Level 2 Diploma in Patisserie and Confectionery Skills
This introductory Level 2 culinary qualification specialises in many aspects of Patisserie and Confectionary cooking; from chocolate work, dough kneading, filling/piping and much more.
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.
This Level 2 programme is open access although applicants should be over 16, have completed secondary education and have some English fluency.
Level 2 Diploma in Patisserie and Confectionery Skills (QAN: 603/6108/6)
|For the Diploma, students must achieve:
|Credit Value (CV): 35|
|Guided Learning Hours (GLH) for Qualification: 315||Total Qualification Time (TQT) for Qualification: 350|
|Unit Code||Unit Title||L||CV||GLH||Assessment Method|
|2FSPK||Food safety in the professional kitchen||2||3||25||Theory test and practical exam|
|2MPCTW||Introduction to menu planning, costings and teamwork||2||4||30||Theory test and practical exam|
|2INGR||Ingredients in patisserie||2||4||40||Recipe log, theory test and practical|
|2PAST||Pastries||2||5||40||Recipe log, theory test and practical|
|2CHD||Cold and hot desserts||2||3||25||Recipe log, theory test and practical|
|2BCS||Biscuits, cakes and sponges||2||3||25||Recipe log, theory test and practical|
|2BDP||Bread and dough products||2||4||40||Recipe log, theory test and practical|
|2CW||Chocolate work||2||4||40||Recipe log, theory test and practical|
|2FPS||Finishing and presentation skills||2||5||50||Recipe log, theory test and practical|
|Diploma Total (9 units)||35||315|