Level 2 Patisserie, Bakery and Confectionery Skills

You?ll explore the art of patisserie through topics such as Pastries, biscuits, cakes Cold and Hot desserts Bread and dough products Chocolate work.

The course also introduces cold and hot dessert production, finishing and presentation techniques, and the principles of menu planning, costings, and teamwork.

This course is ideal for creative and ambitious individuals who enjoy practical learning and aspire to a career in the patisserie or wider hospitality industry. It suits those with a passion for detail, design, and flavour.

Assessment is through practical assignments, written work, and observation of practical skills in both college and real work environments.

If you are aged 16-18, you will join a Study Programme. We will make sure you are working at the right level on your core qualification and are challenged to achieve the highest level of qualification you can. All students will continue to improve their maths and English and if you don�t have a grade C (4) at GCSE, we will work with you towards achieving that goal. Work experience will be part of your study programme and complement your college study and prepare you for employment. You will also get involved in activities to help you develop life skills and to build your confidence so you can make progress in your career. Weekly timetables will include tutorial support which may comprise of full group activities or one to one sessions to discuss individual progress or support needs.

How external factors such as trends, business strategy and the environment influence the development of dishes and menus

You�ll develop technical pastry and dessert-making skills,

The importance of maintaining food safety practices and procedures to ensure safe preparation and cooking of food.

Menu Balance

Work as part of a team to provide a unique dining experience

Organise, multitask and manage time well

Be creative, with a willingness to learn and self-develop

Solve problems while working in a challenging, time-critical environment and remain calm under pressure

Maintain high standards and promote a customer-centric culture

Support colleagues, customers and the business

You will be required to purchase the required personal protective equipment discussed at your interview. Bursary support may be available.

After successful completion, you can progress to a Level 3 Patisserie or Professional Cookery qualification.

Or move directly into employment as a commis pastry chef, bakery assistant, or dessert specialist in restaurants, hotels, or patisseries.

This course provides the foundation for an exciting career in the world of professional pastry and fine desserts.

You will need four GCSEs at Grade 3 or above

We recommend that you attend one of our exciting open events so that you can look around the department, the college and meet the tutors. You are welcome to do this before or after you apply. These events have proved very successful in ensuring students and their families see the best of what the college has to offer such as our inspirational teaching areas, teachers, library facilities and places to eat.
Once you have applied our experienced Enrolment Team will consider your application carefully and will let you know, by email, if the College would like to make you a conditional offer based on you meeting the specified entry requirements. If your predicted grades or career aims suggest that an alternative subject area or course level would be more appropriate for you at this stage, we will contact you either by telephone, email or text. If you have told us that you have some additional support needs we will contact you to find out more so that we can help you.