|VTCT Product Code: HC2D7||GLH: 360||Age Restriction: 15|
|Qualification Number: 603/0192/2||Units: 13||Registration End Date: 31st Jul 2021|
Documentation for this qualification last amended 04 December 2019
Statement of purpose
Who is this qualification for?
The VTCT Level 2 Diploma in Bakery and Patisserie is a Technical Certificate qualification aimed at learners aged 16-19 who are in a full-time education programme and wish to develop the skills and knowledge needed to begin a career as a Junior Baker or Pastry Commis Chef in a professional kitchen or bakery.
There are no formal entry requirements for this qualification.
What does this qualification cover?
Learners must achieve all mandatory units which include
- The catering and hospitality industry
- Food safety and hygiene in the kitchen
- Planning and preparing for service
- Finishing techniques
- Biscuits, cakes and sponges
- Artisan baking, bread and fermented dough
- Calculating costs
- Working with chocolate
Throughout this qualification, learners will develop their knowledge and understanding of relevant health and safety. Learners will develop knowledge of produce and ingredients as well as the skills and techniques used to prepare, cook and finish bakery and patisserie products. In parallel, learners will develop their awareness of environmental sustainability and their commercial skills, all of which are valued highly by employers.
Why is this qualification the most suitable?
As part of the new Technical Certificate category this qualification will provide learners with a rigorously assessed and industry supported qualification. The range of units ensures that learners cover the full and broad range of skills and knowledge needed to seek employment and start a career as a pastry chef, Patissier chef or as a baker. Learners could also progress to a level 3 qualification.
At 528 TQT, this Diploma in Bakery and Patisserie is most suitable for learners who are on a full time programme of study which includes, where appropriate, working towards achieving Level 2 English and maths.
What could this qualification lead to?
Learners could progress directly into employment as a Junior or Commis in a variety of contexts, which include:
- Visitor attractions
- HM prisons
- Hospitals and care homes
- Cruise liners
Or progress to a level 3 qualifications:
- VTCT Level 3 Diploma in Advanced Professional Cookery (HC3D2)
- VTCT Level 3 Diploma in Professional Patisserie and Confectionery (HC3D3)
Who supports this qualification?
This qualification is regulated by the Office of Qualifications and Examinations Regulation (Ofqual).
This qualification has been approved by the Department for Education for teaching to 16-19 year olds from September 2017, and will be first reported in the technical certificate category of the 2019 16-19 performance tables (subject to confirmation).
This qualification has been developed collaboratively with employers, professional associations and key stakeholders in the hospitality industry. The knowledge, skills and competencies gained will provide the best possible opportunity for progression into employment.
This qualification is formally supported by the following organisations:
|The Seafood Restaurant||rickstein.com|
|The Ormond at Tetbury||theormondattetbury.co.uk|
|The Fox and Hounds Inn||foxandhoundsinn.com|
Components - from this group you'll need to cover a minimum of 3 units and earn a minimum of credits.
|Unit Code||Unit Ref||Unit Title||Level||Credits||GLH|
|HC2D7.EX1||External Examination 1 HC2D7||2|
|HC2D7.EX2||External Examination 2 HC2D7||2|
|HC2D7.SYN||Graded Synoptic Assessment HC2D7||2|
Mandatory Group - from this group you'll need to cover a minimum of 10 units and earn a minimum of credits.
|Unit Code||Unit Ref||Unit Title||Level||Credits||GLH|
|UHC50M||J/615/0852||The catering and hospitality industry||2||30|
|UHC52M||H/615/0857||Planning and preparing for service||2||10|
|UHC67M||F/615/0901||Biscuits, cakes and sponges||2||30|
|UHC70M||R/615/0918||Food safety and hygiene in the kitchen||2||30|
|UHC71M||H/615/0907||Artisan baking, bread and fermented dough||2||80|
|UHC72M||K/615/0908||Working with chocolate||2||30|
*For full details of the Rules of Combination for this qualification please see the Qualification Specification/Record of Assessment book.
*To find specifications for individual units, click on the "Structure" tab of your chosen qualification, select the unit code in the left hand column and on the new page click on the "Download unit book" tab under the unit title.
VTCT accredits centres to offer our qualifications, but cannot advise which centres are running particular courses at any time. Please contact the centre directly to find out if they currently offering your chosen qualification.
NB: The location displayed for each centre is based upon the centre's main address. The location displayed is not necessarily the only location that the centre can deliver VTCT qualifications from. For further information on a centre's delivery capabilities please select the centre's website address.
|Milton Keynes College||01908 637238||Visit website||Buckinghamshire - Milton Keynes|
|Bolton College||01204 482000||Visit website||Greater Manchester - Bolton|
|The Manchester College - Fielden Campus||0161 674 7401||Visit website||Greater Manchester - Manchester|
|The Manchester College - Openshaw Campus||01785 774100||Visit website||Greater Manchester - Manchester|
|The Manchester College - Wythenshawe||0161 909 6655||Visit website||Greater Manchester - Manchester|
|Leicester College||0116 224 2240||Visit website||Leicestershire - Leicester|
|Bradford College||01274 088 088||Visit website||West Yorkshire - Bradford|