National Certificate Level 3 in Pastry
This qualification equips learners with the essential knowledge, practical skills, and professional behaviours required to work effectively in pastry operations within a commercial hospitality environment. The programme develops competence in producing a range of pastry and dessert products in accordance with international standards, with strong emphasis on food safety, hygiene, and safe working practices. Learners gain hands-on experience in pastry preparation techniques including dough production, baking methods, dessert and petits fours preparation, fillings, toppings, glazing, and decorative finishes. The course also embeds teamwork, customer service awareness, and workplace discipline, preparing learners for entry-level pastry roles in hotels, resorts, and professional kitchens.
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Duration
12 months
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Mode
Classroom and Workplace Learning
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Awarding body
MITD/MES
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Intake
April (application deadline is March). See our events calendar for more details.
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Location
Constance Hospitality Academy, Mauritius
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Progression Pathways
Constance Hospitality Academy, Mauritius (CTH L3 Foundation), EHSG (NC4) or entry-level roles in hotels
Key Course Takeaways
By the end of this programme participants will:
- Demonstrate professional conduct, teamwork, and workplace discipline.
- Apply food safety, hygiene, and safe working practices in pastry operations.
- Identify and use commercial catering and pastry equipment correctly.
- Prepare and bake a variety of pastry products using manual production methods.
- Produce biscuits, petits fours, and hot and cold desserts.
- Apply fillings, toppings, icings, glazes, and decorative finishes to pastry products.
- Comply with legislative and health and safety requirements in a commercial kitchen.
Why Take This Course
This qualification provides a solid foundation for a professional career in pastry within the hospitality industry. By combining structured academic learning with intensive workplace experience, learners develop strong technical skills, creativity, and precision required in professional pastry kitchens. The programme enhances employability and supports progression to higher-level culinary or pastry qualifications.
Who should apply
Applicants aged 17 years and above may apply. Admission is subject to a case-by-case selection process, which may include consideration of academic background, experience, and suitability for the programme.