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Key Facts

  • Starting
    22 Sep 2025
    Location
    Merton
    Start Time
    09:00
    End Time
    17:00
    Duration
    30 Weeks
    Study Mode
    Part Time Day
    Days
    Weekday
    Start Date
    22 Sep 2025
    End Date
    3 Jul 2026
    Level
    Level 2
    Code
    MAH2001CP

    Fees

    19+ Fee
    £ 0 - 724

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L2 - Certificate in Professional Patisserie and Confectionery (CG)

L2 - Certificate in Professional Patisserie and Confectionery (CG)

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If you want to specialise in this skilful, creative and demanding area of cookery, this course will teach you specialist pastry, cake and confectionery techniques with an emphasis on practical learning. You'll be learning in our specialist patisserie kitchen on equipment that you'd expect to find in the industry's top pastry kitchens. We enter several competitions as a way of boosting your creativity and skills - already our students have been successful and won awards so you'll be building on good foundations.

  • Entry Requirements


    A reasonable command of written and spoken English, or other related qualifications and experience. A keen interest in the subject.

  • Course Content


    Some of the speciality items you'll create are:

    • Hot and cold desserts and puddings
    • Paste products
    • Biscuit, cake and sponge products
    • Fermented dough products.

  • Progression Next Steps


    Patisserie and Confectionery Level 3.

  • Additional Information


    All courses run subject to demand and the content listed here should be used as a guide only. Course content may vary according to a range of factors such as course duration, campus, teaching staff and requirements from awarding bodies. Check our course and fee guidelines for further details. Start time : 9.30 End time : 3.30 Days of week : Monday Start date: 18 / 9/ 23 End date: June 2024

  • Course Structure


    Every Monday 9.30am - 3.30pm for 30 weeks term time only. 4 hrs practical and 1 hr theory per day. 5 practical assessments over the 30 week period. learners are required to keep a portfolio of photographic evidence. Assessments are graded a Pass, Merit or Distinction.

  • Assessment Details


    Practical and written assessments with internal and external moderation.