Free Level 2 Professional Patisserie and Confectionery Course in Farnborough. Classes run at Farnborough College of Technology, part-time during the day, over one year. The pace suits anyone balancing study with other commitments. You'll develop the skills to work with pastry, desserts, and confectionery at a professional level. This City and Guilds professional patisserie and confectionery qualification covers the techniques and standards expected in a commercial kitchen.
Who this course is for
See college website for details of this course. Please note that start dates are indicative only - you should visit our website for the most up-to-date information.
What you will learn
You'll prepare and produce a range of pastry products to professional standards.
You'll make hot and cold desserts using classical and contemporary techniques.
You'll work with sugar, chocolate, and other confectionery ingredients.
You'll apply food hygiene and safety practices in a kitchen environment.
You'll develop portion control and presentation skills for plated desserts.
You'll understand the properties of ingredients and how they affect the finished product.
How you will learn
You'll learn through practical, hands-on sessions in a professional kitchen environment at Farnborough College of Technology. Assessment is based on practical work and observation, with tutors assessing your skills directly as you produce patisserie and confectionery items. There may also be written or knowledge-based tasks to support your practical work. The part-time daytime timetable means sessions are spread across the week.
What you will need to bring
The centre will provide most materials. Farnborough College of Technology will confirm anything else you need before you start.
Where next
Jobs you could do
Pastry chef, working in restaurants, hotels, or bakeries.
Commis chef, starting out in a professional kitchen.
Confectionery assistant, producing sweets and chocolates commercially.
Bakery assistant, supporting production in a bakery or café.
Kitchen assistant, supporting pastry sections in catering operations.
What you could study next
Level 3 Advanced Technical Diploma in Patisserie and Confectionery. The natural next step if you want to take on more complex techniques and move into senior kitchen roles.
Level 2 or Level 3 NVQ in Professional Cookery. Broadens your skills across the full kitchen and supports a CSCS-equivalent route into catering.
Level 3 Food Science and Technology qualifications. Useful if you want to move into food production or product development roles.
