01
Technical Competence
- Preparation techniques
- Mixing and processing
- Baking
- Cooking
- Assembly
- Finishing
- Decoration
- Chocolate and confectionery techniques where applicable
The applicable qualification specification defines the actual assessed scope, conditions and criteria.
02
Product Knowledge
- Ingredients
- Functions of ingredients
- Production methods
- Product characteristics
- Troubleshooting
- Storage
- Yield and consistency
The applicable qualification specification defines the actual assessed scope, conditions and criteria.
03
Hygiene & Food Safety
- Personal hygiene
- Station hygiene
- Food handling
- Cross-contamination prevention
- Temperature control
- Equipment sanitation
- Safe working practices
The applicable qualification specification defines the actual assessed scope, conditions and criteria.
04
Professional Practice
- Mise en place
- Time management
- Organisation
- Station control
- Equipment handling
- Waste control
- Professional discipline
The applicable qualification specification defines the actual assessed scope, conditions and criteria.
05
Presentation & Finish
- Accuracy
- Consistency
- Structure
- Visual finish
- Portion control
- Professional presentation
The applicable qualification specification defines the actual assessed scope, conditions and criteria.
06
Higher-Level Responsibility
- Production planning
- Leadership
- Quality control
- Troubleshooting
- Team coordination
- Product development
- Professional decision-making
These additional areas may be considered at advanced levels under the published specification.