Highfield level 3 International Diploma in Baking & Patisserie

The objective of this qualification is to provide a range of skills for a front-line worker or learner aspiring to specialise in pastry, desserts and cakes in a kitchen environment.

It is applicable to all catering sectors from small coffee shops, confectioners, bakeries, restaurants to large scale hotels; reflecting the international nature of the knowledge and skills and activities needed for different countries and cultures.

The qualification provides learners with the knowledge, understanding and skills covering food safety and health and safety, preparation of breads, pastry products, cakes and hot and cold desserts.

Topics Covered:

• Health and safety within the workplace
• Principles of numeracy and measurement
• Preparing, cooking and finishing dough and bread products
• Preparing, cooking and finishing pastry and pastry products
• Preparing, cooking and finishing biscuits and cakes
• Preparing, cooking and finishing confectionary, sugar and chocolate
• Preparing, cooking and finishing hot, cold and frozen desserts
• Preparing, cooking and finishing Petit Fours and miniatures

Qualification received after successful completion:

• Highfield Level 3 International Diploma in Baking and Patisserie
• Highfield Level 2 Award in Food Safety for Catering