| Purpose |
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DipPat holders will have the advanced skills and knowledge required to perform in the workplace as professional pastry chefs. They will be prepared for further study in this field.
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| Content |
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Patisserie practices and principles including professional pastry, breads, gateaux, desserts, confectionery, showpieces, professional experience, commodity studies, food science, kitchen management.
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| Resources |
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No Resource is available.
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| Qualification Structure |
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Points |
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Diploma in Patisserie
(DipPat)
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240.00 |
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| Application Details |
| 22 February 2027 City Intake. |
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Applications close 26 February 2027. |
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 Application form
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