Professional Cookery: Patisserie and Confectionery (Level 2 Certificate)

Units include: Investigate the catering and hospitality industry Healthier food and special diets Catering operations, costs and menu planning Produce hot and cold desserts and puddings ie. Mousses, rice desserts, meringue based, ice cream based Produce biscuit, cake and sponge products i.e. short bread, cookies, langue de chat, sable a poche, tuile etc Produce paste products i.e. pies, flans, tartlets, vol au vents, Eccles cakes, choux pastry products Produce fermented dough products – Foccacia, bread rolls, naan, wholemeal and speciality breads, doughnuts etc

If you aren't sure what course of study is best for you we have a team of Progression Advisors who can help you decide. You can contact a member of this team by calling the Telephone Enquiry Centre.

Some part time courses require guidance before you can enrol, this is indicated in the specific course information. You can arrange an informal chat with a course tutor by calling the Telephone Enquiry Centre.