This course is designed for 19+ Adults. This qualification will allow you to provide advanced level of food, preparation and cooking skills to those qualified at Level 2, or those who are already employed in the industry and are looking to progress to a supervisory level role as a Pastry Chef.

The entry requirements for this course are:

  • A high level of competence in food preparation and cooking, especially in patisserie

  • VRQ / NVQ 2 or equivalent or have a high level of relevant quality and industry experience

  • You will be required to attend an informal interview which may include completing an assessment based on your prior qualifications

This course consists of the following modules:

  • Develop productive working relationships with colleagues

  • Maintain the health, hygiene, safety and security of the working environment

  • Maintain food safety when storing, preparing and cooking food

  • Practical gastronomy

  • Produce fermented dough and batter products

  • Produce petites fours

  • Produce paste products

  • Produce hot cold and frozen desserts

  • Produce biscuit cake and sponges

  • Produce display pieces and decorative items

  • Optional Units (to discuss at interview)

You will be assessed via:

  • Observation

  • Practical exams

  • Knowledge questions

This course will lead to progression to a Foundation Degree in Culinary Arts or employment in the industry.

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