General Patisserie and Confectionery Certificate Level 2

There will be a focus placed on developing an understanding of professional techniques to support progression onto a higher course in college or into a pastry-focused kitchen at a junior level.

You will start with the basics, beginning with homemade pastry, basic bread, and meringue. This will progress onto enriched doughs, egg-based tarts, and more complex desserts. There will also be an introduction to chocolate, learning to produce homemade petit fours and the art of tempering. This will provide you with an impressive portfolio of recipes, methods, and techniques as you prepare for employment or further study.

This course is very much focused on developing your practical skills within the professional kitchen with an added emphasis on gaining knowledge relating to the catering industry as a whole. The practical units are assessed via observations. The qualification is gained through the completion of units. There will be individual practical tasks throughout the year ending with a synoptic assessment whereby you will have to produce four dishes within a strict timeframe.

Assessments will include producing a lemon tart, filled profiteroles, Chelsea buns, fruit bavarois, and the synoptic assessment.