Level 2 Patisserie and Confectionery Course in Wigan. Classes run at Wigan and Leigh College, full-time during the day. The course is free if you're 16 to 18 years old. If you're 19 or over, fees may apply. You'll need a minimum of five GCSEs graded 3 to 9 (or equivalent) to enrol. Over 35 weeks, you'll develop hands-on skills in patisserie and confectionery, working toward a career as a pastry chef or baker. The course includes links with industry producers.
Who this course is for
Bakery skills are in high demand in the food and drinks industry. This programme is designed for students who have a passion for bakery and confectionery, and are wishing to pursue a career within the bakery and confectionery industry as a pastry chef or baker. You will benefit from links with some of the finest producers of breads and confectionary including Morris Bakery and Hovis. Our hands-on courses provide the knowledge, skills and qualifications for you to secure employment in the food and drink industry
Entry requirements
A minimum of 5 GCSE subjects graded 9-3 subjects or equivalent.
What you will learn
You'll develop skills in producing pastries, cakes, and confectionery to professional standards.
You'll learn the techniques behind bread and dough-based products.
You'll practise chocolate and sugar work used in professional kitchens.
You'll understand food hygiene and safe working practices in a bakery environment.
You'll learn how to present and finish patisserie products to a high standard.
You'll build knowledge of ingredients, equipment, and production methods used in the industry.
How you will learn
You'll learn through practical, hands-on sessions in a professional kitchen environment at the college. Assessment is a mix of practical tasks and written work. You'll be assessed on your ability to produce patisserie and confectionery products to industry standards. Your knowledge of ingredients, techniques, and food safety will also be assessed.
What you will need to bring
The centre will provide most materials. Wigan and Leigh College will confirm anything else you need before you start.
Where next
Jobs you could do
Pastry chef. How to become a pastry chef in a professional kitchen.
Baker. Producing breads, pastries, and confectionery commercially.
Confectioner. Specialising in chocolates, sweets, and sugar work.
Bakery assistant. Supporting production in a bakery or food business.
Patisserie chef. Working in hotels, restaurants, or patisserie shops.
What you could study next
Level 3 Diploma in Professional Patisserie and Confectionery. The natural next step if you want to develop more advanced skills and take on greater responsibility in a professional kitchen.
Level 3 Diploma in Professional Cookery. Broadens your skills across all areas of professional cooking.
Apprenticeship in Patisserie and Confectionery. Earn while you learn, applying your skills in a real employer setting.
