Level 3 Patisserie and Confectionery BTEC

This subject is broken down into 50 topics in 8 modules:

  1. Health, Safety, and Hygiene 7 topics
  2. Patisserie and Baking Principles 7 topics
  3. Cake Production, Decoration, and Design 7 topics
  4. Hot and Cold Desserts 6 topics
  5. Petit Fours Production 6 topics
  6. Special Dietary Requirements 5 topics
  7. Bakery and Patisserie Business Principles 6 topics
  8. Advanced Techniques and Trends 6 topics
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  • 8
    modules
  • 50
    topics
  • 19,035
    words of revision content
  • 2+
    hours of audio lessons

This page was last modified on 28 September 2024.

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Patisserie and Confectionery

Health, Safety, and Hygiene

Health and safety legislation

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Health and safety legislation

Health and Safety Legislation

The Health and Safety at Work Act (HASWA) 1974

  • Employers must take necessary steps to ensure the health, safety, and welfare of their staff and the public.
  • The act also makes employees responsible for their own safety and that of others by not misusing or abusing equipment and systems put in place.

Food Safety Act 1990

  • This act makes it an offence to sell or serve food unfit for human consumption.
  • It also prohibits providing misleading food descriptions – everything you serve must be properly labelled and advertised.

Personal Protective Equipment (PPE) at Work Regulations 1992

  • Employers must provide appropriate Personal Protective Equipment (PPE) to employees exposed to risks to their health and safety.
  • Employees must also be trained on how to properly use and maintain their PPE.

Control of Substances Hazardous to Health (COSHH) Regulations 2002

  • It requires businesses to control substances that are harmful to workers' health, including cleaning chemicals and certain ingredients.
  • Risk assessments must be undertaken and control measures implemented and maintained.

Food Premises (Registration) Regulations 1991

  • Every food business must be registered with the local authority.
  • The authorities carry out regular inspections to ensure businesses adhere to food hygiene regulations.

Food Hygiene Regulations 2006

  • Places a duty on businesses to ensure all food handlers are properly trained in food safety.
  • Food storage, preparation, cooking and serving areas must be kept clean and well maintained.

RIDDOR (Reporting of Injuries, Diseases and Dangerous Occurrences Regulations) 2013

  • Employers are required to report work-related accidents, diseases, and dangerous occurrences.
  • This includes serious injury, disease or death caused by occupational hazards.

Management of Health and Safety at Work Regulations 1999

  • Employers must carry out risk assessments to identify hazards and implement controls to reduce risks.
  • They must also provide information, instruction and training to ensure the safety of their employees.

Manual Handling Operations Regulations 1992

  • Employers must reduce the risk of injury from manual handling, such as lifting or moving heavy items, to as low as is reasonable.
  • Training and instruction on safe manual handling techniques must be provided to employees.

In all times, it is crucial to keep updated with any changes, amendments or new regulations as they are accountable by law.

Course material for Patisserie and Confectionery, module Health, Safety, and Hygiene, topic Health and safety legislation

Patisserie and Confectionery

Hot and Cold Desserts

Dessert plating and presentation

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Dessert plating and presentation

The Art of Plating Desserts

  • Plating is the final aspect of dessert preparation, where the dessert is arranged on the plate for presentation. It contributes significantly to the overall guest experience.
  • Colour and contrast can be used to enhance visual appeal. Balancing a range of colours between the different components can result in more attractive presentation.
  • Texture variety is another key aspect of plating. Contrasting textures such as crunchy, soft, creamy, and crispy can create more interesting and complex dishes.
  • The rule of thirds is a classic guideline in plating where, visually, the plate is divided into three sections. Placing the main element off-centre can make the dish look more dynamic.

Tools for Dessert Plating

  • Offset spatulas and palette knives can be used for spreading sauces or icings and smoothing or lifting items.
  • Piping bags and various nozzles can be used to create different effects with cream, frosting, meringue, dough, or purées.
  • Spoons are versatile tools for drizzling sauces, making fluid gels, shaping quenelles, or placing delicate ingredients.
  • Brushes can impart a glaze, apply egg wash, or gently place fine powders or distinct lines of sauce.

Tips for Finishing Touches

  • A dusting of icing sugar or cocoa powder often adds a professional finish. Use a small sieve or tea strainer for an even distribution.
  • Delicate herbs or edible flowers can provide a fresh and elegant touch.
  • Use garnishes sparingly and ensure they are relevant to the dish. They should add to the flavours, textures or colours of the dessert, not just be decorative.
  • Sauces and coulis can be used to enhance visual appeal. A streak or drip of sauce, or dots placed around the plate can add to the overall aesthetic.
  • Presentation should not sacrifice flavour. No matter how beautiful a dessert is, it should always taste as good as it looks.

Course material for Patisserie and Confectionery, module Hot and Cold Desserts, topic Dessert plating and presentation

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