Did You Know?

We are an AA Rosette winning college restaurant and Centre of Excellence in Patisserie and Confectionery.

You will be required to work towards GCSE Mathematics and English within the study programme.

Course Overview

The VTCT Level 2 Diploma in Bakery and Patisserie is a Technical Qualification aimed at learners aged 16-19 who are in a full-time education programme and wish to develop the skills and knowledge needed to begin a career as a Junior Baker or Pastry Commis Chef in a professional kitchen or bakery.

Course Structure

Throughout this qualification, you will develop your knowledge and understanding of relevant Health and Safety. You will develop knowledge of produce and ingredients as well as the skills and techniques used to prepare, cook and finish bakery and patisserie products. You will develop an awareness of environmental sustainability and commercial skills, all of which are valued highly by employers.

Mandatory Units of Study include:

  • The Catering and Hospitality Industry
  • Food Safety and Hygiene in the Kitchen
  • Planning and Preparing for Service
  • Desserts
  • Finishing Techniques
  • Patisserie
  • Biscuits, Cakes and Sponges
  • Artisan Baking, Bread and Fermented Dough
  • Calculating Costs
  • Working With Chocolate.

Entry Requirements

Level 1 Diploma in Catering and Hospitality. Four GCSEs at a minimum of Grade D/3 including English and Mathematics.

English and/or Mathematics will be included in your timetable if you have not achieved a GCSE at Grade A*-C in these subjects when you commence your course.

How Will I Learn?

You will learn practical skills in excellent purpose-built training kitchens and work closely to provide produce for 'The Grove’ commercial training restaurant. Practical knowledge will be supported by theory lessons.

Assessments of practical skills will be graded Pass/Merit/Distinction in a range of unit assessments and summative synoptic assessments. You will be required to produce a developmental portfolio and complete two external exams graded Pass/Merit/Distinction.

Skills You Will Develop

You will develop knowledge of produce and ingredients as well as the skills and techniques used to prepare, cook and finish bakery and patisserie products.

You will develop an awareness of environmental sustainability and commercial skills, all of which are valued highly by employers.

Benefits

Career Opportunities: Junior Baker or Pastry Commis Chef in a professional kitchen or bakery. Progression onto Level 3 Diploma in Professional Patisserie and Confectionery.

Expect Also To

Experience a wide range of enrichment activities and visits from guest speakers throughout your course.

How You Will Be Assessed

  • Graded practical unit assessments
  • A summative synoptic practical assessment
  • Two external exams
  • A portfolio of development which is Graded Pass/Merit/Distinction.

Things You May Need

Professional Chef Uniform. You must purchase a professional uniform prior to commencing your programme of study. Uniforms are available to purchase at College Welcome Sessions, Taster Days and Enrolment Day. A kit list will be issued at induction.

Information, Advice and Support

Careers Guidance

Help with choosing the right course and with thinking about where this might take you in the future.
Tel: 01274 433043
Email: [email protected]

Student Finance

Money matters - you may be entitled to financial support whilst you study.
Tel: 01274 433246.
Email: [email protected]

Learning Support

Support for applicants with a learning difficulty, disability, illness or other learning need.
Tel: 01274 438999
Email: [email protected]

For all other queries call 01274 088088

Tuition Fees

If you are aged 19+ and studying a Further Education Course at Bradford College, you may have to pay course fees. Course fees are dependent on the number of hours and which course is being taken. Actual costs can be obtained from our FE Registry team.
Tel: 01274 433172
Email: [email protected].
https://www.bradfordcollege.ac.uk/study/adult-students/fees