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Patisserie and Confectionery Level 2 Diploma at Blackburn College

Course description

On this course, you will learn a range of high level skills and techniques used by pastry chefs and patissiers. A wide range of patisserie materials, equipment and ingredients will be used in practical sessions to give you experience of standard industry practice. You will study in our ‘state of the art’ bakery which opened in 2014.

Course content

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 be looking to enter the industry in the future.


You will be continually assessed by practical assessments, theory tests and assignments. You will also support The Bakery Shop and get involved in the daily running of the outlet. In addition you will gain valuable employability

Future opportunities

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

Level 3 patisserie and confectionary

Level 3 Professional Cookery

How to apply

If you want to apply for this course, you will need to contact Blackburn College directly.

Last updated date: 11 February 2016
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