Level Two Certificate in General Patisserie and Confectionary

This course is aimed at those people who are already working in the industry or about to enter the industry and want to develop their practical skills in basic pastry work.

 

 

 

What will I study?

The qualification is unit based and candidates will develop skills when producing a range of:

Hot and cold desserts such as gelatine based, mousses, rice desserts fruit based, meringue based

Fermented dough products such as bread dough, enriched dough, speciality doughs

Paste products such as choux paste, sweet paste, puff paste, short paste

Biscuits, cakes and sponges, such as Madeira cakes, Genoese sponge, tuile biscuits

You will also develop presentation skills which will allow you to present these dishes to industry standards.

How will I be assessed?

Your skills will be assessed through a series of individual practical tests.  Underpinning knowledge will be tested through a series of short answer tests which are externally set and marked locally.  External verification will also take place to further validate the assessment processes.

Entry requirements

  • Four GCSEs grade D/3 and above
  • Or level one diploma
  • Or introductory diploma
  • Or NVQ level one
  • Or equivalent

What next?

With this qualification you could get a job in the hospitality and catering industry working in the pastry section within a kitchen brigade in a hotel, restaurant or bistro.  You may event want to use the qualification to work on a cruise ship.

You may of course, want to use this qualification to enable you to progress onto the Level Three Patisserie and Confectionary course to further develop your skills.

Additional information

For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.

Full Time 2018 Higher Education 2018 Summer Part-time course guide Apprenticeship Guide