Pastry and Confectionery Level 2

In the practical sessions you will produce a wide range of patisserie and confectionery products. This work is supported by occasional theory sessions that will help develop your culinary knowledge. The course will give you an overview of the pastry kitchen and prepare you for the reality of working in hospitality. Units studied include: Produce hot and cold desserts and puddings Produce biscuit, cake and sponge products Produce fermented dough products Produce Pastry Products. On successful completion of the course, you will be able to progress onto a Level 3 course.