Level 2 Patisserie and Confectionery Course in Halesowen. Classes run at Halesowen College, full-time during the day over 36 weeks. Fees may apply depending on your circumstances, though fee remission may be available. Contact the Admissions department for details. You'll develop the professional skills needed to work with pastry, desserts, and confectionery in a kitchen environment. This patisserie and confectionery qualification is delivered through hands-on practical work alongside underpinning knowledge. It covers the techniques and standards expected in professional kitchens.
Who this course is for
For information regarding the content of this course please contact the Admissions department on (0121) 602 7777, alternatively course information can be found on our website by visiting www.halesowen.ac.uk
Entry requirements
For information regarding the content of this course please contact the Admissions department on (0121) 602 7777, alternatively course information can be found on our website by visiting www.halesowen.ac.uk
What you will learn
You'll prepare and produce a range of pastry products to professional standards.
You'll make hot, cold, and frozen desserts using classical and contemporary techniques.
You'll work with chocolate and sugar confectionery methods.
You'll apply food hygiene and safety practices in a kitchen setting.
You'll develop knife skills and preparation techniques used in professional patisserie.
You'll present finished products to the standards expected in catering environments.
How you will learn
You'll learn through practical sessions in a professional kitchen environment at Halesowen College. Assessment is based on practical skills demonstrations and written or knowledge-based tasks. You'll be assessed on your ability to produce patisserie and confectionery products to a consistent standard. Contact the Admissions department for full details on how assessment is structured for this course.
What you will need to bring
The centre will provide most materials. Halesowen College will confirm anything else you need before you start.
Where next
Jobs you could do
Pastry chef, producing desserts and baked goods in restaurants or hotels.
Commis chef, starting out in a professional kitchen with a patisserie focus.
Bakery assistant, supporting production in a commercial bakery.
Chocolatier, crafting confectionery products for specialist retailers.
Catering assistant, working in hospitality or event catering.
Kitchen assistant, supporting pastry sections in large catering operations.
What you could study next
Level 3 Diploma in Professional Patisserie and Confectionery: the next step for those wanting to take on more complex techniques and senior kitchen roles.
Level 2 NVQ Diploma in Professional Cookery: broadens your skills across the full kitchen, useful if you want to work across different sections.
Level 3 NVQ Diploma in Professional Cookery: a route toward chef de partie and supervisory kitchen roles.
