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Why should I choose Patisserie?
This unit provides learners with some of the basic baking principles required by pastry chefs in the catering industry.
Learners will apply legislative requirements when handling food and learn how to work safely and hygienically in the catering kitchen. They will learn how to select and use appropriate equipment correctly and will develop the creative skills to decorate and present products for service.
The unit also offers an opportunity to understand the breadth of the catering industry, including career opportunities.
How will I be assessed in this subject?
Personal hygiene procedures are essential throughout the unit.
Learners should understand the need to:
• wear a uniform;
• wash their hands and wear disposable gloves, when appropriate;
• cover cuts and grazes;
• care for their hair during work;
• report illnesses and infection. Learners should participate in all aspects of the unit and should provide evidence of having prepared a range of products from each of Sections 2, 3 and 4. Changes can be made to the named dishes, as these are only suggestions. Teachers/Lecturers should consider the cost when selecting the products. They should also consider using seasonal and local produce. Learners should prepare and cook four products from each of Sections 2, 3 and 4. Only two products from each section will be formally observed and assessed.
Learners should record in their diaries evidence of having made a range of products. Each section should include structured written questions to check the learner’s understanding of the content, including aspects of Section 1. If necessary, the learner can answer these questions orally. The teacher/lecturer must validate their answers. Practical activities should reflect industry standards, for example in the operation of a cafeteria or other outlet. Where a recognised outlet is not available, learners could run a coffee morning or other function. This would provide experience of industrial practice. Where learners cannot experience industrial practice it is essential that they have the opportunity to visit a kitchen in a workplace environment such as a hotel restaurant or a school canteen. Good quality photographic evidence of the learner’s work will reinforce the teacher’s/lecturer’s assessment of performance. Both the learner and teacher/lecturer should validate the photographs by dates and signatures. Learners, relative to their own ability, should evaluate their performance. Learners should present witness statements to enhance the evaluation. Learners can find out about career prospects by visiting a hotel or restaurant kitchen, or meeting with a local chef.
What will I study?
Section 1
Section 1
Health and Safety in Catering
Health and Safety in Catering
Learners should be able to:
• understand the implications of the Health and Safety at Work Act (HASAWA) 1974 in relation to this occupational area;
• identify a range of local catering outlets;
• describe three career opportunities in the catering industry;
• wear the required uniform correctly and maintain high standards of personal health and hygiene when handling food; • identify hazards in the kitchen and know how to deal with them correctly and when to report them to the teacher/lecturer;
• use electrical equipment safely following the manufacturers’ instructions;
• understand how to maximise the use of the oven to conserve energy;
• select the correct tools and equipment to carry out the necessary preparation and baking methods;
• recognise how food packaging can be recycled.
Section 2
Section 2
Bread and Scones
Bread and Scones
Learners should be able to:
• check that the ingredients meet their requirements;
• prepare, bake and finish four different products, two of these should be breads (one of which should use yeast dough), for example wheaten bread, soda bread, sun-dried tomato and herb focaccia, or naan, and two should be scones, for example cherry, raspberry and chocolate or apple and cinnamon;
• identify when bread and scones have the correct colour, flavour, texture and finish;
• use glazing, icing, filling and decorating methods to finish the products;
• understand the correct temperature to keep products at for service and to store them at safely, if not for immediate use;
• present each of the products as if for sale in one of these ways: - in a bakery; - in individual portions; or - at a coffee morning;
• understand healthy eating options when making bread and scones;
• evaluate their own performance in practical tasks.
Section 3
Section 3
Cakes and Biscuits
Cakes and Biscuits
Learners should be able to:
• check that the ingredients meet their requirements;
• prepare, bake and decorate four different cake and biscuit products, using the creaming, whisking, rubbing in and melting methods, for example cakes may include cupcakes, chocolate gateau, strawberry swiss roll or carrot cake and biscuits may include caramel shortbread or chocolate and ginger oat biscuits;
• identify when products have the correct flavour, colour, texture and finish;
• use spreading and basic piping techniques to develop creative skills when decorating the cakes/biscuits using icing, cream and/or chocolate;
• understand the correct temperatures to keep products at for service and to store them at safely if not for immediate use;
• understand how portion control affects the presentation of products and kitchen profits;
• present each of the products as if for sale in one of these ways: - in a bakery; - as individual portions; or - at an afternoon tea;
• understand healthy eating options when making cakes;
• evaluate their own performance in practical tasks.
Section 4
Section 4
Pastry Products
Pastry Products
Learners should be able to:
• check that the ingredients meet their requirements;
• prepare, bake and finish four different products, such as fruit tartlets, chocolate éclairs or filo fruit wraps, using the following types of pastry: short crust, sweet short crust, choux and convenience puff or filo sheets;
• select and use the correct techniques to make each product to meet their requirements;
• identify when products have the correct flavour, colour, texture and finish;
• use the following preparation and cooking methods: weighing/measuring, sifting, rubbing-in, resting, creaming, piping, lining, trimming, cutting, shaping and baking;
• understand how to store pastry products after preparation and cooking;
• present each of the products as if for sale in one of these ways: - in a bakery; - as individual portions; or - at an afternoon tea;
• understand healthy eating options when making pastry products;
• evaluate own performance in practical tasks;
• carry out an end-of-unit evaluation.
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