CTH
Level 2
QN: 603/6108/6
Curriculum Active
CTH Level 2 Diploma in Patisserie and Confectionery Skills
Official qualification regulated by Ofqual, awarded by CTH. Classified as a Vocationally-Related Qualification. Total guided learning hours: 305 hours.
Qualification Level
Level 2
Awarding Body
CTH
Syllabus Units
9 Units
Guided Hours
305 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Biscuits, cakes and sponges
Verified
Key Learning Objectives:
- On successful completion of this unit, the learner will:- know how to prepare, cook and finish biscuits, cakes and sponges- be able to prepare biscuits, cakes and sponges- be able to cook biscuits, cakes and sponges- be able to finish biscuits, cakes and sponges
2
Breads and dough products
Verified
Key Learning Objectives:
- Know how to prepare, cook and finish breads and dough products
- Be able to prepare breads and dough products
- Be able to cook breads and dough products
3
Chocolate work
Verified
Key Learning Objectives:
- Know different types of chocolates, their making, composition and related techniques
- Be able to prepare and produce chocolate items
4
Cold and hot desserts
Verified
Key Learning Objectives:
- On successfully completing this unit, the learner will:- know how to prepare, cook and finish cold and hot desserts- be able to prepare cold and hot desserts- be able to cook and finish cold and hot desserts
5
Finishing and presentation skills
Verified
Key Learning Objectives:
- Know how to finish and present patisserie items
- Be able to finish and present patisserie items
6
Food Safety in the Professional Kitchen
Verified
Key Learning Objectives:
- At the end of this unit the learner will know:- the importance of food safety and the responsibilities of individuals- how to identify and control food allergy risks- the importance of following food safety legislation- how to apply and monitor good hygiene practice
7
Ingredients in patisserie
Verified
Key Learning Objectives:
- Know how to use ingredients in patisserie
- Be able to use ingredients in patisserie
8
Introduction to menu planning, costings and team work
Verified
Key Learning Objectives:
- By successfully completing this unit, the learner will:- understand the organisation of kitchens- be able to plan and prepare menus for catering operations - be able to apply basic calculations used in catering operations- be able to plan and organise own work
9
Pastries
Verified
Key Learning Objectives:
- Know how to prepare, cook and finish pastry products
- Be able to prepare pastry products
- Be able to cook pastry products
Regulatory & Verification Details
- Qualification Number (QN)
- 603/6108/6
- Regulated Status
- Available to learners
- Awarding Body
- CTH
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Jul 2020