Hospitality & Catering
Fee Information

Fees indicated are based on the current academic year (2019/20) and are subject to change next year.

For students under 19

Our courses & apprenticeships are usually free if you are 18 or under on the 31st of August 2019. Some courses have additional fees for things like materials and travel, which you will need to pay at the start of your course. Depending on your circumstances, you may be eligible for financial support for these costs.

For students aged 19 or over

If you are aged 19 or over you may be required to pay fees. Some courses may be free, depending on your circumstances. Certain Level 3 & 4 courses require you to pay the fee in full or take out an Advanced Learning Loan to pay for your course. Please see our guide to fees for more information.

International Students

Students from outside the EU/EEA need to pay the full international fee for their course. Please note, West London College does not offer Tier 4 Visa Sponsorship for students to study in the United Kingdom.


About this course

Have television reality shows got your attention? This qualification covers most of the patisserie and confectionery practical skills and knowledge required for you to take the next steps into a career in the hospitality industry in the pastry section of a hotel, restaurant or your own business.

This course is for candidates meeting all the conditions below:

  • a minimum of Entry 3 on the college initial on-line assessment for English and Maths.

  • a Level 2 Certificate in Patisserie & Confectionery qualification

  • a genuine passion for patisserie and some artistic flair would also be preferable. Also ideal for professional chefs with prior experience willing to further develop/improve their pastry skills

This course consists of 6 units:

  • Unit 321 - Produce dough and batter products

  • Unit 322 - Produce petits fours

  • Unit 323 - Produce paste products

  • Unit 324 - Produce hot, cold and frozen desserts

  • Unit 325 - Produce biscuits, cake and sponges

  • Unit 326 - Produce display pieces and decorative items

The qualification will give learners the opportunity to:

  • Develop artistic designs and skills

  • Discover new techniques to complete complex dishes

  • Create a centrepiece made from a choice of various sugar mediums or chocolate

Facilities and Support Practical sessions will take place in a professional pastry kitchen, with equipment and facilities for Patisserie & Confectionery course

The general services we offer as a College o Learning Centres o English & Maths support o Dedicated Work Experience team o Students Union Dedicated o Student Services

Entry Requirements

Age group: 19+ Candidates will be invited to a course interview where they can discuss their application further. An initial assessments (English & Maths) will be given.

  • You will need to get a minimum of Entry 3 on the college initial on-line assessment for English and Maths.

  • Have a Level 2 Certificate in Patisserie & Confectionery qualification

  • Have a genuine interest and passion for patisserie and preferably some artistic flair.
Assessment Method

Internally assessed, internally and externally moderated Practical assessments with Pass / merit / distinction grades Short written question papers and portfolio of evidence

Progression Opportunities

The Level 3 Certificate in General Patisserie & Confectionery can help you develop skill to help you find a job such as:

  • Pastry chef

  • Chocolatier

  • Home cake making business
Study Methods

Directed Self-Studies: Research to provide evidence for portfolio and to support completing underpinning requirements as well as planning for centrepiece project Practising practical skills in pastry kitchen


We look forward to welcoming you to Ealing, Hammersmith and West London's College. We are enrolling now. Come along to the College to enrol directly. See our enrolment dates and times.