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 skills in the preparation and cooking of patisserie professionally and safely. Unit abstract This unit will develop learners knowledge and skills in the creative preparation of patisserie goods. The provision, composition and presentation of patisserie changes continually, either through evolving eating trends, availability of seasonal produce or as a reflection of healthy eating. Learners need to be able to adapt to these changes, taking into consideration aspects such as food costs, materials, equipment and ingredients available. Learners will also be able to apply creative flair in the preparation of patisserie dishes and develop an innovative approach to their work. They will have the opportunity to evaluate products and make recommendations as to how they could be improved. Learning outcomes On successful completion of this unit a learner will: 1 Understand the use of equipment and methods for creative patisserie work 2 Be able to use food preparation, knowledge and skills to prepare patisserie 3 Be able to demonstrate professional, safe and hygienic kitchen practices 4 Be able to apply evaluation, techniques and criteria to patisserie. 161
Unit content 1 Understand the use of equipment and methods for creative patisserie work Equipment: large equipment eg conventional stoves/ovens, salamanders, bains-marie, griddles; small equipment eg knives, chopping boards, mixers; specialist equipment eg moulds, provers, thermometers/probes, specialist sugar/chocolate equipment Preparation: methods eg creaming, folding, mixing, whisking, aeration, moulding, incorporating fat/salt/sugars/yeast, boiling, separating, relaxing, kneading, conditioning, cooling/chilling, stretching paste, sifting, rubbing in, blending, manipulating, spreading Processing: methods eg reducing, liquidising, blending, emulsifying, flavoring, colouring, laminating, cutting, rolling, piping, glazing, developing, fermenting, extruding, tempering, melting Cooking: methods eg steaming, shallow/deep frying, boiling, re-heating, baking, poaching Finishing: methods eg grilling, coating, piping, portioning, moulding/de-moulding, glazing, filling, dipping, flambé, cooling/chilling/freezing, dusting, shaping, stippling, spreading, decorating 2 Be able to use food preparation, knowledge and skills to prepare patisserie Pastes: sweet; savoury; short; puff; filo; noodle; strudel; ravioli; hot water; pie; choux; speciality pastes eg German, Linzer, sable, almond Fermented goods: rolls; breads; sweet bread products eg cookies, doughnuts, savarins; enriched dough; laminated dough Sponges and cakes: slab cake; fruit cake; small; individual; sponge products eg roulade, Swiss roll; gateaux; afternoon tea goods Meringues: cold; warm; hot Ice confections: ice cream; frozen yoghurt; crème fraiche; sorbets; water ices; parfaits; bombes; coupes; sundaes Sugar work: boiling; use of sugar at different degrees; production of flavouring; sauces and decorative pieces for garnish; display work; pastillage and royal icing Marzipan and fondant: as an ingredient; as a covering medium; as a decoration; display pieces/; petits fours Chocolate: flavoured coating; couverture; as an ingredient; as a coating medium; display ; petits fours Mousses and Bavarian creams: charlottes; individuals; use in other eg tortes, slices Sundry : hot and cold sweets; puddings; soufflés; fresh and convenience fruits; premixes; chemically aerated goods; fresh/synthetic cream; pastry creams; almond fillings 162 BH027242 Edexcel BTEC Levels 4 and 5 Higher Nationals specification in Hospitality Management
3 Be able to demonstrate professional, safe and hygienic kitchen practices Professional: attitude; high standard of personal appearance including proper uniform; good hygienic practices; attentiveness; body language; attention to detail; treating colleagues with respect; effective communications eg listening, speaking, relaying messages and orders accurately and promptly; teamwork; codes of practice Safety and hygiene: key legislation eg food safety; cross contamination; monitoring and control points; maintaining quality, appearance and acceptability; use of resources; codes of practice 4 Be able to apply evaluation, techniques and criteria to patisserie Techniques: collecting information; sources of information eg customers, colleagues; qualitative/quantitative feedback; dish analysis sheets; timing schedules; working methods; making reasoned judgements based on available information; recommendations for improvement Criteria: timing; quality; appearance; taste; colour; texture; cost; reasons for change 163
Learning outcomes and assessment criteria Learning outcomes On successful completion of this unit a learner will: LO1 Understand the use of equipment and methods for creative patisserie work Assessment criteria for pass The learner can: 1.1 discuss the use of large, small and specialist equipment in preparation, processing, cooking and finishing of patisserie 1.2 discuss methods used to make a selection of patisserie LO2 Be able to use food preparation, knowledge and skills to prepare patisserie LO3 Be able to demonstrate professional, safe and hygienic kitchen practices 2.1 demonstrate preparation, processing, cooking and finishing skills for a selection of patisserie 3.1 demonstrate a professional attitude at all times 3.2 use relevant personal, social and technical skills when preparing, processing, cooking and finishing pastry 3.3 demonstrate safe and hygienic working practices at all times LO4 Be able to apply evaluation, techniques and criteria to patisserie 4.1 evaluate clearly and coherently a selection of patisserie 4.2 report valid recommendations for improvement 164 BH027242 Edexcel BTEC Levels 4 and 5 Higher Nationals specification in Hospitality Management
Guidance Links This unit is linked to the practical units within the qualification such as: Unit 25: Menu Planning and Product Development Unit 27: Contemporary Gastronomy Unit 28: World Food. This unit also links to the following Management NVQ units: A2: Manage your own resources and professional development B8: Ensure compliance with legal, regulatory, ethical and social requirements E1: Manage a budget E2: Manage finance for your area of responsibility E5: Ensure your own action reduce risks to health and safety E6: Ensure health and safety requirements are met in your area of responsibility E7: Ensure an effective organisational approach to health and safety. Essential requirements The provision of commercial catering equipment is essential for the delivery of this unit. The use of this equipment, together with the substantial use of commodities, will be a heavy demand that centres must be sure they can meet. Employer engagement and vocational contexts Learners must be encouraged to work in, or gain experience from businesses that produce patisserie to a high standard. 165