SITHCCC019 Produce cakes, pastries and breads
|
|
- Lindsay Owens
- 6 years ago
- Views:
Transcription
1 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 production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation 2.1.Select type and size of equipment suitable to 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. Assessment 1 Questions & Answers Assessment 2 Observation Report Assessment 3 Supervisors Report Sort and assemble ingredients according to food production sequencing. 3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes, pastries and breads required. 3.3.Prepare yeast-based dough to correct consistency and shape, according to standard recipes. 3.4.Minimise waste to maximise profitability of cakes, produced. 4.1.Use cookery methods for cakes, and sweet and savoury fillings to achieve desired product characteristics. 4.2.Follow standard recipes and make food quality adjustments within scope of responsibility. 4.3.Select baking conditions, required oven temperature and bake cakes,. 4.4.Cool in appropriate conditions to retain optimum freshness and product characteristics Learner Guide
2 5. Decorate, present and store cakes pastries and breads. Performance Criteria F d i Skill 5.1.Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and decorations, according to standard recipes. 5.2.Apply icing to ensure a smooth and seamless finish. 5.3.Visually evaluate cakes, and adjust presentation before displaying. 5.4.Use suitable service-ware to attractively present cakes, according to organisational standards. 5.5.Display cakes, in appropriate conditions to retain optimum freshness and product characteristics. 5.6.Store cakes, and reusable byproducts in appropriate environmental conditions. 5.7.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and costreduction initiatives Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job follow standard recipes to produce and decorate four of each of the following: cakes from the list in the knowledge evidence 2, 5 2, 5 pastries from the list in the knowledge evidence 2, 5 2, 5 breads from the list in the knowledge evidence 2, 5 2, 5 produce each of the above cakes, of the same type: that are consistent in quality, size, shape and appearance 1, 9 1, 9 within commercial time constraints and deadlines reflecting required quantities to be produced following procedures for portion control and food safety practices when handling and storing food 1, 6, 8, 9 1, 6, 8, 9 responding to special customer requests and dietary Reading locate information in food preparation lists and standard recipes to determine food preparation requirements 11 locate and read date codes and rotation labels on food products. 11 Numeracy determine cooking times and temperatures
3 Foundation Skills Problem-solving evaluate quality of ingredients and finished cakes, and make adjustments to ensure a quality product adjust taste, texture and appearance of food products according to identified deficiencies. Planning and organising efficiently sequence the stages of food preparation and production Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for: ingredients commonly used to produce cakes, pastries and breads 2 2, 5 2, 5 a variety of classical and contemporary cakes, pastries and breads 2 2, 5 2, 5 contents of stock date codes and rotation labels 6 2,11 2,11 food safety practices for handling and storing cakes, 2, 8 7,10 7,10 classical and contemporary: cakes: basic aerated sponge 2 2, 5 2, 5 cold set cake and mousse cake 2 2, 5 2, 5 friands 2 2, 5 2, 5 fruit cake 2 2, 5 2, 5 Genoise sponge 2 2, 5 2, 5 Madeira cake 2 2, 5 2, 5 meringues 2 2, 5 2, 5 muffins 2 2, 5 2, 5 Swiss roll 2 2, 5 2, 5 pastries: choux pastry 2 2, 5 2, 5 croissant 2 2, 5 2, 5 Danish pastry 2 2, 5 2, 5 puff pastry 2 2, 5 2, 5 short crust 2 2, 5 2, 5 sweet pastry 2 2, 5 2, 5 strudel 2 2, 5 2, 5 sweet and savoury breads: baguette 2 2, 5 2, 5 bath or fruit bun 2 2, 5 2, 5 bread rolls 2 2, 5 2, 5
4 Knowledge Evidence hot cross buns 2 2, 5 2, 5 unleavened breads 2 2, 5 2, 5 characteristics of a variety of classical and contemporary cakes, : appearance 1 5, 7 5, 7 colour 1 5, 7 5, 7 consistency 1 4, 5, 7 4, 5, 7 moisture content 1 5, 7 5, 7 shape 1 4, 5, 7 4, 5, 7 taste 1 5, 7 5, 7 texture 1 5, 7 5, 7 historical and cultural derivations of a variety of cakes, 9 basic aspects of yeast fermentation and dough development processes nutritional value of classical and contemporary cakes, 2 indicators of freshness and quality of stocked ingredients for cakes, 10 cookery methods for cakes, pastries, breads and fillings: adding fats and liquids to dry ingredients chilling ingredients and work surfaces cutting, shaping and moulding kneading and handling preparing and using fillings preparing and using pre-bake finishes and decorations resting rolling selecting and preparing appropriate cake tins and moulds stirring and aerating to achieve required consistency and texture using required amount of batter according to desired characteristics of finished products weighing or measuring and sifting dry ingredients 12 1, 2, 5 1, 2, 5 whisking, folding, piping and spreading main types, culinary characteristics and uses of fillings for cakes, pastries or breads: savoury: bacon 11 cheese 11 fish 11
5 ham 11 meat 11 poultry 11 vegetable 11 sweet: chocolate 11 cream 11 custard 11 fresh or crystallised fruit and fruit purées 11 meringue 11 whole or crushed nuts. 11 main types, culinary characteristics and uses of decorations for cakes, pastries or breads: chocolate 2 coloured and flavoured sugar 2 fresh, preserved or crystallised fruits 2 fruit purées 2 glazes 2 icings 2 jellies 2 sprinkled icing sugar 2 whole or crushed nuts 2 appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation to: ensure food safety 5, optimise shelf life 5, 6, 8 11 mise en place requirements for producing cakes, pastries and breads and fillings safe operational practices using essential functions and features of equipment used to produce cakes, pastries and breads.
UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60
UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60 UNIT NUMBER: D1.HPA.CL4.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers
More informationUNIT 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 informationUNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45
UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan, prepare,
More informationCertificate 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 informationOverview. PPL3PC16 - SQA Unit Code HK Prepare, cook and finish complex cakes, sponges, biscuits and scones
Overview This standard is about preparing, cooking and finishing complex cakes, sponges, biscuits, for example: Genoese/light fatless joconde sponge biscuits savarin sablé biscuits tuille biscuits fresh
More informationOverview. PPL2PC25 - SQA Unit Code HK8Y 04. Prepare, cook and finish basic cakes, sponges, biscuits and
Overview This standard is about preparing, cooking and finishing basic cakes, sponges and, for example: victoria sponge fruit fruit cake shortbread The standard covers a range of types of preparation methods
More informationPERFORMANCE CRITERIA To be competent you must achieve the following:
U10001: Unit Descriptor: This unit describes the competence required to effectively prepare and bake food The unit describes the essential abilities of: Effectively maintaining safety and hygiene requirements
More informationOverview. PPL2PC23 - SQA Unit Code HK Prepare, cook and finish basic bread and dough products
Overview This standard is about preparing, cooking and finishing basic bread and dough products, for example: enriched dough products e.g. Chelsea buns, doughnuts bread, bread rolls naan breads pitta breads
More informationUV21116 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 informationOverview. PPL3PC19 - SQA Unit Code HK Prepare, process and finish marzipan, pastillage and sugar products
Overview This standard is about preparing, processing and finishing marzipan, pastillage and sugar, for example: cake decoration wedding cakes nougatine / croquante sugar based Italian meringue fudge The
More informationUNIT 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 informationUV21081 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 informationJOB 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 informationUV31191 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 informationEntry 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 informationOverview. PPL2PC18 - SQA Unit Code HK Prepare, cook and finish basic rice dishes
Overview This standard is about cooking and finishing basic rice dishes, for example: egg fried rice risotto pilaff/pilau kedgeree stir fry dolmades rice pudding sushi The standard covers several types
More informationThe unit describes the essential abilities of:
U06702 Unit Descriptor: Provide a buffet service This unit describes the competence required to provide a buffet service. The unit describes the essential abilities of: Responding to customer needs Communicating
More informationU14002: Prepare and cook basic meat, poultry and offal dishes. PERFORMANCE CRITERIA To be competent you must achieve the following:
U14002: Unit Descriptor: This unit describes the competence required to effectively prepare and cook basic meat, poultry and offal dishes. The unit describes the essential abilities of: Preparing and cooking
More informationAPPLICANT 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 informationOn 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 informationAchievement of this Unit will provide you with opportunities to develop the following SQA Core Skills:
Unit Summary This Unit is about preparing for mixing and mixing a range of fermented and non fermented dough in a non automated bakery production environment. Fermented dough typically include bread and
More informationUNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25
UNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.11 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to promote, prepare for and provide gueridon service
More informationOverview. PPL2PC16 - SQA Unit Code HK Prepare, cook and finish basic hot sauces
Overview This standard is about preparing, cooking and finishing basic hot sauces, for example: thickened gravy (jus lié) roast gravy (jus rôti) curry gravy white sauce (béchamel) brown sauce (demi glace)
More informationUnit Summary. Achievement of this Unit will provide you with opportunities to develop the following SQA Core Skills:
Unit Summary This Unit is about oven baking a range of dough based bakery products in a non automated bakery production environment. Dough products typically include bread and roll doughs, plain and fruited
More informationChef 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 informationPrinciples 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 informationOverview. PPL2PC29 - SQA Unit Code HK8T 04. Prepare, cook and finish dim sum
Overview This standard is about preparing from raw ingredients, cooking and finishing the most common dim sum dishes. The standard looks at various preparation methods and then how to cook and finish dim
More informationUNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80
UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.10 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to provide advice
More informationOverview. PPL2PC19 - SQA Unit Code HK Prepare, cook and finish basic pasta dishes
Overview This standard is about preparing, cooking and finishing basic pasta dishes, for example: lasagne (alforno, open) macaroni cheese cannelloni spaghetti bolognaise ravioli The standard covers a range
More informationPrinciples 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 informationCandidate Name: Assessment Centre: Cook, finish and present flour, dough and tray-baked. This Unit has the following elements: products
This Unit has the following elements: Element 1 (2P & C3.1) Element 2 (2P & C3.2) Prepare flour, dough and tray-bake products Cook, finish and present flour, dough and tray-baked products Candidate Name:
More informationCOURSE FOD 3030: CREATIVE BAKING
Name: _Due Date: Prerequisite: FOD1010: Food Basics COURSE FOD 3030: CREATIVE BAKING Description: Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries,
More informationUnit 292 Practice food safety methods in a hospitality establishment or demonstrated equivalent knowledge and skills.
Unit ID: 533 Domain COMMERCIAL COOKERY AND CATERING Title: Apply advanced food preparation techniques to cook specialised meat, poultry and game dishes Level: 4 Credits: 8 Purpose This unit standard specifies
More informationAUTHOR: DATE: X Revision: New: SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO OUTLINE
SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO COURSE OUTLINE PASTRY, DESSERTS AND RELATED THEORY LAB (OURSE TITLE: FDS 239 >DE NO.: SEMESTER: TWO PROGRAM: AUTHOR: DATE: CHEF TRAINING/APPRENTICE
More informationNOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR:
UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve cocktails within the hotel industry workplace
More informationUNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80
UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.16 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to take food orders and provide
More informationNZQA 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 informationPractice of Chinese Food II Hotel Restaurant and Culinary Science
Practice of Chinese Food II Hotel Restaurant and Culinary Science Available Period for Learning Subject Unit Assessment Approved by the Ministry of Education: 2009.03.01~2017.02.28 Occupational Competency
More informationPrepare, Cook and Finish Basic Cold and Hot Desserts
CU1000 Prepare, Cook and Finish Basic Cold and Hot Desserts Unit summary This unit is about cooking and finishing basic hot and cold. Evidence requirements CU1000 Prepare, Cook and Finish Basic Cold and
More informationCOURSE FOD 2040: CAKE & PASTRY
Name: Due Date: Prerequisite: FOD1010: Food Basics COURSE FOD 2040: CAKE & PASTRY Description: Students expand their knowledge and skills in the production of a variety of cake and pastry products. Outcomes:
More informationUnit 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 informationOverview. PPL2PC12 - SQA Unit Code HK9D 04. Cook and finish basic game dishes
PPL2PC12 - SQA Unit Code HK9D 04 Overview This standard is about cooking and finishing basic game dishes, for example: rabbit stew venison haunch roast pheasant The standard includes furred and feathered
More informationUNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25
UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.07 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve non-alcoholic
More informationPrinciples 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 informationUnit DT05 04 (3FPC5) Prepare, cook and finish complex cakes, sponges, biscuits and scones
This Unit has the following element: Element 1 (3FPC5.1) biscuits and scones Candidate Name: Assessment Centre: I have completed the requirements of this Unit. Candidate signature: I can confirm the candidate
More informationCandidate Name: Assessment Centre: Prepare, cook and finish basic cakes, sponges and scones. This Unit has the following element: Candidate signature:
This Unit has the following element: Element 1 (2FPC11.1) Candidate Name: Assessment Centre: I have completed the requirements of this Unit. Candidate signature: I can confirm the candidate has completed
More informationPrinciples 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 informationUV21137 Prepare and cook fruit and vegetables
Prepare and cook fruit and vegetables The aim of this unit is to develop your knowledge, understanding and practical skills in preparing and cooking fruit and vegetables to produce dishes at a professional
More informationArtisan baking, bread and fermented
UHC71M Artisan baking, bread and fermented dough H/615/0907 UHC71M_v1 Portfolio Learners must: Produce a portfolio that includes evidence of practical assessments carried out with proficiency. The portfolio
More informationFairfield 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 informationSelect ingredients Make sandwiches Present and store sandwiches. Teamwork Planning and organising. Problem Solving Cross Cultural Understanding
Assessment Task Course Name Hospitality(Food and Beverage Stream) Cluster B Cluster Name Practical Café Skills Qualification Code SIT20213 Qualification Name Certificate ll in Hospitality Units of Competency
More informationCOURSE 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 informationContemporary World Food. Eleri Llwyd Jones
Eleri Llwyd Jones 1 Contemporary world dishes; meaning dishes made from fresh regional ingredients, combining different cooking styles from around the world. Styles of food include: European, Mediterranean,
More informationUV31179 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 informationPreparation, 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 informationUHC17X 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 informationPrinciples 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 informationUnit ID: 319 FOOD PREPARATION Title: Prepare and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8
Unit ID: 319 Domain FOOD PREPARATION Title: Prepare and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies the competency required
More informationDiploma 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 informationCOOK (PROFESSIONAL COOK 3)
To qualify to challenge certification in this trade or be granted authority to supervise and sign-off on apprentices in this trade, individuals must have: worked a minimum of 5,000 hours performing the
More informationUnit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a
SITHFAB005 Formative mapping Formative mapping SITHFAB005 Prepare and serve espresso coffee Unit of competency Content Activity Element 1: Organise coffee workstation n/a n/a 1.1 Complete mise en place
More informationUV21131 Principles of providing a buffet and carvery service
UV21131 Principles of providing a buffet and carvery service The aim of this unit is to prepare you for service on a buffet or carvery. You will learn how to prepare the buffet or carvery in a safe and
More informationOverview PPL2FBS3. Prepare and serve cocktails (mixology)
Overview This standard is about preparing and serving cocktails, or mixology (the art of preparing mixed drinks). The standard covers how you prepare equipment and ingredients, mixing methods and presentation
More informationCandidate Name: Assessment Centre: Prepare, finish and present canapés and cocktail products. This Unit has the following element:
This Unit has the following element: Element 1 (3FPC10.1) Candidate Name: Assessment Centre: I have completed the requirements of this Unit. Candidate signature: I can confirm the candidate has completed
More informationDevelop 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 informationCONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice)
6th Annual South Regional Skills Competition CONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice) PURPOSE OF THE CHALLENGE DURATION: 3.5 HOURS To evaluate each contestants
More informationLEVEL 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 informationStratford School Academy Schemes of Work
Number of weeks 22 Content of the unit Assumed prior learning (tested at the beginning of the unit) 1 lesson a fortnight. This scheme of work has been developed to enable pupils to learn where food comes
More informationResearch Essential Baking Equipment
Youth Explore Trades Skills Description In this activity, students will learn to identify essential baking equipment and understand the purpose of each tool. To do so, they will review an infographic and
More informationSafe working practices include day to day observation of safety policies and procedures, legislative requirements and professional requirements.
Unit ID: 319 Domain COMMERCIAL COOKERY AND CATERING Title: Prepare, cook, and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies
More informationMake Biscuits By Hand
Youth Explore Trades Skills Make Biscuits By Hand Description In this activity, students will make and bake a batch of scones from scratch. The students will be able to identify the different stages of
More informationVegetarian 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 informationPrepare 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 informationA d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D )
8 9 9 8 A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 40S/40E/40M A Baking and Pastry Arts Course 8 9 9 8 : A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 4 0 S / 4 0 E / 4
More information2 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 informationProduce basic hot and cold desserts
CU935 Produce Basic Hot and Cold Desserts Unit summary This unit is about cooking and finishing basic hot and cold desserts. Evidence requirements Unit CU935 Learning outcome 1 Produce basic hot and cold
More informationSample Guide and Delivery Schedule/Curriculum plan Culinary Operations
Sample Guide and Delivery Schedule/Curriculum plan Culinary Operations Course Title Culinary Operations Time 3 hours Session/class/topic title Introduction to Course Accumulated total = 6 Course introduction
More informationPrepare, cook and finish complex bread and dough
CU1034 Prepare, Cook and Finish Complex Bread and Dough Products Unit summary This unit is about preparing, cooking and finishing complex bread and dough. The unit covers a range of preparation and cooking
More informationOverview of Assessment Tools PRACTICAL ASSESSMENT - PROFESSIONAL COOK 1. Candidate s Name:
PRACTICAL ASSESSMENT - PROFESSIONAL COOK 1 Candidate s Name: Location: Date: Included in this package: Information about the practical assessment s to prepare your menu Instructions: Read all of the information
More informationJamie Oliver BTEC Home Cooking skills level 1
Jamie Oliver BTEC Home Cooking skills level 1 Year 10/11 BTEC Jamie Oliver Home cooking skills Unit 1 Unit title: Home cooking skills Credits needed 4 I credit for learning outcomes achievable in 10 hours
More informationDuty/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 informationAssessment Record. Produce hot, cold and frozen desserts UHC26X. Learner name: Learner number: R/507/5529. UHC26X_v3
Assessment Record UHC26X Produce hot, cold and frozen desserts Learner name: R/507/5529 Learner number: UHC26X_v3 Service portfolio Learners must: Produce a service portfolio that includes evidence of
More informationPrinciples 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 informationCake Decorating NYS (NY only)
Cake Decorating NYS (NY only) PURPOSE To evaluate each contestant s preparation for employment and to recognize outstanding students for excellence and professionalism in the advanced art of Cake Decorating,
More informationSCNC OCMT BAKING PÂTISSERIE SKILLS CANADA NATIONAL COMPETITION OLYMPIADES CANADIENNES DES MÉTIERS ET DES TECHNOLOGIES TEST PROJECT / PROJET D ÉPREUVE
SCNC SKILLS CANADA NATIONAL COMPETITION OCMT OLYMPIADES CANADIENNES DES MÉTIERS ET DES TECHNOLOGIES TEST PROJECT / PROJET D ÉPREUVE BAKING PÂTISSERIE SECONDARY / NIVEAUX SECONDAIRE 1 Workstation Set Up
More informationSenior Chef Production Cooking Apprenticeship Standard
Senior Chef Production Cooking Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery
More informationUV31168 Advanced skills and techniques in producing meat dishes
Advanced skills and techniques in producing meat dishes The aim of this unit is to develop your knowledge, understanding and practical skills in producing meat dishes. The unit builds on existing skills
More informationBishop 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 informationPrinciples of Providing a Counter and Takeaway Service
Unit 73: Unit code: QCF Level 1: Principles of Providing a Counter and Takeaway Service T/502/8297 BTEC Specialist Credit value: 1 Guided learning hours: 6 Unit aim The aim of this unit is to enable learners
More informationACF 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 informationCook On-the-Job Training Guide
Cook On-the-Job Training Guide Cooks prepare food, meals, soups, sauces and other products; perform meat cutting; and learn basic baking and pastry cooking. Training Requirements: 5400 hours (3 years)
More informationCompetition 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 informationIMMACULATE CONCEPTION HIGH SCHOOL HOME ECONOMICS DEPARTMENT SYLLABUSES
IMMACULATE CONCEPTION HIGH SCHOOL HOME ECONOMICS DEPARTMENT SYLLABUSES MISSION STATEMENT We, the members of the Home Economics Department at the Immaculate Conception High School, inspired by the teachings
More informationCONSUMER STUDIES (FOOD PRODUCTION)
CONSUMER STUDIES (FOOD PRODUCTION) GUIDELINES FOR PRACTICAL ASSESSMENT TASKS EXTERNALLY MODERATED AND APPROVED BY UMALUSI GRADE 06 INFORMATION FOR FACILITATORS These guidelines consist of 3 pages CONSUMER
More information0648 FOOD AND NUTRITION
UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education www.xtremepapers.com MARK SCHEME for the May/June 2012 question paper for the guidance of teachers
More informationCompetition 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 informationCourse 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 information0648 FOOD AND NUTRITION
CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education MARK SCHEME for the May/June 2013 series 0648 FOOD AND NUTRITION 0648/02 Paper 2 (Practical), maximum raw mark
More informationQ u i c k B r e a d s, C o o k i e s, D o u g h n u t s, a n d P i e s ( 1 1 A )
8 3 3 8 Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s, a n d P i e s ( 1 1 A ) 30S/30E/30M A Baking and Pastry Arts Course 8 3 3 8 : Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s,
More informationCREATIVE CAKE. Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake.
Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake. EVENT CATEGORY Occupational Senior COMPETITION TOPIC sponge cold foaming method minimum 10 and
More information