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