Diploma in Professional Patisserie
Assessment Requirements Portfolio of Evidence
This qualification is internally assessed and internally quality assured by Centre staff and externally quality assured by Innovate Awarding External Quality Advisors (EQAs).
Aims and Objectives of the Qualification
The aim of the qualification is to provide intensive, practical cookery training designed to train a novice cook and allow them to master the fundamental techniques, skills and theory required. The qualification will focus on the practical elements of patisserie and will provide learners with the skills and techniques needed to produce a range of patisserie items.
There are no formal entry requirements for this qualification.
This qualification is suitable for those who work within the hospitality and catering sector. It provides Learners with an opportunity to demonstrate their skills, techniques and knowledge in a wide range of job roles such as a pastry chef.
Learners who achieve this qualification could progress into further learning and qualifications such as the Level 4 Diploma In Professional Culinary Arts or to work in Patisserie or develop a career as a pastry chef.
For details on eligibility for government funding please refer to the following websites:
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