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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

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Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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