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National Certificate Level 3 in Pastry
Objectives and Learning Outcomes

This qualification recognises the competence, skills and knowledge required to work in the Pastry discipline of a commercial environment. It is awarded to people who are able to demonstrate the necessary abilities to perform tasks properly according to international standards and health and safety regulations. The holder will also be able to show a range of interpersonal qualities, team work and customer service skills that will increase his employability in the hospitality industry.

Duration 12
month(s) with work placement
  • Study Mode Full-Time
  • Seats 25
  • Language Creol, English, French
  • Intake / Location
    • March Constance Academy
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    • Course outline

    • Demonstrate knowledge of common types and uses of commercial catering equipment
    • Practice food safety methods in a food business
    • Apply safe working practices in the food and related product processing workplace
    • Demonstrate knowledge of the legislative requirements
    • Demonstrate knowledge of common types and uses of baking equipment in the pastry industry
    • Demonstrate knowledge of basic pastry ingredients
    • Demonstrate knowledge of product and basic terminology in the pastry industry
    • Demonstrate knowledge of boiling and baking in the commercial catering industry
    • Prepare and weigh ingredients for doughs using manual production methods
    • Prepare and tray up frozen dough products
    • Retard yeast products for batch baking for pastry products
    • Cook food by baking
    • Freeze products for batch baking for pastry products
    • Prepare and apply icings and glazes to pastry products using manual production methods
    • Prepare and bake biscuits in the pastry industry
    • Batch bake petits fours products
    • Prepare and display simple petits fours
    • Prepare hot and cold desserts
    • Present simple desserts
    • Prepare and apply fillings to pastry products using manual production methods
    • Prepare and apply toppings to pastry products using manual production methods
    • Prepare and decorate pastry products using manual production methods

    1. Entry requirement

    This programme is open to anyone who would like to make a career in professional Pastry.

    Participants should be of 17 years or higher.

    2. Programme duration

    Normal duration of this programme is 12 months.

    3. Exams and certifications

    Exams for this programme are conducted by the MITD and MES

    4. How is the programme rolled out?

    Attendance is required at Constance Hospitality Training Centre for the academic element of the programme (1 day per week)

    Work Placement in one of our or our partner hotels in Mauritius (at least 5 working days per week as per respective hotel roster).

    5. Is this workshop MQA approved?

    All our courses are MQA Approved and are eligible for HRDC refund under Training Grant Scheme.

    6. Where the course will be delivered?

    All classes will be conducted at Constance Hospitality Training Centre. 

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    7. Course fees

    Visit our Admission section for more details on fees

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