Level 2 Diploma in Patisserie and Confectionery Skills

The objective of this specialized Patisserie and Confectionery Skills qualification is to acquaint learners with the fundamental skills necessary for employment in a professional kitchen. Throughout the program, students will receive instruction in general kitchen procedures, including aspects like food hygiene and menu planning, while also delving into more specific skills such as chocolate work and pastry making.

By immersing learners in the use of professional cooking equipment within an authentic kitchen setting, they will gain an understanding of the optimal conditions for preparing, cooking, and storing food. This ensures a seamless transition from the classroom to a commercial kitchen.

The diverse range of ingredients, tools, and techniques encountered in this qualification will contribute to students graduating as well-rounded cooks, significantly enhancing their employability compared to their initial enrollment.