This qualification reflects the skills and knowledge required to work as a patissier in a range of hospitality environments, such as hotels, cafes, restaurants, and patisseries. Individuals in this role possess advanced expertise in preparing, baking, and decorating a wide variety of pastries, cakes, desserts, and sweet products.

Patissiers in this qualification are capable of creating intricate pastries and desserts with a high level of creativity and attention to detail. They are responsible for managing and coordinating the production of pastries and desserts, ensuring the quality and consistency of the products.

Key areas include advanced pastry skills, decoration techniques, and the management of patisserie production. This qualification also involves overseeing the daily operations of the patisserie section, including ordering, stock control, and maintaining health and safety standards.

As a provider of RPL, we allow individuals with relevant work experience to gain this qualification without the need for formal study, enabling those with established industry skills to earn their certification through the recognition of prior learning.

This qualification offers pathways to career opportunities in patisserie management, as well as supervisory roles in commercial kitchens or specialty dessert establishments.