Level 3

Patisserie and Confectionary

This qualification is suitable experienced chefs carrying out Patisserie and Confectionary production in their area.

Mandatory units*

 

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DR4A04*
Develop productive working relationships with colleagues*
F7RD04*
Maintain the health, hygiene, safety and security of the working environment*
F9DK04*
Maintain food safety when storing, preparing and cooking food*
 

Section A

Please select 9 of the following units

Please be advised that F7RT04 needs to be selected unless an Intermediate food hygiene certificate is held

F95G04
Prepare, cook and finish complex bread and dough products
F95H04
Prepare, cook and finish complex cakes, sponges, biscuits and scones
F95J04
Prepare, cook and finish complex chocolate products
F95L04
Prepare, process and finish marzipan, pastillage and sugar products
F95R04
Prepare, cook and finish complex hot desserts
F95T04
Prepare, cook and finish complex cold desserts
F95V04
Produce sauces, fillings and coatings for complex desserts
F7RA04
Contribute to the control of resources
F7RT04
Contribute to the development of recipes and menus
F7RT04
Ensure food safety practices are followed in the preparation & serving of food & drink