Diploma in patisseriePurple Carrot
school of culinary art
International Diploma in Patisserie
The purpose of the qualification is to provide learners with knowledge and skills to work in the hospitality industry.
Learners who achieve this qualification can:
- Communicate effectively in the workplace.
- Maintain safety and health practices.
- Design and maintain kitchen.
- Plan, prepare and control budgets.
- Prepare a variety of dishes.
- Prepare decorative dishes.
This Qualification has been developed for professionals in the food preparation industry (hospitality). It brings together the theoretical and practical elements of food preparation and service. This Qualification has been designed to provide a range of skills appropriate to a person operating as a front line worker specializing in desserts, cakes and decoration in a kitchen environment of a typical service outlet. This Qualification will professionalize the industry and is applicable to all sectors, from small restaurants to large-scale hotels. This Qualification builds on other certificates and provides for articulation within the hospitality and catering industries.
The Qualification aims to reflect the international nature of the knowledge and skills and activities needed for different countries or cultures.
Knowledge, Practical and Work Experience Modules
Kitchen Fundamentals and the Art & Science of Baking
Cakes, Biscuits and Sponge Products
Biscuits, shortbread, sponge fingers, tuile, brownies, batters, flap jacks, crumpets, scones, muffins, fruit cakes, sponge cakes, Madeira, Victoria, Genoise, fat-free sponge, Swiss roll, roulade, cupcakes, gateaux, tortes, macaroons, lamingtons, high tea fancies, petit fours, icings, butter creams, fillings, dustings, glazes
Choux paste, puff pastry, short pastry, sweet pastry, sablee, phyllo, strudel, sausage rolls, pies, vol au vents, bouchees, flans, pies, pasties, tarts, tartlets, slices, crumbles, profiteroles and éclairs
Flat breads, soda bread, yeasted breads, sourdoughs, ciabatta, polish pre-ferment, brioche, buns, doughnuts, savarin
Sponge puddings, malva, fondant, cape brandy, fruit puddings, tarte tatin, clafoutis, egg puddings, bread & butter, milk puddings, sago, rice pudding, soufflé, egg custards, fruit coulis, jam sauces, ganache, chocolate sauces
Meringues, crème brulee, crème caramel. pannacotta, bavaroise, jellies, mousses, cheese cakes, ice-cream, granitas, sorbets, parfaits, semi-freddo
Confectionery, Chocolate, Sugar and Decorative work
Chocolate compounds, couvertures, pastillage, soft icing pastes, marzipan, sugar work, marshmallows, Turkish delight, decorative mediums
Safety at work, Hygiene at work, Kitchen maintenance and design, Budgets, costing and control
– 2 x Internal Exams | Minimum 2 x High Teas
Practical Exam (75% pass mark), Theory Exams (70% pass mark)
Final Assignment – Research on topic of choice (submitted within 6 months after final exams)