IAO Level 3 Diploma In Professional Patisserie
601/5397/0
- Level: Level 3
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: Innovate Awarding (Recognised)
- Total credits: 62
- Guided learning hours: 504
- Total qualification time: 620
- Assessment methods: Portfolio of Evidence
Units (14)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Professional Patisserie Skills RN5204/M/506/9141 |
Level 2 | 3 | 15 |
Prepare, cook and finish complex bread and dough products RN5204/D/601/5666 |
Level 3 | 4 | 27 |
Prepare, cook and finish complex pastry products RN5204/M/601/5672 |
Level 3 | 3 | 29 |
Prepare, process and finish complex chocolate products RN5204/T/601/5673 |
Level 3 | 5 | 42 |
Prepare, process and finish marzipan, pastillage and sugar products RN5204/J/601/5676 |
Level 3 | 5 | 42 |
Produce biscuits, cakes and sponges RN5204/R/601/6569 |
Level 3 | 6 | 49 |
Produce display pieces and decorative items RN5204/R/601/6572 |
Level 3 | 5 | 39 |
Produce fermented dough and batter products RN5204/L/601/6568 |
Level 3 | 4 | 37 |
Produce hot, cold and frozen desserts RN5204/J/601/6567 |
Level 3 | 6 | 50 |
Produce paste products RN5204/K/601/6562 |
Level 3 | 4 | 38 |
Produce petits fours RN5204/A/601/6565 |
Level 3 | 6 | 56 |
Produce sauces, fillings and coatings for complex desserts RN5204/D/601/5702 |
Level 3 | 4 | 33 |
The Principles of Food Safety Supervision for Catering RN5204/K/502/0388 |
Level 3 | 3 | 25 |
Contribute to the development of recipes and menus RN5204/K/502/4117 |
Level 4 | 4 | 22 |