Level 2 Professional Patisserie and Confectionery Course in Daventry. Classes run at Northampton College at Daventry, part-time during the day. No previous experience in pastry or confectionery is required. You'll have a college interview before starting, so the team can make sure the course is the right fit. The course runs over 9 months and covers the skills and knowledge needed to work as a patisserie chef in the catering and hospitality sector. Note that there is a course fee, and an initial uniform and equipment cost of approximately £150.
Who this course is for
This course is ideal for you if you work or want to work as patisserie chefs in the catering and hospitality sector.
Entry requirements
There are no formal qualification entry requirements although a college interview is necessary. This level will suit those with little or no experience in pastry and confectionery. You will need a keen interest in seeking employment in hospitality and catering or currently be working in the industry'.
What you will learn
You'll develop core pastry-making techniques, including shortcrust, puff, and choux pastry.
You'll prepare a range of confectionery products using professional methods.
You'll apply food hygiene and safety practices in a kitchen environment.
You'll work with chocolate, sugar, and decorative finishing techniques.
You'll produce desserts and patisserie items to professional standards.
You'll understand portion control, presentation, and plating for hospitality settings.
How you will learn
Classes are delivered in a professional kitchen environment at Northampton College at Daventry. You'll learn through hands-on practical work, producing patisserie and confectionery items throughout the course. Assessment includes practical tasks and observations that reflect real kitchen conditions. There may also be written or knowledge-based elements to support your practical work.
What you will need to bring
The centre will provide most materials. Northampton College at Daventry will confirm anything else you need before you start.
Where next
Jobs you could do
Pastry chef: preparing patisserie and desserts in a professional kitchen
Commis chef: entry-level kitchen role with pastry responsibilities
Bakery assistant: producing baked goods in a commercial bakery
Confectionery technician: making chocolates and sweets for retail or hospitality
Hotel kitchen assistant: supporting pastry sections in hotel food service
Catering assistant: supporting food preparation across hospitality settings
What you could study next
Level 3 Diploma in Professional Patisserie and Confectionery (City and Guilds) - the next step for those wanting to move into senior pastry chef roles.
Level 2 NVQ Diploma in Professional Cookery - broadens your skills across the full kitchen, useful if you want more flexibility in hospitality work.
Level 2 Award in Food Safety in Catering - a short compliance qualification many hospitality employers ask for.
