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Pâtisserie, Confectionery & Hospitality Services Level 2

Subject Area
Hospitality & Tourism
Start Date
September 2023
Study Mode
1 year
Level 2

This qualification will allow you to develop skills, knowledge and creativity in a demanding specialised area of cookery. This course will teach you specialist pastry, cake and confectionery techniques with an emphasis on practical learning. You'll be taught in our specialist pâtisserie kitchen on equipment that you'd expect to find in the industry's top pastry kitchens.

Entry requirements

A minimum of 3 GCSE subjects at grade 3 ideally including English and Maths.

What will I study?

You will be studying the following topics:

  • Hot and Cold Desserts and Puddings
  • Paste Products
  • Biscuit, Cake and Sponge Products
  • Fermented Dough Products
  • Food Safety
  • Food Service
  • Teamwork

This course will give you the opportunity to practice developing the specialist skills required to work in a bakery or a pâtisserie. Ideal if you want to work as a Pastry Chef.

There will be the opportunity to retake GCSE English and Maths (working towards grade 4) within this study programme.

Additional costs
All courses within Hospitality have uniform requirements for the kitchen and front of house areas. All courses and the different pathways within these have different requirements and so full details of uniform and kit list will be provided at enrolment. For further information please ask our tutors at our open events and guidance discussions.

Method of delivery

Attendance is full-time. Your studies will be across three to four full days per week in College. These will be mainly workshop (kitchen or restaurant) based but you will also experience formal classroom learning.

Part of your development will involve working within our commercial restaurant and interacting with both internal and external customers. Your attendance in College may involve evening sessions within the commercial restaurant environment.

All of your sessions will be College based with 20% in the classroom and 80% undertaking practical activities in our RWE (realistic working environment). Our methods of delivery will include student focused learning and formal teaching sessions, accompanied by workshops, tutorials, some independent studies, problem solving and work-based learning.

How will I be assessed?

Written assignments, short answer tests and practical examinations.

Good course combinations

This is a full-time course. It is not possible to combine this course with other Vocational, Apprenticeship or A Level programmes.

Your next steps

You may progress into employment or on to Level 3 Pâtisserie & Confectionery or Level 3 Hospitality courses. Potential job occupations include Pastry Chef, Catering Assistant, Catering Cook and Assistant Baker.

Amber, Patisserie Level 2

“This course is mainly practical, where you practice assessments in order to be able to complete practical exams. However, you still get assignments set which are to be completed at home.

After this course I plan to continue studying here further, then I hope to run my own cake/bakery business.”

Pâtisserie, Confectionery & Hospitality Level 2
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