The International Patisserie Diploma (IPD)

Size: px
Start display at page:

Download "The International Patisserie Diploma (IPD)"

Transcription

1 The UK s Specialist Hospitality Programme International Office: Sami.Haq@westking.ac.uk

2 is a 24-week, hands-on certificate programme in baking and pastry education that offers its students expert tuition, fit for purpose equipment and facilities, top-quality ingredients and tuition in classic and contemporary European recipes. It is the ideal educational experience for passionate baking and pastry enthusiasts, and an inspired choice for those wishing to change their career path and pursue a fast-track experience into professional baking and pastry. Course Dates: 18th Sept th Mar 2018 Duration: 24 Week fast track programme Fees : F ees for the International Patisserie Diploma (IPD) are one full payment of 13,000 on registration prior to starting the programme and 500 cash per student given to the Programme Manager for external culinary trips, restaurant visits and show. Teaching hours: GLH (guided learning hours) 25 hours per week Qualification: International Patisserie Diploma CIEH Level 2 Food Safety and Hygiene Certificate Grading criteria: In twenty five hours per week spread over four days, students will experience a comprehensive foundation in the art of baking and pastry in modular formats, all delivered at a maximum student to teacher ratio of 12:1. In each practical session the students will be provided with costed recipes that will support their individual module journals. The fundamentals of level 1 and 2 techniques are taught in the following modules: 1. Level 2 Food Safety and Hygiene 2. Introduction to the Professional Kitchen 3. Fermented Dough Products 4. Short Pastries, Flans and Tarts 5. Biscuits, Cakes and Sponges 6. Hot & Cold Desserts 7. Sugar & Chocolate Confectionery 8. Food Science and Recipe Development ass; Merit: Distinction or P Certificate of Attendance Certifications: International Patisserie Diploma CIEH Level 2 Food Safety and Hygiene Certificate Certificate of Attendance Timetable: Contact: International Office Telephone: hrs 1 hr Theory and Tutorials hrs 5 hrs Sami.Haq@westking.ac.uk Mon hrs 6 hrs Tues hrs 6 hrs Wed Thurs hrs 6 hrs Food science, external trips, presentations Fri hrs 6 hrs Self-study Facebook: InternationalCulinaryDiploma i

3 1. Level 2 Food Safety and Hygiene 2. Introduction to the Professional Kitchen 4. Short Pastries, Flans and Tarts 7. Sugar & Chocolate Confectionery Students learn the fundamental concepts of food safety and hygiene. The Level 2 Award in Food Safety in Catering qualification is ideal for those working in the catering and hospitality industry and gain invaluable knowledge in food hygiene. Evaluation: External written exam; Cumulative attendance grade This module introduces students to the Professional kitchen and is divided into two parts: Kitchen familiarisation (students will understand how each piece of equipment works and where everything is located including safety and fire drill procedures); Basic knife skills (students will practice a selection of purposeful tasks using the knives in their equipment box) Evaluation: Portfolio; Cumulative Attendance Grade 3. Fermented Dough Products This module introduces students to the practice of creating a variety of baked goods. Students examine baking technology, learning the different types of flours, sugars, and yeast, and how the interactions of these ingredients affect the outcome in leavened, unleavened, and laminated products from making a levain or bread starter; how to shape and bake; and the art of enriched doughs and Viennoiserie. This modules introduces students to a comprehensive variety of sweet and savoury pastes sweet; lining; shortcrust; choux; suet; hot water; rough puff; and full butter puff pastry. The students will be preparing and making some classic and contemporary applications associated with sweet and savoury pastry items. At the same time, the students will discover industry techniques to ensure their products are consistent and very competently executed, whilst furthering their knowledge in preparing different types of crusts and fillings. 5. Biscuits, Cakes and Sponges In this module, students learn to produce a wide variety of classic and modern French biscuits, cakes and entremets. Students will bake sponge cakes, create buttercream fillings, and pipe royal icing decorations. These cakes will also be highlighted with glazes and chocolate and sugar decorations. In this course module, students learn how to make sugar confectioneries such as pâte de fruit (fruit pastes), guimauve (marshmallow), caramels with salted butter, chocolate caramels, nougats, lollipops, and wine gums. There will be an introduction to isomalt, with an objective for each student to produce a simple coloured sugar sculpture. Students also learn the fundamentals of the science of chocolate, the principles of tempering, and practice hand-tempering high-grade chocolate couverture. Students learn to produce a wide range of chocolate candies including ganache fillings, handdipped candies, molded bonbons, and truffles. The module ends with a centre piece display using Nougatine and choux buns the celebration Croquembouche. 8. Food Science and Recipe Development This module underpins the practical kitchen sessions. The students will be taught the science behind many food applications. In addition, the students will be set a recipe development project, having complete access to the latest professional kitchen equipment currently associated with molecular gastronomy. Evaluation: Presentations; Cumulative attendance grade 6. Hot and Cold Desserts In this course module, students learn how to recreate classic and contemporary plated desserts, from soufflés to coffee and walnut Dacquoise. Students become familiar with the flavour and texture elements in successful plated desserts, learning how to use all five senses to evaluate them. Students learn and explore classic French and modern presentations that can be applied to creating their own plated desserts. Final Diploma Exam on week 24 The final exam will provide an opportunity for each student and the chef lecturer to witness the development and progression of all the attendees. It is graded Pass, Merit and Distinction and the mark will be included in all the previous assessment grades. The dishes for the exam are selected from any of the completed modules.

4 Summary The over-arching aim of this fast-track course is to present students with a comprehensive understanding of Baking and Patisserie at levels 1 and 2. Students will acquire a broad foundation in classical skills required to work in top professional kitchens of the world. The following is also included in the course: Access to college Virtual Kitchen & Resources website Further demonstrations with industry Chefs in Patisserie and Confectionery Complimentary copies for the Professional Chef Series course books Industry visits to employers, catering suppliers and food producers as well as to some of London s top kitchens and markets Fees for the International Patisserie Diploma (IPD) are one full payment of 13,000 on registration prior to starting the programme and 500 cash per student given to the Programme Manager for external culinary trips, restaurant visits and show. Graduation At the end of September for students & invitees at. IPD Final Certificate It is important to note that the IPD final certificate will illustrate individual module grades, the final exam grade, and a final over-arching grade. Entry requirements There are no formal entry requirements. Applicants need to have a high level of motivation and a proven commitment to hard work. All applicants will have to submit the following: WKC electronic application form Provide educational achievements with evidence Provide any further qualifications with evidence International students will also have to provide the following: Apply today Do you want to advance your culinary career? You may already have valuable work and life experiences. But to thrive in today s rapidly developing catering and hospitality industry, you need to have the complete package which are; skills, knowledge, experience, and education. In the Culinary Arts Department your gastronomic education will transform the way you perceive food and it will develop the way you think about the concepts of agriculture and the appreciation of ethical sourcing. A Westminster Kingsway Culinary Arts student will not only benefit from an outstanding placement rate, thanks to the college s industry-wide reputation for excellence but the possibility of future training leading to the Foundation Degree in Culinary Arts. Valid passport Visa forms Immigration history All applicants will be assessed on application and invited for an interview. We will take into consideration your education achievements and any work experience that you have. For International applicants, you will need to have completed your secondary school education with an IELTS score of 4.5 or equivalent English qualification and submit proof. is a UKBA Tier 4 Highly Trusted Sponsor (HTS). All of our students are guaranteed a comprehensive programme of support, with courses and teaching. London boasts some of the top industry employers who look to graduates first to hire as their chefs of the future. International students: UK Applicants: Apply direct to the International Office at Westminster Kingsway College. Apply online or download an application form at The International Office Victoria Centre 76 Vincent Square London SW1P 2PD 0044 (0) international@westking.ac.uk

5 Victoria Centre 76 Vincent Square London SW1P 2PD United Kingdom 0044 (0) is proud to be members of the following organisations who help support, nurture and develop our past, present and future chef students:

HOSPITALITY & CATERING

HOSPITALITY & CATERING HOSPITALITY & CATERING All information correct at time of print 1 HOSPITALITY & CATERING Hospitality and catering is a truly international industry providing countless job opportunities at home and abroad.

More information

EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE SPECIALTY COFFEE ASSOCIATION

EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE SPECIALTY COFFEE ASSOCIATION EDUCATION SPECIALTY COFFEE ASSOCIATION EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE The Specialty Coffee Association (SCA) is a non-profit organization that represents thousands of coffee professionals,

More information

Prospectus 2017 / Apply online today! / treshamcollege / treshamcollege treshamcollege

Prospectus 2017 / Apply online today! / treshamcollege / treshamcollege treshamcollege Prospectus 2017 / 18 1 Apply online today! HOSPITALITY AND CATERING @treshamcollege / treshamcollege / treshamcollege treshamcollege HOSPITALITY AND CATERING We get to work in the Manor Restaurant, which

More information

DIPLOMA IN BAKING & PASTRY

DIPLOMA IN BAKING & PASTRY DIPLOMA IN BAKING & PASTRY The 6-month Diploma in Baking & Pastry is a full-time, intensive, hands-on course designed for the enthusiasts who want to gain an in-depth understanding of the art of making

More information

FDQ - Qualification Purpose and Structure. EQF Level. Review date. FDQ number. approval number (QN) Qualification. Wales number 600/6864/4

FDQ - Qualification Purpose and Structure. EQF Level. Review date. FDQ number. approval number (QN) Qualification. Wales number 600/6864/4 FDQ - Qualification Purpose and Structure FDQ number Qualification title Qualification approval number (QN) EQF Level Review date Qualification Wales number 322-150 FDQ Level 2 Certificate in Professional

More information

FDQ - Qualification Purpose and Structure. Review number FDQ EQF. approval. Level. date number (QN) Qualification. Wales Number.

FDQ - Qualification Purpose and Structure. Review number FDQ EQF. approval. Level. date number (QN) Qualification. Wales Number. FDQ - Qualification Purpose and Structure FDQ Qualification title Qualification EQF Review number approval Level date number (QN) Qualification Wales Number 322-152 FDQ Level 3 Diploma in Professional

More information

number (QN) 600/6865/6 C00/0512/7

number (QN) 600/6865/6 C00/0512/7 FDQ - Qualification Purpose and Structure FDQ number Qualification title Qualification approval number (QN) EQF Level Review date Qualification Wales number 322-151 FDQ Level 2 Diploma in Professional

More information

HOSPITALITY & CATERING

HOSPITALITY & CATERING HOSPITALITY & CATERING 2018-2019 PROSPECTUS Call: 0345 658 8990 Visit: www.tresham.ac.uk 1 HOSPITALITY & CATERING Hospitality & Catering is based at The Manor House Restaurant, next to our Corby campus.

More information

Mastering. the CULINARY ARTS TRAINING COURSES

Mastering. the CULINARY ARTS TRAINING COURSES Mastering the CULINARY ARTS TRAINING COURSES 2018 Good cuisine is the basis of true happiness AUGUSTE ESCOFFIER INTRODUCTION A PIONEER OF MODERN CUISINE, AUGUSTE ESCOFFIER WAS THE FIRST EXECUTIVE CHEF

More information

Culinary Essentials. CLASS TYPE: 90% hands-on & 10% theory

Culinary Essentials. CLASS TYPE: 90% hands-on & 10% theory Culinary Essentials FOR Serious enthusiasts Students wishing to discover the profession of cook Career changers Entrepreneurs LEVEL : BEGINNERS PRE-REQUISITE 18 years old minimum Upon application approval

More information

Principles of Preparing, Cooking and Finishing Basic Pastry Products

Principles of Preparing, Cooking and Finishing Basic Pastry Products Unit 51: Unit code: QCF Level 2: Principles of Preparing, Cooking and Finishing Basic Pastry Products R/502/8310 BTEC Specialist Credit value: 2 Guided learning hours: 9 Unit aim This unit aims to provide

More information

PROFESSIONAL TRAINING. Mastering. the CULINARY ARTS

PROFESSIONAL TRAINING. Mastering. the CULINARY ARTS PROFESSIONAL TRAINING Mastering the CULINARY ARTS PROFESSIONAL TRAINING 2016 Good cuisine is the basis of true happiness AUGUSTE ESCOFFIER INTRODUCTION A PIONEER OF MODERN CUISINE, AUGUSTE ESCOFFIER WAS

More information

Guidelines for Unified Excellence in Service Training

Guidelines for Unified Excellence in Service Training G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning

More information

WACS culinary certification scheme

WACS culinary certification scheme WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional

More information

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school

More information

On successful completion of this unit a learner will: 1 Understand the use of equipment and methods for creative patisserie work

On successful completion of this unit a learner will: 1 Understand the use of equipment and methods for creative patisserie work Unit 29: Creative Patisserie Unit code: F/601/1769 QCF level: 5 Credit value: 30 Aim This unit will enable learners to gain understanding of equipment and methods for creative patisserie work and develop

More information

COURSE OUTLINE CERTIFIED MASTER CHEF. PREPARED AND/OR REVIEWED BY: Professor Micheal McFadden C.C.C. CCFCC Canadian Culinary Federation

COURSE OUTLINE CERTIFIED MASTER CHEF. PREPARED AND/OR REVIEWED BY: Professor Micheal McFadden C.C.C. CCFCC Canadian Culinary Federation COURSE OUTLINE CERTIFIED MASTER CHEF COURSE NAME: PRE-REQUISITE FOR: PERIODS/WEEKS: Baking and Pastry Arts Theory Certified Master Chef 45 Hours online learning PREPARED AND/OR REVIEWED BY: Professor Micheal

More information

NC PROFESSIONAL COOKERY

NC PROFESSIONAL COOKERY NC PROFESSIONAL COOKERY (SAQA ID 14111 - LEVEL 4) Overview This qualification has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and

More information

Unit title: Fermented Patisserie Products (SCQF level 7)

Unit title: Fermented Patisserie Products (SCQF level 7) Higher National Unit specification General information Unit code: DL3F 34 Superclass: NE Publication date: August 2015 Source: Scottish Qualifications Authority Version: 02 Unit purpose This Unit is designed

More information

Chef de Partie Apprenticeship Standard

Chef de Partie Apprenticeship Standard Chef de Partie Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery (601/8005/5)

More information

Candidate Agreement. The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE

Candidate Agreement. The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE Candidate Agreement The purpose of this agreement is to ensure that all WSET Level 4 Diploma in Wines & Spirits candidates

More information

COURT OF MASTER SOMMELIERS OCEANIA

COURT OF MASTER SOMMELIERS OCEANIA COURT OF MASTER SOMMELIERS OCEANIA 2019 ENROLMENT INFORMATION W W W. C O U R T O F M A S T E R S O M M E L I E R S. O R G INTRODUCTORY SOMMELIER CERTIFICATE There are four levels of professional certification

More information

R A W E D U C A T I O N T R A I N I N G C O U R S E S. w w w. r a w c o f f e e c o m p a n y. c o m

R A W E D U C A T I O N T R A I N I N G C O U R S E S. w w w. r a w c o f f e e c o m p a n y. c o m R A W E D U C A T I O N T R A I N I N G C O U R S E S w w w. r a w c o f f e e c o m p a n y. c o m RAW COFFEE COMPANY RAW Coffee Company is a boutique roastery founded in 2007, owned by Kim Thompson and

More information

Vegetarian Culinary Arts Courses 2018/2019

Vegetarian Culinary Arts Courses 2018/2019 Vegetarian Culinary Arts Courses 2018/2019 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 102. Introduction to Culinary Fundamentals VGCA 109. Professional Cooking: Soups, Sandwiches

More information

Principles of preparing, cooking and finishing basic pastry products

Principles of preparing, cooking and finishing basic pastry products Principles of preparing, cooking and finishing basic pastry products UV21144 R/502/8310 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary

More information

WORLDCHEFS GLOBAL CULINARY CERTIFICATION

WORLDCHEFS GLOBAL CULINARY CERTIFICATION WORLDCHEFS GLOBAL CULINARY CERTIFICATION About this document This document provides an overview of the requirements for the Worldchefs Certified Chef de Partie professional title. It must be used together

More information

2 Higher National Units credit at SCQF level 7: (16 SCQF credit points at SCQF level 7)

2 Higher National Units credit at SCQF level 7: (16 SCQF credit points at SCQF level 7) Higher National Unit specification General information Unit code: DL49 34 Superclass: NE Publication date: August 2015 Source: Scottish Qualifications Authority Version: 02 Unit purpose This Unit is designed

More information

Restaurant Management

Restaurant Management The program prepares students for careers in the foodservice industry. Restaurants, hotels, clubs, colleges, retirement homes, hospitals, and industrial food service are but a few of the areas of employment

More information

Qualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)

Qualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) Qualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) Qualification Number: 603/1396/1 Version 1.1 May 2017 Copyright 2017. HABC Ltd. All rights reserved

More information

As Hatten Wines is at the forefront of building

As Hatten Wines is at the forefront of building The Wine Classroom in the new Hatten Wines building offers an extensive training program ranging from Basic Wine Knowledge, Wine Appreciation, Wine and Food Pairing, Sommelier Programs, Restaurant Management

More information

UV21116 Produce fermented dough products

UV21116 Produce fermented dough products Produce fermented dough products The aim of this unit is to develop your knowledge, understanding and practical skills in preparing, cooking and finishing fermented dough products for service in restaurants

More information

Competition Brief. Competition title and level Advanced Patisserie and Confectionery

Competition Brief. Competition title and level Advanced Patisserie and Confectionery Competition Brief Competition title and level Advanced Patisserie and Confectionery Entry requirements Competitors must be working towards a level 3 qualification in Patisserie and Confectionery or equivalent.

More information

UV31191 Produce fermented dough and batter products

UV31191 Produce fermented dough and batter products Produce fermented dough and batter products The aim of this unit is to develop your knowledge, understanding and practical skills in preparing, cooking and finishing fermented dough and batter products

More information

OPEN YOUR MIND TO A WORLD OF BAKING & PASTRY

OPEN YOUR MIND TO A WORLD OF BAKING & PASTRY OPEN YOUR MIND TO A WORLD OF BAKING & PASTRY MAKE CREATIVITY YOUR WAY OF LIFE lasallecollegevancouver.com BAKING & PASTRY ARTS DIPLOMA IN BAKING & PASTRY ARTS CERTIFICATE IN BAKING & PASTRY ARTS LEVEL

More information

Course Assessment Plan

Course Assessment Plan Course Plan The American Culinary Federation Educational Foundation, our accrediting body requires that all competencies that correspond to these student learning outcomes be assessed either formatively

More information

LEVEL 3 CERTIFICATE IN GENERAL PATISSERIE AND CONFECTIONERY ASSESSMENT GUIDANCE

LEVEL 3 CERTIFICATE IN GENERAL PATISSERIE AND CONFECTIONERY ASSESSMENT GUIDANCE LEVEL 3 CERTIFICATE IN GENERAL PATISSERIE AND CONFECTIONERY ASSESSMENT GUIDANCE Issue 2 C3300-03 December 2011 Level 3 Certificate in General Patisserie and Confectionery Rules of Combination: Learners

More information

This qualification has been reviewed. The last date to meet the requirements is 31 December 2015.

This qualification has been reviewed. The last date to meet the requirements is 31 December 2015. NZQF NQ Ref 0915 Version 6 Page 1 of 11 National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine

More information

Principles of Producing Basic Pasta Dishes

Principles of Producing Basic Pasta Dishes Unit 64: Unit code: QCF Level 2: Principles of Producing Basic Pasta Dishes F/502/8285 BTEC Specialist Credit value: 2 Guided learning hours: 5 Unit aim This unit aims to provide learners with knowledge

More information

Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation.

Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. Kitchen Operations IV Aim Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. Prerequisites This block is a

More information

Competition Brief. Competition title and level Advanced Patisserie and Confectionery

Competition Brief. Competition title and level Advanced Patisserie and Confectionery Competition Brief Competition title and level Advanced Patisserie and Confectionery Entry requirements Competitors must be working towards a level 3 qualification in Patisserie and Confectionery or equivalent.

More information

SCIENTIFIC COMMITTEE Stevie Kim Managing Director of Vinitaly International Ian D Agata - VIA Scientific Director INTRODUCTION

SCIENTIFIC COMMITTEE Stevie Kim Managing Director of Vinitaly International Ian D Agata - VIA Scientific Director INTRODUCTION SCIENTIFIC COMMITTEE Stevie Kim Managing Director of Vinitaly International Ian D Agata - VIA Scientific Director INTRODUCTION Vinitaly International Academy (VIA) is the first certification available

More information

Certificate III in Hospitality. Patisserie THH31602

Certificate III in Hospitality. Patisserie THH31602 Certificate III in Hospitality Aim Develop the skills and knowledge required by patissiers in hospitality establishments to prepare and produce a variety of high-quality deserts and bakery products. Prerequisites

More information

UV21081 Produce biscuit, cake and sponge products

UV21081 Produce biscuit, cake and sponge products Produce biscuit, cake and sponge products The aim of this unit is to prepare you for the production of biscuits, cakes and sponges. Baked items require particular skills and you will develop these throughout

More information

2018 CONVENTION & TRADE SHOW CALL FOR POSTERS & ORAL PRESENTATIONS

2018 CONVENTION & TRADE SHOW CALL FOR POSTERS & ORAL PRESENTATIONS 2018 CONVENTION & TRADE SHOW CALL FOR POSTERS & ORAL PRESENTATIONS ABOUT WINEGROWERS CONVENTION The Washington Winegrowers Association is the place for the wine and grape industry to network and learn,

More information

SCAE CDS:! Introduction to coffee! The start of your journey into the SCAE Coffee Diploma System, for anyone with an interest in coffee!

SCAE CDS:! Introduction to coffee! The start of your journey into the SCAE Coffee Diploma System, for anyone with an interest in coffee! SCAE CDS: Introduction to coffee The start of your journey into the SCAE Coffee Diploma System, for anyone with an interest in coffee Cimbali and MUMAC Academy are please to be able to offer SCAE Barista

More information

Understand and apply basic principles of cutting, learn how to make stocks, jus, sauces, bases and condiments

Understand and apply basic principles of cutting, learn how to make stocks, jus, sauces, bases and condiments Diploma in Culinary Arts DIP101 - Cutting methods, bases, sauces and condiments Understand and apply basic principles of cutting, learn how to make stocks, jus, sauces, bases and condiments As an introduction

More information

Diploma in Hospitality Management (610) Food and Beverage Management

Diploma in Hospitality Management (610) Food and Beverage Management Diploma in Hospitality Management (610) Food and Beverage Management Pre-requisites: Knowledge of business Co-requisites: A pass or higher in Certificate in organisation. Business Studies or equivalence.

More information

Principles of producing flour, dough and tray baked products

Principles of producing flour, dough and tray baked products Principles of producing flour, dough and tray baked products UV21103 H/502/8330 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary

More information

Guidelines for Unified Excellence in Service Training

Guidelines for Unified Excellence in Service Training G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning

More information

Gateway Unit Standards and Resources

Gateway Unit Standards and Resources Gateway Unit Standards and In order that meets its industry stakeholder obligations, sets out the approved list of unit standards that can be used by Gateway schools. In doing so, schools must still ensure

More information

Student s Signature Completion Date. High School Teacher s Signature. Recommended Grade High School. COCC Review Instructor s Signature

Student s Signature Completion Date. High School Teacher s Signature. Recommended Grade High School. COCC Review Instructor s Signature Student s Name BAK 101 Introduction to Baking and Pastry 4 Credits College Now/CTE Student Outcome Checklist cocc.edu/college-now Student s Signature Completion Date High School Teacher s Signature Recommended

More information

Prepare and serve wines

Prepare and serve wines Prepare and serve wines K/601/4939 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and

More information

COUTURE CULINARY. Classes Offered

COUTURE CULINARY. Classes Offered Hygiene for Food Service Food Preparation & Cookery (Level 1) Food Preparation & Cookery (Level 2) Stock, Soup & Sauces Cold Buffet & A La Carte Presentation Food & Beverage Competition - Mystery Basket,

More information

Culinary, Wine & Hospitality Education in Auckland

Culinary, Wine & Hospitality Education in Auckland Culinary, Wine & Hospitality Education in Auckland Level 3, 104 Customs Street West, Viaduct, Auckland 1010 E: admin@foodandwine.co.nz W: foodandwine.co.nz P: +64 9 377 7961 Welcome to the New Zealand

More information

CROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE

CROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE CROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE Course Name: CUB30S Baking & Patisserie Teacher s Name: Contact Information: Mr. Derek May, Mr. Harald Fischer 1930-1st Street

More information

Preparation, cooking and finishing of hot sauces

Preparation, cooking and finishing of hot sauces Preparation, cooking and finishing of hot sauces UV31172 F/600/1811 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality

More information

SITHCCC019 Produce cakes, pastries and breads

SITHCCC019 Produce cakes, pastries and breads Element 1. Select ingredients. 2. Select, prepare and use equipment. 3. Portion and prepare ingredients. 4. Cook cakes, pastries, breads. Performance Criteria SITHCCC019 Produce cakes, 1.1.Confirm food

More information

UV31190 Practical gastronomy

UV31190 Practical gastronomy UV31190 Practical gastronomy The aim of this unit is to prepare you for developing menus and dishes in a modern catering environment. You will study the factors that affect the dining experience and the

More information

Vegetarian Culinary Arts Courses 2016/2017

Vegetarian Culinary Arts Courses 2016/2017 Vegetarian Culinary Arts Courses 2016/2017 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,

More information

confidence for front line staff Specification for the WSET Level 1 Certificate Foundation in Wines ISSUE SEVEN JUNE 2010

confidence for front line staff Specification for the WSET Level 1 Certificate Foundation in Wines  ISSUE SEVEN JUNE 2010 confidence for front line staff Specification for the WSET Level 1 Foundation Certificate in Wines ISSUE SEVEN JUNE 2010 www.wsetglobal.com The WSET Level 1 Certificate in Wines This specification contains

More information

M A S T E R C L A S S

M A S T E R C L A S S MASTERCLASS MASTERCLASS TABLE OF CONTENT D U C A S S E E D U C AT I O N PAGE 6 OUR MASTERCLASSES PAGE 13 OUR THEMES CULINARY ARTS THEMES PAGE 18 PASTRY ARTS THEMES PAGE 20 MODULE CONTENT PAGE 23 C O N

More information

Module 1 Facilitation/practical demonstration dealing with customers and colleagues

Module 1 Facilitation/practical demonstration dealing with customers and colleagues Module No Module Name Facilitation Method 7791 Display cultural awareness in Module 1 dealing with customers and colleagues 7793 Describe layout, services and facilities of the organisation 11235 Maintain

More information

-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session

-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session -SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION -Module Number- 3230006 -Session-1996-97 -Superclass- NE -Title- CAKE DECORATION: ADVANCED ROYAL

More information

DIABLO VALLEY COLLEGE CATALOG

DIABLO VALLEY COLLEGE CATALOG CULINARY ARTS CULN Despina Prapavessi, Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a chef, culinary

More information

UV31179 Produce hot, cold and frozen desserts

UV31179 Produce hot, cold and frozen desserts Produce hot, cold and frozen desserts The aim of this unit is to provide you with the opportunity to develop your knowledge, understanding and practical skills in producing hot, cold and frozen desserts.

More information

SLO Presentation. Cerritos College. CA Date: 09/13/2018

SLO Presentation. Cerritos College. CA Date: 09/13/2018 CA Date: 09/13/2018 HEALTH OCCUPATIONS CA Professional Baking and Pastries--AS Students apply the proper baking and pastry techniques and procedures to produce quality products. Students define basic baking

More information

Principles of producing basic vegetable dishes

Principles of producing basic vegetable dishes Principles of producing basic vegetable dishes UV21100 H/502/8294 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality

More information

NZQA registered unit standard version 1 Page 1 of 5

NZQA registered unit standard version 1 Page 1 of 5 Page 1 of 5 Title Demonstrate knowledge of science and technology for the production of pastry products using manual methods Level 4 Credits 14 Purpose This unit standard is for people working or intending

More information

Bishop Druitt College Food Technology Year 10 Semester 2, 2018

Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Assessment Task No: 2 Date Due WRITTEN: Various dates Term 3 STANDARD RECIPE CARD Tuesday 28 th August Week 6 WORKFLOW Tuesday 11 th September

More information

Confrérie de la Chaîne des Rôtisseurs Pastry Competition Manual

Confrérie de la Chaîne des Rôtisseurs Pastry Competition Manual Confrérie de la Chaîne des Rôtisseurs Pastry Competition Manual Requirements for Entry: Open to professional pastry chefs Competitors must be members of the Confrérie de la Chaîne des Rôtisseurs, Ltd.

More information

July and August Schedule

July and August Schedule Community Education: Culinary Classes The Community Education program at UA Pulaski Technical College provides individuals of all ages in central Arkansas opportunities for personal and professional development

More information

Culinary Arts Level 2 Cook

Culinary Arts Level 2 Cook Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4336 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

Food, Wine & Culture Summer Schools 2018

Food, Wine & Culture Summer Schools 2018 Food, Wine & Culture Summer Schools 2018 PURPOSE The Summer Schools Program will take place in Portugal, in our Schools and will provide participants personal, social and technical skills which will enable

More information

PROFESSIONAL COOKING, 8TH EDITION BY WAYNE GISSLEN DOWNLOAD EBOOK : PROFESSIONAL COOKING, 8TH EDITION BY WAYNE GISSLEN PDF

PROFESSIONAL COOKING, 8TH EDITION BY WAYNE GISSLEN DOWNLOAD EBOOK : PROFESSIONAL COOKING, 8TH EDITION BY WAYNE GISSLEN PDF PROFESSIONAL COOKING, 8TH EDITION BY WAYNE GISSLEN DOWNLOAD EBOOK : PROFESSIONAL COOKING, 8TH EDITION BY WAYNE Click link bellow and free register to download ebook: PROFESSIONAL COOKING, 8TH EDITION BY

More information

Entry Level Assessment Blueprint Retail Commercial Baking

Entry Level Assessment Blueprint Retail Commercial Baking Entry Level Assessment Blueprint Retail Commercial Baking Test Code: 4010 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention

More information

UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85

UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of

More information

FALL 2018 COURSE CATALOG TODDLER PROGRAM (18 mos 3 yrs)

FALL 2018 COURSE CATALOG TODDLER PROGRAM (18 mos 3 yrs) TODDLER PROGRAM (18 mos 3 yrs) Parents & Toddlers (18 mos 2.5 yrs w/ caregiver) Beginning at 18 months, children are taught to explore basic motor skills through movement, music, and props. This class

More information

APPLICANT GUIDE HOSPITALITY OCCUPATIONS

APPLICANT GUIDE HOSPITALITY OCCUPATIONS HOSPITALITY OCCUPATIONS OCCUPATION: Cook (ANZSCO 351411) QUALIFICATION: SIT31116 - Certificate III in Asian Cookery SKILLS ASSESSMENT - Occupational Requirements A person who works in Australia as ANZSCO

More information

Guidelines for Unified Excellence in Service Training

Guidelines for Unified Excellence in Service Training G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning

More information

Culinary Arts Level 1 Prep Cook

Culinary Arts Level 1 Prep Cook Job Ready Assessment Blueprint Culinary Arts Level 1 Prep Cook Test Code: 4436 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

Guideline to Food Safety Supervisor Requirements

Guideline to Food Safety Supervisor Requirements Guideline to Food Safety Supervisor Requirements The Food Safety Supervisor (FSS) Why is a Food Safety Supervisor important? Food laws in NSW require certain food businesses in the hospitality and retail

More information

CULINARY ARTS STUDENT GRADE RECORD Career & Technical Education

CULINARY ARTS STUDENT GRADE RECORD Career & Technical Education STUDENT GRADE RECORD Career & Technical Education Course Outline Modules Windham Module Test Module Competency Rating WINDHAM SCHOOL DISTRICT A. CTE Orientation 1. The Food Service Industry (Ch. 1-3) Student

More information

ACF Retail Commercial Baking Certification

ACF Retail Commercial Baking Certification Assessment Blueprint Test Code: 2500 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information Written Assessment Information Specific

More information

Duty/Task Crosswalk to ACF Standards

Duty/Task Crosswalk to ACF Standards Advanced Pastry Arts Duty/Task Crosswalk to ACF Standards The Advanced Pastry Arts Duty/Task Crosswalk is referenced to three American Culinary Federation (ACF) Required Knowledge and Skill Competencies:

More information

A SPECIAL WAY TO DISCOVER ITALY WITH ANPA - ACCADEMIA NAZIONALE PROFESSIONI ALBERGHIERE & ATENEO DEL GELATO ITALIANO

A SPECIAL WAY TO DISCOVER ITALY WITH ANPA - ACCADEMIA NAZIONALE PROFESSIONI ALBERGHIERE & ATENEO DEL GELATO ITALIANO A SPECIAL WAY TO DISCOVER ITALY WITH ANPA - ACCADEMIA NAZIONALE PROFESSIONI ALBERGHIERE & ATENEO DEL GELATO ITALIANO For all worldwide Skallegues ANPA offers at a special price a very unique way to experience

More information

Vegetarian Culinary Arts Courses 2017/2018

Vegetarian Culinary Arts Courses 2017/2018 Vegetarian Culinary Arts Courses 2017/2018 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,

More information

COOKIE, CRACKER AND BISCUIT MANUFACTURING

COOKIE, CRACKER AND BISCUIT MANUFACTURING Central College of the German Confectionery Industry, Solingen / Germany COOKIE, CRACKER AND BISCUIT MANUFACTURING October 04-15, 2010 ZDS Course PEO-80 - in English language - From: Until: Monday, October

More information

Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers

Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers National Code: AQF THH33002 This course is for people who want to work in the hospitality industry and specialize in the role of Sommelier

More information

SYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus

SYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production I CULN0130 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: PREREQUISITES:

More information

Level 2/3 Certificate in General Patisserie and Confectionery ( ) ( )

Level 2/3 Certificate in General Patisserie and Confectionery ( ) ( ) Level 2/3 Certificate in General Patisserie and Confectionery (7120-12) (7120-13) Qualification handbook for centres (501/0071/3) (501/0072/5) www.cityandguilds.com March 2011 Version 6.0 About City &

More information

Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment

Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment FSS1063 BAKING (446575) PROFESSOR INFORMATION Chef Bouman chef.bouman@fscj.edu Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S 633-8120 And by Appointment COURSE DESCRIPTION

More information

JOB READY ASSESSMENT BLUEPRINT RETAIL COMMERCIAL BAKING - PILOT. Test Code: 4110 Version: 01

JOB READY ASSESSMENT BLUEPRINT RETAIL COMMERCIAL BAKING - PILOT. Test Code: 4110 Version: 01 JOB READY ASSESSMENT BLUEPRINT RETAIL COMMERCIAL BAKING - PILOT Test Code: 4110 Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention

More information

UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55

UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT NUMBER: D1.HCC.CL2.14 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare,

More information

Trade : Baker & confectioner

Trade : Baker & confectioner SKVV : SYLLABUS FOR TRADE IN VOCATION TRAINING CERTIFICATE PROGRAM First Semester: 1 Trade : Baker & confectioner Duration: Six Month Coure code no. Trade Practical Trade Theory VTC BC-101 a) Introduction

More information

COURSES AT WEST RAND CENTRE FOR CULINARY EXCELLECE 2017

COURSES AT WEST RAND CENTRE FOR CULINARY EXCELLECE 2017 03 GOURMET PIZZA, BURGER & STREET FOOD 10 COOKIES AND BISCUITS 16 BREAKFAST 17 CHOCOLATE 19 PASTA 22 FODD HANDLING SAFETY AND HYGIENE MAY Learn how to make pizza dough, making scrumptious toppings. Make

More information

Multiplying Fractions

Multiplying Fractions Activity Summary In this activity, students will: Practice multiplying fractions in a practical Prior Knowledge Essential Skills Basic knowledge of multiplying fractions situation Revise a recipe using

More information

Duration of resource: 17 Minutes. Year of Production: Stock code: VEA12061

Duration of resource: 17 Minutes. Year of Production: Stock code: VEA12061 ADDITIONAL RESOURCES Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes.

More information

CAKE BAKING AND PRODUCTION(PSTR 1302) Credit: 3:2:4 Prerequisite/Co-requisite: CHEF 1305, RSTO 1301

CAKE BAKING AND PRODUCTION(PSTR 1302) Credit: 3:2:4 Prerequisite/Co-requisite: CHEF 1305, RSTO 1301 CAKE BAKING AND PRODUCTION(PSTR 1302) Credit: 3:2:4 Prerequisite/Co-requisite: CHEF 1305, RSTO 1301 Course Description Instruction in all aspects of Baking procedures, including yeast-made products, cakes,

More information

Principles of preparing and cooking meat and poultry

Principles of preparing and cooking meat and poultry Principles of preparing and cooking meat and poultry UV11054 K/502/8264 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy,

More information

UHC17X Produce petit fours

UHC17X Produce petit fours UHC17X Produce petit fours Unit reference number: F/507/5512 Level: 3 Guided Learning (GL) hours: 60 Overview The aim of this unit is to develop your knowledge, understanding and practical skills in the

More information