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A professional pastry chef or baker who is responsible for producing pastry, baking and dessert products and managing pastry staff. The holder of this title is employed as a pastry chef (or equivalent), or runs own business, and has a minimum of seven years of professional pastry and baking experience, including two years as a head pastry chef (or equivalent).
Issuer:Worldchefs
  1. Task 1 Your organisation and responsibilities

    Evidence you are required to provide:

    • BEFORE YOU START WORKING ON THE TASKS, READ THE CANDIDATE GUIDE AND DOWNLOAD THE CANDIDATE CHECKLIST.
    • The Evidence type required is shown [in square brackets].
    • Upload your answers at the bottom of the task by clicking on ‘Add evidence’ and then ‘Add text’. This will open a new, blank text box.
    • Open a new text box for your answer(s) to each question, so one box for 1.1, another box for 1.2 etc.
    • Include the Evidence number (1.1, 1.2 etc.) in each text box.

    1.1 Tell us about yourself by listing the following information:
    • Your country of residence
    • Number of years of professional pastry and baking experience
    • Number of years of experience as the head pastry chef (or equivalent) of an operation
    • Your current position
    • Name of the establishment you are currently working for (or own)
    • Address of the establishment
    • Website address for the establishment
    • Number of years in current position.
    [Add text]

    1.2 List the following details for each of your previous employment(s)*, starting with the most recent one:
    • Position
    • Duration of employment
    • Name of the establishment.
    [Add text]

    *Note: Your current and previous employments combined must add up to at least seven years of full-time professional pastry and baking experience.

    1.3 Briefly describe the organisation that you work for. Please include where it is based, the type of cuisine and the number of customers the pastry section typically serves. [Add text]

    1.4 Please Give your position/job title and a brief description of your responsibilities. [Add text]

    1.5 Briefly describe your organisation’s requirements and guidelines for procuring ingredients and supplies
    1.6 Explain your role and responsibilities in the procurement of ingredients and supplies
    1.7 Outline your responsibilities in planning and controlling operational budgets
    1.8 Outline your role and responsibilities in developing and applying the HACCP
    1.9 Give an example of how you have managed compliance with legal and regulatory requirements
    1.10 List the following details for the witness who has completed and signed your witness testimony
    • Full name including title, first name(s) and family name(s)
    • Current position
    • Name of the establishment where the witness works
    • Address of the establishment
    • Email address
    • Contact number
    • Number of years you have worked with the witness.

    If you run your own business, list the following for your business:
    • Name of the business
    • Website address
    • Your position.
    [Add text]

    How to upload ‘Add text’ evidence

  2. Task 2 Your technical skills

    Evidence you are required to provide:

    • The Evidence type required is shown [in square brackets].
    • Upload each piece of evidence at the bottom of the task, by clicking on ‘Add evidence'. Then select the Evidence type required.

    2.1 Upload a digital copy of the current dessert menu within the culinary operation that you are employed in or are the owner of that you have designed to meet customer needs. [Add document]

    Note: The dessert menu must show the culinary operation’s brand or be presented on the operation’s headed paper.

    2.2-2.7 ask you to produce three different original pastry, baking and dessert products/dishes and upload the following for each:

    Note: At least one, ideally all three, of the recipes must be from the menu submitted under 2.1

    2.2 Upload recipe for PRODUCT/DISH 1. [Add document]

    2.3 Upload recipe for PRODUCT/DISH 2. [Add document]

    2.4 Upload recipe for PRODUCT/DISH 3. [Add document]

    2.5 Upload two photographs for PRODUCT/DISH 1:
    • One close-up photograph of product/dish 1. [Add image]
    • One photograph of you in culinary uniform holding product/dish 1. [Add image]

    2.6 Upload two photographs for PRODUCT/DISH 2:
    • One close-up photograph of product/dish 2. [Add image]
    • One photograph of you in culinary uniform holding product/dish 2. [Add image]

    2.7 Upload two photographs for PRODUCT/DISH 3:
    • One close-up photograph of product/dish 3. [Add image]
    • One photograph of you in culinary uniform holding product/dish 3. [Add image]

    Note: The culinary uniform must reflect industry dress code such as safety, hygiene and cleanliness.

    2.8-2.11 ask you to produce two specialised pastry, baking or dessert products and upload the following for each:

    2.8 Describe SPECIALISED PRODUCT 1 by listing the following:
    [Add text]

    2.9 Describe SPECIALISED PRODUCT 2 by listing the following:
    [Add text]

    2.10 Upload two photographs for SPECIALISED PRODUCT 1:
    • One close-up photograph of SPECIALISED PRODUCT 1. [Add image]
    • One photograph of you in culinary uniform holding or standing next to SPECIALISED PRODUCT 1. [Add image]

    2.11 Upload two photographs for SPECIALISED PRODUCT 2:
    • One close-up photograph of SPECIALISED PRODUCT 2. [Add image]
    • One photograph of you in culinary uniform holding or standing next to SPECIALISED PRODUCT 2. [Add image]

    Note: The culinary uniform must reflect industry dress code such as safety, hygiene and cleanliness.

    2.12 Upload the completed and signed witness testimony or declaration of business ownership. [Add document]

    Click here to download the witness testimony template.

    Click here to download the declaration of business ownership template.

    2.13 Upload a current HACCP or Food Safety or Sanitation certificate. [Add document]

    How to upload multiple evidence types

  3. Task 3 Your management skills

    Evidence you are required to provide:

    • The Evidence type required is shown [in square brackets].
    • Upload your answers at the bottom of the task by clicking on ‘Add evidence’ and then ‘Add text’. This will open a new, blank text box.
    • Open a new text box for your answer(s) to each question, so one box for 3.1, another box for 3.2 etc.
    • Include the Evidence number (3.1, 3.2 etc.) in each text box.

    3.1 Explain how you recruit or assist with the recruitment of pastry staff to ensure you have an effective team. [Add text]

    3.2 Explain how you manage the professional development of the pastry staff you are responsible for. [Add text]

    3.3 Give an example of the professional development activities your pastry staff have participated in. [Add text]

    3.4 Explain how you manage the performance of the pastry staff within your organisation. [Add text]

    3.5 Give an example of how you have managed a member of the pastry staff who is underperforming to improve their working practices. [Add text]

    3.6 Explain how you manage pastry staff to achieve production and operational goals. [Add text]

    3.7 Give an example of a challenge you have encountered managing pastry staff and describe how you have overcome this challenge. [Add text]

    How to upload ‘Add text’ evidence

  4. Task 4 Your customers

    Evidence you are required to provide:

    • The Evidence type required is shown [in square brackets].
    • Upload your answers at the bottom of the task by clicking on ‘Add evidence’ and then ‘Add text’. This will open a new, blank text box.
    • Open a new text box for your answer(s) to each question, so one box for 4.1, a new box for 4.2 and another box for 4.3.
    • Include the Evidence number (4.1, 4.2 or 4.3) in each text box.

    4.1 Explain how you respond to customer complaints. [Add text]

    4.2-4.3 ask you to give two different examples of how you were able to manage customer complaints to find a resolution:

    4.2 Give EXAMPLE 1: Managing customer complaints. [Add text]

    4.3 Give EXAMPLE 2: Managing customer complaints. [Add text]

    How to upload ‘Add text’ evidence

  5. Task 5 Your professional development and reputation

    Evidence you are required to provide:

    • The Evidence type required is shown [in square brackets].
    • Upload your answers at the bottom of the task by clicking on ‘Add evidence’ and then ‘Add text’. This will open a new, blank text box.
    • Open a new text box for your answer(s) to each question, so one box for 5.1, another box for 5.2 etc.
    • Include the Evidence number (5.1, 5.2 etc.) in each text box.

    5.1 List the professional development activities you have undertaken in the last three years to acquire new or update existing skills and knowledge. [Add text]

    5.2 Describe how the professional development activities listed in 5.1 have changed the way in which you work. [Add text]

    5.3 Describe how the professional development activities listed in 5.1 have changed the way in which your kitchen staff now operates. [Add text]

    5.4 Give an example of how participating in the professional development activities listed in 5.1 have informed the strategic direction of the pastry kitchen operation. [Add text]

    5.5 Explain how you maintain your professional reputation as a pastry chef in the culinary industry. [Add text]

    How to upload ‘Add text’ evidence

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