A specialist derivative of the general Level 3 Diploma programme for those students wishing to focus on pastry.


Programme overview

This qualification covers all the essential patisserie and confectionery skills and is designed to the skills for a successful career as a pastry chefs well as improving your overall culinary ability.

It is ideal for those looking to become professional pastry chefs or for those already in employment who are seeking to progress in their careers. Or simply for those individuals who enjoy this area of cookery as a hobby.

Pastry Chefs are always in demand in the catering industry from working in top restaurants, creating breads, pastries and desserts in a catering business, or making the delicate delights of the classic patisserie. Pastry and baking requires a different skill set from working as chef de cuisine. An attention to detail, precision, patience and organisation are the traits of a successful Pastry Chef. This course has been developed to prepare students for the needs of industry and is designed teach you the fundamental skills and techniques required to master this exciting craft.

Whilst the course incorporates the necessary theory required, it is designed to maximise the amount of practical training and hands-on practice in the kitchen.

On completion of this qualification, students may progress onto the Level 4 CTH Diploma in Culinary Arts or into employment.

Click here for a link to the qualification specification.

Core units

To complete this Diploma, students must achieve all 7 mandatory units:

  • Techniques and skills in producing frozen, cold and hot desserts
  • Techniques and skills in baking and baked products
  • Techniques and skills in producing fermented dough products
  • Techniques and skills in producing decorative items and display products
  • Techniques and skills in producing paste products and petits fours
  • Food safety practices in the preparation, service, and storage of food
  • Kitchen organisation

This Diploma carries (50 credits) and is assessed by a practical examination and assignments. 

Assessment Methods:

All units of the Level 3 Diploma in Confectionery and Patisserie are assessed via practical examination where candidates will be required to produce dishes in a professional kitchen environment. Each unit is assessed and carries equal weighting towards the qualification. All units must be passed to achieve the qualification.

The qualification is internally assessed but with external moderation from a CTH assessor. Moderation will take the form of attending examination sessions and analysis of internal assessor’s mark schemes for consistency of application of marks. CTH will also carry out a standardisation session with each delivery centre prior to practical examinations taking place.

Find a CentreFind your nearest CTH Approved Teaching Centre where this programme is available