Peterlee Campus
C&G Level 2 Certificate in General Patisserie and Confectionery 2026-27
Qualification
Course overview
This patisserie and confectionery course covers basic craft skills and focuses on pastry items, it also gives you and insight into different methods of food production and different garnishing techniques.
Topics
• Produce hot and cold desserts and puddings.
• Produce paste products
• Produce biscuit, cake and sponge products.
• Produce fermented dough products.
• Professional patisserie and confectionery - craft assessment.
Job opportunities after this course
Patisserie Chef Baker
Further study options after this course
Level 3 Patisserie
Entry requirements
Candidates should have a passion for Patisserie, or previous experience within the industry.
For the latest qualifications and grades required by course time and level, view our current entry criteria for direct entry and internal progression.
How is this course assessed?
Course is assessed via the following methods, observations and practical exams, written exams and a synoptic towards the end of the qualification, this then gives you the overall grade towards your level 2 qualification.
When does the course start?
Intake 1 Thursday 11th September 2026
4pm -9pm until 17th December 2026
Intake 2 Thursday 14th January 2027
4pm - 9pm until 13th May 2027
Length of course
13 Weeks (1 night per week)
Fees & Funding
Please read our Course Fees & Funding page.
How to apply
To apply online for this course, please click on the 'Apply' link at the top/bottom of this page.
Alternatively, if you need assistance with your application or you would like to apply over the phone or using a paper-based application form, please call Student Services on 0191 518 8222.
If you're not quite ready to apply for this course and would like some more information or to speak to a member of staff then please click on the 'Enquire' link at the top/bottom of this page.
