Plan, prepare and produce complex, refined patisserie in a variety of establishments.
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 They will work, largely, indoors and usually operate varying shifts, including early mornings and some evenings.
In their daily work, a pastry chef interacts with internal customers, such as staff from across the wider organisation, other chefs, pastry chefs, bakers, junior members of the kitchen and people from other teams and functions. Other teams and functions may include front of house, maintenance, quality, warehousing, distribution and retail sections. They will have direct and indirect contact with a wide range of customers and may interact with stakeholders such as suppliers, auditors and regulators.
An employee in this occupation will be responsible for planning and producing a range of patisserie to organisational specifications using specialist equipment, meeting quality, deadlines, productivity, hygiene, financial and environmental requirements, ensuring customer complaints and compliments are handled correctly and contributing to contingency planning and new product ideas. They will ensure safe production of food and a safe working environment for themselves and colleagues. Typically, they report to a senior/line manager or head chef but often work alone or head up a section and will contribute to product development, improvement, adapting and contingency planning. They must also apply legislation to their workplaces related to food safety as well as general Health and Safety. They may take a supervisory role for other staff on their section.
This is a summary of the key things that you – the apprentice and your employer need to know about your end-point assessment (EPA). You and your employer should read the EPA plan for the full details. It has information on assessment method requirements, roles and responsibilities, and re-sits and re-takes.
An EPA is an assessment at the end of your apprenticeship. It will assess you against the knowledge, skills, and behaviours (KSBs) in the occupational standard. Your training will cover the KSBs. The EPA is your opportunity to show an independent assessor how well you can carry out the occupation you have been trained for.
Your employer will choose an end-point assessment organisation (EPAO) to deliver the EPA. Your employer and training provider should tell you what to expect and how to prepare for your EPA.
The length of the training for this apprenticeship is typically 18 months. The EPA period is typically 4 months.
The overall grades available for this apprenticeship are:
The EPA gateway is when the EPAO checks and confirms that you have met any requirements required before you start the EPA. You will only enter the gateway when your employer says you are ready.
The gateway requirements for your EPA are:
Practical assessment with questions
You will be observed by an independent assessor completing a set of tasks. It will last 5 hours. They will ask you at least 5 questions.
Multiple-choice test
You will complete a multiple-choice test. It will be closed book, meaning you will not have access to any books or reference materials.
The test will have 30 multiple-choice questions. You will have 60 minutes to complete it.
Professional discussion underpinned by a portfolio of evidence
You will have a professional discussion with an independent assessor. It will last 90 minutes. They will ask you at least 16 questions. The questions will be about certain aspects of your occupation. You need to compile a portfolio of evidence before the EPA gateway. You can use it to help answer the questions.
You should speak to your employer if you have a query that relates to your job.
You should speak to your training provider if you have any questions about your training or EPA before it starts.
You should receive detailed information and support from the EPAO before the EPA starts. You should speak to them if you have any questions about your EPA once it has started.Reasonable adjustments
If you have a disability, a physical or mental health condition or other special considerations, you may be able to have a reasonable adjustment that takes this into account. You should speak to your employer, training provider and EPAO and ask them what support you can get. The EPAO will decide if an adjustment is appropriate.
| Version | Change detail | Earliest start date | Latest start date |
|---|---|---|---|
| 1.0 | Approved for delivery | 30/04/2024 | Not set |
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