Free Level 2 Patisserie and Confectionery Course in Hull. Classes run at Hull College, full-time during the day. You'll spend one year developing hands-on skills in pastry, chocolate, and sugar work. The course covers fresh cream mousses, choux, puff, and sweet short pastry products. English and maths are built into the programme. Work placement is also a core part of the year. You'll need four GCSEs at grade 3 or above, or a Level 1 subject qualification, to join.
Who this course is for
The course is designed to give you the experience and skill to prepare fresh cream mousses, sweet, short puff and choux pastry products to name a few, coupled with the specialist introduction to chocolate and sugar work, which is taught by our own world skill and multi award winning lecturers. An integral part of the study programme is English and Maths continuation to enable you to gain the standard required (course tutor will advise). Work placement is also a key requirement if you are participating within the study programme (course tutor to advise) Not only is this the only pure pastry qualification offered within the area, you have the opportunity to enter local and National competitions to keep that flag waving for Hull College Culinary team.
Entry requirements
4 x GCSEs at grade 3(D) or above, or Level 1 Subject Qualification In addition: Progressing learners from Level 1/2 must have achieved minimum course and college attendance requirements and successfully completed your work- placement (where required course tutor will advise).
What you will learn
You'll prepare fresh cream mousses and a range of pastry products, including sweet, short, puff, and choux pastry.
You'll develop specialist skills in chocolate work.
You'll practise sugar work techniques.
You'll apply English and maths in a professional kitchen context.
You'll gain practical experience through a work placement in a real catering environment.
How you will learn
You'll learn through practical, hands-on sessions in the kitchen at Hull College. Teaching is delivered in the classroom and through practical work. Assessment is based on your practical skills and knowledge throughout the course. Work placement is a required part of the programme, giving you experience in a professional setting alongside your college-based learning.
What you will need to bring
The centre will provide most materials. Hull College will confirm anything else you need before you start.
Where next
Jobs you could do
Pastry chef, working in restaurants, hotels, or bakeries.
Confectionery specialist, creating chocolates and sugar work.
Commis chef, starting out in a professional kitchen.
Bakery assistant, supporting production in a commercial bakery.
Patisserie assistant, working in a specialist patisserie or café.
What you could study next
Level 3 Diploma in Professional Patisserie and Confectionery, for those wanting to deepen their specialist skills and move into senior kitchen roles.
Level 3 Diploma in Professional Cookery, a broader qualification covering advanced culinary techniques.
An apprenticeship as a chef de partie or pastry chef, combining work and structured training once you have your Level 2 qualification.
