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