This course builds on the skills you have developed at Level 2 or through industry experience. It is aimed at encouraging you to develop complex patisserie skills, and establishing a base of knowledge in design and display, portion control and costing, new technology and new products.
In the practical sessions you will produce a wide range of complex patisserie and confectionery products. This work is supported by sessions that focus on learning theoretical principles and practices.
This course will give you a thorough overview of the pastry kitchen and prepare you for the reality of working in hospitality.
Fees for home and EU studentsMain fee£2,648
Fees for overseas studentsMain fee£2,648Find out if you are a home or overseas student.
Help with funding is available to a range of students, whether you are studying full or part-time, in your home country or overseas.
Our student welfare team can advise you on funding, including
- 16-18 bursary
- 19+ discretionary support
- 24+ Advanced Learning Loan
Find out more about funding options.
Please note fees are paid for each year of study unless otherwise stated. You will be required to re-enrol and pay fees at the beginning of each academic year. Fees may be subject to government regulations on fee increases. Future inflationary increases will be applied to each subsequent year of the course, subject to government regulations on fee increases.