Level 3 Diploma in Professional Patisserie and Confectionery - 7120-33
Issued by
City & Guilds
This qualification is for learners who work or want to work as patisserie chefs in the catering and hospitality sector. It allows candidates to learn, develop and practise the skills required for employment and/or career progression in the catering and hospitality sector. Accreditation Number: 601/3140/8
Earning Criteria
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To achieve the 7120-33 Level 3 Diploma in Professional Patisserie and Confectionery, learners must achieve 53 credits from the following mandatory units:
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Unit 302 - The principles of food safety supervision for catering
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Unit 320 - Supervisory skills in the hospitality industry
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Unit 321 - Produce dough and batter products
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Unit 322 - Produce petits fours
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Unit 323 - Produce paste products
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Unit 324 - Produce hot, cold and frozen desserts
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Unit 325 - Produce biscuits, cake and sponges
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Unit 326 - Produce display pieces and decorative items
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Unit 327 - Exploring gastronomy