IBPE-1 Foundation

01

Qualification objective

For candidates developing fundamental patisserie competence.

• Basic techniques
• Basic products
• Hygiene
• Mise en place
• Equipment handling
• Basic finishing

02

Entry requirements

Approved entry requirements and evidence of prior experience or competence are pending publication. Higher-level entry is available only where permitted by the published qualification policy.

03

Syllabus

Approved knowledge requirements, practical competencies and product requirements must be published for this qualification and examination window. The listed focus areas are orientation information, not the complete approved syllabus.

04

Theory examination

The approved theory format, knowledge coverage, component weighting and permitted materials are pending publication.

05

Practical examination

The approved practical brief, competencies, product requirements and working conditions are pending publication. Performance must be demonstrated under controlled examination conditions.

06

Assessment criteria

Approved criteria, component weightings, independent marking arrangements and moderation requirements are pending publication. Assessment must stay within the published syllabus.

07

Examination duration

The official qualification specification will define the examination duration for this level.

08

Pass requirement

Hygiene and safety are defined assessment components. Critical violations may affect the overall result according to the approved specification; numerical thresholds remain pending publication.

09

Fees

10

Examination dates

February 2027 Examination Window: 15–26 February 2027. Registration deadline: 12 December 2026. Individual sittings, centre allocations and other dates remain subject to official publication.

11

Candidate requirements

Approved identity, documentation, equipment, hygiene, access and examination rules are pending publication for the actual sitting. Do not submit personal documents through public draft tools.