You will enjoy this course if you have already done some food preparation at home or at school, or if you are progressing from our Foundation Level 1 course.
You will spend most of your time in our state-of-the-art food halls making a wide range of bakery products. You will develop practical skills and gain invaluable knowledge which will be useful if you want to get a job in the bakery, patisserie or confectionary industries.
Alongside your practical and theory course work you will be able to work towards a Level 2 Food Safety Certificate.
Another good thing – there are no exams! You will be assessed throughout your course on your practical and academic progress. You will also be able to carry out 20 days practical work experience.
Ambition: Pastry chef
School: Tarporley High School
Cedric chose to study on our specialist Level 2 bakery and patisserie course as he likes to cook and also realised that there were lots of well paid jobs available in the food industry.
During his course he spent a month’s valuable work placement with The Quince Tree, a popular restaurant in Oxfordshire, and enjoyed the experience so much that he’s definitely decided to become a chef.
At Reaseheath he’s done lots of practical sessions in our industry standard food halls, learning to make bread, pastry, cakes and chocolate. He’s also studied topics like health and safety in the kitchen, food hygiene and food nutrition. He’s been so inspired that he’s now progressing onto our Level 3 course to learn more advanced skills before looking for a job.
Cedric moved to the UK seven years ago from the Philipines and came to us after completing his GCSEs. He learned a lot about general food preparation and cooking on our Level 1 (Foundation) course before deciding to specialise in bakery and patisserie.
He says: “I’ve really enjoyed the bakery and patisserie course. It’s fun and I’ve made lots of new friends. Working in The Quince Tree kitchen was amazing, we were so busy! It was really interesting seeing the day to day running of the pastry section and I gained lots of experience.”