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Certificate in General Patisserie and Confectionary - Level 2

Overview

There will be two intakes for this course, which will both consist of 17 days.

You will be provided with the opportunity to enhance your patisserie skills by studying in our award winning professional teaching kitchens and restaurant. You will learn, develop and practise the skills required for employment and/or career progression in to the hospitality and catering sector.

You will….

  • Produce hot and cold desserts
  • Produce paste products

This unit provides the opportunity to develop knowledge, understanding and skills to prepare, cook and finish paste products for service in restaurants, identifying fillings, glazes, creams and icings.  

  • Produce biscuit, cake and sponge products
  • Produce fermented dough products

This unit covers preparing, cooking and finishing of fermented dough products for service in restaurants. You will prepare and cook a variety of bread & speciality doughs.

Start dates and fees

This is a 17 day course:

The dates for course 1 will be:

  • 3 September 2021
  • 10 September 2021
  • 17 September 2021
  • 24 September 2021
  • 1 October 2021
  • 8 October 2021
  • 15 October 2021
  • 5 November 2021
  • 12 November 2021
  • 19 November 2021
  • 26 November 2021
  • 3 December 2021
  • 10 December 2021
  • 17 December 2021
  • 7 January 2022
  • 14 January 2022
  • 21 January 2022

The dates for course 2 will be:

  • 28 January 2022
  • 4 February 2022
  • 11 February 2022
  • 25 February 2022
  • 4 March 2022
  • 11 March 2022
  • 18 March 2022
  • 25 March 2022
  • 22 April 2022
  • 29 April 2022
  • 6 May 2022
  • 13 May 2022
  • 20 May 2022
  • 27 May 2022
  • 10 June 2022
  • 17 June 2022
  • 24 June 2022

 

 

 

 

 

 

 

 

Start DateDay/TimeWksDurationCodeAnnual Fee (Age)
16-18over 19
31/03/2022TBCTBC1 yr(s)1345A101FREETBC

E You may be eligible for fee exemption depending on your circumstances. Please see our adult finance and funding page for more information.

How long is the course?

17 days.

How will I be assessed?

  • Practical exam
  • Completion of written exams

What does the course lead to?

Formal qualification leading to further education or employment.

What can I go on to study?

Full time NVQ 2 Professional Food Preparation and Cooking.

Careers

Next steps

Please contact the adult and community learning team for more information on

01623 413602

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0808 100 3626
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