Chef decorating desserts

CTH Level 2 Diploma in Patisserie and Confectionery Skills

This introductory Level 2 culinary qualification specialises in many aspects of Patisserie and Confectionary cooking and skills; from chocolate work, dough kneading, filling/piping and much more.

Programme overview

The aim of this specialist Patisserie and Confectionery Skills qualification is to introduce learners to the core skills needed to work in a professional kitchen. Through the course, students will be taught general kitchen practices like food hygiene and menu planning, as well as more specific skills such as chocolate work and pastry making.

By exposing learners to professional cooking equipment and a professional kitchen environment they will begin to understand the appropriate conditions to prepare, cook and store food. This will ultimately mean that their transition from the classroom to a commercial kitchen will be seamless.

The variety of ingredients used, tools handled and techniques learned from this qualification will help students to graduate from the course a well-rounded cook whose chances of employable are much higher than when they first enrolled.

Syllabus Overview:

CTH Level 2 Diploma in Patisserie and Confectionery Skills (QAN: 603/6108/6)

For the Diploma, students must achieve:
  • All 9 mandatory units, providing a combined 35 credits all at level 2.
Credit Value (CV): 35
Guided Learning Hours (GLH) for Qualification: 315 Total Qualification Time (TQT) for Qualification: 350
Mandatory Units
Unit Code Unit Title L CV GLH URN Assessment Method
2FSPK Food safety in the professional kitchen 2 3 25 T/616/7761 Theory test and practical exam
2MPCTW Introduction to menu planning, costings and teamwork 2 4 30 D/616/7768 Theory test and practical exam
2INGR Ingredients in patisserie 2 4 40 J/618/2958 Recipe log, theory test and practical
2PAST Pastries 2 5 40 R/618/2963 Recipe log, theory test and practical
2CHD Cold and hot desserts 2 3 25 H/616/7772 Recipe log, theory test and practical
2BCS Biscuits, cakes and sponges 2 3 25 K/616/7773 Recipe log, theory test and practical
2BDP Bread and dough products 2 4 40 Y/618/2964 Recipe log, theory test and practical
2CW Chocolate work 2 4 40 D/618/2965 Recipe log, theory test and practical
2FPS Finishing and presentation skills 2 5 50 H/618/2966 Recipe log, theory test and practical
Diploma Total (9 units) 35 315