Free Level 2 Professional Patisserie and Confectionery Course in Birkenhead. Classes run at Wirral Met College, part-time during the day, over 20 weeks. You don't need formal qualifications to apply. Your skills and experience are taken into account instead. You'll work in purpose-built facilities, covering hot and cold desserts, pastry, cakes, and fermented doughs. The course builds the practical foundation you need for work in professional kitchens and the wider catering and hospitality sector.
Who this course is for
This is a highly practical qualification designed to build foundational skills for aspiring pastry chefs, bakers, or enthusiasts. It covers hot/cold desserts, pastry, cakes, and fermented doughs in our brand new purpose built facilities at Hamilton Campus. It allows candidates to learn, develop and practise the skills required for employment and/or career progression in the catering and hospitality sector.
Entry requirements
You must be 19 or over on or before 31st August to study on this course. You do not need formal qualifications for this course but will be considered on your individual skills and experience. You must be able to follow instructions, be willing to work independently, produce answers in a clear and understandable form and organise information clearly. If English is not your first language, you may need an assessment before enrolling on this course. To discuss further, please contact the ESOL depar
What you will learn
You'll prepare and present hot and cold desserts to a professional standard.
You'll make a range of pastry types, including shortcrust, choux, and puff.
You'll bake and decorate cakes using professional techniques.
You'll produce fermented doughs such as bread and enriched dough products.
You'll develop knife skills and kitchen hygiene practices used in professional kitchens.
You'll work independently to follow recipes and produce consistent results.
How you will learn
Learning is hands-on and classroom based. You'll work in a professional training kitchen, practising techniques through practical tasks. Assessment is primarily practical, with your skills observed and assessed as you work. There may also be written or knowledge-based tasks to confirm your understanding of underpinning theory.
What you will need to bring
The centre will provide most materials. Wirral Met College will confirm anything else you need before you start.
Where next
Jobs you could do
Pastry chef, working in restaurants, hotels, or bakeries.
Baker, producing bread, pastries, and confectionery for retail or hospitality.
Kitchen assistant, supporting pastry and dessert sections in professional kitchens.
Commis chef, starting out in a professional kitchen with a patisserie specialism.
Café or patisserie counter assistant, preparing and serving baked goods.
What you could study next
Level 3 Advanced Technical Diploma in Patisserie and Confectionery: the next step if you want to develop specialist skills and take on more complex work in a professional kitchen.
Level 2 NVQ Diploma in Professional Cookery: broadens your skills across the full kitchen and supports progression into general chef roles.
Level 3 NVQ Diploma in Professional Cookery (Patisserie and Confectionery): a work-based qualification that builds toward senior pastry chef positions.
