QUALIFICATION DETAILS
Qualification Title
New Zealand Certificate in French Pâtisserie (Intermediate)
Version
1
Qualification type
Certificate
Level
3
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 a level requiring limited
supervision.
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 experienced pastry chefs but want a
qualification in classical French Pâtisserie, those who have completed the
New Zealand Certificate in French Pâtisserie (Basic) or similar and want a
higher qualification using classical French techniques and those who are
not in the industry but have some experience in French Pâtisserie and want
a greater knowledge of classical French 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 intermediate French
Pâtisserie kitchen practices including mise en place.
Use intermediate level pâtisserie techniques to prepare a range of
French pastries and cakes.
Prepare and present a range of classical and contemporary French hot
and cold plated desserts to a restaurant standard.
Use classical French techniques to prepare ice cream, sorbet, Bavarois
and mousse.
Demonstrate artistic and decorative skills in the presentation of
classical French pâtisserie products.
Education
pathway
Graduates will be able to enter the New Zealand Certificate in French
Pâtisserie (Superior) and may be able to enter New Zealand Certificate
programmes in cookery and hospitality at Level 4.
Employment
pathway
Graduates of the qualification will gain the Le Cordon Bleu Certificate in
Intermediate Pâtisserie which is an international qualification. Graduates
will therefore be able to work both nationally and internationally, in
intermediate positions preparing basic dishes under limited chef’s
supervision particularly in premises involved in the preparation and service
of classical or contemporary French Pâtisserie.
Qualification
Developer
Universal College of Learning
Qualification Specification
Qualification Reference 1895
© New Zealand Qualifications Authority 2012
Page 1 of 3
Qualification award
The New Zealand Certificate in French Patisserie (Intermediate) 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 Patisserie
(Intermediate)
 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.
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.
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 1895
© New Zealand Qualifications Authority 2012
Page 2 of 3
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
intermediate French
Pâtisserie kitchen practices
including mise en place.
The following mandatory conditions must be applied
to all programmes:
 Food Hygiene Regulations 1974,
 Food (Safety) Regulations 2002,
 Food Act 1981,
 Health and Safety in Employment Act 1992,
 And any other relevant legislation.
Mandatory
Assessment strategies must include:
 regular progress tests of practical skills
 a summative assessment of practical capabilities
 a summative assessment of theory knowledge.
Mandatory
Practical and theory components must include at least
fifty percent tutor-supported practical learning.
Mandatory
2 credits
Use intermediate level
pâtisserie techniques to
prepare a range of French
pastries and cakes.
10 credits
Prepare and present a
range of classical and
contemporary French hot
and cold plated desserts to
a restaurant standard.
10 credits
Demonstrate classical
French techniques in the
preparation of Ice cream,
sorbet, Bavarois and
mousse.
The following optional conditions may be included in
the programmes:
 Assessment for the Le Cordon Bleu Certificate
 Assessment against relevant unit standards
Optional
10 credits
Demonstrate artistic and
decorative skills in the
presentation of classical
French pâtisserie products.
8 credits
Republication Information
Version 1 of this qualification was republished March 2015 to update the Evidence requirements for
managing consistency
Qualification Reference 1895
© New Zealand Qualifications Authority 2012
Page 3 of 3