The patisserie course level 2 is a specialized course aimed at developing patisserie skills, and establishing technical knowledge in design and display, portion control and costing, new technology and new products.
In order to do Level 2 you must have completed a Level 1 culinary skills qualification first or be working in a relevant position in the industry.
Mandatory Units in the Patisserie Course Level 2:
- Maintain food safety when storing, preparing and cooking food
- Maintain the health, hygiene, safety and security of the working environment
- Ensure food safety practices are followed in the preparation and serving of food and drink
- Prepare, cook and finish bread and dough products
- Prepare, cook and finish pastry products
- Prepare, process and finish chocolate items
- Prepare, cook and finish cakes, sponges, biscuits and scones
- Prepare, cook and finish cold desserts
- Produce sauces, fillings and coatings for desserts
- Prepare, cook and finish hot desserts
Our minimum entry criteria may be altered at any stage up to and including enrolment. All offers are subject to a successful interview and completion of an initial and diagnostic assessment.
For some of the programmes we offer you will require:
2 GCSE qualifications (or equivalent) at grade D-G or 3-1, or entry level vocational qualification,
English and Maths initial assessment.
Demonstrate a keen interest in the subject.
Ideally prospective students must be employed or in training within the hospitality industry.
Please enquire for more information.
Study progression or employment at a supervisory level in the food and beverage industry.
Awarding body, assessment method and more
Progression to next level of study.
Portfolio of work.
City & Guilds of London Institute