QUALIFICATION DETAILS
Qualification Title
New Zealand Certificate in French Pâtisserie (Basic)
Version
1
Qualification type
Certificate
Level
2
Credits
40
NZSCED
110109 Food, Hospitality and Personal Services > Food and Hospitality >
Cookery
Strategic purpose
statement
The purpose of this qualification is to provide the global hospitality industry
with individuals who have attained sufficient knowledge, practices and
technical skills in classical French Pâtisserie to enter into employment.
Graduates will be capable of operating at an assistant or novice level with
substantial supervision required.
The qualification is primarily designed to meet the global training and
education needs of both international and domestic students. The target
market includes those who are already in the hospitality industry but want a
qualification in classical French Pâtisserie, people starting out in a career
as a pastry chef who want classical training in French techniques and those
who are not in the industry but want a greater knowledge of French
pâtisserie techniques.
This qualification is based on classic French pâtisserie and is founded on
the historical traditions, recipes and methods which are the basis of the Le
Cordon Bleu approach to culinary training. In order to meet all of the
outcomes of the graduate profile, a programme of study leading to the
award of this qualification can only be offered through a licensing
arrangement with Le Cordon Bleu.
Graduate
profile
Graduates of this qualification will be able to:

Outcome Statement





Apply knowledge and demonstrate skills in basic French Pâtisserie
kitchen practices including mise en place.
Demonstrate and use classical French culinary techniques to prepare
and produce puff pastry, choux paste, brioche and croissant dough
products.
Prepare a variety of French bread and rolls.
Prepare and present a selection of traditional French afternoon tea
products including a variety of sandwiches, cakes, gateaux, flans and
other pastry items to restaurant standard.
Prepare and present a range of classical French plated desserts.
Demonstrate the preparation and use of tempered chocolate including
the production of ganaches and hand moulded chocolates.
Education
pathway
Graduates will be able to enter the New Zealand Certificate in French
Pâtisserie (Intermediate) and may be able to enter New Zealand Certificate
programmes in cookery and hospitality at Level 3.
Employment
pathway
Graduates of the qualification will gain the Le Cordon Bleu Certificate in
Basic Pâtisserie which is an international qualification. Graduates will be
able to work both nationally and internationally, in a junior position assisting
with basic food preparation tasks under the chef’s direction, particularly in
premises involved in the preparation and service of classical or
contemporary French Pâtisserie.
Qualification
Developer
Universal College of Learning (UCOL)
Qualification Specification
Qualification Reference 1894
© New Zealand Qualifications Authority 2012
Page 1 of 4
Qualification award
The New Zealand Certificate in French Patisserie (Basic) can be awarded
by the developers:
Wellington Institute of Technology (WelTec)
Universal College of Learning (UCOL).
Minimum requirements for the formal certification document are:
 Qualification title – New Zealand Certificate in French Pâtisserie (Basic)
 NZQF reference number

Date of issue of the award

Logos of WelTec and UCOL.
Review period
24 months. The next review is due in September 2014.
Evidence
requirements for
managing
consistency
All Tertiary Education Organisations (TEOs) either arranging training or
delivering programmes that lead to the award of the qualification are required
to participate in a consistency process scheduled by NZQA.
The consistency process will involve a review of evidence associated with
graduates’ achievement of outcomes, agreeing to acceptable standards
and/or benchmarks for qualification outcome achievement, and identifying
areas for improvement.
The TEOs will submit a portfolio of evidence, including the organisation’s selfassessment report, and any other relevant and reliable evidence which may
include:
o Employer, graduate, community, hapū and/or iwi surveys
o Destination or end user data
o Portfolios of work
o Assessment samples
o Capstone event
o Benchmarks
o TEO moderation outcomes which may include moderation/benchmarking
across common programmes
o relevant External Evaluation and Review (EER) data
Further information about the consistency process can be found at
http://www.nzqa.govt.nz/providers-partners/consistency-of-graduateoutcomes/
Credit transfer and
recognition of prior
learning
arrangements
Recognition of existing skills and knowledge will be arranged by the
education organisation delivering the programme leading to the
qualification.
Education organisations must have policies and procedures in place for
managing credit transfer, and assessing recognition of prior learning and
recognition of current competency. These policies and procedures and
associated fees must be available to the candidates prior to enrolment.
Qualification Reference 1894
© New Zealand Qualifications Authority 2012
Page 2 of 4
Minimum standard
of achievement and
standards for grade
endorsements
(where applicable)
The minimum standard of achievement required for the award of the
qualification will be an overall grade of 50 percent, made up of marks
awarded from each practical session, a theory assessment and a practical
final examination.
Prerequisites to
meet regulatory
body or legislative
requirements
(where applicable)
N/A
Optional conditions
for qualification
N/A
Conditions relating to specific outcomes
Qualification Outcomes
(including indicative
credit values for each
outcome)
Conditions
Mandatory
or Optional
Apply knowledge and
demonstrate skills in basic
French Pâtisserie kitchen
practices including mise en
place.
The following mandatory conditions must be applied
to all programmes:
Mandatory
5 credits
Demonstrate classical
French culinary techniques
in the preparation and
production of puff pastry,
choux paste, brioche and
croissant dough products.
10 credits





Food Hygiene Regulations 1974,
Food (Safety) Regulations 2002,
Food Act 1981,
Health and Safety in Employment Act 1992,
And any other relevant legislation.
Assessment strategies must include:



Mandatory
regular progress tests of practical skills
a summative assessment of practical capabilities
a summative assessment of theory knowledge.
Practical and theory components must include at least
fifty percent tutor-supported practical learning.
Mandatory
5 credits
The following optional conditions may be included in
the programmes:
Optional
Prepare and present a
selection of traditional
French afternoon tea
products including a variety
of sandwiches, cakes,
gateaux, flans and other
pastry items to restaurant
standard.


Prepare a variety of French
bread and rolls.
Assessment for the Le Cordon Bleu Certificate
Assessment against relevant unit standards.
10 credits
Prepare and present a
range of classical French
plated desserts.
5 credits
Qualification Reference 1894
© New Zealand Qualifications Authority 2012
Page 3 of 4
Demonstrate the
preparation and use of
tempered chocolate
including the production of
ganaches and hand
moulded chocolates.
5 credits
Republication Information
Version 1 of this qualification was republished March 2015 to update the Evidence requirements for
managing consistency
Qualification Reference 1894
© New Zealand Qualifications Authority 2012
Page 4 of 4