This is a highly practical qualification designed to build foundational skills for aspiring pastry chefs, bakers, or enthusiasts. It covers hot/cold desserts, pastry, cakes, and fermented doughs in our brand new purpose built facilities at Hamilton Campus.
It allows candidates to learn, develop and practise the skills required for employment and/or career
progression in the catering and hospitality
sector.
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Course Details
Learners need to complete the following units to successfully achieve their Level 2:
- Unit 213: Produce hot and cold desserts and puddings
- Unit 214: Produce paste productsÂ
- Unit 215: Produce biscuit, cake and sponge products
- Unit 216: Produce fermented dough products
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Entry Guidelines
You must be 19 or over on or before 31st August to study on this course.
You do not need formal qualifications for this course but will be considered on your individual skills and experience.
You must be able to follow instructions, be willing to work independently, produce answers in a clear and understandable form and organise information clearly.
If English is not your first language, you may need an assessment before enrolling on this course. To discuss further, please contact the ESOL department on 0151 551 7144.
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Where can I progress to?
Level 2 Professional Cookery.
Employment as a pastry chef, bakery assistant, or roles in restaurants, hotels, and cafes.
You could progress to these Wirral Met courses:
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Timetable
Wednesdays 4-9pm
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Equipment Required
All equipment supplied by the college.
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Assessment Methods
Individual practical tasks, a synoptic assessments and completion of portfolio.