Download our prospectus

16-18

Download 16-18 prospectus

University & Professional Development

Download University & Professional Development prospectus

Not sure? No problem

Choosing what to study can be challenging. Speak to one of our advisors to find out what your options are.

Advice & Help Centre

Quick facts

Qualification type City and Guilds Level 3 Advanced Technical Diploma
Duration 1 year
Study times You will be expected to be in college for a minimum of 3 days per week, from 9:00 to 4:15. Your timetable will be confirmed at induction. Some evening work will be required. 
Entry requirements A full level 2 in either professional Cookery or relevant vocational experience within pastry and confectionery, Food Safety Level 2. Candidates will need to have a minimum of grade 4 GCSE English and Maths or be willing to complete alongside this qualification.
Campus Edmunds Restaurant, Main West Suffolk College Campus, Bury St Edmunds
Work placements Yes

Is it for me?

Have you already completed a Level 2 in a related field or are employed as a chef and want to further develop your patisserie and confectionary skills? This is the course for you. During this one-year course you will cover advanced skills and techniques in producing pastry products, for example centrepiece decorative products or chocolate pieces to an advanced level. 

You will study both theoretical and practical lessons, with valuable experience training in our purpose-built kitchens and upmarket restaurant, Edmunds, where you will put your technical skills to the test producing high end confectionary and desserts for a range of guests and members of the public. 

What you'll learn

  • The principles of food safety supervision for catering  
  • Supervisory skills in the professional kitchen  
  • Sustainability for the professional kitchen  
  • Exploring gastronomy  
  • Advanced skills and techniques in producing dough and batter products  
  • Advanced skills and techniques in producing petits fours  
  • Advanced skills and techniques in producing paste products  
  • Advanced skills and techniques in producing hot, cold, and frozen desserts  
  • Advanced skills and techniques in producing cakes and sponges  
  • Advanced skills and techniques in producing display pieces and decorative items 

Equipment required for the course

  • Chefs Whites 
  • Knives

Work experience placements

All students will do work related experience within the Campus catering facilities and an external placement. Some evening work is required 

Assessment

There are practical assessments throughout the year, two major practical tests (which account for 45% of the final marks) and theoretical written units to support your practical work. 

Further study

  • Professional Cookery VRQ 2 
  • Hospitality Operations NVQ 2 
  • Hospitality Supervision and Event Management Diploma Level 3 
  • Patisserie and Confectionary Diploma Level 3 
  • Professional Chefs Advanced Diploma Level 3 

Example careers

  • Pastry Chef 
  • Chocolatier 
  • Baking Business Owner 
  • Confectioner 

Days & times

Starting September 2025


Ask us a Question

If there is anything more you would like to know about this course, please message us here.

Please enter your name
Please enter a valid email address
Invalid Input
Please enter a message

Ask us a Question

If there is anything more you would like to know about this course, please message us here.

Please enter your name
Please enter a valid email address
Invalid Input
Please enter a message