Prepare and present gateaux, tortes and cakes hpa. C 07



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Table of contents


Introduction to trainee manual 1

Unit descriptor 4

Assessment matrix 6

Glossary 8

Introduction to gateaux and tortes and cakes 10

Element 1: Prepare and bake sponges and cakes for gateaux, tortes and cakes 13

Element 2: Prepare fillings, coatings, icing and decorations 25

Element 3: Assemble gateaux, tortes and cakes 31

Element 4: Decorate and present/display gateaux, tortes and cakes 44

Element 5: Store gateaux, tortes and cakes 48

Recipes 54

Presentation of written work 104

Recommended reading 107

Trainee evaluation sheet 109

Trainee Self-Assessment Checklist 111



Introduction to trainee manual

To the Trainee


Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’ which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work.

The ‘toolbox’ consists of three elements:



  • A Trainee Manual for you to read and study at home or in class

  • A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice

  • An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency.

The first thing you may notice is that this training program and the information you find in the Trainee Manual seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South-East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states.

What is the CBT and CBA system and why has it been adopted by ASEAN?

CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees chances of obtaining employment.

CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you.

What is a competency standard?

Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard.

242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas:


All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading ‘Unit Descriptor’. The unit descriptor describes the content of the unit you will be studying in the Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and ‘Performance Criteria”. An element is a description of one aspect of what has to be achieved in the workplace. The ‘Performance Criteria’ below each element details the level of performance that needs to be demonstrated to be declared competent.

There are other components of the competency standard:



  • Unit Title: statement about what is to be done in the workplace

  • Unit Number: unique number identifying the particular competency

  • Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area.

The final heading you will see before you start reading the Trainee Manual is the ‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in at least 2 – 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers.

Your trainer and/or assessor may use other methods to assess you such as:



  • Journals

  • Oral presentations

  • Role plays

  • Log books

  • Group projects

  • Practical demonstrations.

Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality.

Unit descriptor


Prepare and present gateaux, tortes and cakes

This unit deals with the skills and knowledge required to Prepare and present gateaux, tortes and cakes in a range of settings within the hotel and travel industries workplace context.



Unit Code:

D1.HPA.CL4.07



Nominal Hours:

60 hours

Element 1: Prepare and bake sponges and cakes for gateaux, tortes and cakes


Performance Criteria

1.1 Select required commodities according to recipe and production requirements

1.2 Prepare a variety of sponges and cakes for gateaux, tortes and cakes to desired product characteristics

1.3 Produce a variety of sponges and cakes for gateaux, tortes and cakes according to standard recipes and enterprise standards

1.4 Use appropriate equipment to prepare and bake sponges and cakes for gateaux, tortes and cakes

1.5 Use correct techniques to produce sponges and cakes for gateaux, tortes and cakes

1.6 Bake sponges and cakes for gateaux, tortes and cakes to enterprise requirements and standards

1.7 Select correct oven conditions for baking sponges and cakes for gateaux, tortes and cakes


Element 2: Prepare fillings, coatings, icing and decorations


Performance Criteria

2.1 Select required commodities according to recipe and production requirements

2.2 Prepare a variety of fillings, coating/icing and decorations for gateaux, tortes and cakes

Element 3: Assemble gateaux, tortes and cakes


Performance Criteria

3.1 Assemble required commodities and/or preparations

3.2 Assemble gateaux, tortes and cakes according to recipe instructions

3.3 Use appropriate equipment to assemble cakes for gateaux, tortes and cakes

3.4 Use correct techniques to assemble cakes for gateaux, tortes and cakes

Element 4: Decorate and present/display gateaux, tortes and cakes


Performance Criteria

4.1 Decorate cakes for gateaux, tortes and cakes using coating, icing and decorations to according to standard recipes and/or enterprise standards and/or customer requests

4.2 Present/display gateaux, tortes and cakes to enterprise standards using appropriate service equipment

Element 5: Store gateaux, tortes and cakes


Performance Criteria

5.1 Store at correct temperature and conditions of storage

5.2 Maintain maximum eating quality, appearance and freshness

Assessment matrix


Showing mapping of Performance Criteria against Work Projects, Written Questions and Oral Questions

The Assessment Matrix indicates three of the most common assessment activities your Assessor may use to assess your understanding of the content of this manual and your performance – Work Projects, Written Questions and Oral Questions. It also indicates where you can find the subject content related to these assessment activities in the Trainee Manual (i.e. under which element or performance criteria). As explained in the Introduction, however, the assessors are free to choose which assessment activities are most suitable to best capture evidence of competency as they deem appropriate for individual students.






Work Projects

Written Questions

Oral Questions

Element 1: Prepare and bake sponges and cakes for gateaux, tortes and cakes

1.1

Select required commodities according to recipe and production requirements

1.1

1, 2

1

1.2

Prepare a variety of sponges and cakes for gateaux, tortes and cakes to desired product characteristics

1.1

3, 4

2

1.3

Produce a variety of sponges and cakes for gateaux, tortes and cakes according to standard recipes and enterprise standards

1.1

5

3

1.4

Use appropriate equipment to prepare and bake sponges and cakes for gateaux, tortes and cakes

1.2

6

4

1.5

Use correct techniques to produce sponges and cakes for gateaux, tortes and cakes

1.3

7

5

1.6

Bake sponges and cakes for gateaux, tortes and cakes to enterprise requirements and standards

1.3

8

6

1.7

Select correct oven conditions for baking sponges and cakes for gateaux, tortes and cakes

1.3

9

7

Element 2: Prepare fillings, coatings, icing and decorations

2.1

Select required commodities according to recipe and production requirements

2.1

10, 11

8

2.2

Prepare a variety of fillings, coating/icing and decorations for gateaux, tortes and cakes

2.2

12

9

Element 3: Assemble gateaux, tortes and cakes

3.1

Assemble required commodities and/or preparations

3.1

13, 14, 15

10

3.2

Assemble gateaux, tortes and cakes according to recipe instructions

3.2

16

11

3.3

Use appropriate equipment to assemble cakes for gateaux, tortes and cakes

3.1

17

12

3.4

Use correct techniques to assemble cakes for gateaux, tortes and cakes

3.1

18, 19

13

Element 4: Decorate and present/display gateaux, tortes and cakes

4.1

Decorate cakes for gateaux, tortes and cakes using coating, icing and decorations to according to standard recipes and/or enterprise standards and/or customer requests

4.1, 4.2

20

14

4.2

Present/display gateaux, tortes and cakes to enterprise standards using appropriate service equipment

4.1, 4.2

21

15

Element 5: Store gateaux, tortes and cakes

5.1

Store at correct temperature and conditions of storage

5.1

22, 23

16

5.2

Maintain maximum eating quality, appearance and freshness

5.1

24, 25

17


Glossary


Term

Explanation

Agar Agar

Setting agent derived from seaweed. Much stronger than gelatine and harder to use. More stable.

Vegetarian alternative to gelatine.



Allergen

A substance that is foreign to the body and can cause an allergic reaction in certain people.

Compound chocolate

A bakers chocolate made with cocoa mass and vegetable fat.

Can be used without tempering.

Not as flavoursome but cheaper and very practical to use.


Couverture chocolate

A good quality chocolate made with cocoa mass and cocoa butter.

Need to be tempered before using as garnish. Expensive and best flavour.



Daquoise

A cake sponge made with a meringue and nuts folded through.

Fillings

An ‘insert’ in between of the cake to enhance the taste and the layering of the cake.

French Pastries

‘Individual cake/pastries’ with approximate size of 5 to 6 cm, a term commonly used as ‘assorted French Pastries’ in the Industry.

Ganache

A chocolate paste/filling made from boiling of cream and stirring it into the chocolate.

Gateau

French name given to structured layered cake interspersed with flavoured cream or mousse, décor applied to sides.

Gelatine

Setting agent derived from animals bones and skins, used to stabilise creams.

Jellying Agent

An agent used to set (soft solid food), e.g. Gelatine, Agar-agar, Pectin.

Joconde Sponge

A thin sponge sheet made from almond or marzipan past.

Kahlua

Coffee liqueur.

Marzipan

Almond paste made from icing sugar and almonds.

Mascarpone cheese

A cream cheese that has tartaric acid added to give a sour flavour.

Fat content will range from 25% to 75 %, depending on manufacturer. Used in Tira Misu Dessert.



Petit Gateaux

Small individual cakes of the larger variety.

Tempering

Process of heating, cooling and warming up chocolate to appropriate temperature to align the cocoa butter crystals thus setting the chocolate.

Torte

Similar to gateau but of Austrian, German, Italian and Eastern European origins.

The name can be applied to either.

Tortes can have pastry layers and more fruit and nuts tend to be used in some structures.


Trimoline

Invert sugar – mixture of dextrose and fructose in approximately equal proportions, created by treating sucrose with an enzyme – Sucrose +Water =
Dextrose + Fructose


Introduction to gateaux and tortes and cakes

Definition


Traditionally Gateaux and Tortes are described as a cake or sponge soaked with a syrup or liqueur and layered with fillings such as buttercreams, fresh creams, mousses, ganaches, custards, fruits and jellies and can include pastries such as puff pastry, short pastry, choux pastry and meringue based baked goods.

It is also interpreted as individual decorated wedge of a layered cake.

Gateaux in France refer to all Cakes and Pastries of a certain size, usually bigger than one portion.

Modern Gateaux and Tortes finishing includes products which are:



  • Glazed

  • Masked

  • Sprayed

  • Covered or

  • Coated.

with chocolate, marzipan, fresh cream, icings or buttercreams.

Decorations should be suited to the texture of the cake, so that the customer can experience:



  • Creamy

  • Crispy or crunchy

  • Fruity.

Traditionally Gateaux and Tortes were decorated by the slice.

Due to high labour cost and introduction of plated design and decorations when serving cakes or gateaux this is no longer required.

Nevertheless some traditional cakes may require individual slice decorations.

Today the terms are interchangeable and are grossly used to market the product – the specialty cake.

Like most of products in patisserie eye appeal and flavour of the product are vital to the success of selling and customer satisfaction.

There are endless possibilities to create new textures, flavours and combinations and individuality is recognised by the consumer.



Gateaux can also be produce in slab and slice individually, or produced in small sizes (approx 5 – 6cm).

The smaller sizes are commonly called French Pastries (individual portion size cakes).





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