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Advanced Diploma in Patisserie and ConfectioneryApply Now »

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Level: 3

Location: The RoundHouse

Years: 1

Weeks: 36

Hours: 10.00

Start: 12/09/2016

Days / Times: Tuesday 16:30 to 20:00 and Thursday 10:30 to 18:30

Tuition (£): 0.00*

Interview: N

Course Summary

This course further develops your skills for working in a pastry section within a kitchen.

It is ideal for a supervisory role where you might aim to become a pastry chef within your own section.

You will be working in our exciting surroundings and building up a wide range of skills and knowledge in patisserie and confectionery.

Entry requirements

Ideally you should have a Level 2 patisserie qualification alongside experience in working in a pastry/dessert section within a kitchen.

Course Content

You will cover a wide variety of topics including:

  • Food safety
  • Prepare, cook and finish bread and dough products
  • Prepare, cook and finish complex cakes, sponges, biscuits and cones
  • Prepare, cook and finish complex pastry products
  • Prepare, process and finish complex chocolate products  
  • Prepare, process and finish marzipan, pastillage and sugar products
  • Prepare, cook and finish complex hot desserts
  • Prepare, cook and finish complex cold desserts
  • Produce sauces, fillings and coatings for complex desserts

How will I be assessed?

Assessments will take the form of practical assignments and tests.

Are there any additional costs or specialist equipment required?

There will be an additional cost for a chef's uniform.

What can I do after this course?

Further Study-

We have a variety of one-day courses available which can be tailor made to suit the needs of your organisation.  You could also consider progressing to our Foundation Degree in International Hospitality Management.


You could advance to a supervisory role within a pastry section in a kitchen.



* Tuition - This figure is the fee to be paid if you are not entitled to any concessions.
*** Co-Tuition - This figure is the fee to be paid if you are entitled to any partial concessions.

This course is run at the Roundhouse Campus

About the Roundhouse »

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The Engine Shed Restaurant Open to the Public

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Jack Bowler

Jack Bowler

Foundation degree puts more choices on menu for catering student Jack

Derby College catering student Jack Bowler has extended his menu of career choices by taking a foundation degree in international hospitality management.Jack, who already holds level 2 and 3 qualifications in catering and hospitality via the college is now learning the management and front of house aspects of the hospitality industry as well as the catering side.During his level 3 course Jack also gained confidence-building experience through working at the college's Engine Shed fine dining restaurant at the Roundhouse.Jack, who was inspired to cook from a young age by his mum and gran, now plans to progress to level 5 and gain his BA Honours degree. He is currently working in the kitchens at Calke Abbey at weekends and will be taking on more shifts when he completes his foundation degree. Ultimately he hopes to find a job in his chosen field through educational work experience.

He said: "I love cooking but it's been interesting learning new things and finding out about the management aspects too. I enjoy being front of house as I've always liked interacting with customers.

"Derby College has such great facilities, including the new Fujitsu and Intel Innovation Hub which recently opened at the Roundhouse. The hub's got fantastic top of the range technology and quiet study areas."

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