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Hospitality & Catering

Hospitality & Catering

Level 2, Part Time Print PDF

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The qualification aims to introduce the candidate to the basic principles, skills and techniques required by pastry cooks and patissiers. It also provides the candidate with the working knowledge and skills required to produce basic items and dishes relevant to the pastry section of a commercial kitchen.

Course details

On this course you will study a range of basic principles, skills and techniques used by pastry cooks and patissiers. You will use a wide range of patisserie materials, equipment and ingredients in practical sessions to give you experience of standard industry practice. You will also undertake theoretical classes to ensure you develop the understanding and knowledge to support your practical skills.

Entry guidelines

A relevant level 1 qualification in either Pastry or Food Preparation and Cooking. In some cases, applicants may be considered on their individual skills and experience. Satisfactory interview and assessment to determine suitability for the course.

Equipment Required

Most equipment will be provided for you however you will need a uniform that consists of a white chef's tunic, checked chef pants, white bib apron and hat.

Assessment Method

The majority of the course is practically assessed. You will have to collate a portfolio of evidence and complete knowledge based units in addition to practical aspects.

Additional Information

During the course you may be provided with an opportunity to enter several competitions as a way of boosting your creativity and skills.

Where can I progress to?

Successful students can progress on to a level 3 course in patisserie and confectionery or if appropriate join the industry in a junior position.

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When does this course run?

For advice and guidance, please contact Student Services on 0151 551 7777 or call into our Conway Park Campus Monday to Friday from 10am to 4pm (all year round) and Wednesdays and Thursdays 10am-6.30pm (term time only).

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