Level 2 Diploma in Patisserie and Confectionery Skills

Level 2 Diploma in Patisserie and Confectionery Skills

Short-Term-Training

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.

Eligibility

This Level 2 programme is open access although applicants should be over 16, have completed secondary education and have some English fluency.

Curricular Structure

Mandatory Units
Unit Code Unit Title L CV GLH Assessment Method
2FSPK Food safety in the professional kitchen 2 3 25 Theory test and practical exam
2MPCTW Introduction to menu planning, costings and teamwork 2 4 30 Theory test and practical exam
2INGR Ingredients in patisserie 2 4 40 Recipe log, theory test and practical
2PAST Pastries 2 5 40 Recipe log, theory test and practical
2CHD Cold and hot desserts 2 3 25 Recipe log, theory test and practical
2BCS Biscuits, cakes and sponges 2 3 25 Recipe log, theory test and practical
2BDP Bread and dough products 2 4 40 Recipe log, theory test and practical
2CW Chocolate work 2 4 40 Recipe log, theory test and practical
2FPS Finishing and presentation skills 2 5 50 Recipe log, theory test and practical
Diploma Total (9 units) 35 315