UNIT 29: CREATIVE PATISSERIE

UNIT 29: CREATIVE PATISSERIE
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Unit 29:
Unit code: QCF level: Credit value:
Creative Patisserie
F/601/1769 5 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 items 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 items 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.

1 2 3 4

Unit
content

LO1
Understand the use of equipment and methods for creative patisserie work
data analysis

Unit 4 – Personal  and professional development in health and social care

Business strategy assignment help
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
International relations
LO2 Be able to use food preparation, knowledge and skills to prepare patisserie
items

2. 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

Travel and tourism Management

Influences on health and social care organization 
LO3 Be able to demonstrate professional, safe and hygienic kitchen practices

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

LO4
Be able to apply evaluation, techniques and criteria to patisserie items
4.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 CIS3007 Enterprise solutions project

Learning
outcomes and assessment criteria

Learning outcomes
Understand the use of equipment and methods for creative patisserie work Be
able to use food preparation, knowledge and skills to prepare patisserie items
Be able to demonstrate professional, safe and hygienic kitchen practices Be
able to apply evaluation, techniques and criteria to patisserie items.

On successful completion of this unit a learner will:
Assessment criteria for pass
The learner can:
LO1
Understand the use of equipment and methods for creative patisserie work
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

Unit 4 – Personal  and professional development in health and social care
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
3.3
demonstrate safe and hygienic working practices at all times

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
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
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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