VTCT Level 3 Diploma in Professional Patisserie and

AT30399F_v5

VTCT Level 3 Diploma in Professional Patisserie and ConfectioneryOperational start date: 1 April 2012Credit value: 53Total Qualification Time (TQT): 530Guided learning hours (GLH): 384Qualification number: 600/4805/0

Statement of unit achievementBy signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements (if/where applicable) have been achieved under specified conditions, and that the evidence gathered is authentic.

This statement of unit achievement table must be completed prior to claiming certification.

Unit code Date achieved Learner signature

Assessor initials

IQA signature (if sampled)

Mandatory units

UV31181

UV31178

UV31190

UV31186

UV31191

UV31179

UV31163

UV31197

UV31198

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The qualification

Introduction National Occupational Standards (NOS)

The VTCT Level 3 Diploma in Professional Patisserie and Confectionary is a preparation for work qualification that can be assessed in a workplace or realistic working environment (RWE).

This qualification will develop your knowledge and understanding of supervisory skills in the hospitality industry. You will learn about The principles of food safety supervision, the importance of keeping food safe and practical gastronomy. You will also learn advanced skills and techniques in producing a variety of dishes.

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This qualification has been mapped to the relevant NOS, and is regulated on the Regulated Qualifications Framework.

This qualification is approved and supported by People 1st, the sector skills council for hospitality, leisure, travel and tourism.

Prerequisites

There are no formal prerequisite qualifications that you must have prior to undertaking this qualification.

Your centre will have ensured that you have the required knowledge, understanding and skills to enrol and successfully achieve this qualification.

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Progression

On completion of this qualification you may choose to undertake further study; qualifications you could progress to include:• VTCT Level 3 Diploma in Professional

Cookery • VTCT Level 3 Award in Supervising Food

Safety in Catering• VTCT Level 3 Diploma in Food and

Beverage Service Supervision • VTCT Level 3 Diploma in Advanced

Professional Cookery

Alternatively, you may wish to seek employment as:• Junior Chef de Partie - patisserie /

contectionery

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Qualification structure

Mandatory units - 53 creditsVTCT unit code

Ofqual unit reference Unit title Credit value GLH

UV31181 K/502/3775 The principles of food safety supervision for catering 3 25

UV31178 J/600/9151 Supervisory skills in the hospitality industry 8 30

UV31190 L/600/9152 Practical gastronomy 11 60

UV31186 K/601/6562 Produce paste products 4 38

UV31191 L/601/6568 Produce fermented dough and batter products 4 37

UV31179 J/601/6567 Produce hot, cold and frozen desserts 6 50

UV31163 A/601/6565 Produce petits fours 6 56

UV31197 R/601/6569 Produce biscuits, cakes and sponges 6 49

UV31198 R/601/6572 Produce display pieces and decorative items 5 39

Total credits required - 53

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All mandatory units must be completed.

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Guidance on assessment

This book contains the mandatory units that make up this qualification. Optional units will be provided in additional booklets (if applicable). Where indicated, VTCT will provide assessment materials. Assessments may be internal or external. The method of assessment is indicated in each unit.

Internal assessment (any requirements will be shown in the unit)

Assessment explained

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External assessment (any requirements will be shown in the unit)

Externally assessed question papers completed electronically will be set and marked by VTCT.

Externally assessed hard-copy question papers will be set by VTCT, marked by centre staff and sampled by VTCT external quality assurers.

Assessment is set, marked and internally quality assured by the centre to clearly demonstrate achievement of the learning outcomes. Assessment is sampled by VTCT external quality assurers.

VTCT qualifications are assessed and quality assured by centre staff. Work will be set to improve your practical skills, knowledge and understanding. For practical elements, you will be observed by your assessor. All your work must be collected in a portfolio of evidence and cross-referenced to requirements listed in this record of assessment book.

Your centre will have an internal quality assurer whose role is to check that your assessment and evidence is valid and reliable and meets VTCT and regulatory requirements.

An external quality assurer, appointed by VTCT, will visit your centre to sample and quality-check assessments, the internal quality assurance process and the evidence gathered. You may be asked to attend on a different day from usual if requested by the external quality assurer.

This record of assessment book is your property and must be in your possession when you are being assessed or quality assured. It must be kept safe. In some cases your centre will be required to keep it in a secure place. You and your course assessor will together complete this book to show achievement of all learning outcomes, assessment criteria and ranges.

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Creating a portfolio of evidence

As part of this qualification you are required to produce a portfolio of evidence. A portfolio will confirm the knowledge, understanding and skills that you have learnt. It may be in electronic or paper format.

Your assessor will provide guidance on how to prepare the portfolio of evidence and how to show practical achievement and understanding of the knowledge required to successfully complete this qualification. It is this booklet along with the portfolio of evidence that will serve as the prime source of evidence for this qualification.

Evidence in the portfolio may take the following forms:

• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies

All evidence should be documented in the portfolio and cross-referenced to unit outcomes. Constructing the portfolio of evidence should not be left to the end of the course.

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Unit assessment methods

This section provides an overview of the assessment methods that make up each unit in this qualification. Detailed information on assessment is provided in each unit.

Mandatory units External Internal

VTCT unit code Unit title Question

paper(s) Observation(s) Portfolio of Evidence

UV31181 The principles of food safety supervision for catering 0 û

UV31178 Supervisory skills in the hospitality industry 0

UV31190 Practical gastronomy 0 û UV31186 Produce paste products 0

UV31191 Produce fermented dough and batter products 0

UV31179 Produce hot, cold and frozen desserts 0

UV31163 Produce petits fours 0

UV31197 Produce biscuits, cakes and sponges 0

UV31198 Produce display pieces and decorative items 0

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Unit glossary

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Description

VTCT product code

All units are allocated a unique VTCT product code for identification purposes. This code should be quoted in all queries and correspondence to VTCT.

Unit title The title clearly indicates the focus of the unit.

National Occupational Standards (NOS)

NOS describe the skills, knowledge and understanding needed to undertake a particular task or job to a nationally recognised level of competence.

LevelLevel is an indication of the demand of the learning experience; the depth and/or complexity of achievement and independence in achieving the learning outcomes.

Credit valueThis is the number of credits awarded upon successful achievement of all unit outcomes. Credit is a numerical value that represents a means of recognising, measuring, valuing and comparing achievement.

Guiding Learning hours (GLH)

The activity of a learner in being taught or instructed by - or otherwise participating in education or training under the immediate guidance or supervision of - a lecturer, supervisor, tutor or other appropriate provider of education or training.

Total qualification time (TQT)

The number of hours an awarding organisation has assigned to a qualification for Guided Learning and an estimate of the number of hours a learner will reasonably be likely to spend in preparation, study, or any other form of participation in education or training. This includes assessment, which takes place as directed - but, unilke Guided Learning, not under the immediate guidance or supervision of - a lecturer, supervisor, tutor or other appropriate provider of education or training.

Observations This indicates the minimum number of competent observations, per outcome, required to achieve the unit.

Learning outcomes

The learning outcomes are the most important component of the unit; they set out what is expected in terms of knowing, understanding and practical ability as a result of the learning process. Learning outcomes are the results of learning.

Evidence requirements This section provides guidelines on how evidence must be gathered.

Observation outcome

An observation outcome details the tasks that must be practically demonstrated to achieve the unit.

Knowledge outcome

A knowledge outcome details the theoretical requirements of a unit that must be evidenced through oral questioning, a mandatory written question paper, a portfolio of evidence or other forms of evidence.

Assessment criteria

Assessment criteria set out what is required, in terms of achievement, to meet a learning outcome. The assessment criteria and learning outcomes are the components that inform the learning and assessment that should take place. Assessment criteria define the standard expected to meet learning outcomes.

Range The range indicates what must be covered. Ranges must be practically demonstrated in parallel with the unit’s observation outcomes.

UV31181The principles of food safety supervision for catering

The aim of this unit is to give you an understanding of the importance of kitchen organisation and food safety. You will investigate methods to prevent hazards, systems to maintain standards, and monitoring procedures to maintain a consistent approach. You will look at the role of different levels of staff in the implementation and management of food and kitchen safety, and how the organisation must work together to ensure a safe environment is achieved.

UV31181_v5

Observation(s)

GLH

Credit value

Level

External paper(s)

0

25

3

3

0

On completion of this unit you will:

Learning outcomes Evidence requirements

UV31181

1. Understand the role of the supervisor in ensuring compliance with food safety legislation

2. Understand the application and monitoring of good hygiene practice

3. Understand how to implement food safety management procedures

4. Understand the role of the supervisor in staff training

1. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.

2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved.

3. External paper There is no external paper requirement for this unit.

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The principles of food safety supervision for catering

Achieving knowledge outcomes

Developing knowledge

You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:

• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion

Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.

When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.

Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.

*This is not an exhaustive list.

UV3118112

Knowledge

UV31181 13

Learning outcome 1

Understand the role of the supervisor in ensuring compliance with food safety legislation

You can: Portfolio reference

a. Summarise the importance of food safety management procedures

b. Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance

c. Outline how the legislation is enforced

UV3118114

Learning outcome 2

Understand the application and monitoring of good hygiene practice


a. Explain the importance of, and methods for, temperature control

b. Explain procedures to control contamination and cross-contamination

c. Justify the importance of high standards of personal hygiene

d. Explain procedures for cleaning, disinfection and waste disposal

e. Outline requirements relating to the design of food premises and equipment

f. Describe the importance of, and methods for, pest control

UV31181 15

Learning outcome 3

Understand how to implement food safety management procedures


a. Describe the importance to food safety of microbial, chemical, physical and allergenic hazards

b. Describe methods and procedures for controlling food safety; to include critical control points, critical limits and corrective actions

c. Explain the requirements for monitoring and recording food safety procedures

d. Describe methods for, and the importance of, evaluating food safety controls and procedures

UV3118116

Learning outcome 4

Understand the role of the supervisor in staff training


a. Explain the requirements for induction and ongoing training of staff

b. Explain the importance of effective communication of food safety procedures

Outcome 1: Understand the role of the supervisor in ensuring compliance with food safety legislation

Unit content

This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.

UV31181 17

Food safety management procedures: Current health and safety legislation, current food safety legislation, current initiatives (Food Standards Agency - safer food, better business, hazard analysis and critical control points (HACCP), monitoring and evaluating procedures, pest control, fully trained staff, correct organisational procedures (waste disposal, equipment and premises maintenance, cleaning), up to date risk assessments.

Importance of food safety management: Legal requirements (personal, business), duty of care, customer satisfaction, safety of customers and staff, prevent illness, prevent cross-contamination.

Responsibilities of employers and employees: Compliance with current legislation, organisation’s policies and procedures, staff training, supply of suitable resources (personal protective equipment (PPE), correct equipment), correct use of resources (equipment, PPE), allocation of food safety responsibilities, awareness, use codes of practice, reporting procedures (hazards, non-compliance, illness).

Procedures for compliance: Record keeping (sickness records, supplier and delivery records, reporting of injuries, diseases and dangerous occurrences regulations (RIDDOR), HR records (training, reporting procedures, staff appraisal), following sell-by dates, compliance with legislation (trade descriptions and description of food items, food safety and storage of food item,

licensing laws, selling alcohol and alcohol measures).

Enforcing legislation: Current legislation, current regulations, current EU directives, monitoring visits from authorised specialist bodies (local authority trading standards, food and food safety inspectors from the local authority’s environmental health team), civil and criminal courts, appropriate organisational policies and procedures, employer and employee training.

Outcome 2: Understand the application and monitoring of good hygiene practice

UV3118118

Methods for temperature control: Fridges, chillers, display cabinets, freezers, blast chillers, hot serving cabinets.

Importance of temperature control: Comply with current legislation (environmental health officer (EHO) requirements), prevent cross-contamination, minimise bacterial growth, minimise risk of food poisoning, minimise waste, maintain correct storage temperature.

Control contamination and cross-contamination: Records of temperature monitoring, regular cleaning procedures (daily, weekly, monthly, periodic), comply with current legislation (control of substances hazardous to health (COSHH), reporting of injuries, diseases and dangerous occurrences regulations (RIDDOR), health and safety), PPE, correct uniform, good personal hygiene, clean and sanitise equipment, correct use of cleaning materials, regular maintenance, use of correct colour-coded boards, proper use of equipment, correct disposal of waste, updated training.

High standards of personal hygiene: Clean and ironed uniform, no or minimal jewellery and make-up, no strong fragrance, appropriate length nails, suitable clean footwear, use of gloves, hairnet if appropriate, hair tied back, PPE, wash hands after toilet breaks and between tasks, report all illnesses to supervisor (diarrhoea, vomiting, colds, sore throats, skin infections, stomach upsets), cover cuts and grazes with appropriate dressing.

Importance of personal hygiene: Comply with current legislation, prevent cross-contamination, minimise spread of bacteria, personal protection, protect customers

and colleagues, consequences of non-compliance (fines, imprisonment, illness, accidents), minimise spoilage and waste.

Procedures for cleaning, disinfection and waste disposal: Follow organisational procedures, clean as you go, follow cleaning stages (pre-clean, main clean, rinse, disinfect, rinse, dry), use of appropriate cleaning materials for task, correct use of chemicals and cleaning materials (dilution, mixing), all bottles labelled with content, use-by dates, regular cleaning (daily, weekly, periodic), electrical equipment unplugged, follow manufacturer’s instructions, storage of chemicals (COSHH), correct disposal of waste (food, chemical, disinfectants, use of bins, recycling, oil and grease), double sink for washing up, water temperature.

Design of food premises: Comply with all current legislation (planning, health and safety, COSHH, environmental health), workflow, lighting, waste areas, ventilation, washing facilities, non-slip flooring, suitable material for wall coverings, suitable work surfaces, materials for ceiling, fire exits, doors (access to stores, dining room, staff facilities), layout of equipment (gas outlets, water and drainage, electrical sockets), consider cleaning needs of work areas, layout of work stations, position of the pass/food service area.

Design of equipment: Ease of use, ease of cleaning, ease of reassembly, fit for purpose (commercial use, appropriate for expected task).

Types of pest: Cockroaches, rodents, insects, urban wildlife (foxes, badgers, wild cats, birds), domestic pets, product pests (flour mites, grain beetles, cigarette beetles),

Outcome 2: Understand the application and monitoring of good hygiene practice (continued)

UV31181 19

flies (fruit, blow fly).

Methods for pest control: Organisational procedures, compliance with cleaning and maintenance procedures, appropriate response to pest problem (traps, poisons, rodenticides, pesticides), electronic fly killers.

Outcome 3: Understand how to implement food safety management procedures

Microbial hazards: Salmonella, campylobacter, E. coli, E. coli VTEC 0157, vegetative reproduction, bacterial growth line.

Chemical hazards: Cleaning chemicals, veterinary residue, farming chemicals.

Physical hazards: Broken equipment, packaging material, plants, string, pests and insects.

Allergenic hazards: Nuts, dairy products, shellfish, yeast, gluten.

Importance to food safety: Awareness of hazards, training, avoidance, written procedures and policies, food sourcing, checking food on delivery, respond to customer needs.

Methods and procedures for controlling food safety: Maintain correct temperatures (while preparing, storing, transporting, holding for service), ensure food is fully and correctly defrosted before use, correct food preparation procedures (equipment, cooking times, cooking methods), cleaning procedures followed, comply with all current legislation (food safety, health and safety, COSHH), personal hygiene, food

stored correctly after delivery (within 15 minutes, suitable storage environment), HACCP, critical limits, stock control (first in first out (FIFO), use-by dates), corrective actions.

Requirements for monitoring and recording food safety procedures: Mandatory record keeping (delivery, temperature control, staff sickness, staff employment, staff training), cleaning schedules and records, maintenance schedules and records, HACCP, visitor log, organisational policies and procedures (storage and disposal of waste, pest control, recycling, responsible resourcing, procurement).

Methods of evaluating food safety controls and procedures: Management spot inspections, analyse all records, regular audits, inspections by outside bodies (environmental health, trading standards, local authority), feedback from staff.

Importance of food safety controls and procedures: Identify patterns of irregularity, danger areas, key indicators of risk, highlight areas that need action.

Importance of pest control: Avoid cross-contamination, minimise risk of spread of disease, minimise food waste, impact on food agency hygiene rating, loss of reputation, loss of customers, decrease in sales, loss of profit.

Outcome 4: Understand the role of the supervisor in staff training

Requirements for induction: Legal requirement for new staff to be supervised/trained/instructed in food hygiene as part of the induction process, allows staff to develop good working practices.

Ongoing training of staff: HACCP training, update current practices, awareness of new legal requirements, implement current guidelines, monitor staff performance to ensure standards are met consistently, identify training needs.

Importance of effective communication of food safety procedures: Legal requirement, minimise risk of misunderstandings, ensure all information available to staff, staff understand their responsibilities, staff aware of procedures they need to follow, all aware of non-compliance.

Communication: Notice boards, staff newsletters, handbooks, leaflets (from Food Standards Agency website - safer food, better business), staff training, staff meetings.

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UV31178Supervisory skills in the hospitality industry

The aim of this unit is to develop the knowledge and understanding required for the supervision of an area in the hospitality industry. It is especially important that supervisors in the hospitality industry take health and safety into account, for the safety of the staff and clientele.

You will learn how to produce evidence for carrying out risk assessments and progress by implementing and monitoring health and safety policies. You will also learn the processes of recording and storing health and safety information.

You will also study leadership skills, how to implement training for your team and the importance of team development.

UV31178_v8

Observation(s)

GLH

Credit value

Level

External paper(s)

2

30

8

3

0


Learning outcomes

Evidence requirements

UV31178

1. Be able to apply and monitor good health and safety practices

2. Be able to explain how to apply staff supervisory skills within a small team




1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE).

2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available.

3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.

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Supervisory skills in the hospitality industry

Achieving observation outcomes Achieving range

Achieving observations and range

UV31178

Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.

Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.

Your assessor will sign off a learning outcome when all criteria have been competently achieved.

There is no range section that applies to this unit.

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Learning outcome 1

Observations

You can:

UV31178

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

*May be assessed by supplementary evidence.

Be able to apply and monitor good health and safety practices

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a. Implement and monitor health and safety policies and procedures*

b. Conduct self in the workplace to meet relevant health and safety requirements









UV3117826

Knowledge

UV31178 27

Learning outcome 1

Be able to apply and monitor good health and safety practices


c. Source support to meet health and safety legislative requirements

d. Carry out risk assessments

e. Record and store relevant information

f. Identify the requirements of health and safety legislation in relation to the professional kitchen

g. Explain how organisations ensure compliance with legislation

h. Explain the responsibilities of supervisors in relation to health and safety

i. Identify sources of support in meeting health and safety requirements

j. Explain the importance of carrying out risk assessments

k. Describe the process of carrying out a risk assessment

l. Explain the purpose of recording and reporting procedures

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Learning outcome 2

Be able to explain how to apply staff supervisory skills within a small team


a. Carry out a staff training needs analysis to meet health and safety requirements

b. Produce effective training materials

c. Describe the range of supervisory tasks within the hospitality industry

d. Describe the purpose of supervision

e. Describe characteristics of leadership

f. Identify leadership styles suitable for different situations

g. Describe the benefits of team development

h. Identify the characteristics of a good team

i. Explain different methods of training

Outcome 1: Be able to apply and monitor good health and safety practices

Unit content


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Health and safety policies and procedures: Policies and procedures related to tasks, policies and procedures related to the use of tools and equipment.

Sources of support: Health and safety executive, fire officer, environmental health officer.

Relevant health and safety requirements: Safe working environment, identify possible hazards, record details.

Carry out risk assessments: Identify the risk/s, identify who could be affected, identify how they might be affected, record precautions, review risk assessment.

Record and store information: Appropriate paperwork, appropriate storage, electronic records.

Requirements of health and safety legislation: Follow policies, report any safety hazards.

Ensure compliance: Regular checks of the workplace, training as appropriate, notices in prominent places.

Responsibilities of supervisors: Own health and safety, team’s health and safety, members of the public’s health and safety.

Sources of support: Health and safety executive, fire officer, environmental health officer.

Importance of risk assessments: Identify risks, make appropriate contingency plans.

Process of carrying out a risk assessment: Identify the risk/s, identify who could be affected, identify how they

might be affected, record precautions, review risk assessment.

Purpose of recording and reporting procedures: Legal obligation, to identify new risks, to identify frequent accidents, reallocate tasks if necessary.

Outcome 2: Be able to explain how to apply staff supervisory skills within a small team

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Staff training analysis: Staff development, appraisals, review of team against targets.

Training materials: Posters, handouts, presentations.

Supervisory tasks within the hospitality industry: Staff monitoring, feedback to staff, introducing new policies, solving problems, monitoring workload.

Purpose of supervision: Effective communication, staff development, monitoring tasks, monitoring workload, solving problems.

Characteristics of leadership: Motivation, initiative, self-presentation and confidence, communication skills, able to take responsibility, respond to unexpected situations.

Leadership styles suitable for different situations: Reaching a consensus, managing conflict, reaching and implementing solutions, producing action plans, reviewing and evaluating team performance.

Benefits of team development: Contribution to organisation effectiveness, team focus, team accountability, opportunities to make improvements.

Characteristics of a good team: Forming, storming, norming, performing.

Different methods of training: On the job (coaching, mentoring, deputisation, apprenticeships), off the job (courses, seminars).

UV31190Practical gastronomy

The aim of this unit is to prepare you for developing menus and dishes in a modern catering environment. You will study the factors that affect the dining experience and the needs of customers, and then use this knowledge to develop foods and beverages that are complementary. You will also be studying the influences of culture, the media and famous people on contemporary gastronomy.

You will investigate how to source foodstuffs in order to produce innovative menu items, and how to select appropriate suppliers. It is also important that you understand how geography affects food supplies and the effects of modern transport on the provision of foodstuffs.

UV31190_v5

Observation(s)

GLH

Credit value

Level

External paper(s)

0

60

11

3

0


Learning outcomes Evidence requirements

UV31190

1. Be able to explore the influences on eating and drinking cultures from the chef’s perspective

2. Be able to investigate the supply and use of commodities




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Practical gastronomy









UV3119034

Knowledge

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Learning outcome 1

Be able to explore the influences on eating and drinking cultures from the chef’s perspective


a. Analyse and evaluate dining experiences

b. Give a definition of the term ‘gastronomy’

c. Identify the factors that make a good dining experience

d. Identify different meal types and dining experiences

e. Explain the relationship between customer needs and different types of dining experience

f. Identify the types of beverages that complement different foods

g. Explain the influences of different cultures/religions on eating and drinking

h. Explain how science and technology have affected eating and drinking

i. Explain the influence that changes in lifestyles have had on eating and drinking

j. Describe the influence of the media on eating and drinking

k. Describe the contributions of individuals who have made significant impact on professional cookery

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Learning outcome 2

Be able to investigate the supply and use of commodities


a. Investigate the supply of commodities

b. Explain the considerations to take into account when choosing suppliers

c. Describe the effect geography has on local produce

d. Explain the impact that the development of transport/transportation has had on food

Outcome 1: Be able to explore the influences on eating and drinking cultures from the chef’s perspective

Unit content


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Dining experiences: Meal service (breakfast, lunch, dinner), time of day (all-day dining), cuisine (fine dining, fast food, pub, gastro pub, ethnic, contract), occasion (business lunch, meal with friends, conference, celebration).

Factors: Location, lighting, interior décor, style, atmosphere, menu, levels of service, wine (cellar, service, Sommelier), value for money, quality of product, quality of service, environment, ambience, suitability of purpose, level of customer service, speed of service.

Meal types: Breakfast, lunch, afternoon tea, dinner.

Customer needs and different types of dining experience: Business lunch (timing, quality), special occasion (customer service, quality), meal with friends (ambience, environment, value for money), wedding celebration (quality, environment, customer service), conference (value for money, speed of service), shopping trip (value for money, speed of service), travelling (speed of service), eating for pleasure (quality, environment, ambience).

Types of beverage that complement different foods: Red wines with red meats, white wines with white meats, full bodied wines with game, very dry wines with shellfish, sweet wines with desserts and soft cheeses, port with Stilton, brandy and liqueurs with coffee.

Influences of different cultures/religions on eating and drinking: Jews (kosher,

no pork, milk and meat separate), Muslim (halal, no pork, no alcohol), Hindu and Buddhists (vegetarian, eat fish and dairy), Jaines (fruitarians).

Science and technology: Organic food production, intensive farming methods, forced growing methods (produce food out of natural season), minimised fat content of meat, food production methods (using more of animal), molecular gastronomy.

Lifestyles: Working parents, 24/7 working, better transport, more leisure time, wider range of restaurant types, interest in and ready access to information as to where food comes from (organic, ethically sourced), support of fair trade goods.

Influences: Longer shopping hours, range of goods available at supermarkets, cross-cultural exposure to different foods, families not eating together, ready-made meals, increase in takeaway meals, eating out more, increase of fast food outlets.

Influence of media: Television chefs, food advertisements (television, magazines, newspapers), specialist food/drink periodicals.

Contributions of individuals who have made a significant impact on professional cookery: Television chefs (Jamie Oliver, Delia Smith, Michele Roux Jr), historical chefs (Escoffier, Prunier), authors (Elizabeth David, Mrs Beeton).

Outcome 2: Be able to investigate the supply and use of commodities

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Supply of commodities: Wholesalers, central purchasing, cash and carry, specialists (greengrocers, fishmongers, butchers, bakers, vintners), local stores, contracts, market list pricing.

Considerations: Specification, suitability of purpose, price, availability, lead time, delivery, storage, terms and conditions, quality of goods, environmental.

Geographical: Weather, climate, ease of delivery.

Development of transport: Refrigerated deliveries, air travel, travel conditions, distance travelled.

Impact: Out of UK season food supply, access to foods from overseas, environmental concerns.

UV31186Produce paste products

The aim of this unit is to develop the knowledge, understanding and practical skills required for the production of paste products. You will learn how to prepare the various products and identify which tools and equipment are suitable. You will also be exploring how to correct faults with products.

You will learn about the cooking of these items and take into account temperatures and healthy eating. You will be able to finish and present products using both filling and decoration techniques. If the products have been baked in advance, you will also be studying their safe and hygienic storage.

UV31186_v5

Observation(s)

GLH

Credit value

Level

External paper(s)

2

38

4

3

0


Learning outcomes


UV31186

1. Be able to produce paste products

2. Be able to finish paste products

4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered.


6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved.





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Produce paste products



UV31186




The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered.

Your assessor will document the portfolio reference once a range has been competently achieved.

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Learning outcome 1

Observations

You can:

UV31186


Date achieved

Portfolio reference

Learner signature

Assessor initials


Be able to produce paste products

43

a. Perform operations in line with current professional practices

b. Produce paste products to recipe specifications using: • construction techniques • traditional, classical and modern skills and techniques • culinary science • contemporary styles

c. Carry out quality checks during production of paste products

d. Correct products that do not meet quality requirements

Learning outcome 2

You can:

UV31186


Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Finish paste products using: • construction techniques • traditional, classical and modern skills and techniques • culinary science • contemporary styles

b. Check the finished product meets dish requirements

c. Present products to meet styles of service

d. Store paste products correctly

Be able to finish paste products

44


Range

You must practically demonstrate that you have:

UV31186 45

Produced a minimum of 4 paste products Portfolio reference

Puff paste

Choux paste

Sweet paste

Short paste

Danish pastries

Croissants

Finished paste products using a minimum of 2 techniques Portfolio reference

Construction

Traditional/classical

Modern techniques

Culinary science

Contemporary styles

Used a minimum of 4 fillings, glazes, creams and icings Portfolio reference

Buttercream

Pastry cream

Whipped cream

Jams

Chocolate

Fondant

Fresh fruit

It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.


UV31186

Presented paste products for all styles of service Portfolio reference

Self-service

Table service


46


UV31186 47








Knowledge

UV3118648

Be able to produce paste products


e. Identify potential faults for a range of paste products

f. Explain techniques for the production of paste products, including: • construction • traditional, classical and modern skills and techniques • culinary science • contemporary styles

g. List appropriate flavour combinations

h. Explain considerations when balancing ingredients in recipes for paste products

i. Explain the effect of preparation and cooking methods on the end product

j. Describe how to control time, temperature and environment to achieve desired outcome when producing paste products

Learning outcome 1

UV31186 49

Learning outcome 2

Be able to finish paste products


e. Identify relevant fillings, glazes, creams and icings for paste products

f. Identify ingredients in paste products that may cause allergic reactions

g. Calculate food costs for producing paste products

h. Explain how food costs and other factors affect profit when producing paste products

Outcome 1: Be able to produce paste products

Unit content


UV3118650

Professional practices: Safe and hygienic practices, avoiding cross-contamination, correct personal protective equipment (PPE), using correct equipment, keeping raw separate from cooked, organisational standards, current food safety legislation.

Recipe specifications: Construction techniques (sugar batter, flour batter, blending), traditional (fruit pies/tarts, meat products, mince pies), classical (éclair, Jersey slice), modern techniques (Danish pastries, croissants), culinary science (panary aeration, chemical aeration, lamination), contemporary styles (individual portion, Middle Eastern recipes).

Checks during the production of paste products: Ingredients (colour, aroma, texture, weight), cooking temperature, cooking time.

Correcting products that do not meet quality requirements: Cover paste products during cooking, cool products in their tins, blind bake pastry cases.

Faults in paste products: Overcooked (dark brown colour, hard texture), undercooked (pale colour, poor crumb), cooked too quickly (undercooked in the middle/raw flour flavour).

Techniques for the production of paste products: Construction techniques (sugar batter, flour batter, blending), traditional, classical and modern techniques (sifting, mixing, rolling, rubbing, whipping, piping, blending, whisking, boiling),

culinary science (adding yeast, adding bicarbonate of soda, laminating with fat), contemporary styles (individual portion).

Appropriate flavour combinations: Vanilla, chocolate, coffee, almond, dried fruit, fruit jams, meat, vegetable, fresh fruit.

Considerations when balancing ingredients in recipes: Plasticity of fat used, fats add moisture, eggs provide structure and appearance, dried fruits absorb flavours.

Effects of preparation and cooking methods on the end product: Sifting (removes lumps), mixing (blends ingredients), rolling (defines shape). rubbing (produces a rougher blend), creaming (adds air while mixing), whipping (aerates), piping (final shape of the product), blending (mixing ingredients), whisking (aeration).

How to control time, temperature and environment to achieve desired outcome: Set oven timer, preheat oven to desired temperature, avoid opening the oven during cooking, sufficient lighting.

Outcome 2: Be able to finish paste products

UV31186 51

Finishing paste products: Construction techniques (layers, millefeuille), traditional and classical (as defined in recipes), modern techniques (alternative flavours/ingredients in finishing), culinary science (decoration will not adversely affect product), contemporary styles (modern appearance).

Checking finished products meet dish requirements: Colour, texture, aroma, decoration.

Presentation of products to meet style of service: Self-service (individual portion), table service (individual portion, portioned at the table).

Correct storage of paste products: Airtight container, refrigeration, freezing.

Fillings, glazes, creams and icings: Buttercream, pastry cream, whipped cream, jams, chocolate, fondant, meringue, fresh fruit, meat, vegetables.

Ingredients that may cause allergic reactions: Wheat products, milk products, eggs, seeds, gelatin.

Food costs for producing paste products: Purchase price of ingredients.

How food costs and other factors affect profit: Food costs, staffing costs, overheads (power, lighting, equipment, rent and rates), net profit, gross profit, selling price.

UV3118652

Notes Use this area for notes and diagrams

UV31191Produce 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 for service.You will learn to produce products using traditional methods, culinary science and contemporary styles. You will be able to identify faults in products as well as correct and rectify them.

You will learn how to use professional practices to control time and temperature, and to finish fermented dough and batter products in a variety of ways whilst following food safety guidelines.

UV31191_v6

Observation(s)

GLH

Credit value

Level

External paper(s)

2

37

4

3

0


Learning outcomes


UV31191

1. Be able to produce fermented dough and batter products

2. Be able to finish fermented dough and batter products








55

Produce fermented dough and batter products



UV31191






56

Learning outcome 1

Observations

You can:

UV31191


Date achieved

Portfolio reference

Learner signature

Assessor initials


Be able to produce fermented dough and batter products

57


b. Produce fermented dough and batter products to recipe specifications using: • traditional, classical and modern skills and techniques • culinary science • contemporary styles

c. Carry out quality checks during production of fermented dough and batter products


Learning outcome 2

You can:

UV31191


Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Finish fermented dough and batter products using: • traditional, classical and modern skills and techniques • culinary science • contemporary styles



d. Store fermented dough and batter products correctly

Be able to finish fermented dough and batter products

58


Range


UV31191 59

Produced a minimum of 8 types of fermented dough and batter products Portfolio reference

White bread

Wholemeal bread

Sour dough

Olive bread

Sun-dried tomato bread

Baguettes

Focaccia

Ciabatta

Croissants

Brioche

Pumpernickel

Savarin

Danish pastries

Panettone

Stollen

Blinis



UV31191

Used a minimum of 8 finishing techniques Portfolio reference

Glazing

Brushing

Dipping

Dusting

Spreading

Cream

Crème Chantilly

Crème patisserie

Jams

Fruits

Fruit purées

Chocolate

Marzipan

Herbs

Spices

Garlic

Implemented all storage procedures Portfolio reference

Refrigeration

Freezing

Packaging

Labelling with date

Stock rotation


60


UV31191 61








Knowledge

UV3119162

Be able to produce fermented dough and batter products


e. Identify potential faults for a range of fermented dough and batter products

f. Explain techniques for the production of fermented dough and batter products, including: • traditional, classical and modern skills and techniques • culinary science • contemporary styles


h. Explain considerations when balancing ingredients in recipes for fermented dough and batter products


j. Describe how to control time, temperature and environment to achieve desired outcome when producing fermented dough and batter products

Learning outcome 1

UV31191 63

Learning outcome 2

Be able to finish fermented dough and batter products


e. Identify relevant fillings, glazes, creams and icings for fermented dough and batter products

f. Identify ingredients in fermented dough and batter products that may cause allergic reactions

g. Calculate food costs for producing fermented dough and batter products

h. Explain how food costs and other factors affect profit when producing fermented dough and batter products

Outcome 1: Be able to produce fermented dough and batter products

Unit content


UV3119164

Current professional practices: Professional personal appearance, organisational skills, communication skills, establishment guidelines, working to timescales and adjusting if necessary, hazard analysis and critical control points (HACCP), current food safety legislation.

Produce products using: Traditional, classical and modern skills and techniques – loaves, rolls, Danish pastries, croissants, brioche, pumpernickel, savarin.

Culinary science – white bread, wholemeal bread, loaves and rolls, sour dough.

Contemporary styles – sun-dried tomato bread, olive bread, baguettes, focaccia, ciabatta, panettone, stollen, blinis.

Quality checks during production: Appearance, fermentation, proving correctly, consistency, aroma, precision, portions, degree of cooking.

Potential faults: Insufficient yeast, tough and closed crumb texture, high crust, pale crust, insufficient salt and sugar, dry, underproved, overproved, degree of cooking.

Correcting products: Reshaping, remoulding, discarding products not meeting quality requirements, adding ingredients, seeking advice from appropriate person.

Techniques for the production of products:Traditional, classical and modern skills and techniques – weighing and measuring, mixing, resting, fermenting, bulk fermentation time (BFT), knocking back, proving, shaping, moulding, rolling. Culinary science – activated dough development (ADD), sponge and dough process, sour dough, mechanical dough development process, Maillard reaction.

Contemporary styles – shaping, using moulds, florentine moulds, comb chocolate finish, silicone paper, steam injection.

Flavour combinations: Sea salt, herbs, garlic, olives, sun-dried tomatoes, walnut, sugar, jam, cream, vanilla, fruits.

Balancing ingredients: Colour, flavour, texture, customer requirements.

Preparation and cooking methods: Achieving a quality end product, following recipes, following dish specifications, referring to specification photographs correct colour, correct consistency, texture, flavour, portion size.

Control time, temperature and environment: Professional practices, organisation, keeping ingredients at correct temperature, working with dough at correct temperature, proving in correct atmosphere.

Outcome 2: Be able to finish fermented dough and batter products

UV31191 65

Finish fermented dough and batter products using:Traditional, classical and modern skills and techniques – glazing, brushing, dipping, dusting, spreading, glazing.

Culinary science – fondant, apricot glaze.

Contemporary styles – moulding, shaping, decorating, serving style.

Finished product meets dish requirements: Dish specification, recipe, specification photograph, size, shape, texture, flavour.

Styles of service: Size, shape, quantity, appropriate decoration, style of service, restaurant, banquet, dishes, basket.

Storage: Room temperature, cool, dry, humidity control, dough products with high-risk foods refrigerated, bags, wrappers, wrapped in paper, freezing, avoiding cross-contamination.

Fillings, glazes, creams and icings: Cream, crème Chantilly, crème patisserie, jams, fruits, fruit purées, chocolate, marzipan, herbs, spices, garlic.

Ingredients that may cause allergic reactions: Flours, gluten, nuts, dairy products, eggs.

Calculate food costs: Dish costing, cost of ingredients, precise recipes.

Food costs and other factors: Gross profit, net profit, selling price, wholesale rise in cost of ingredients, following recipes, following specifications, exact quantities, avoiding wastage.

UV3119166


UV31179Produce 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. You will prepare different types of desserts and develop advanced skills, as well as investigate costs and factors that affect profit when making puddings. You will also learn about flavour combinations, presentation methods and styles.

UV31179_v6

Observation(s)

GLH

Credit value

Level

External paper(s)

2

50

6

3

0


Learning outcomes


UV31179

1. Produce hot, cold and frozen desserts

2. Finish hot, cold and frozen desserts








69

Produce hot, cold and frozen desserts



UV31179






70

Learning outcome 1

Observations

You can:

UV31179


Date achieved

Portfolio reference

Learner signature

Assessor initials



71


b. Produce hot, cold and frozen desserts to recipe specifications using: • traditional, classical and modern skills and techniques • culinary science • contemporary styles

c. Carry out quality checks during production of hot, cold and frozen desserts

d. Correct dishes that do not meet quality requirements

Learning outcome 2

You can:

UV31179


Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Finish hot, cold and frozen desserts using: • traditional, classical and modern skills and techniques • culinary science • contemporary styles


c. Present dishes to meet styles of service

d. Store hot, cold and frozen desserts correctly

Finish hot, cold and frozen desserts

72


Range


UV31179 73

Produced a minimum of 8 hot, cold and frozen desserts Portfolio reference

Soufflés

Steamed puddings

Baked puddings

Egg-based

Pastry

Milk-based

Custard-based

Cheesecakes

Meringue-based

Mousse and mousse-based

Fruit-based

Cake-based

Cream-based

Bavarois and bavarois-based

Ice cream and ice cream-based

Sorbet

Flavoured ices

Granites



UV31179

Used a minimum of 5 fillings and sauces Portfolio reference

Flavoured cream

Espumas and foams

Ganache

Crème diplomat

Crème mousseline

Fruit sauce

Chocolate sauce

Sabayon

Glazes

Presented dishes for a minimum of 2 types of service Portfolio reference

Plated

Gueridon

Trolley


Refrigeration

Freezing

Packaging

Labelling with date

Stock rotation


74


UV31179 75








Knowledge

UV3117976



e. Identify potential faults for a range of hot, cold and frozen desserts

f. Explain techniques for the production of hot, cold and frozen desserts, including: • traditional, classical and modern skills and techniques • culinary science • contemporary styles


h. Explain considerations when balancing ingredients in recipes for hot, cold and frozen desserts


j. Describe how to control time, temperature and environment to achieve desired outcome when producing hot, cold and frozen desserts

Learning outcome 1

UV31179 77

Learning outcome 2

Finish hot, cold and frozen desserts


e. Identify relevant fillings and refined sauces for hot, cold and frozen desserts

f. Identify ingredients in hot, cold and frozen desserts that may cause allergic reactions

g. Calculate food costs for producing hot, cold and frozen desserts

h. Explain how food costs and other factors affect profit when producing hot, cold and frozen desserts

Outcome 1: Produce hot, cold and frozen desserts

Unit content


UV3117978

Current professional practices: Safe and hygienic practices, avoiding cross-contamination, correct personal protective equipment (PPE), using correct equipment, organisational standards, current food safety legislation.

Hot desserts: Soufflés, steamed puddings (sticky toffee, treacle), baked puddings (fondants, crumbles), flambé (Crêpe Suzette, apple and Calvados), fruit (Poires Belle Hélène, warm compotes), egg-based (bread and butter pudding, clafoutis), pastry (strudel, pies, apple tart, bakewell tart), milk-based (rice pudding).

Cold desserts: Custard-based (crème brûlée, crème caramel), cheesecake, meringue-based (Pavlova, Eton mess, oeufs a la neige), mousse and mousse-based, soufflés, pastry-based (fruit, lemon, tortes), fruit-based (summer pudding, cold compotes, Charlottes), cake-based (gateaux, tiramisu), cream-based (panna cotta), bavarois and bavarois-based.

Frozen desserts: Ice creams, ice cream-based (baked Alaska, ice cream bomb, added fruit, added alcohol), sorbet, flavoured ices, granites.

Recipe specifications: Quality of ingredients (organic, locally grown), type of ingredients (fresh, frozen, type of cream, percentage of cocoa solids in chocolate, type and size of eggs, plain or self raising flour), quantity needed for yield, portion control, accompaniments (sauces, coulis, fillings), presentation style.

Quality checks: Cooked, set, texture,

consistency, flavour, colour, temperature, appearance, aroma, final presentation, yield.

Potential faults: Undercooked, overcooked, not set, failed to rise, wrong consistency, not met dish requirements, inconsistent portion control.

Correcting dishes: Plate up again, re-portion, reuse in alternative dish.

Production techniques: Construction of layers, tempering chocolate, cooking with sugar (bubble, piped, pulled, spun, poured), making decorative items, soufflés, use of stabilisers (gelatin, pectin, agar-agar, carob gum), pâté à bombe, meringue (French, Italian, Swiss), espumas and foams (gelatin-based, cold fat, warm fat), presentation for service.

Flavour combinations: Current trends (chocolate and chilli, use of tea), chocolate and fruit (Poires Belle Hélène, strawberry, orange, raspberry), fruit and spices (apple and cinnamon, cardamom and mango, barfi), alcohol and fruit (orange and Grand Marnier, apples and Calvados, blackcurrants and cassis, bananas and rum).

Balancing ingredients: Flavour, texture, scaling, consistency.

Effect of preparation and cooking methods: Colour, texture, flavour, aroma, yield.

Control time, temperature and environment: Dish specification, recipe, correct cooking methods, correct equipment, organisation and planning, experience.

Outcome 2: Finish hot, cold and frozen desserts

UV31179 79

Finish hot, cold and frozen desserts: Portion control, plating for service, choice of plate, precision, speed and technique, saucing (custard, coulis, compote, creams, foam), accompaniments (ice cream, sorbet, ices).

Dish to specification: Texture, aroma, flavour, consistency of sauce, appearance, service temperature, portions, garnishes.

Styles of service: Plated, gueridon, trolley.

Storage: Cooling rapidly below 5°C in 90 minutes, refrigerated at correct temperature between 0°C and 6°C, airtight containers, vacuum packed, covered, labelled and dated, use-by date, used within organisational guidelines, hazard analysis and critical control points (HACCP), freezing, stock rotation.

Relevant fillings and refined sauces: Flavoured cream (lemon, Earl Grey, lavender, fruit), espumas and foams, ganache, crème diplomat, crème mousseline, fruit sauces, chocolate sauce, sabayon, glazes.

Allergic reactions: Nuts, dairy, eggs, fruit, gluten.

Food costs: Fixed costs, variable costs, contribution to overheads.

How food costs and other factors affect profit: Gross profit, net profit, selling price, wholesale rise in cost of ingredients, following recipes, following specifications, exact quantities, avoiding wastage.

UV3117980


UV31163Produce petits fours

The aim of this unit is to develop your knowledge, understanding and practical skills in the production of petit fours. Petit fours means “little ovens”; they are small sweet items served at the end of the meal, usually with coffee. They are often chocolate, sugar or biscuit-based and are prepared skilfully and patiently using a variety of methods and techniques.

You will learn the characteristics of different types of petit fours, their preparation methods, the equipment required and safe working methods. You will also learn how to perform operations in line with current professional practices using traditional, classical and modern techniques. You will understand the importance of checking for quality, identifying and correcting faults in petit fours.

UV31163_v5

Observation(s)

GLH

Credit value

Level

External paper(s)

2

56

6

3

0


Learning outcomes


UV31163

1. Be able to produce petits fours

2. Be able to finish petits fours








83

Produce petits fours



UV31163






84

Learning outcome 1

Observations

You can:

UV31163


Date achieved

Portfolio reference

Learner signature

Assessor initials


Be able to produce petits fours

85


b. Produce petits fours, including glacé, sec and confiserie variée, to recipe specifications: • using traditional, classical and modern skills and techniques • using culinary science • using contemporary styles

c. Carry out quality checks during production of petits fours

d. Correct products that do not meet quality requirements*

Learning outcome 2

You can:

UV31163


Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Finish petits fours: • using traditional, classical and modern skills and techniques • using culinary science • using contemporary styles



d. Store petits fours correctly

Be able to finish petits fours

86


Range


UV31163 87

Produced a minimum of 2 categories of petite fours Portfolio reference

Glacé

Sec

Confiserie variée

Used a minimum of 4 methods, techniques and styles Portfolio reference

Traditional

Classical

Modern

Culinary science

Contemporary styles

Carried out all quality checks Portfolio reference

Temperature while preparing and cooking

Consistency

Uniform size

Suitable size

Flavour

Colour



UV31163

Used a minimum of 4 traditional, classical and modern finishing skills and techniques Portfolio reference

Dipping

Moulding

Piping

Rolling

Cutting

Spreading

Glazing

Acetate/guilding

Used a minimum of 1 culinary science finishing technique Portfolio reference

Glazing

Acetate/guilding

Sugar

Used a minimum of 2 contemporary style finishing techniques Portfolio reference

Cutting

Shaping

Decorating

Colours


88


UV31163 89

Checked the finished product meets all dish specifications Portfolio reference

Size

Shape

Texture

Flavour

Presentation

Used all the correct storage procedures Portfolio reference

Covered

Labels and dates

Appropriate temperature

Area humidity control










UV3116390

Knowledge

UV31163 91

Learning outcome 1

Be able to produce petits fours


e. Identify potential faults for a range of petits fours

f. Explain techniques for the production of petits fours, including: • importance of consistency • traditional, classical and modern skills and techniques • culinary science • contemporary styles


h. Explain considerations when balancing ingredients in recipes for petits fours


j. Describe how to control time, temperature and environment to achieve desired outcome when producing petits fours

UV3116392

Learning outcome 2

Be able to finish petits fours


e. Identify relevant fillings, glazes, creams and icings for petits fours

f. Identify ingredients in petits fours that may cause allergic reactions

g. Calculate food costs for producing petits fours

h. Explain how food costs and other factors affect profit when producing petits fours

Outcome 1: Be able to produce petits fours

Unit content


UV31163 93

Perform operations in line with current professional practices: Professional personal appearance, organisational skills, communication skills, establishment guidelines, working to timescales and adjusting if necessary, hazard analysis and critical control points (HACCP).

Glacés: Blackcurrant jellies, fruit in caramel, fondant dips, pâte de fruit.

Sec: Macaroons, poppy seed tuiles, coconut tuiles, florentines.

Confiserie variée: Turkish delight, white chocolate fudge, marshmallow, dipped chocolates, moulded chocolates, truffles.

Using traditional, classical and modern skills and techniques: Tuiles, nougat, chocolates, truffles, fudge, florentines, praline, macaroons, financiers.

Using culinary science: Turkish delight, cooked sugar, marshmallows, nougatine, honeycomb, bubble sugar, dried fruits, lollipops, tempering.

Using contemporary styles: Cutting, shaping, decorating, choice of service plate, colours, fillings.

Quality checks during production of petits fours: Temperature, appearance, colour, consistency, texture, degree of cooking, proportions, uniform size and shape, flavour, taste.

Potential faults for a range of petits fours: Incorrect temperature, poor

appearance (colour, consistency, texture, incorrect size and shape), degree of cooking, flavour, taste.

Correct products that do not meet quality requirements: Reshaping, remoulding, discarding products not meeting quality requirements, adding flavours, seeking advice from appropriate person.

Explain techniques for the production of petits fours, including:Importance of consistency – visual impact, exact size and shape.

Traditional, classical and modern skills and techniques – melting, piping, dipping, boiling sugar, baking, cutting.

Culinary science – cooking sugar, tempering chocolate.

Contemporary styles – shapes, finishes, serving plates and trays.

Appropriate flavour combinations: White chocolate, dark chocolate, vanilla, rum, brandy, Grand Marnier, fruits, nuts, essences, spices.

Considerations when balancing ingredients in recipes for petits fours: Contrast (flavours, colours and consistency).

Effects of preparation and cooking methods on the end product: Achieving a quality end product, following recipes, following dish specifications, referring to specification photographs.

Outcome 2: Be able to finish petits fours

Using traditional, classical and modern skills and techniques: Dipping, moulding, piping, rolling, cutting, spreading, glazing, using acetate/guilding.

Using culinary science: Glazing, using acetate/guilding, sugar.

Using contemporary styles: Cutting, shaping, decorating, colours, fillings, choice of service plate, service style.

Check the finished product meets dish requirements: Dish specification, recipe, specification photograph, size, shape, texture, flavour.

Style of service: Plated, silver, carved (buffet, gueridon).

Store petits fours correctly: Temperature and humidity controlled, date labelling, covered, position, stock rotation.

Fillings, glazes, creams and icings for petits fours: Chocolate, chocolate glacage, chocolate ganache, flavoured buttercream, fondant, icing sugar, spice sugar.

Ingredients in petits fours that may cause allergic reaction: Nuts, gluten, wheat, dairy products, eggs.

Calculate food costs for producing petits fours: Dish costing, cost of ingredients, precise recipes.

Explain how food costs and other factors affect profit when producing petits fours: Gross profit, net profit, selling price, following recipes, exact quantities, avoiding wastage.

Outcome 1: Be able to produce petits fours (continued)

UV3116394

Controlling time, temperature and environment to achieve desired outcome when producing petits fours: Professional practices, organisation, keeping ingredients at correct temperature, working with chocolate at correct temperature, not cooking sugar in a damp atmosphere.

UV31197Produce biscuits, cakes and sponges

The aim of this unit is to develop your knowledge, understanding and practical skills in the production of biscuits, cakes and sponges. This unit gives you the opportunity to be innovative by developing your own recipes through research or from your own experience.

You will learn how to finish products, which will involve decoration and filling techniques, in order to present biscuits, cakes or sponges in ways that are innovative but will also produce profitable results. You will also study the safe and hygienic storage of products that have been baked in advance.

UV31197_v6

Observation(s)

GLH

Credit value

Level

External paper(s)

2

49

6

3

0


Learning outcomes


UV31197

1. Be able to produce biscuits, cakes and sponges

2. Be able to finish biscuits, cakes and sponges








97

Produce biscuits, cakes and sponges



UV31197






98

Learning outcome 1

Observations

You can:

UV31197


Date achieved

Portfolio reference

Learner signature

Assessor initials


Be able to produce biscuits, cakes and sponges

99


b. Produce biscuits, cakes and sponges to recipe specifications: • using construction techniques • using traditional, classical and modern skills and techniques • using culinary science • using contemporary styles

c. Carry out quality checks during production of biscuits, cakes and sponges


Learning outcome 2

You can:

UV31197


Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Finish biscuits, cakes and sponges: • using construction techniques • using traditional, classical and modern skills and techniques • using culinary science • using contemporary styles



d. Store biscuits, cakes and sponges correctly

Be able to finish biscuits, cakes and sponges

100


Range


UV31197 101

Used a minimum of 3 recipe techniques Portfolio reference

Construction

Traditional

Classical

Modern

Culinary science

Carried out quality checks on all products Portfolio reference

Correct weight for number of products needed

Texture of uncooked products

Texture of cooked products

Products cooked correctly

Used a minimum of 2 finishing methods Portfolio reference

Construction techniques

Traditional, classical and modern skills and techniques

Culinary science

Contemporary styles



UV31197

Used a minimum of 8 finishing products Portfolio reference

Buttercream

Pastry cream

Whipped cream

Jams

Chocolate

Fondant

Royal icing

Meringue

Fresh fruit

Ganache

Chibouste

Mousseline

Diplomat

Praline

Bavarois/mousse

Lemon curd

Checked products meet all dish requirements Portfolio reference

Colour

Texture

Aroma

Decoration


102


UV31197 103

Presented products for all styles of service Portfolio reference

Individual plated portion

Portioned at the table

Used a minimum of 2 storage methods Portfolio reference

Airtight container

Refrigeration

Freezing










UV31197104

Knowledge

UV31197 105

Learning outcome 1

Be able to produce biscuits, cakes and sponges


e. Identify potential faults for a range of biscuits, cakes and sponges

f. Explain techniques for the production of biscuits, cakes and sponges, including: • construction • traditional, classical and modern skills and techniques • culinary science • contemporary styles


h. Explain considerations when balancing ingredients in recipes for biscuits, cakes and sponges


j. Describe how to control time, temperature and environment to achieve desired outcome when producing biscuits, cakes and sponges

UV31197106

Learning outcome 2

Be able to finish biscuits, cakes and sponges


e. Identify relevant fillings, glazes, creams and icings for biscuits, cakes and sponges

f. Identify ingredients in biscuits, cakes and sponges that may cause allergic reactions

g. Calculate food costs for producing biscuits, cakes and sponges

h. Explain how food costs and other factors affect profit when producing biscuits, cakes and sponges

Outcome 1: Be able to produce biscuits, cakes and sponges

Unit content


UV31197 107

Current professional practices: Personal hygiene, hygienic and safe techniques, hygienic and safe use of tools and equipment.

Recipe specifications: Construction techniques (sugar batter, flour batter, blending), traditional (Christmas cake, simnel cake), classical (Victoria sponge, Dundee cake), modern techniques (muffins, cupcakes), culinary science (panary aeration, chemical aeration, lamination), contemporary styles (individual portion, Eastern/Indian ingredients).

Biscuits, cakes and sponges: Varieties of tuiles (coconut, almond, dentelles, au grué de cacao), sable, Viennese, japonaise, joconde, Dutch biscuits, Madeira, sacher sponge, fruit cake (Dundee), pain de gênes, lemon cake, parkin, Swiss roll, genoise, financiers.

Checks: Ingredients (colour, aroma, texture, weight), cooking temperature, cooking time.

Correct products: Cover cakes during cooking, cool cakes in their tins.

Faults: Overcooked (dark brown colour, hard texture), undercooked (pale colour, poor crumb), cooked too quickly (undercooked in the middle).

Techniques: Construction techniques (sugar batter, flour batter, blending), traditional, classical and modern techniques (sifting, mixing, rolling, rubbing, creaming, whipping, piping, blending, whisking, boiling), culinary science (adding

yeast, adding bicarbonate of soda, laminating with fat), contemporary styles (individual portion, adding Eastern/Indian ingredients).

Flavour combinations: Vanilla, chocolate, coffee, almond, dried fruit, fruit jams, walnut, lemon, orange, banana, ginger, spices.

Considerations: Plasticity of fat used, fats add moisture, eggs provide structure and appearance, dried fruits absorb flavours.

Effects: Sifting (removes lumps), mixing (blends ingredients), rolling (defines shape), rubbing (produces a rougher blend), creaming (adds air while mixing), whipping (aerates), piping (final shape of the product), blending (mixing ingredients), whisking (aeration), boiling (infuses flavour into fruit).

Control time, temperature and environment: Set oven timer, preheat oven to desired temperature, avoid opening the oven during cooking, sufficient lighting.

Outcome 2: Be able to finish biscuits, cakes and sponges

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Finishing: Construction techniques (decoration, tiers), traditional and classical (as defined in recipes), modern techniques (alternative flavours/ingredients in finishing), culinary science (decoration will not adversely affect product), contemporary styles (modern appearance).

Dish requirements: Colour, texture, aroma, decoration.

Presentation: Self-service (individual portion), table service (individual portion, portioned at the table).

Correct storage: Airtight container, refrigeration, freezing, labelled, dated, use-by date.

Fillings, glazes, creams and icings: Buttercream, pastry cream, whipped cream, jams, chocolate, fondant, ganache, royal icing, meringue, fresh fruit, chibouste, mousseline, diplomat, praline, bavarois/mousse, lemon curd.

Allergic reactions: Wheat products, milk products, eggs, seeds, nuts, gelatine.

Food costs: Purchase price of ingredients.

How food costs and other factors affect profit: Food costs, staffing costs, overheads (power, lighting, equipment, rent and rates), net profit, gross profit, selling price.

UV31198Produce display pieces and decorative items

The aim of this unit is to develop your knowledge, understanding and practical skills in producing display pieces and decorative items.

You will produce display items using a variety of techniques. You will design, construct and evaluate the piece against your design specification.

You will assemble the piece and finish using chocolate and sugar techniques. You will understand how to store the piece correctly and the importance of controlling time, temperature and environment to produce a quality end product.

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Observation(s)

GLH

Credit value

Level

External paper(s)

2

39

5

3

0


Learning outcomes


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1. Be able to produce display pieces and decorative items

2. Be able to finish display pieces and decorative items








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Produce display pieces and decorative items



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112

Learning outcome 1

Observations

You can:

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Date achieved

Portfolio reference

Learner signature

Assessor initials


Be able to produce display pieces and decorative items

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b. Produce display pieces and decorative items to design specifications using: • construction techniques • traditional, classical and modern skills and techniques • culinary science • contemporary styles

c. Carry out quality checks during production of display pieces and decorative items

d. Correct pieces and items that do not meet quality requirements

Learning outcome 2

You can:

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Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Finish display pieces and decorative items using: • construction techniques • traditional, classical and modern skills and techniques • culinary science • contemporary styles


c. Store display pieces and decorative items correctly

Be able to finish display pieces and decorative items

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Range


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Designed and produced a minimum of 2 type of display piece and decorative item Portfolio reference



Culinary science

Contemporary styles

Carried out all quality checks Portfolio reference

Quality of ingredients

Precision

Temperature

Appearance

Colour

Consistency

Texture

Degree of cooking

Proportions

Uniform size and shape of pieces

Used a minimum of 2 finishing methods Portfolio reference



Culinary science

Contemporary styles



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Temperature and humidity controlled

Stored safely

Preventing damage

Preventing breakage

Packaging

Labelling with date

Stock rotation


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Knowledge

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Be able to produce display pieces and decorative items


e. Design display pieces and decorative items for production

f. Identify potential faults for a range of display pieces and decorative items

g. Explain techniques for the production of display pieces and decorative items, including: • construction techniques • traditional, classical and modern skills and techniques • culinary science • contemporary styles

h. Explain key design considerations for display pieces and decorative items

i. Describe how to control time, temperature and environment to achieve desired outcome when producing display pieces and decorative items

Learning outcome 1

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Learning outcome 2

Be able to finish display pieces and decorative items


d. Describe finishes for display pieces and decorative items

e. Calculate costs for producing display pieces and decorative items

Outcome 1: Be able to produce display pieces and decorative items

Unit content


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Current professional practices: Professional personal appearance, organisational skills, communication skills, establishment guidelines, working to timescales and adjusting if necessary, hazard analysis and critical control points (HACCP).

Design specifications: Construction techniques – dipping, sticking in place, piping, rolling, cutting, assembling.

Traditional, classical and modern skills and techniques – poured sugar, piped sugar, tempered chocolate, moulded chocolate, pastillage, croquembouche. Culinary science – cooked sugar, pulled sugar, bubble sugar, tempering, isomalt.

Contemporary styles – colours, shapes, height, moulded chocolate centrepiece, poured sugar centrepiece.

Quality checks: Use quality ingredients, precision, temperature, appearance, colour, consistency, texture, degree of cooking, proportions, uniform size and shape of pieces.

Correcting pieces and items that do not meet quality requirements: Reshaping, remoulding, reassembling, discarding products not meeting quality requirements, adding colours, seeking advice from appropriate person.

Design display pieces and decorative items for production: Design specifications, size, ingredients, time

available, skill level needed, cost, use.

Potential faults: Dull appearance, poor colour, evidence of moisture, broken pieces, incorrect size and shape of pieces.

Techniques for production:Construction techniques – rolling, cutting, dipping, sticking in place, piping, using setting agents.

Traditional, classical and modern skills and techniques – chocolate tempering, sprayed chocolate, sugar boiling, pulled sugar, moulding, piping, pastillage, using setting agents.

Culinary science – chocolate tempering, pulled sugar, spun sugar, isomalt, glucose.

Contemporary styles – chocolate cigarettes, chocolate shavings, using acetate, bubble sugar, sugar spirals, addition of colours.

Key design considerations: Purpose and use, time available, cost, skill levels, storage requirements, transportation.

Control time, temperature and environment: Professional practices, organisation, keeping ingredients at correct temperature, working with chocolate at correct temperature, not cooking sugar in a damp atmosphere, correct storage, careful transportation.

Outcome 2: Be able to finish display pieces and decorative items

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Finish display pieces:Construction techniques – dipping pieces, demoulding sugar pieces, melting sugar pieces, sticking together, demoulding chocolate, sticking chocolate pieces together, assembling.

Traditional, classical and modern skills and techniques – cooked sugar, piped sugar, pulled sugar, poured sugar, piped chocolate, chocolate motifs, using stencils, using acetate, cutting pastillage shapes.

Culinary science – tempered chocolate, cooked sugar, isomalt.

Contemporary styles – colours, addition of colours, chocolate cigarettes, chocolate shavings, chocolate ribbons, using acetate, bubble sugar, sugar spirals, piped sugar.

Dish requirements: Design specification, design picture, design photograph, size, shape, uniformity of pieces, correct construction/assembly.

Storage: Temperature controlled, humidity controlled, stored safely, preventing damage, preventing breakage, packaging, labelling with date, stock rotation.

Finishes: Shine, glaze, colour, white chocolate, dark chocolate, sugar, chocolate shapes, poured sugar shapes.

Calculate costs: Cost of ingredients, design specification, following design specification, exact quantities, no wastage.

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Documents

VTCT Level 3 Diploma in Professional Patisserie and