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Patisserie and Confectionary Level 2

Course title: Patisserie and Confectionary Level 2 Course level: Level 2
Qualification: Certificate Awarding body: Not available
UCAS code: Not applicable Academic year: 2018 - 2019
Course delivery: Full-time Course length: One year
Venue: Broad Oak Campus

Overview

This patisserie and confectionary course is perfect if you are looking for a different approach to a career in the catering industry. All units within this qualification are focused around bakery and patisserie units.

This qualification:

  • allows learners to gain the knowledge, understanding and skills required for employment and/or career progression within the industry – patisserie chef, confectioners, bakeries etc
  • is aimed at learners who wish to pursue a career within the catering industry, specialising in patisserie and confectionary
  • provides opportunities for the development of transferable skills
  • provides valuable practical skills and knowledge to start a career within the industry
  • supports progression to Level 3 patisserie and confectionary.

Completion of this qualification is achieved through a combination of classroom based learning, practical skills sessions and work related learning in our state of the art kitchens.

All the units within this qualification are vocationally based, directly helping you gain the knowledge, understanding and skills required to work within the patisserie and confectionary sector.

External work experience will also be completed throughout the year.

This qualification is suitable for a range of learners from the age of 16 onwards who have little or no experience in catering or patisserie and confectionary.

Modules and units

The qualification is made up of several mandatory units – both theory and practical based. The units include:

  • Applying workplace skills
  • Assignment (theory based)
  • Catering options and menu planning
  • Food safety
  • Health, safety and risk assessment
  • Healthier foods and special diets
  • Introduction into the catering and hospitality industry.

There are also sets of short answer question papers based around some of the following topics:

  • Cakes, biscuits and sponges
  • Fermented dough products
  • Hot and cold desserts and puddings
  • Pastry products.

Practically, you will complete tests around the following areas:

  • Biscuits
  • Cake products
  • Choux pastry products
  • Hot puddings
  • Pastry products.

Entry requirements

Four GCSEs at grade D/3 and above, including English and maths.

Applicants who have not achieved at least a grade C/4 in English and maths will continue to study these subjects alongside their chosen college course.

How will I be assessed?

All units will be internally assessed using a range of methods. This includes direct observation within the workplace, practical exams, a portfolio of evidence, written assignments or a task. Some learning outcomes within this qualification will require assessment in a real work environment.

Progression and employment

This qualification allows progression on to the Level 3 Patisserie and Confectionary

How much will the course cost me?

This course is free of charge for 16 – 18 year olds. There may be an additional cost for trips and equipment but this will be disclosed prior to starting your course.

How do I apply?

You can apply online (see apply now button), call 01254 354354 or pop into our College to collect an application form.

Additional and key information

If you have any queries please contact our Information, Advice and Guidance Team on 01254 354354 or email info@accross.ac.uk

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