This qualification is designed for learners who are either considering working in a bakery or as a patisserie chef. It offers learners the opportunity to develop advanced practical skills and knowledge in a wide range of bread, pastry, dessert and cake techniques. The qualification offers learners a unique mix of knowledge units covering a full food safety qualification and healthier eating.

Within the Patisserie skills you will study a range of units, such as:

Producing hot and cold dessert, producing paste products, biscuit cake and sponge products, and fermented dough products. Skills in using chocolate and ganache will also come into play ti be able to finish desserts to a high standard .

Task A is a presentation on the catering industry, information surrounding public and commercial sectors, structure, size and scope and the economy. 

Task B is a comparison between a national and an international job role within the catering industry 

Task A Health and safety information power point including Regulations and Responsibilities, Benefits, hazards and risks and procedures 

Task B Risk assessment Charts and Forms   

Multiple choice test on all things to do with healthier eating or special diets

Task A - Kitchen Plan, Introduction to business and staffing plan 

Task B - Menu design and costings 

Task A - Observation Check List 

Task B - Preparation and hosting of a catered event

Task C - CV, Cover letter and Interview Preparations 

Task D - Personal Development Plan 

B1 Lemon and Lime Bavarois 

B2 Fondant dipped Eclairs 

B3 Hot cross buns and Chelsea buns 

B4 Tart au Citron 

C2 Langue du chat 

      Genouise sponge 

      Pudding souffle 

      strawberry gateaux 

C4 Sables a la poche 

      Roulade sponge

      Decorated roulade 

      Chocolate fondant