Level 2 Certificate in Professional Patisserie and Confectionary
This qualification is designed for individuals aiming to begin or advance a career in professional patisserie and confectionery. It provides foundational skills and knowledge in pastry, desserts, and confectionery, suitable for aspiring pastry chefs or those looking to enhance their culinary repertoire.
Course Information
Course Type:
Adult
Study Mode:
Qualification:
Certificate
Location:
Deane Road Campus
Course Code:
CA205-AD01
Course Length:
36
Start Date:
09/09/2026
Subject Area:
SERVICE INDUSTRIES
Overview
This qualification is designed for individuals aiming to begin or advance a career in professional patisserie and confectionery. It provides foundational skills and knowledge in pastry, desserts, and confectionery, suitable for aspiring pastry chefs or those looking to enhance their culinary repertoire.
Group Times
- Wednesday : 10:30 - 12:00
- Wednesday : 12:30 - 14:00
- Wednesday : 14:00 - 15:00
- Friday : 09:00 - 13:00
Fees
This course is free for all learners
Courses fees are subject to change.
Courses fees are subject to change.
What You'll Learn
In order to earn these qualifications, you must complete units including:
Produce hot and cold desserts and puddings
Produce biscuit, cake and sponge products
Produce fermented dough products.
Produce paste products.
Investigate the catering and hospitality industry
Food safety in catering
Health and safety in catering and hospitality
Healthier food and special diets
Catering operations, costs and menu planning
Applying workplace skills
You’ll develop a wide range of practical skills in:
· Preparing, cooking, and finishing hot and cold desserts
· Creating chocolate items, cakes, sponges, breads, and doughs
· Producing pastry products using both traditional and modern techniques
Produce hot and cold desserts and puddings
Produce biscuit, cake and sponge products
Produce fermented dough products.
Produce paste products.
Investigate the catering and hospitality industry
Food safety in catering
Health and safety in catering and hospitality
Healthier food and special diets
Catering operations, costs and menu planning
Applying workplace skills
You’ll develop a wide range of practical skills in:
· Preparing, cooking, and finishing hot and cold desserts
· Creating chocolate items, cakes, sponges, breads, and doughs
· Producing pastry products using both traditional and modern techniques
How Will I Be Assessed?
Assessment is based on:
· Practical assignments demonstrating skill and technique- 4 practical tasks
· Written tests covering underpinning theory – short answer questions and assignment work.
· 1 practical synoptic exam
· Continuous portfolio development throughout the course
· Practical assignments demonstrating skill and technique- 4 practical tasks
· Written tests covering underpinning theory – short answer questions and assignment work.
· 1 practical synoptic exam
· Continuous portfolio development throughout the course
Entry Requirements
Four GCSE’s at grade 3 or above, or a Level 1 in Catering and Hospitality.
I'm Interested, What Next?
Apply now to get priority access to enrol onto this course. We will let you know once the priority access window opens
Future Opportunities
After completing this Level 2 certificate, learners can progress to:
· Level 3 Diploma in Professional Patisserie and Confectionery
· Employment in bakeries, patisseries, hotels, or restaurants
· Starting a small business in baking or dessert catering
· Level 3 Diploma in Professional Patisserie and Confectionery
· Employment in bakeries, patisseries, hotels, or restaurants
· Starting a small business in baking or dessert catering
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