Patisserie and Confectionery Level 2

You will support The Bakery Shop at Blackburn College and get involved in the daily running of the outlet thereby gaining valuable employability experience.

Course Information

  • Course Code: FS027
  • Duration: 1 year
  • Validated by: City and Guilds
  • Study Mode: Full time
Overview

On this course, you will learn a range of high level skills and techniques used by pastry chefs and patissiers. Use a wide range of patisserie materials, equipment and ingredients within the practical sessions which will give you experience of standard industry practice.  

You will also support the Bakery Shop at Blackburn College and get involved in the daily running of the outlet thereby gaining valuable employability experience.

Hospitality is a growing industry in the UK and globally.  By gaining this qualification you will start your first steps to a successful career working in a professional kitchen.

What will I study?

 

You will learn:

 How to produce hot and cold desserts and puddings.

  • To produce pastes, fillings, coatings and sauces.
  • To prepare, cook and finish complex bread, dough, cake, sponge and biscuits.
  • To prepare, process and finish complex chocolate, marzipan, pastillage and sugar products.

 

Entry Requirements

You will have a Level 1 in Professional Cookery or equivalent skills. Alternatively you may have experience in the Catering & Hospitality industry or are  looking to enter the industry in the future.

 

How will I be assessed?

You will be continually assessed by practical assessments, theory tests and assignments. 

 

 

What can I do next?

When you have completed this qualification will be able to progress to the following:

Level 3 patisserie and confectionary

Level 3 Professional Cookery

Pastry chef.

Your Study Programme

View Study Programme Information

Discover other courses in Catering and Hospitality

Facilities

The catering and hospitality department are based in the Elizabeth Building and have practical training rooms for professional chefs, pastry chefs and bakers. We also have a real production kitchen that provides meals for Scholars restaurant and Café Central, which are staffed by students and open to the public on a daily basis.

Enrichment & Employability

We have a list of reputable local employers who we work closely with, including Blackburn Rovers FC, Northcote Manor, Mytton Fold Hotel and The Millstone at Mellor, where students are involved in match day and corporate hospitality events. A number of our students also work alongside enterpreneurs at the local market, learning how to develop their own business, and some have carried out workshops with The Wellbeing Farm to learn about food provenance and sustainability.

Students are encouraged to learn additional skills alongside their course such as healthy eating, knife skills, creating with sugar and take part in master-classes in Indian cuisine and cookery.

Many of our students also take part in local and national competitions such the ‘Young Chef of the Year’, ‘Let’s Go British’ and ‘North West Commis Chef of the Year’, which not only enhances your skills and competitiveness, but your attractiveness to employers in the future.

Blackburn College has brought many well-known chefs into the limelight – our renowned ex-students include:

  • Steve Smith, Head Chef, The Freemasons
  • Nigel Smith, TV chef, Restaurateur, Consultant
  • Jonathon Sharpe, Global Quality Assurance Director, Hilton Hotels
  • Peter Gardiner, General Manager Calder stones NHS hospital
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