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  • Effort

    310 learning hours (Level 2)
    420 learning hours (Level 3)

  • Modules

    9 modules (Level 2)
    8 modules (Level 3)

  • Important

    Registration Dates and Tuition Fees (which are separate to the exam fees) are set by your Training Provider.

The CTH Diplomas in Patisserie and Confectionery Skills provide a great opportunity for learners to gain the required knowledge to work in a professional kitchen; with a specific focus on the skills associated with the production of sweet items.

  • The qualification has been designed to allow open access to all candidates.

Level 2 Diploma

  • Food safety in the professional kitchen
  • Introduction to menu planning, costings and teamwork
  • Ingredients in patisserie
  • Pastries
  • Cold and hot desserts
  • Biscuits, cakes and sponges
  • Bread and dough products
  • Chocolate work
  • Finishing and presentation skills

Level 3 Diploma

  • Techniques and skills in producing frozen, cold and hot desserts
  • Techniques and skills in baking and baked products
  • Techniques and skills in producing fermented dough products
  • Techniques and skills in producing decorative items and display products
  • Techniques and skills in producing paste products and petits fours
  • Food safety practices in the preparation, service and storage of food
  • Kitchen organisation
  • Supervising the pastry section

Units are assessed via either practical examination or by written assignment.

ITHSA Module Completion Certificate

CTH Programme Certificate

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INDUSTRY RECOGNITION & UNIVERSITY PATHWAYS

Our Management Programmes in Tourism and Hospitality, Culinary Programmes and Professional Skills short courses are endorsed by important industry figures and brands, including Gordon Ramsay and his Tante Marie Culinary Academy, Virgin Atlantic, the Star Alliance, Sabre and many more.