GENERAL PATISSERIE AND CONFECTIONERY Level 2 Certificate

Level 2
Further Education
Newry Campus

Overview

On this course you will study a range of basic principles, skills and techniques used by pastry chefs. You will use a wide range of patisserie materials, equipment and ingredients in practical sessions to give you experience of standard industry practice.

You will also undertake theoretical classes to ensure you develop the knowledge and understanding to support your practical studies.

There are no formal entry requirements, however you will need a keen interest in patisserie, baking and confectionary. You will also be required to undertake an interview to determine your suitability for this course.

Modules include:

Producing hot and cold dessert and puddings.
Producing biscuits, cakes and sponge products.
Producing paste products.
Producing fermented dough products.

You will be assessed in practical classes and completing short written exams.

N/A

On successful completion of the Level 2 General Patisserie and Confectionary, you can progress to the Level 3 Certificate in General Patisserie and Confectionery.