This qualification is suitable for more experienced learners and builds on existing knowledge and skills of cookery to prepare learners for a career as a pastry chef or patissier.
The qualification has 9 mandatory units that will develop specialist patisserie and confectionary skills using a variety of advanced techniques to produce biscuits, cakes and sponges, hot and cold desserts, petit fours, dough and batter products and to display pieces and decorative items. Food safety supervision is also included to ensure learners understand the importance of kitchen organisation and food safety.
Learners who complete this qualification will be able to seek employment as a pastry chef or patissier in a variety of contexts, including:
- Specialist bakeries
- Specialist cafes and tearooms
- Gastro pubs
- Cruise liners
Entry Requirements: Level 2 Professional Cookery or equivalent. Applications are welcome from those with industry experience in a relevant establishment.