| Purpose |
|
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.
|
|
| Content |
|
Patisserie practices and principles including professional pastry, breads, gateaux, desserts, confectionery, showpieces, professional experience, commodity studies, food science, kitchen management.
|
|
| Resources |
|
No Resource is available.
|
|
|
|
|
| Qualification Structure |
| |
Points |
|
Diploma in Patisserie
(DipPat)
|
240.00 |
|
|
| Application Details |
|
No application information is available.
|
|
