Diploma in Professional Patisserie level 3 qualification

Assessment requirements

Portfolio of Evidence.

Units are assessed through portfolio of evidence and as such are 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 objective of this qualification is to recognise learners’ achievements within the hospitality and catering environment.

It will develop learners’ understanding of the practical elements of patisserie and will provide learners with the skills and techniques needed to produce a range of patisserie items.

Progression opportunities

This RQF competence-based qualification is designed for those people who are involved in hospitality and catering as their primary work activity and are seeking to develop their career in patisserie.

Learners who achieve this qualification could progress into or within employment in patisserie or develop a career as a pastry chef.

Learners who complete this qualification may go on to further study in related areas such as:

• Level 4 Diploma in Professional Culinary Arts

Entry guidance

There are no formal entry requirements for this qualification. This qualification is regulated for learners 16 years old and over.

It provides intensive, practical cookery training designed to train a novice cook and allow them to master the fundamental techniques, skills and theory required.