Home
Library
Revision Timetable
Free timetable app
Level 2 Patisserie and Confectionery BTEC
– Revision Content
Browse Study Rocket's
Level 2 Patisserie and Confectionery BTEC
free revision notes.
Level 2 Patisserie and Confectionery BTEC
– Topics
Basic Kitchen Operations and Methods
Basic baking methods (creaming, using pastry, preparing dough, etc.)
Preparing ingredients
Weighing and measuring ingredients
Biscuits and Cookies
Baking temperatures and times
Mixing and shaping methods
Ingredients and their functions
Types of biscuits and cookies
Cake Decoration
Color coordinating and design principles
Using edible decorations and embellishments
Basic piping skills and techniques
Covering and decorating cakes
Types of icings (royal, fondant, buttercream, etc.)
Cakes, Sponges, and Scones
Storing and presentation
Troubleshooting issues
Mixing and baking methods
Ingredients functions and proportions
Types of cakes (plain, fruit, sponge)
Chocolates and Confectionery
Making truffles, pralines, and other confections
Chocolate decoration and finishes
Techniques for tempering chocolate
Working with sugar and sugar-based confectionery
Types of chocolate (couverture, gianduja, etc.)
Cold and Hot Dessert Sauces
Storing and service guidelines
Ingredients and flavor profiles
Basic sauce-making techniques (reductions, emulsions, etc.)
Desserts and Puddings
Assembling and presenting desserts
Cooking techniques (steaming, poaching, frying, baking)
Preparing custards and sauces
Types of desserts (cold and hot)
Food Safety, Health, and Hygiene
Allergen control
Hazard Analysis and Critical Control Points (HACCP)
Cleaning and sanitary procedures
Personal hygiene and food handling practices
Food safety regulations
Pastries
Decorating and storing pastries
Filling and baking pastries
Ingredients and methods for making pastry dough
Types of pastries (shortcrust, puff, choux, filo, etc.)
Yeast-based Products
Baking temperatures and times
Mixing, kneading, and proofing methods
Types of yeast-based products (bread, buns, croissants, etc.)
Understanding yeast fermentation and effects on dough