Certificate III in Hospitality. Patisserie THH31602

Transcription

1 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 This block is a part of the Certificate III in Hospitality () certification. This course is self-paced. You will be expected to research and present assignments on a date specified between the student and lecturer. Course Overview The course overview consists of 3 major elements Tutorials Informal gatherings to provide a different insight into the major areas of study, assessment criteria and examples. Practical Hands on exercises Self Paced Study and research at students own pace within an agreed time frame Study Duration 264 hours List of Topics Covered Describe the dress code for pastry cooks or cooks Describe the importance and practice of hygiene in the work place Describe the role of core ingredients used in the production of cakes, Pastries, bread, desserts and associated goods Identify and use relevant machinery and equipment in order to produce cakes and pastry Understand the importance of technique and begin to appreciate how and why different products require various methods to be produced Explain the baking process Describe the process of decorating and presenting baked goods Identify specialised and commercially p~epared products for industry production Identify the physical characteristics of cakes Understand the complexities of cake production by knowing how the applied technique will affect the batter or baked product Explain why aeration is crucial to the success of many batters and the resulting baked product Describe the importance of a 'balanced' recipe to avoid common cake faults Ver

2 Calculate multiples of recipes and know how to adjust any ingredients if required Successfully produce a selection of sponges, butter cakes and meringues Describe storage requirements and treat products accordingly Produce a selection of gateaux, utilising the skills and recipes acquired from the cake and meringue chapter Coordinate the preparation of technically varied creams, mousse, fillings and inserts to assemble rich, layered dessert gateaux or special-occasion cakes Build on your repertoire of techniques Understand the importance of structure, particularly with setting gateaux, and also when designing or making layered or tiered special-occasion cakes. Master new techniques including mousse, curd, jelly, bavarois, baked and chilled cheesecakes and butter cream Calculate the number of portions when baking or setting to cater for a specific number of guests (portion control) Define the difference between dough and pastry Identify and produce a selection of pastries and end-products from these base recipes Understand how and why the application of these techniques results in pastries with diverse physical and edible characteristics Identify how and why different flour types affect the finished product Store raw and finished pastries Identify the impact of equipment in giving differing results Understand the hows and whys of 'blind baking' Understand the life cycle of yeast Produce yeast-based pastry and bread, working within the environmental constraints required of yeast Be familiar with and successfully prepare yeast goods and breakfast items Understand the flow of production, particularly where doughs require a rest period during production and also proving time allocation Finish base pastry into individual or large filled items Bake and garnish a selection of yeast-based items and some alternative yeast-free breakfast goods Understand the technique and produce brioche, Danish pastry, sweet yeast doughs, bread, croissant, savarin, gugelhupf, friands and muffins Store raw dough and baked pastry items appropriately Prepare and use a variety of fillings, sauces, creams, jams, glazes and helpful miscellaneous Items Understand the Importance of having a selection of fillings, glazes and other items on hand in the pastry section Understand the technical applications to produce fillings and glazes, thus enhancing your repertoire Understand how to create a variety of flavours from base recipes Hygienically prepare and store all items produced Assess and formulate a balanced dessert menu Understand the importance of the balance of taste, temperature and texture when preparing a dessert Competently produce and present new dessert techniques Ver

3 Develop and prepare a selection of garnishes Store desserts and dessert components appropriately Produce items including ice-creams, souffle, puddings, parfait, mousse, cooked creams, sauces and meringues Understand the importance of special dietary needs Prepare a menu that includes items catering for special dietary needs Identify appropriate recipes and modify standard recipes to accommodate special dietary needs Ver

4 Integrated Modules This unit integrates the following modules: Certificate III in Hospitality Unit ID Number THHADPT01B THHADPT02B THHADPT03B THHADPT06B THHBPT01B THHBPT02B THHBPT03B Unit Description Prepare bakery products for patissiers Prepare and present gateaux, torten and cakes Present desserts Prepare desserts to meet special dietary requirements Prepare and produce pastries Prepare and produce cakes Prepare and produce yeast goods Assessment Type Description % Overall mark Major Set of activities performed throughout the course. 35 Assignment Theory Short answer questions throughout Modules 5 Practical Throughout the course constant review of your practical work by your lecturer must take place. This is a subjective mark, 35 which incorporates the student s willingness to achieve and complete tasks successfully. Test 1 Hour exam will incorporate all elements covered within the 20 modules Tutorial In this subject, the tutorials attendance mark is given to 5 Attendance reflect of student's involvement in the subject. Total % 100 Ver

5 Elements of Competency and Skills Outcomes THHADPT01B Prepare bakery products for patissiers THHADPT01B/01 Prepare bakery products Prepare a variety of bakery products according to standard recipes and desired product characteristics including: consistency and texture moisture content mouth feel and eating properties appearance. Select, measure and weigh suitable ingredients according to recipe requirements, quality and freshness and desired product characteristics. Use appropriate equipment to produce required bakery products. Prepare dough to correct consistency and shape. Prove products according to specified temperature and other conditions. Make bakery products, using correct techniques and ensuring appropriate conditions to optimise quality. Select required oven temperature and bake goods to ensure the desired characteristics, in accordance with standard recipe specifications and enterprise practice. THHADPT01B/02 Decorate and present bakery products Finish bakery items according to desired product characteristics. Decorate yeast goods, where required and appropriate, to enhance appearance, using suitable fillings, icings and decorations, according to standard recipes and/or enterprise standards and customer preferences. Present yeast goods attractively using suitable serviceware and decorations. THHADPT01B/03 Store bakery products Store bakery products in conditions required to maintain quality and extend shelf-life. Select packaging options appropriate for the preservation of product freshness and eating characteristics. Ver

6 THHADPT02B Prepare and present gateaux, tortes and cakes THHADPT02B/01 Prepare sponges and cakes Select, measure and weigh ingredients according to recipe requirements, quality and freshness, standard recipe requirements, enterprise practice and customer preferences. Verify that ingredients are used at the correct temperature for optimum quality. Prepare sponges and cakes to recipe specifications, using correct techniques, and bake to achieve required product characteristics, including: crumb structure, consistency and texture moisture content mouth feel and eating properties appearance. Use appropriate equipment to produce required cakes. Cool sponges and cakes in conditions which retain optimum eating quality and freshness. THHADPT02B/02 Prepare and use fillings Prepare a selection of fillings to required consistency, using appropriate flavourings. Slice or layer sponges and cakes, and fill and assemble, according to standard recipe specifications, enterprise practice and customer preference. Mask, cover or coat top and sides, as appropriate, to achieve even, straight and smooth surfaces, or characteristics and appearance required by recipe specifications. THHADPT02B/03 Decorate cakes Decorate sponges and cakes, using designs and techniques suited to the product and the occasion, according to standard recipes and enterprise practice. Use suitable icings and decorations, according to standard recipes and/or enterprise standards and customer preferences. THHADPT02B/04 Present cakes Present cakes attractively using suitable serviceware and decorations. Select and use appropriate equipment for display and service. Ver

7 Arrange cakes for display in an appealing manner to meet customer expectations and enterprise standards. Verify that display and service temperature of products are appropriate for maintaining freshness, appearance and eating qualities. Mark, score or cut portion-controlled cakes precisely, according to enterprise specifications and customer preferences, minimising wastage. THHADPT02B/05 Store cakes Store cakes at the correct temperature, in conditions which maintain quality and extend shelf-life. Identify storage methods which minimise spoilage and wastage, using methods appropriate to specific products for short and medium term preservation. THHADPT03B Present desserts THHADPT03B/01 Present and serve plated desserts Portion and present desserts in a tasteful and appetising manner, according to enterprise standards. Present desserts attractively, with artistic flair, appropriate for the occasion and the item. Plate and decorate desserts considering practicality of service and customer consumption. Control service temperature of desserts and serviceware when serving hot, cold or frozen desserts. THHADPT03B/02 Plan, prepare and conduct a dessert trolley presentation Plan, dessert trolley services where utilised, appropriate to available facilities and equipment as well as customer and enterprise requirements. Prepare and arrange for display a variety of desserts offered by the enterprise together with appropriate sauces and garnishes. THHADPT03B/03 Store and package desserts Store desserts at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal. Ensure that packaging is appropriate for the preservation of taste, appearance and eating characteristics. Ver

8 THHADPT06B Prepare deserts to meet special dietary requirements THHADPT06B/01 Prepare dietary desserts Select appropriate ingredients according to criteria for particular dietary requirements. Measure and weigh ingredients required, ensuring they are at the correct temperature according to recipe requirements. Follow special dietary recipes or nutritional guidelines in producing dietary desserts. THHADPT06B/02 Prepare sauces for dietary desserts Prepare hot or cold sauces are produced to the required consistency, using appropriate flavours and ingredients, according to dietary requirements. THHADPT06B/03 Store dietary desserts Store dietary desserts at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal. THHBPT01B Prepare and produce pastries THHBPT01B/01 Prepare pastries and pastry products Prepare a variety of pastries and pastry products according to standard recipes and desired product characteristics including: consistency and texture crust stability moisture content mouth feel and eating properties appearance. Select suitable ingredients according to recipe requirements, quality and freshness and desired product characteristics. Make paste and pastry products using correct techniques and ensuring appropriate conditions to optimise quality. Apply portion control to minimise wastage. Use appropriate equipment to produce required pastries and pastry products. Ver

9 Select required oven temperature and bake to ensure the desired characteristics, including: shape crust structure. THHBPT01B/02 Decorate and present pastry products Decorate pastry products, to enhance appearance, using suitable fillings, icings and decorations, according to standard recipes and/or enterprise standards and customer preferences. Present pastries attractively using suitable serviceware and decorations. THHBPT01B/03 Store pastries Store pastes and ingredients for pastry products, optimising quality and shelf life through appropriate storage methods. Store pastry products correctly to minimise spoilage and wastage, identifying conditions and using methods appropriate to specific products for short and medium term preservation. THHBPT02B Prepare and produce cakes THHBPT02B/01 Prepare and produce cakes Prepare a variety of cakes according to standard recipes and desired product characteristics including: consistency and texture moisture content mouth feel and eating properties appearance. Select suitable ingredients according to recipe requirements, quality and freshness and desired product characteristics. Make cakes using correct techniques and ensuring appropriate conditions to optimise quality. Use appropriate equipment to produce required cakes. Select required oven temperature and bake cakes to ensure the desired characteristics, including colour and shape. Ver

10 THHBPT02B/02 Decorate and present cakes Decorate cakes to enhance appearance, using suitable fillings, icings and decorations, according to standard recipes and/or enterprise standards and customer preferences. Present cakes attractively using suitable serviceware and decorations. THHBPT03B Prepare and produce yeast goods THHBPT03B/01 Prepare and produce yeast goods Prepare a variety of basic yeast goods according to standard recipes and desired product characteristics including: consistency and texture moisture content mouth feel and eating properties appearance. Select suitable ingredients according to recipe requirements, quality and freshness and desired product characteristics. Make basic yeast goods, using correct techniques and ensuring appropriate conditions to optimise quality. Use appropriate equipment to produce required yeast goods. Select required oven temperature and bake yeast goods to ensure the desired characteristics, including colour and shape. THHBPT03B/02 Decorate and present yeast goods Decorate yeast goods, where required and appropriate, to enhance appearance, using suitable fillings, icings and decorations, according to standard recipes and/or enterprise standards and customer preferences. Present yeast goods attractively using suitable serviceware and decorations. Ver