01
Professional requirements
The examiner model calls for qualified professionals with relevant technical and industry experience. Approved appointments and the current public panel are pending confirmation.
- Relevant professional qualification
- Demonstrated patisserie experience
- Technical competence
- Assessment capability
- Knowledge of IBPE standards
- Examiner training
- Conflict-of-interest compliance
02
Two-examiner principle
Where required by the qualification, practical examinations are assessed independently by two examiners. Their marks are recorded separately before the applicable reconciliation or moderation process. This does not assert a two-examiner requirement for every qualification.
03
Independence and standards
Examiners must understand the applicable standards, declare relevant conflicts and follow the approved assessment process.
Examiner conflict controlsExaminer policy status