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Product code
ST0929
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Assessment
Fail, Pass, Merit 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.
The following resources are available for this End-point Assessment:
- Briefing and grading documents for each assessment method
- Individual guidance for the Apprentice, Centre and Employer
- Templates, including Portfolio of Evidence Checklist and more
- Mock questions for each assessment method
- Supporting content on our Apprentice Hub
- Standard specific annual reports.
Gateway Requirements
Apprentices must have achieved English and Mathematics at Level 2 (if applicable, see funding rules update February 2025).
Apprentices must submit a Portfolio of Evidence to underpin the Professional Discussion.
The Assessment
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).
