City & Guilds
Level 2
QN: 600/1986/4
Curriculum Active
City & Guilds Level 2 Certificate in Professional Patisserie and Confectionery
Official qualification regulated by Ofqual, awarded by City & Guilds. Classified as a Vocationally-Related Qualification. Total guided learning hours: 213 hours.
Qualification Level
Level 2
Awarding Body
City & Guilds
Syllabus Units
10 Units
Guided Hours
213 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Applying workplace skills
Verified
Key Learning Objectives:
- Be able to maintain personal presentation
- Be able to work effectively with customers and colleagues
- Be able to prepare for a job application
- Be able to produce a plan to develop skills
2
Catering operations, costs and menu planning
Verified
Key Learning Objectives:
- Understand the organisation of kitchens
- Be able to plan and prepare menus for catering operations
- Understand basic costs associated with the catering industry
- Be able to apply basic calculations used in catering operations
3
Food safety in catering
Verified
Key Learning Objectives:
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of keeping him/herself clean and hygienic
- Understand the importance of keeping the work areas clean and hygienic
- Understand the importance of keeping food safe
4
Health and safety in catering and hospitality
Verified
Key Learning Objectives:
- Understand the importance of health and safety in the catering and hospitality industry
- Be able to identify hazards in the catering and hospitality workplace
- Understand how to control hazards in the workplace
- Understand how to maintain a healthy and safe workplace
5
Healthier food and special diets
Verified
Key Learning Objectives:
- Understand the principle of balanced diets
- Understand how to plan and provide special diets
6
Investigate the catering and hospitality industry
Verified
Key Learning Objectives:
- Understand the hospitality and catering industry
- Understand the national and international employment opportunities available in the hospitality industry
7
Produce biscuit, cake and sponge products
Verified
Key Learning Objectives:
- Prepare and cook biscuit, cake and sponge products, Finish biscuit, cake and sponge products
8
Produce fermented dough products
Verified
Key Learning Objectives:
- Prepare and cook fermented dough products, Finish fermented dough products
9
Produce hot and cold desserts and puddings
Verified
Key Learning Objectives:
- Prepare and cook cold desserts, Finish cold desserts
- Prepare and cook hot desserts and puddings, Finish hot desserts and puddings
10
Produce paste products
Verified
Key Learning Objectives:
- Prepare and cook paste products, Finish paste products
Regulatory & Verification Details
- Qualification Number (QN)
- 600/1986/4
- Regulated Status
- Available to learners
- Awarding Body
- City & Guilds
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Jul 2011