Level 2 Certificate in Professional Patisserie and Confectionery (City and Guilds) (Adult)
at South Bank Colleges, London · college
What the college says
Are you passionate about pastry? Bonkers about biscuits? Serious about sponges? Crazy about cakes? If that sounds like you, and you dream of a career as a professional pastry chef or baker, then this is course youve been looking for.The Level 2 Certificate in General Patisserie and Confectionery is designed to help you become a qualified and specialised chef, by developing a high standard of patisserie and general culinary skills, and teaching you about the finer points of working in a professional kitchen. Youll learn an array of preparation, cooking, baking, and finishing techniques, for many different types of hot and cold desserts, sweets, and patisserie dishes including chocolate items, cakes, sponges, breads and dough, and pastry products.More than just developing your culinary skills, this course will also teach you about food safety, health and hygiene, the correct way to prepare and store food, and how to plan your menus.This is a part-time course, consisting of one day of study a week, so it can be fitted in around your existing work, study, or family commitments.
What you need to get on
3 GCSEs at grade 3 (D) or above, OR a Level 1 Diploma at Pass. GCSE English at grade 3 is required. Evidence of previous qualifications must be provided at interview/enrolment.
How you are assessed
Learning a trade with tools and equipment, often in a college workshop or salon.
What this level means
The GCSE-equivalent step, and the usual route into Level 3.
Is it open to 16 to 18 year olds?
Approved for 16 to 18 study on the government's Section 96 list.
Where it runs
Lambeth College - Clapham Centre
45 Clapham Common South Side, London, SW4 9BL
EveningClassroom basedCheck the journey
Start dates
- 8 September 2026 · London
Who else teaches this exact qualification
Same qualification, different college. Entry requirements and how it is taught can differ a lot between them, which is the whole reason to compare.
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