Patisserie and Confectionery Professional VRQ Certificate level 2

This course is for students who intend to start a career as a professional pastry chef. The course will allow for the development of basic pastry skills but will progress quickly into the more technical aspects of the trade. There will be a focus placed on developing an understanding of professional techniques so as to support progression onto a higher course in college or into a pastry-focused kitchen at a junior level. You will be required to complete 37 hours of industry work experience in a professional kitchen focused on pastry and bakery. Support for this is available from our dedicated work placement team.

You will start with the basics, beginning with homemade pastry, basic bread and meringue. This will progress onto enriched dough�s, basic bread, egg-based tarts and more complex desserts. There will also be an introduction to chocolate, learning to produce homemade petit fours and the art of tempering. As a team, we will produce all pastry and dessert products to the highest level for our award-winning Taste restaurant, all of which will provide you with an impressive portfolio of recipes, methods and techniques as you prepare for employment or further study. This course is very much focused on developing your practical skills within the professional kitchen with an added emphasis on gaining knowledge relating to the catering industry as a whole. The practical units are assessed via observations. These will run alongside five units that are assignment based. The qualification is gained through the completion of units. There will be individual practical tasks throughout the year ending with a synoptic assessment whereby you will have to produce four dishes within a strict timeframe. Throughout the year there will be enrichment opportunities; including master classes from expert chocolatiers/pastry chefs, mini master class sessions from local pastry chefs and employment opportunities within one of our careers fairs.

This course is very much focused on developing your practical skills within the professional kitchen with an added emphasis on gaining knowledge relating to the catering industry as a whole. The practical units are assessed via observations. These will run alongside five units that are assignment based. The qualification is gained through the completion of units. There will be individual practical tasks throughout the year ending with a synoptic assessment whereby you will have to produce four dishes within a strict timeframe.

Standard entry to this course requires one reference. It is desirable that you can demonstrate 90% attendance. GCSEs in both English and maths at grade 3 or above is required. Consideration will be given to all applicants over the age of 19 who do not hold formal English and maths qualifications. If you are aged 16-18, you will be enrolled on a study programme, which will include retaking GCSEs or undertaking Functional Skills in English and maths if you haven't already achieved a grade 4 or above.

On successful achievement of your level 2 course you could choose to progress onto a Patisserie and Confectionary Advanced Technical Diploma Level 3; go on to working in a pastry, bakery or food deli/caf�. There are also opportunities within the contract/industrial catering industries, where you would be able to put your skills into practice; or you could choose an apprenticeship.