Level Two Certificate in General Patisserie and Confectionary

The qualification is unit based and candidates will develop skills when producing a range of:

Hot and cold desserts such as gelatine based, mousses, rice desserts fruit based, meringue based

Fermented dough products such as bread dough, enriched dough, speciality doughs

Paste products such as choux paste, sweet paste, puff paste, short paste

Bisuits, cakes and sponges, such as Madeira cakes, Genoese sponge, tuile biscuits

You will also develop presentation skills which will allow you to present these dishes to industry standards.

Your skills will be assessed through a series of individual practical tests. Underpinning knowledge will be tested through a series of short answer tests which are externally set and marked locally. External verification will also take place to further validate the assessment processes.

• Quality Focused quality is at the heart of all we do, we are all accountable for performance and results.
• Ambitious achieving success for our learners, staff, businesses and communities.
• Enterprising innovative and responsive, encouraging new ideas to generate developments, income and efficiencies in our operations.
• Resilient embracing change and being determined to succeed.
• Respectful to each other, advancing equality of opportunities and promoting diversity
• Caring safeguarding young people and vulnerable adults, providing a safe, inclusive and considerate environment for all members of the college community.