Bakery and Patisserie Diploma Technical Certificate Level 2
Retail and Commercial Enterprise
We are only accepting one application per candidate.
What will you be working towards?
||Bakery and Patisserie Diploma Technical Certificate Level 2
||Other Regulated/Accredited Qualification
This course is aimed at anyone looking to start their career as a professional pastry chef.
You will start by developing your basic pastry skills, before quickly progressing into the more technical aspects of the trade. There will be a focus on developing an understanding of professional techniques, helping you to progress onto a higher course in college or into a pastry-focused kitchen at a Junior level.
As part of your course you will be required to complete 37 hours of industry work experience in a professional kitchen focused on pastry and bakery. Support for this is available from our dedicated work placement team.
You will start with the basics, beginning with homemade pastry, basic bread making and meringues. This will progress onto enriched doughs, egg-based tarts and more complex desserts. There will also be an introduction to chocolate, learning to produce homemade petit fours and the art of tempering.
As a team, we will produce all pastry and dessert products to the highest level for our award-winning Taste restaurant, all of which will provide you with an impressive portfolio of recipes, methods and techniques as you prepare for employment or further study.
This course is very much focused on developing your practical skills within the professional kitchen with an added emphasis on gaining knowledge relating to the catering industry as a whole.
There will be enrichment opportunities; including master classes from expert chocolatiers/pastry chefs, mini master class sessions from local pastry chefs and employment opportunities within one of our careers fairs.
How will it be delivered?
Your qualification is gained through the completion of a portfolio alongside practical assessments [done via observations] and successfully passing two external end of year written exams. There will also be an end of year synoptic assessment which will assess your practical skills and knowledge gained throughout the year.
Standard entry to this course requires one reference. It is desirable that you can demonstrate 90% attendance. GCSEs in both English and maths at grade 3 or above is required.
Consideration will be given to all applicants over the age of 19 who do not hold formal English and maths qualifications.
If you are aged 16-18, you will be enrolled on a study programme, which will include retaking GCSEs or undertaking Functional Skills in English and maths if you haven't already achieved a grade 4 or above.
Your next steps...
Upon successful completion of your level 2 course you may choose to progress onto a Professional Patisserie and Confectionary Technical Level Diploma Level 3 or go straight into working in a pastry bakery or food deli/caf�. Alternatively, you may wish to start an apprenticeship or pursue opportunities within the contract/industrial catering industries, where you would be able to put your skills into a different practice.