2 Year Professional Patisserie (Pastry) Qualification

The Level 2 Patisserie Qualification is for candidates who wish to work in the hospitality industry and specialize in Patisserie.

They will already have knowledge of the basic principles of kitchen work, or will demonstrate the commitment and enthusiasm to work and study in order to supplement their existing knowledge.

Candidates will be required to display both practical skills and the associated knowledge in order to complete the assessments

Program Outline:

• Safety at Work
• Introduction to Nutrition
• Introduction to the Hospitality Industry
• Food Safety in Catering
• Food Costing and Budgets
• Introduction to Basic Kitchen Procedures
• Plating and Garnishing
• Healthier Foods and Special Diets
• Prepare, Cook and Finish Bakery Products
• Prepare, Cook and Finish Hot and Cold Desserts and Puddings
• Catering Operations, Costs and Menu Planning
• Global Cuisines
• Prepare, Cook and Finish Cakes, Biscuits and Sponge Products
• Prepare, Cook and Finish Pastry Products
• Prepare, Cook and Finish Dough Products
• Prepare, Cook and Finish Hot Desserts and Puddings
• Prepare, Cook and Finish Cold Desserts
• Supervise Staff Training
• Food Safety Supervision for Catering
• Resource Management in Food Preparation
• Global Influences on Eating and Drinking
• Supervise Food Production
• 32 Weeks Industry Practicals at various Hospitality Establishments

The Following is included in Tuition Fees:

• City and Guilds Diploma in Patisserie (City & Guilds Code 8065-03);
• All learning material and ingredients for cooking
• Registration fee and exam fees

The Following is excluded from Tuition Fees:

• Uniforms, Knife Set and Pastry Kit
• Files and