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Level 2 Certificate in General Patisserie and Confectionery

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Course Description

This level is suitable for those with little or no experience and covers basic craft skills, focussing on pastry and dessert items. This course offers an introduction to the Bakery/Patisserie sector, equipping you with underpinning knowledge, practical skills, and employability skills to progresses on to further courses in the hospitality and catering industry.

This level will suit those with little or no experience in pastry and confectionery. You will develop skills in cooking and presenting fermented dough products such as doughnuts and various breads, cooking and presenting pastry products such as egg custard tart and quiche, cooking and presenting hot and cold sweets such as meringues, crème brulee and cooking and presenting basic sponge cake and confectionery items such as carrot cake and steamed sponge pudding.

The full cost of this course is £362 The course runs for 15 weeks, 4 hours per week, on Thursdays from 4:30pm. The course runs on Thursday 26th January 2023 - 4:30-8:30pm. Loans for course fees may be available for eligible learners.

Qualifications

City & Guilds Level 2 Certificate in Professional Patisserie and Confectionery.

Entry Requirements

There are no formal entry requirements. However, you will be expected to have a good level of reading, writing and communication skills and a minimum of ESOL level 1 if English is not your first language.

Details

The course consists of 4 unit

Unit 213 Produce hot and cold desserts and puddings

This unit covers the preparation, cooking and finishing of hot and cold desserts and puddings

Unit 214 Produce paste products

This unit provides the opportunity for learners to develop their knowledge, understanding and skills to prepare, cook and finish paste products

Unit 215 Produce biscuit, cake and sponge products 4

This unit provides the opportunity for learners to develop their knowledge, understanding and skills to prepare, cook and finish biscuit, cake and sponge products

Unit 216 Produce fermented dough products

This unit covers preparing, cooking and finishing of fermented dough products

Work Experience

There are no work experience opportunities linked to this course.

Progression

This course allows learners to progress into employment or to the following City & Guilds qualifications: Level 3 Patisserie & Confectionery, 7120 Level 2 Professional Cookery course, or you can progress in your career as a Pastry Chef.

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