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Pâtisserie and Confectionery (WORLS SKILLS)

NQR Code:QG-4.5-TH-01825-2024-V1-THSSC

  • Old Code: QG-4.5-TH-01825-2024-V1-THSSC

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About this Qualification

Job Description

The Pâtisserie and Confectionery trades have highly skilled professionals who produce a wide range of intricate and predominantly sweet items. They produce various confectionery products such as hand finished chocolates, candies, and petits fours for service in hotels and restaurants or for retail in specialist shops and outlets. Pâtissiers/Confectioners produce a full range of hot and cold desserts, cakes, biscuits, and iced products for service in luxury/boutique hotels, restaurants, and pastry shops for retail sale. They may also produce elaborate display pieces using chocolate, sugar, ice, marzipan, or other decorative materials and ingredients. Some may specialize in producing decorated and themed cakes for special events.

Eligibility Criteria

Criteria 1 Criteria 2 Experience Training Qualification
None None No Experience None
12th Passed No Experience None
Ability to read and write None No Experience None

Progression Pathway

  • N/A

Learning Module In Job Role/Qualifcation

National Occupation Standards (NOS)/Module NOS Code Mandatory/ Optional Estimated size (Hours) Nos Credit Level
Maintain and Organize Work THC/N0454 & v1.0 Mandatory 30 1 4.5
Food hygiene and health and safety THC/N0455 & v1.0 Mandatory 30 1 4.5
Prepare Cakes, gateaux, and entremets THC/N0456 & v1.0 Mandatory 90 3 4.5
Hot, cold, iced and plated desserts THC/N0457 & v1.0 Mandatory 30 1 4.5
Prepare Confectionery and chocolate THC/N0458 & v1.0 Mandatory 90 3 4.5
Prepare Miniatures, individual cakes, and petits fours THC/N0459 & v1.0 Mandatory 60 2 4.5
Present Creative Designs THC/N0460& v1.0 Mandatory 90 3 4.5
Practice techniques of modelling, moulding, colouring, and presenting THC/N0461 & v1.0 Mandatory 60 2 4.5