Level 2 Certificate in Professional Patisserie & Confectionery - 7120-32
Issued by
City & Guilds
This qualification is for learners who work or want to work as patisserie chefs in the catering and hospitality sector. It allows candidates to learn, develop and practise the skills required for employment and/or career progression in the catering and hospitality sector. Accreditation Number: 600/1986/4
Earning Criteria
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To achieve the Level 2 Certificate in Professional Patisserie and Confectionery – Practical Assessment, learners must achieve 32 credits plus assessment module 862 from the following mandatory units:
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Unit 201 - Investigate the catering and hospitality industry
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Unit 202 - Food safety in catering
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Unit 203 - Health and safety in catering and hospitality
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Unit 204 - Healthier food and special diets
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Unit 205 - Catering operations, costs and menu planning
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Unit 206 - Applying workplace skills
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Unit 213 - Produce hot and cold desserts and puddings
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Unit 214 - Produce paste products
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Unit 215 - Produce biscuit, cake and sponge products
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Unit 216 - Produce fermented dough products