and patisserie tools, including digital scales, mixing bowls and jugs, are on the worktops. A student facing away from the camera places a hand on an upturned white mixing bowl while gently wiping the surface sheet beneath it. A tutor wearing all black and a face mask approaches the group.
The camera cuts to a student placing a stainless steel pan on a surface followed by shaking their hand. They slide their left hand up their forearm as if pushing up a sleeve. The camera cuts to a close-up of a silicone sheet underneath three small foil tart cases with an uncooked pastry swirl inside. A hand places a fourth swirl into an empty tray and gently presses it down securely. The camera cuts back to Ian Mytom in the kitchen suite, and he gestures with his hands expressively.

Music – The dance-beat loops and continues as background music.

Speaker: Ian Mytom – “So, for example, Robot Coupe, uh, sponsor us, and they give us uh some of the state-of-the-art equipment to use, you know to try out using in these sort of conditions. We’re trying to set up a realistic working environment, and so they supply us with, uh, food processors and really fancy gadgets and things like that. Uh, my room in particular – we’re sponsored by MSK…”

Scenery – As Ian speaks, the camera zooms in on a student placing a smooth round pastry ball into a small foil tray. They use both hands to gently press it into place. They wear a floral face mask, chef whites and have a notebook, phone and pen neatly stacked beneath them. The camera cuts to a close-up of doughnuts submerged in oil, cooking in a deep fryer. A metal skimmer pulls away after moving a doughnut which settles into place.

Music – The dance-beat loops and continues as background music.

Speaker: Ian Mytom – “So they send us things like chemicals, to do molecular gastronomy – which is then helping the students see a more modern side of cooking that they might not see in, you know – other traditional cooking settings. If you’re training in a, you know, a certain style of restaurant or something like that, you know, we try to give a broad range of cooking techniques from classic to modern…”

Scenery – A close-up of a hand with pinched fingers sprinkles a stream of sugar until the screen fades entirely to dark blue. A white logo appears, reading “School of Travel, Food & Drink, Leeds City College”.

Music – The music ends with a bassy kick.

This course allows students to develop the skills and knowledge required to become a professional patisserie chef or confectioner, and work in a variety of food-based environments.

Gallery

Who is this course for?

  • Progressing Level 2 Patisserie students
  • Progressing Level 2 Bakery students
  • Level 3 chefs
  • Anyone with at least four years’ experience as a pastry chef/baker
  • Full-time students
  • Strong interest in patisserie and confectionery work

Units / Modules

  • Fermented doughs
  • Petit Fours
  • Hot and cold desserts
  • Display pieces and decorative items
  • Cakes and sponges
  • Practical gastronomy

Benefits / Skills

  • Strengthen your patisserie and confectionery skills
  • Access our strong industry connections

Assessment Types

You will be assessed by the following methods:

  • Coursework
  • Timed practical assessments
  • Short answer questions
  • A portfolio of evidence to showcase your competency

Entry Requirements

  • Level 2 in Patisserie; Bakery
  • Level 2/3 in Professional Cookery
  • Two GCSE grades at 4 or above, including one in Maths or English
  • Strong interest in patisserie, chocolate and desserts
  • Mature students who do not meet the entry requirements should contact the course leader for Patisserie and Confectionery

Career Progression

  • Pastry Chef in a restaurant, hotel, or on a cruise ship
  • Confectioner or chocolatier in a cafe, farm shop, deli, outside catering business, or other catering-related businesses and organisations
  • Patisserie tutor or demonstrator
  • National and international opportunities

Similar Courses

NVQ Level 2 Diploma in Food and Beverage Service

This qualification provides the required skills and knowledge for working in the hospitality and catering industry. It is designed to meet the needs o...

More info

Hospitality, Supervision and Leadership City & Guilds Diploma Level 3

Develop your leadership skills, ready to supervise teams within the food and drink industry with this course. You’ll become confident in supporting ...

More info

Course Details

Duration

1 year

Study Type

Full time

Start Date

09/09/2024

Course Code

76638-01

Course Fee (16-18)

No fee

Course Fee (Adult)

£3,345   You may be entitled to support with fees. Click here for more info.

Jobs in this sector

Live data from the DoE's LMI API

  • Welfare professionals n.e.c.

    Average Salary
    £28,080
    2022
    25,512
    2025
    26,199
    Future Recruitment
    687
    Jobs in the next 3 years.
    3%

  • Health associate professionals n.e.c.

    Average Salary
    £17,160
    2022
    64,642
    2025
    67,486
    Future Recruitment
    2844
    Jobs in the next 3 years.
    4%

  • Environmental health professionals

    Average Salary
    £30,160
    2022
    14,585
    2025
    14,977
    Future Recruitment
    392
    Jobs in the next 3 years.
    3%

  • Food, drink and tobacco process operatives

    Average Salary
    £23,400

  • Chief executives and senior officials

    Average Salary
    £79,040
    2022
    84,657
    2025
    87,991
    Future Recruitment
    3334
    Jobs in the next 3 years.
    4%

  • Public services associate professionals

    Average Salary
    £28,080
    2022
    120,930
    2025
    124,752
    Future Recruitment
    3822
    Jobs in the next 3 years.
    3%

  • Sports players

    2022
    20,292
    2025
    20,415
    Future Recruitment
    123
    Jobs in the next 3 years.
    1%

  • Bakers and flour confectioners

    Average Salary
    £19,240

  • Special needs education teaching professionals

    Average Salary
    £28,080
    2022
    85,496
    2025
    89,869
    Future Recruitment
    4373
    Jobs in the next 3 years.
    5%

  • Primary and nursery education teaching professionals

    Average Salary
    £33,800
    2022
    504,487
    2025
    530,291
    Future Recruitment
    25804
    Jobs in the next 3 years.
    5%

Course Facts

Trips and Opportunities

Past students are keen to return and share their experiences with current learners

Attendance

  • Impressive local employers network.
  • Strong industry-trained teaching team
  • Excellent work experience opportunities

Facilities

Students aged 24 and over may be eligible to apply for a student loan

School of Travel, Food & Drink
Leeds City College

Course Search

Follow Us

Latest Instagram Posts

Latest Facebook Posts

Latest tweets

Sorry, we cannot display our latest tweets as you have opted out of cookies.

Leeds City College