Level 3 Certificate in General Patisserie and Confectionery - 7120-23
Olga Ieromenko
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: 601/3141/X
Skills / Knowledge
- Catering And Hospitality
- Confectionery
- Patisserie
Issued on
July 3, 2024
Expires on
Does not expire
Earning Criteria
Required
To achieve the 7120-23 Level 3 Certificate in General Patisserie, learners must achieve 31 credits from the following mandatory units:
Unit 321 - Produce dough and batter products
Unit 322 - Produce petits fours
Unit 323 - Produce paste products
Unit 324 - Produce hot, cold and frozen desserts
Unit 325 - Produce biscuits, cake and sponges
Unit 326 - Produce display pieces and decorative items
This qualification is regulated by OFQUAL ( https://www.gov.uk/government/organisations/ofqual )
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