IAO
Level 3
QN: 601/5397/0
Curriculum Active
IAO Level 3 Diploma In Professional Patisserie
Official qualification regulated by Ofqual, awarded by IAO. Classified as a Occupational Qualification. Total guided learning hours: 504 hours.
Qualification Level
Level 3
Awarding Body
IAO
Syllabus Units
14 Units
Guided Hours
504 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Contribute to the development of recipes and menus
Verified
Key Learning Objectives:
- Be able to contribute to the development of recipes and menus
- Understand how to contribute to the development of recipes and menus
2
Prepare, cook and finish complex bread and dough products
Verified
Key Learning Objectives:
- Be able to prepare bread and dough products
- Understand how to prepare bread and dough products
- Be able to cook bread and dough products
- Be able to finish bread and dough products
- Understand how to finish bread and dough products
3
Prepare, cook and finish complex pastry products
Verified
Key Learning Objectives:
- Be able to prepare complex pastry products
- Understand how to prepare complex pastry products
- Be able to cook complex pastry products
- Understand how to cook complex pastry products
- Be able to finish complex pastry products
- Understand how to finish complex pastry products
4
Prepare, process and finish complex chocolate products
Verified
Key Learning Objectives:
- Be able to prepare complex chocolate products
- Understand how to prepare complex chocolate products
- Be able to process complex chocolate products
- Understand how to process complex chocolate products
- Be able to finish complex chocolate products
- Understand how to finish complex chocolate products
5
Prepare, process and finish marzipan, pastillage and sugar products
Verified
Key Learning Objectives:
- Be able to prepare marzipan, pastillage and sugar products
- Understand how to prepare marzipan, pastillage and sugar products
- Be able to process marzipan, pastillage and sugar products
- Understand how to process marzipan, pastillage and sugar products
- Be able to finish marzipan, pastillage and sugar products
- Understand how to finish marzipan, pastillage and sugar products
6
Produce biscuits, cakes and sponges
Verified
Key Learning Objectives:
- Produce biscuits, cakes and sponges, Finish biscuits, cakes and sponges
7
Produce display pieces and decorative items
Verified
Key Learning Objectives:
- Produce display pieces and decorative items, Finish display pieces and decorative items
8
Produce fermented dough and batter products
Verified
Key Learning Objectives:
- Produce fermented dough and batter products, Finish fermented dough and batter products
9
Produce hot, cold and frozen desserts
Verified
Key Learning Objectives:
- Produce hot, cold and frozen desserts, Finish hot, cold and frozen desserts
10
Produce paste products
Verified
Key Learning Objectives:
- Produce paste products, Finish paste products
11
Produce petits fours
Verified
Key Learning Objectives:
- Produce petits fours, Finish petits fours
12
Produce sauces, fillings and coatings for complex desserts
Verified
Key Learning Objectives:
- Be able to produce sauces, fillings and coatings for complex desserts
- Understand how to produce sauces, fillings and coatings for complex desserts
13
Professional Patisserie Skills
Verified
Key Learning Objectives:
- Be able to prepare patisserie dishes
- Be able to meet hygience and safety requirements
- Be able to cook patisserie dishes
- Be able to finish and serve patisserie dishes
14
The Principles of Food Safety Supervision for Catering
Verified
Key Learning Objectives:
- Understand the role of the supervisor in ensuring compliance with food safety legislation
- Understand the application and monitoring of good hygiene practice
- Understand how to implement food safety management procedures
- Understand the role of the supervisor in staff training
Regulatory & Verification Details
- Qualification Number (QN)
- 601/5397/0
- Regulated Status
- Available to learners
- Awarding Body
- IAO
- Qualification Type
- Occupational Qualification
- Operational Start
- Jan 2015