What modules are covered?

You will cover modules in:

• 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  

Unit 321 - Produce fermented dough and batter products 

Dough Products: 

• Artisan Bread such as sour dough’s and specialty breads
• Danish Pastries and Croissants 
• Fermented breads such as brioche, foccaccia, ciabatta, baguette, rye bread, brioche, pannatone, stollen etc. 
• Non fermented breads : puri, paratha, chapatti, crumpets, waffles, tortillas, and pretzels

Batter Products

• Savarin
• Babas
• Blinies 
   

Unit 322 - Produce Petit Fours 

• Glace : fruit desguises, fruit au caramel, fondant dips, carolines au chocolate 
• Sec: macaroons, carre de vigne, Rothchild, boules de neige , Florentines
• Confiserie variee: Turkish delight, fudge, nougat montilimar dipped chocolates, moulded chocolate, truffles 

Unit 323 - Produce Paste Products 

• Sweet pastry
• Puff pastry
• Choux pastry
• Sable pastry
• Hot water pastry
• Strudel pastry
• Filo pastry
• Linzer pastry
• Short crust pastry

Unit 324 - Produce Hot, Cold and Frozen Desserts 

• Hot desserts: Clafoutis, strudel, gratins, soufflé, charlottes, extension puddings, rice puddings, chocolate fondants, crumbles, beignets, etc. 
• Cold Desserts: Mousses cakes, extension bavarois, charlottes, cold soufflés, cold rice, brulee, beau ravage, entremets, fruit compotes, etc. 
• Frozen desserts:  Ice creams, ice soufflé, water ices, sorbets, granites, parfaits, bombes biscuit glace, ice tortes, etc.

Unit 325 - Produce Biscuits Cake and Sponges

Biscuits:

• Tuille
• Sable
• Viennese
• Japonaise
• Dutch biscuits 

Cakes and Sponges: 

• Sugar batter method: lemon cake, banana cake and madeira cake 
• Melting method: parkin, brownies and bannocks 
• Flour batter method: muffins and madeleines 
• Fatless sponge method: swiss roll, roulades, dacquoise andJaponaise 
• Separated egg method: jaconde and sacher
• Whole egg method: genoise and financier
• Miscellaneous: Welsh cakes and pain d’epice 

Unit 326 - Produce Display Pieces and Decorative Items 

• Sugar: pulled, piped, poured, spun, bubble
• Chocolate: tempering, motifs, piping, acetade, moulding, 
• Pastillage: sculptures 

How will I be assessed?

Assessments 
Theory: Short answer question papers on all units 

Practical Individual Assessments: 
Paste Products, Hot Dessert, Cold Dessert, Display piece  

Practical Synoptic 5-hour Final Exam: 
Dough Products, Petit Fours, Iced Dessert, Cakes & Sponges 
 

What training will be provided?

You will be trained through a combination of:

• Demonstrations
• Practical classes
• Theory classes

What Next?

Foundation Degree in Hospitality Management

Careers

On succesful completion of this course you will gain a City & Guilds Level 3 Diploma Certificate in General Patisserie.

How will I be assessed?

You will be assessed through:

• Practical timed assessment (Synoptic)
• Question paper
• Theory assignments
• Meeting with a tutor

What previous qualifications and experience will I need?

You will be expected to already have:

• Completion of a Level 2 Cookery qualification
• A good level of Maths and English