CTH Level 2 Diploma in Patisserie & Confectionery Skills
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.
WHY CHOOSE THIS COURSE?
Most of your taught sessions will be either be in the skills kitchen or the College’s service kitchen and restaurant where you will develop essential skills and cover units like the Art of Chocolate, Pastries and the Science behind Bread and Dough Products. The course also includes theory work taught in a regular classroom covering topics such as advanced food hygiene, supervisory skills, health and safety, kitchen operations and kitchen management skills. You will be taught by staff with extensive experience who will advance your knowledge and skills to meet the expectations of the Hospitality and Catering industry. If you are a full-time learner, you will follow a study programme, which will consist of your main course plus English and Maths (where necessary).
We have built a wide and varied group of employers who support and help with the program of study, enabling in-depth employer engagement and enrichment. Such employers include Rick Stein, Paul Ainsworth (Paul Ainsworth academy) and Michael Cains as well as support from local businesses who surround us. Individual support, tuition and advice will be available from our team of experienced and qualified tutors.
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Start date: 08/09/2025
TOP COURSE HIGHLIGHTS
Award Winning Restaurant
Outstanding Employer Links
Ongoing Tutor Support
Opportunities for progression
Learn from sector experts
You will be taught by staff with extensive experience, who will advance your knowledge and skills to meet the expectations of the Hospitality and Catering industry.
Develop work-related skills
During your tutorial programme, you will also develop personal and work-related skills which will help prepare you for full-time work, or progression on to higher education after you have completed your full-time training.
Enjoy professional surroundings
Our restaurant and kitchens are filled with the latest industry-standard equipment and resources. We enjoy partnerships with many large suppliers meaning students will get to experience a real-life working environment while in education.
WHAT WILL I LEARN?
By regularly using professional cooking equipment and a professional kitchen environment you 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.
Throughout the course, you will develop your communication and customer service skills, you will gain awareness of environmental sustainability, commercial skills, problem-solving, research skills, stock control, financial controls, menu designs and event planning. All of which are highly valued by employers.
You will undertake units such as:
- Pastries
- Hot and cold desserts
- Biscuits cakes and sponges
- Bread and dough products
- Chocolate work
- Finishing and presenting skills
- Menu planning, costing and teamwork
- Food safety
- Ingredients in patisserie
WHERE WILL IT TAKE ME?
Successful completion of this course puts you in a fantastic position for roles that require a specific core skillset based around Patisserie & Confectionary. Past students have gained employment with companies such as Nathan Outlaws, Rick Steins, St Moritz Hotel and Tom Kerridge.
A level 3 course is available to allow you to gain more knowledge and develop more skills in this subject.
Assessment Arrangements
Level 2 Diploma in Patisserie and Confectionery is assessed through a mixture of practical graded assessments, theory-based exams and a synoptic practical assessment, as well as a varied employer engagement program and service portfolio.
Entry Requirements
To gain a place on the course, you must attend an interview with the course manager, your experience, performance and attitude will be taken into account. You will need to have previously completed a minimum of a level one course in Hospitality and Professional cookery or have gained extensive industry experience.
Information & Support
The Student Support team will see you on a one-to-one basis and offer advice and guidance on financial, personal and emotional issues. A professional team of staff will work together with your personal tutor to support you so that you can successfully complete your course and recognise possible pathways to progression after leaving College.
Meet the staff, tour the campus and find out about life as a student at one of the best colleges in the country.
What you could earn
Potential Salary
£31,841
Entry Level Salary
£9,519
Average Salary
£21,826
Annual openings in Cornwall
168
Potential Salary
£22,500
Entry Level Salary
£2,500
Average Salary
£9,719
Annual openings in Cornwall
278
Potential Salary
£22,169
Entry Level Salary
£2,638
Average Salary
£10,030
Annual openings in Cornwall
238
Potential Salary
£44,987
Entry Level Salary
£11,157
Average Salary
£26,667
Annual openings in Cornwall
120
Potential Salary
£34,619
Entry Level Salary
£10,474
Average Salary
£23,731
Annual openings in Cornwall
55
Potential Salary
£28,785
Entry Level Salary
£6,662
Average Salary
£14,293
Annual openings in Cornwall
34
Potential Salary
£33,581
Entry Level Salary
£7,791
Average Salary
£20,703
Annual openings in Cornwall
82
Potential Salary
£48,317
Entry Level Salary
£14,517
Average Salary
£27,921
Annual openings in Cornwall
