CTH Level 2 Diploma (or Extended Diploma) in Patisserie and Confectionery Skills
This introductory Level 2 culinary qualification focuses on many aspects of Patisserie and Confectionery cooking - from chocolate work, dough kneading, filling and piping and much more.
Qualification overview
The Level 2 Diploma in Patisserie and Confectionery Skills is a practical qualification is designed to develop learners’ core cooking and patisserie skills within a professional kitchen environment. It focuses on building technical competence, confidence and professional standards required of a junior-level chef, with particular relevance to pastry and dessert sections.
Through hands-on training, learners develop a range of cooking skills and learn how to integrate these techniques to produce a variety of dishes and patisserie-related items. The programme encourages learners to reflect on and evaluate their own cooking, supporting continuous improvement and professional development.
Alongside practical cookery, the qualification places strong emphasis on essential workplace skills, including time management, hygiene, food safety and personal presentation. These skills reflect industry expectations and prepare learners to work effectively and safely in a professional kitchen.
Training takes place at an Approved Teaching Centres equipped with professional kitchen facilities and equipment, enabling learners to work in conditions that closely simulate a real commercial kitchen. Delivery modes and schedules may vary by centre.
The Extended Diploma includes an additional Practical Training Internship, providing learners with the opportunity to apply their skills in a real working environment. This supervised industry placement enhances employability by allowing learners to gain valuable workplace experience, understand professional kitchen operations and further develop their practical and interpersonal skills.
Who is this qualification for
This Level 2 programme is open access although applicants should be over 16, have completed secondary education and have some English fluency.
Qualification structure
CTH Level 2 Diploma (or Extended Diploma) in Patisserie and Confectionery Skills |
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| Learners must achieve all 9 (or 10) mandatory units, providing a combined 35 (or 97) credits. | |||||
| Credit Value (CV): Diploma - 33 Extended Diploma - 97 |
Qualification Number: Diploma - 603/6108/6 Extended Diploma - 610/6566/3 |
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| Guided Learning Hours (GLH): 315 | Total Qualification Time (TQT): Diploma - 330 Extended Diploma - 970 |
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| UK Funding Eligibility for Diploma only: 16-19, Local Flexibility, Adult Skills, MCA/GLA | |||||
| Mandatory Units | |||||
| Unit Code | Unit Title | L | CV | GLH | Assessment Method |
| 2KHFS | Kitchen Hygiene and Food Safety | 2 | 1 | 8 |
|
| 2MPCTW | Introduction to Menu Planning, Costings and Teamwork | 2 | 4 | 30 | |
| 2INGR | Ingredients in Patisserie | 2 | 4 | 40 | |
| 2PAST | Pastries | 2 | 5 | 40 | |
| 2CHD | Cold and Hot Desserts | 2 | 3 | 25 | |
| 2BCS | Biscuits, Cakes and Sponges | 2 | 3 | 25 | |
| 2BDP | Bread and Dough Products | 2 | 4 | 40 | |
| 2CW | Chocolate Work | 2 | 4 | 40 | |
| 2FPS | Finishing and Presentation Skills | 2 | 5 | 50 | |
| Diploma Total (9 units) | 33 | 298 | |||
| Additional Unit for Extended Diploma | |||||
| 2PTIC | Practical Training Internship (Minimum 4 Months / 640 Internship Hours) | 2 | 64 | - | Journal, internship report & oral examination |
| Extended Diploma Total (10 units) | 97 | 298 | |||
Kitchen Hygiene and Food Safety (2KHFS)
This unit aims to ensure students obtain knowledge and understanding of the importance of food hygiene and good hygienic practices and controls, food hazards and how food safety management can be applied within the workplace.
Introduction to Menu Planning, Costings and Teamwork (2MPCTW)
This unit aims to develop knowledge and understanding of the principles of menu planning. Students are expected to learn about staffing structures, roles and responsibilities within in a kitchen hierarchy, and the reasons why teamwork is a vital element in food production and service. Students are expected to plan and calculate costs for menus.
Ingredients in Patisserie (2INGR)
The aim of this unit is to enable students to develop the necessary skills and understanding of the principles involved in using ingredients to prepare and cook patisserie items.
Pastries (2PAST)
The aim of this unit is to enable learners to develop the necessary understanding and skills involved in preparing, cooking and finishing simple pastries dishes and items.
Cold and Hot Desserts (2CHD)
The aim of this unit is to enable students to develop the necessary skills and understanding of the principles involved in preparing, cooking and serving cold and hot desserts.
Biscuits, Cakes and Sponges (2BCS)
The aim of this unit is to enable student to develop the necessary skills and understanding of the principles involved in preparing, cooking and serving biscuits, cakes and sponges.
Breads and Dough Products (2BDP)
The aim of this unit is to enable students to develop the necessary skills and understanding of the principles involved in preparing, cooking and serving breads and dough products.
Chocolate Work (2CW)
The aim of this unit is to enable students to develop the necessary skills and understanding of the principles involved in using ingredients to prepare and cook and decorate patisserie items.
Finishing and Presentation Skills (2FPS)
The aim of this unit is to develop learners’ knowledge, understanding and practical skills in finishing and presenting patisserie items.
Practical Training Internship (Extended Diploma only) (2PTIC)
The purpose of this internship is to enable learners to practice what they learn in the classroom by working in the hospitality industry. The internship will build up their confidence and teach them how to communicate effectively and with confidence, carry out essential food preparation and cooking tasks in different parties/sections of the kitchen.