SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Certificate: Patisserie 
SAQA QUAL ID QUALIFICATION TITLE
73292  Certificate: Patisserie 
ORIGINATOR
City Guilds International 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CATHSSETA - Culture, Arts, Tourism, Hospitality and Sports Education and Training Authority  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 5  Level TBA: Pre-2009 was L5  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  SAQA 06120/18  2018-07-01  2023-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

The purpose of the qualification is to provide learners with knowledge and skills to work in the hospitality industry.

Learners who achieve this qualification can:
  • Communicate effectively in the workplace.
  • Maintain safety and health practices.
  • Design and maintain kitchen.
  • Plan, prepare and control budgets.
  • Prepare a variety of dishes.
  • Prepare decorative dishes.

    Rationale:

    This Qualification has been developed for professionals in the food preparation industry (hospitality). It brings together the theoretical and practical elements of food preparation and service. This Qualification has been designed to provide a range of skills appropriate to a person operating as a front line worker specializing in desserts, cakes and decoration in a kitchen environment of a typical service outlet. This Qualification will professionalize the industry and is applicable to all sectors, from small restaurants to large-scale hotels. This Qualification builds on other certificates and provides for articulation within the hospitality and catering industries.

    The Qualification aims to reflect the international nature of the knowledge and skills and activities needed for different countries or cultures. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners have achieved the equivalent of NQF Level 4 in a formal education environment.

    Recognition of Prior Learning:

    The structure of this Qualification makes the Recognition of Prior Learning possible. This Qualification may therefore be achieved in part or completely through the Recognition of Prior Learning, which includes formal, informal and non-formal learning and work experience. The learner should be thoroughly briefed on the mechanism to be used and support and guidance should be provided. Care should be taken that the mechanism used provides the learner with an opportunity to demonstrate competence and is not so onerous as to prevent learners from taking up the Recognition of Prior Learning option towards gaining a Qualification.

    If the learner is able to demonstrate competence in the knowledge, skills, values and attitudes implicit in this Qualification the appropriate credits should be assigned to the learner. Recognition of Prior Learning will be done by means of Integrated Assessment as mentioned above.

    This Recognition of Prior Learning may allow:
  • Accelerated access to further learning at this or higher levels on the NQF.
  • Gaining of credits towards a unit standard.
  • Obtaining of this Qualification in part or in whole.

    Access to the Qualification:

    There is open Access to the Qualification. However, it is preferable that learners should have acquired Language Competencies and Mathematical Literacy Competencies at NQF Level 4. 

  • RECOGNISE PREVIOUS LEARNING? 

    QUALIFICATION RULES 
    Level, Credits and Learning Components assigned to the Qualification:

    Fundamentals:

    Learning components; Number of Credits allocated; NQF Level:
  • Communication; 10 Credits, NQF Level 5.
  • Mathematical Literacy, 10 Credits, NQF Level 5.

    Subtotal 20 Credits.

    Core:

    Learning components; Number of Credits allocated; NQF Level:
  • Safety at work, 10 Credits, NQF Level 5.
  • Hygiene at work, 10 Credits, NQF Level 5.
  • Kitchen maintenance and design, 10 Credits, NQF Level 5.
  • Budgets, costing and control, 10 Credits, NQF Level 5.
  • Prepare and bake paste based products and desserts, 5 Credits, NQF Level 5.
  • Prepare and bake cakes and sponges, 5 Credits, NQF Level 5.
  • Prepare meringue based products and desserts, 5 Credits, NQF Level 5.
  • Prepare gelatine set desserts, 5 Credits, NQF Level 5.
  • Prepare egg set desserts, 5 Credits, NQF Level 5.
  • Prepare and bake chemically aerated products, 5 Credits, NQF Level 5.
  • Prepare and cook fruit based desserts, 5 Credits, NQF Level 5.
  • Prepare simple frozen desserts, 5 Credits, NQF Level 5.
  • Prepare and bake fermented products, 5 Credits, NQF Level 5.

    Subtotal 85 Credits.

    Electives:

    Learning components; Number of Credits allocated; NQF Level:

    Prepare and use creams, fillings and glazes, 5 Credits, NQF Level 5.
    Prepare hot and cold sauces, 5 Credits.
    Prepare and use decorative mediums, 5 Credits, NQF Level 5.

    Subtotal 15 Credits.
    Minimum 15 Credits.
  • All the Fundamentals totaling 20 Credits are compulsory.
  • All the Core modules totaling 85 Credits are compulsory.
  • Learners must choose a minimum of 15 Credits from the Electives.

    A minimum of 120 credits is required to obtain the Qualification. 

  • EXIT LEVEL OUTCOMES 
    1. Use effective communication skills within the workplace.

    2. Use mathematics in real life situations.

    3. Maintain safety and hygiene practices in work environment.

    4. Design and maintain a kitchen.

    5. Manage the cost in workplace.

    6. Prepare and bake paste baked products.

    7. Prepare and bake cakes and sponges.

    8. Prepare a variety of desserts.

    9. Prepare and bake chemically aerated products.

    10. Prepare and bake fermented products.

    11. Prepare and use creams, fillings and glazes.

    12. Prepare hot and cold sauces.

    13. Prepare and use decorative mediums.

    Critical Cross-Field Outcomes;

    This Qualification addresses all the Critical Cross-Field Outcomes. A learner who obtains this Qualification can:
  • Identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made.
  • Work effectively with others as a member of a team, group, organization, community.
  • Organize and manage oneself and one`s activities responsibly and effectively.
  • Communicate effectively, using visual, mathematical and/or language skills in the modes of oral and/or written presentation. 

  • ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Use the writing process to compose various reports and texts required within the workplace.
  • Read and interpret various texts with understanding.
  • Maintain and adapt oral communication as required.
  • Use appropriate communication skills within the workplace.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Use mathematical functions correctly to solve routine problems and tasks within the workplace.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Take appropriate initial action to care for persons in the event of injury.
  • Notify first aid assistance in the event of an accident and reassure the injured person.
  • Locate and complete appropriate documentation for accidents.
  • Check fire fighting equipment for location and operation.
  • Carry out a hazard analysis and interpret the results for action.
  • Maintain and wear appropriate protective clothing for all food related operations.
  • Take appropriate action to prevent accidents in relation to the discovery of faulty equipment.
  • Manage tools and equipment neatly and tidily in working methods.
  • Keep knives sharp and in an appropriate state of repair.
  • Interpret manufacturers' instructions in relation to the safe use of all production machinery.
  • Ensure dangerous substances are recognized and appropriately handled and stored.
  • Display and comply with all safety signs.
  • Keep working areas clear and clean throughout and on completion of practical operations.
  • Protect and store all perishable commodities, not for immediate use, appropriately.
  • Ensure working methods eliminate the risks of cross contamination.
  • Operate and maintain equipment in a safe and hygienic manner.
  • Operate and maintain small equipment and utensils in a safe and hygienic manner.
  • Use appropriate temperatures in all preparation and cooking operations including reheating, to maintain the safe quality of commodities.
  • Carry out the defrosting of foods, according to manufacturers' instructions, avoiding risks of contamination.
  • Use clearing and cleaning down procedures that avoid risks to food commodities.
  • Organized and supervise appropriate waste disposal procedures at all times.
  • Deal appropriately with incidents of suspected and reported illnesses that are a danger to food safety.
  • Monitor the condition of walls and floors and supervise appropriate cleaning.
  • Interpret the results of after-service, daily and weekly hygiene checks and supervise corrective actions.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Carry out improvisations to facilitate different service requirements, such as banquets, varied menus and outside catering.
  • Design a basic food and beverage preparation, cooking and service facility, taking account of work flow.
  • Design and supervise routine cleaning schedules.
  • Take appropriate action, following the interpretation of safety and hygiene checks.
  • Design and implement safety and hygiene hazard analysis.
  • Write and supervise training instructions for the operation of machinery.
  • Use fuels economically in all operations.
  • Monitor machinery, equipment and utensils at all times for safe and hygienic condition.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Research commodity prices, from a variety of sources and present the best price in relation to quality.
  • Calculate trimming and cooking losses for commodities, and produce and evaluate a comparative analysis.
  • Calculate alternative selling prices, making an allowance for the complexity and time of preparation, for a variety of recipes from simple to complex.
  • Analyse different portion sizes for different functions and menus and calculate their relative material costs.
  • Research equipment that assists portion control and present a brief report on its uses according to preparation, cooking and service techniques.
  • Analyse and evaluate food operations costing for a function or operations period.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Prepare sweet pastes including puff, choux, short, hot water, sable and strudel.
  • Process pastes to produce sweet and savoury items, to include, flans, tarts, tartlets, buns, biscuits, slices and pies.
  • Select, prepare and store equipment for all pastry tasks.
  • Select and process appropriate ingredients for all pastry tasks.
  • Apply resting and recovery techniques to appropriate pastes.
  • Bake products in accordance with recipe specification.
  • Test and judge products to be cooked/processed.
  • Finish, assemble and display products in accordance with establishment procedures.
  • Apply appropriate safety and hygiene practices throughout the tasks procedures.
  • Tasks are carried out efficiently and in the optimum time procedures.

    Associated Assessment Criteria for Exit Level Outcome 7:
  • Prepare cakes and sponges using traditional and recognized methods such as, whisking whole and split egg, sugar batter, flour batter, melting, rub-in, whole in one mixes, and use of commercial high ratio mixes.
  • Prepare sponges for the production of Swiss roll, roulades, sponge fingers and drops, génoise, fatless sponge and emulsified.
  • Produce cakes to include: fruitless cakes, light, medium and heavy fruitcakes, slab cakes, small and cup cakes.
  • Select, prepare and store equipment appropriately for all tasks, including acceptable improvisations.
  • Select and process appropriate ingredients for all tasks.
  • Prepare and add ingredients at correct stages of mixing.
  • Bake products in accordance with recipe specification.
  • Test and judge products to be cooked.
  • Finish, assemble and display products in accordance with establishment procedures and standards.
  • Apply appropriate safety and hygiene practices throughout all tasks.
  • Carry out tasks efficiently and in the optimum time.

    Associated Assessment Criteria for Exit Level Outcome 8:

    Use a variety of methods and products:
  • Meringue based products and desserts.
  • Gelatine set.
  • Egg set.
  • Cook fruit based.
  • Frozen desserts.

    Associated Assessment Criteria for Exit Level Outcome 9:
  • Prepare chemically aerated dough to include scones and small cakes using plain and whole meal flour.
  • Process dough's to produce plain, fruit and whole meal scones, small cakes, doughnuts and American muffins.
  • Select, prepare and store equipment for all tasks.
  • Select and process appropriate ingredients for all tasks.
  • Apply correct resting and recovery techniques.
  • Carry out successfully all baking and frying methods of cookery, as required by recipe specifications.
  • Test and judge products to be cooked.
  • Finish, assemble and display products in accordance with establishment procedures and standards.
  • Apply appropriate safety and hygiene practices throughout all tasks.
  • Use logical working methods and realistic timing.

    Associated Assessment Criteria for Exit Level Outcome 10:
  • Prepare dough's to include, plain and whole meal, sweet, enriched doughs using ferment, straight dough, activated dough development, hand and machine mixing.
  • Process dough's to produce sweet and savoury items to include bun dough goods, savarin/baba goods, loaves, dinner rolls and brioche.
  • Select, prepare and store equipment appropriately for all tasks.
  • Select and process appropriate ingredients for all tasks.
  • Apply correct resting, proving and recovery techniques.
  • Bake products according to recipe specifications.
  • Test and judge products to be cooked.
  • Finish, assemble and display products in accordance with establishment procedures and standards.
  • Apply appropriate safety and hygiene practices throughout all tasks.
  • Use logical working methods and realistic timing.

    Associated Assessment Criteria for Exit Level Outcome 11:
  • Prepare fillings and creams to include pastry cream, dairy creams, synthetic creams, custards, gnash, frangipane, almond pastes, praline creams and simple and boiled butter cream.
  • Select, prepare and store equipment appropriately for all tasks.
  • Select and process appropriate ingredients for all tasks.
  • Prepare and cook products according to recipe specifications.
  • Test and judge products to be correctly processed and cooked.
  • Cover and store appropriately products not for immediate use.
  • Apply appropriate safety and hygiene practices throughout all tasks.
  • Use logical working methods and realistic timing.

    Associated Assessment Criteria for Exit Level Outcome 12:
  • Prepare hot and cold sauces to include, fruit caulis, jam sauces, egg custard sauces, custard sauces, gnash, chocolate sauces and sabayon sauces.
  • Select, prepare and store equipment appropriately for all tasks.
  • Select and process ingredients appropriately for all tasks.
  • Prepare and cook products according to recipe specifications.
  • Test and judge sauces to be processed/cooked.
  • Protect and store appropriately sauces not for immediate use.
  • Finish and serve sauces according to establishment procedures and standards.
  • Apply appropriate safety and hygiene practices throughout all tasks.
  • Use logical working methods and realistic timing.

    Associated Assessment Criteria for Exit Level Outcome 13:
  • Prepare decorative mediums including chocolate compounds, chocolate covertures, pastillage, soft icing pastes, marzipan and boiled sugar.
  • Apply chocolate compounds and covertures, pastille, marzipan and soft icing paste, sugar boiling as decorative mediums to appropriate products.
  • Select, prepare and store equipment appropriately for all tasks.
  • Select and process appropriate ingredients for all tasks.
  • Test and appropriately judge mediums to be processed.
  • Finish, assemble and display products in accordance with establishment procedures and standards.
  • Apply appropriate safety and hygiene practices throughout all tasks.
  • Use logical working methods and realistic timing.

    Integrated Assessment:

    Integrated assessment appropriately incorporated to ensure that the purpose of the qualification is achieved.

    Assessment practices must be open, transparent, fair, valid, and reliable and ensure that no learner is disadvantaged in any way whatsoever.

    This Qualification is comprised of the following:
  • Practical competences: What a candidate must be able to do.
  • Knowledge requirements: What a candidate must know.

    There are several ways in which these can be assessed:

    Practical:

    Assessors may be required to use different assessment methods:
  • Competence checklist: Observation of performance.
  • Competence checklist: Appraisal of a product.
  • Practical assignment.

    Knowledge Requirements:

    Learners will be required to take tests to show that they meet the knowledge requirements.

    These assessments can take the following forms:
  • Written tests: Multiple choice.
  • Written tests: Short, structured questions.

    Learning, teaching and assessment are inextricably interwoven. Whenever possible, the assessment of knowledge, skills, attitudes and values shown in the modules will be integrated.

    Assessment of communication, language, literacy and numeracy should be integrated as far as possible with other aspects and should use practical contexts wherever possible.

    Where it is not possible to assess the learner in the workplace or on-the-job, simulations, case studies, role-plays and other similar techniques such as realistic working environment including real work timescales and pressures should be used to provide a context appropriate to the assessment.

    During integrated assessments the assessor should make use of formative and summative assessment methods and assess combinations of practical, applied, foundational and reflexive competencies.

    All learners are required to complete an externally set and marked international examination in order to achieve the Qualification.

    Assessment should ensure that all outcomes and critical cross-field outcomes are evaluated. 

  • INTERNATIONAL COMPARABILITY 
    The IVQ Diploma in Patisserie has been benchmarked against international standards and Qualifications, including those of the United Kingdom, Australia, New Zealand, Spain and Hungary, in order to establish comparability to levels of the National Qualifications Framework (NQF) of England, Wales and Northern Ireland and UK National Occupational Standards (NOS):

    City & Guilds IVQ; National Qualifications Framework of England, Wales and Northern Ireland; UK National Occupational Standards (NOS):

    Diploma; NQF Level 2; Professional Cookery.

    According to the 'Rough Guide to Comparing Qualifications in the UK and Ireland' published by the National Qualifications Authority of Ireland (NQAI) and the four UK regulators (Qualifications Curriculum Authority (QCA), the Scottish Qualifications Authority (SQA), the Qualifications, Curriculum and Assessment Authority for Wales (ACCAC) and the Council for the Curriculum, Examinations and Assessment in Northern Ireland (CCEA)), the IVQ Diploma in Patisserie is comparable to the following levels:

    City & Guilds IVQ; NQF Level; The National Framework of Qualifications for Ireland (NFQ); Scottish Credit and Qualifications Framework:

    Diploma; NQF Level 2; NQF Level 4; NQF Level 5. 

    ARTICULATION OPTIONS 
    This Qualification allows for both horizontal and vertical articulation.

    Vertical articulation can occur by embarking on the study of related NQF Level 6 Qualifications in the hospitality and catering field.

    Horizontal articulation can occur with Qualifications on NQF Level 5. 

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this qualification must be registered and appointed by the provider according to existing moderation guidelines of the FETQC/ HEQC or relevant ETQA/SETA.
  • Any institution offering learning of this Qualification must be accredited as a provider with the relevant ETQA/SETA.
  • Assessment and moderation of assessment will be overseen by City & Guilds and relevant ETQA.
  • Moderation should also validate the achievement of competencies and assessment processes as described in exit level outcomes and integrated assessment options as described in the Qualification. 

  • CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    For an applicant to register as an assessor, the applicant needs:
  • Interpersonal skills, subject matter expertise and assessment experience.
  • To be competent in the planning and conducting of assessment of learning outcomes.
  • The subject matter experience must be well developed within the relevant field and subfield practices.

    The assessor must have completed:
  • A similar Qualification or from the same family of qualifications, at or above the level of the Qualification.
  • Minimum of two years relevant experience.

    The subject matter experience of the assessor can be established by Recognition of Prior Learning.

    Assessors need to be registered with the relevant Education and Training Quality Assurance Body. 

  • REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2009; 2012; 2015. 

    NOTES 
  • Only approved centres are allowed to offer City & Guilds qualifications.
  • Only successful learners from approved centres will be certified by City & Guilds.
  • Approved centres will be quality assured by City & Guilds. 

  • LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Capsicum Culinary Studio Pty Ltd 
    2. INSTITUTE OF CULINARY ARTS (PTY) LTD 
    3. INTERNATIONAL HOTEL SCHOOL THE 
    4. THE CAPITAL HOTEL SCHOOL & TRAINING ACADEMY 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.