SEG Awards
Level 2
QN: 603/7686/7
Curriculum Active
SEG Awards Level 2 Certificate in General Patisserie and Confectionery
Official qualification regulated by Ofqual, awarded by SEG Awards. Classified as a Vocationally-Related Qualification. Total guided learning hours: 100 hours.
Qualification Level
Level 2
Awarding Body
SEG Awards
Syllabus Units
4 Units
Guided Hours
100 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
SEG Awards Level 2 Certificate in General Patisserie and Confectionery
Produce Hot and Cold Desserts and Puddings
Verified
Key Learning Objectives:
- 1. Prepare and cook hot and cold desserts and puddings2. Finish hot and cold desserts and puddings
2
SEG Awards Level 2 Certificate in General Patisserie and Confectionery
Produce Fermented Dough Products
Verified
Key Learning Objectives:
- 1. Prepare and cook fermented dough products2. Finish fermented dough products
3
SEG Awards Level 2 Certificate in General Patisserie and Confectionery
Produce Paste Products
Verified
Key Learning Objectives:
- 1. Prepare and cook paste products2. Finish paste products
4
SEG Awards Level 2 Certificate in General Patisserie and Confectionery
Produce Biscuit, Cake and Sponge Products
Verified
Key Learning Objectives:
- Identify and select appropriate ingredients for different biscuit, cake, and sponge recipes.
- Demonstrate correct mixing methods such as creaming, rubbing-in, and whisking to achieve desired product texture and volume.
- Apply appropriate baking times and temperatures to produce consistent, high-quality results across different product types.
- Evaluate finished products against quality criteria including appearance, texture, taste, and internal crumb structure.
- Finish biscuit, cake, and sponge products using professional techniques including glazing, piping, dusting, and enrobing.
- Maintain a clean and safe working environment throughout the production process, adhering to food safety regulations.
- Portion and store cooked products correctly to maintain freshness, shelf life, and minimise waste.
Regulatory & Verification Details
- Qualification Number (QN)
- 603/7686/7
- Regulated Status
- Available to learners
- Awarding Body
- SEG Awards
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Jul 2021