Course Summary
The Level 2 Professional Patisserie and Confectionery course is ideal for those looking to specialise in the art of desserts, pastry, and confectionery. Designed to build strong foundational skills, this course introduces you to a wide range of techniques used in professional kitchens.
You’ll learn how to prepare, cook, and present high-quality desserts, from classic patisserie to modern plated creations. Training takes place in professional kitchens, supported by WorldSkills and award-winning lecturers who bring industry expertise into every session. With opportunities to take part in competitions and gain real-world experience, this course provides the perfect starting point for a career in the culinary and hospitality industry.
Work placement is also a key requirement if you are participating within the study programme (course tutor to advise). Not only is this the only pure pastry qualification offered within the area, you have the opportunity to enter local and National competitions to keep that flag waving for Hull College Culinary team.
Course Details
Course Highlights:Learn specialist patisserie skills including chocolate work, sugar craft, and confectionery. Create a range of products from gateaux and petit fours to modern plated desserts. Train in professional kitchen environments using industry-standard equipment. Taught by WorldSkills and award-winning lecturers. Opportunity to take part in local and national culinary competitions. Develop skills in both traditional and modern dessert techniques. Gain knowledge of food safety, menu planning, and kitchen operations. Ideal pathway into the hospitality and catering industry.
Course Units:
• Food Safety in Catering
• Health and Safety in Catering and Hospitality
• Healthier Food and Special Diets
• Catering Operations, Costs and Menu Planning
• Produce Hot and Cold Desserts and Puddings
• Produce Paste Products
• Produce Biscuit, Cake and Sponge Products
• Produce Fermented Dough Products
How will it be delivered and assessed?
70% practical and 30% theory based qualification. This course is delivered through a combination of hands-on practical kitchen sessions and classroom-based learning. You will develop your skills progressively, starting with core techniques before moving on to more advanced patisserie and confectionery work. The programme includes a range of mandatory units and practical assessments, as well as opportunities for work placement, allowing you to gain valuable industry experience and build confidence in a professional kitchen environment.
Entry requirements
No formal qualifications are required.
Your next steps...
After completing this course, you can progress onto Level 3 Professional Cookery or specialist patisserie qualifications to further develop your skills. Many learners move into apprenticeships or employment within restaurants, hotels, bakeries, or patisserie kitchens.
The skills gained also open opportunities to work in high-end hospitality settings or to specialise further in areas such as artisan baking or dessert production. With experience, you could progress into senior chef roles or even start your own business within the food industry.
For more courses like this, check our courses page.
