This introductory Level 2 culinary qualification specialises in many aspects of Patisserie and Confectionary cooking; from chocolate work, dough kneading, filling/piping and much more.
The aim of this specialist Patisserie and Confectionery Skills qualification is to introduce learners to the core skills needed to work in a professional kitchen. Through the course, students will be taught general kitchen practices like food hygiene and menu planning, as well as more specific skills such as chocolate work and pastry making.
By exposing learners to professional cooking equipment and a professional kitchen environment they will begin to understand the appropriate conditions to prepare, cook and store food. This will ultimately mean that their transition from the classroom to a commercial kitchen will be seamless.
The variety of ingredients used, tools handled and techniques learned from this qualification will help students to graduate from the course a well-rounded cook whose chances of employable are much higher than when they first enrolled.
Food safety in the professional kitchen
Introduction to menu planning, costings and teamwork
Ingredients in patisserie
Pastries Cold and hot desserts
Finishing and presentation skills
Biscuits, cakes and sponges
Bread and dough products