The purpose of this qualification is to train pastry chefs who hold supervisory or team-leading positions in a kitchen. These professionals are capable of working independently or with minimal guidance, utilizing their discretion to address unique challenges that may arise. The qualification offers a pathway for individuals seeking employment in a range of establishments involved in the preparation and service of patisserie products.
These establishments include patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops. By completing this qualification, aspiring pastry chefs gain the necessary skills and knowledge to excel in their roles and contribute effectively to their respective workplaces.
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