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Product code
ST0929
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Assessment
Fail, Pass or Distinction
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Fee
£1870
This occupation is found in the hospitality industry, largely in fine dining restaurants and hotels in the pastry section and in artisan patisseries.
The broad purpose of the occupation is to plan, prepare and produce complex, refined patisserie in a variety of establishments. Pastry Chefs will plan, prepare, cook and finish advanced patisserie, using a range of refined techniques, tools and specialist equipment. Patisserie includes; dough, batters, confectionery, chocolates, biscuits, pastes, pastry, decorative work including sugar, chocolate, nougatine and pastillage and hot, cold and frozen desserts. Pastry Chefs will demonstrate expertise in a range of pastry activities producing a wide range of refined products and will be required to have excellent skills in following recipes, attention to detail, and knowledge of food production methods
Gateway Requirements
The apprentice must meet the gateway requirements before starting their EPA.
They must:
- confirm they are ready to take the EPA
- have achieved English and mathematics qualifications in line with the apprenticeship funding rules
- submit a portfolio of evidence for the professional discussion
The Assessment
The apprentice will be assessed against the Pastry Chef Assessment Plan requirements. The three methods of assessment are:
- Simulated practical with questions
- Knowledge test
- Professional discussion underpinned by a portfolio of evidence
The assessment plan can be found here.
Get in touch to find out how to register
For further information on registering your apprentices on this end-point assessment, contact our team by email or by calling 0115 854 1620 (Option 4).
