UNIT 29: CREATIVE PATISSERIE

UNIT 29: CREATIVE PATISSERIE
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LO1 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
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LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items
 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/items; petits fours Chocolate: flavoured coating; couverture; as an ingredient; as a coating medium; display items; petits fours Mousses and Bavarian creams: charlottes; individuals; use in other items eg tortes, slices Sundry items: hot and cold sweets; puddings; soufflés; fresh and convenience fruits; premixes; chemically aerated goods; fresh/synthetic cream; pastry creams; almond fillings
UNIT 29: CREATIVE PATISSERIE
LO3 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
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LO4 Be able to apply evaluation, techniques and criteria to patisserie items
 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
UNIT 29: CREATIVE PATISSERIE
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 items
1.2 discuss methods used to make a selection of patisserie items

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LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items
2.1 demonstrate preparation, processing, cooking and finishing skills for a selection of patisserie

LO3 Be able to demonstrate professional, safe and hygienic kitchen practices

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 items
LO4 Be able to apply evaluation, techniques and criteria to patisserie items

4.1 evaluate clearly and coherently a selection of patisserie items
4.2 report valid recommendations for improvement
UNIT 29: CREATIVE PATISSERIE
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 items to a high standard.
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