Patisserie and Confectionery Professional VRQ Certificate level 2 – C6198

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.

If you are aged 16 to 18, you will be enrolled on a study programme. This will include retaking GCSEs or undertaking Functional Skills in English and maths if you haven’t already achieved a grade 4 or above.
You will take part in activities that help you to develop your personal skills, such as building your character and confidence. This will help you to live well and move into your chosen career.

If you are aged 16 to 18, you will be enrolled on a study programme. This will include retaking GCSEs or undertaking Functional Skills in English and maths if you haven’t already achieved a grade 4 or above.
You will take part in activities that help you to develop your personal skills, such as building your character and confidence. This will help you to live well and move into your chosen career.

If you are 16-19 years old these activities will be timetabled as will work experience and placement. You can also choose to take part in other activities.
For other age groups, activities will be tailored to your needs.

Year 1

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.

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.

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.

Tuition fees

Tuition Fees (16-18): £0.00

Tuition Fees (19+): £1645.00

Additional Costs

You will need a full set of catering knives and chef’s whites at an approximate cost of £270 however the college has a means-tested support fund which if you qualify can help with your additional costs including kit, travel and material fee. Details of the recommended supplier will be provided on enrolment. Continuing students will need to replace some items.

Material Fees

£125.00

Disclaimer

If the course is longer than one year the total fees are for the first year only and further fees may apply in future years. All fees are based on a ‘home’ learner status. Please contact us for information on overseas fees.

For more information, please see our course fee disclaimers page.

Learn more about fees

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/café. 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.

Apply online via UCAS Progress or the College website. You will need details of your qualifications, a reference, and a personal statement to complete your application. Once your application has been successfully processed, you will be sent a conditional offer and be invited to a welcome event at the College to meet your tutors, learn more about your chosen course of study and tour the facilities. You will then need to confirm your acceptance of the course offered to you.