Table of contents tourism sector bread and pastry production nc II



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EVIDENCE GUIDE




1. Critical aspects of Competency

Assessment requires evidence that the candidate:

1.1 Knew key sources of information on the industry

1.2 Updated industry knowledge

1.3 Accessed and used industry information





2. Underpinning Skills

2.1 Time management

2.2 Ready skills needed to access industry information

2.3 Basic competency skills needed to access the internet


3. Underpinning Knowledge and

3.1 Overview of quality assurance in the industry

3.2 Role of individual staff members



    1. Industry information sources


4. Resource Implications

4.1 Sources of information on the industry


    1. Industry knowledge



5. Methods of Assessment

5.1 Interview/questions

5.2 Practical demonstration


5.3 Portfolio of industry information related to trainee’s work




6. Context for Assessment

6.1 Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)

6.2 Assessment activities are carried out through TESDA's accredited assessment center






UNIT OF COMPETENCY: PERFORM COMPUTER OPERATIONS
UNIT CODE : TRS311203

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes and values needed to perform computer operations which includes inputting, accessing, producing and transferring data using the appropriate hardware and software



ELEMENT


PERFORMANCE CRITERIA

Italicized terms are elaborated in the

Range of Variables



1. Plan and prepare for task to be undertaken

1.1 Requirements of task are determined


1.2 Appropriate hardware and software is selected according to task assigned and required outcome

1.3 Task is planned to ensure OH & S guidelines and procedures are followed



2. Input data into computer

2.1 Data are entered into the computer using appropriate program/application in accordance with company procedures

2.2 Accuracy of information is checked and information is saved in accordance with standard operating procedures

2.3 Inputted data are stored in storage media according to requirements

2.4 Work is performed within ergonomic guidelines



3. Access information using computer

3.1 Correct program/application is selected based on job requirements

3.2 Program/application containing the information required is accessed according to company procedures

3.3 Desktop icons are correctly selected, opened and closed for navigation purposes

3.4 Keyboard techniques are carried out in line with OH & S requirements for safe use of keyboards



4. Produce/output data using computer system

4.1 Entered data are processed using appropriate software commands

4.2 Data are printed out as required using computer hardware/peripheral devices in accordance with standard operating procedures

4.3 Files and data are transferred between compatible systems using computer software, hardware/ peripheral devices in accordance with standard operating procedures


5. Maintain computer equipment and systems

5.1 Systems for cleaning, minor maintenance and replacement of consumables are implemented

5.2 Procedures for ensuring security of data, including regular back-ups and virus checks are implemented in accordance with standard operating procedures

5.3 Basic file maintenance procedures are implemented in line with the standard operating procedures



RANGE OF VARIABLES


VARIABLE

RANGE

1. Hardware and peripheral devices

1.1 Personal computers

1.2 Networked systems

1.3 Communication equipment

1.4 Printers

1.5 Scanners

1.6 Keyboard

1.7 Mouse


2. Software

Software includes the following but not limited to:

2.1 Word processing packages

2.2 Data base packages

2.3 Internet

2.4 Spreadsheets


3. OH & S guidelines

3.1 OHS guidelines

3.2 Enterprise procedures



4. Storage media

Storage media include the following but not limited to:

4.1 diskettes

4.2 CDs

4.3 zip disks



4.4 hard disk drives, local and remote

5. Ergonomic guidelines

5.1 Types of equipment used

5.2 Appropriate furniture

5.3 Seating posture

5.4 Lifting posture

5.5 Visual display unit screen brightness


6. Desktop icons

Icons include the following but not limited to:

6.1 directories/folders

6.2 files

6.3 network devices

6.4 recycle bin


7. Maintenance

7.1 Creating more space in the hard disk

7.2 Reviewing programs

7.3 Deleting unwanted files

7.4 Backing up files

7.5 Checking hard drive for errors

7.6 Using up to date anti-virus programs

7.7 Cleaning dust from internal and external surfaces



EVIDENCE GUIDE

1. Critical aspect of competency

Assessment must show that the candidate:
1.1 Selected and used hardware components correctly and according to the task requirement

1.2 Identified and explain the functions of both hardware and software used, their general features and capabilities

1.3 Produced accurate and complete data in accordance with the requirements

1.4 Used appropriate devices and procedures to transfer files/data accurately

1.5 Maintained computer system


2. Underpinning Knowledge

2.1 Basic ergonomics of keyboard and computer use

2.2 Main types of computers and basic features of different operating systems

2.3 Main parts of a computer

2.4 Storage devices and basic categories of memory

2.5 Relevant types of software

2.6 General security

2.7 Viruses

2.8 OH & S principles and responsibilities

2.9 Calculating computer capacity


3. Underpinning Skills

3.1 Reading skills required to interpret work instruction

3.2 Communication skills




4. Methods of Assessment

The assessor may select two of the following assessment methods to objectively assess the candidate:

4.1 Observation

4.2 Questioning

4.3 Practical demonstration




5. Resource implication

5.1 Computer hardware with peripherals

5.2 Appropriate software




6. Context for Assessment

    1. Assessment may be conducted in the workplace or in a simulated environment





CORE COMPETENCIES


UNIT OF COMPETENCY:

PREPARE AND PRODUCE BAKERY PRODUCTS


UNIT CODE :


TRS741379


UNIT DESCRIPTOR :

This unit deals with the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments.






ELEMENT

PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables

1. Prepare bakery products


  1. Required ingredients are selected, measured and weighed according to recipe or production requirements and established standards and procedures

  2. A variety of bakery products are prepared according to standard mixing procedures/formulation/ recipes and desired product characteristics

  3. Appropriate equipment are used according to required bakery products and standard operating procedures

  4. Bakery products are baked according to techniques and appropriate conditions; and enterprise requirement and standards

  5. Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices
    1. Decorate and present
bakery products



2.1 A variety of fillings and coating/icing,

glazes and decorations for bakery products are prepared according to standard recipes, enterprise standards and/or customer preferences

2.2 Bakery products are filled and decorated, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences



    1. Bakery items are finished according to desired

product characteristics

    1. Baked products are presented according to established standards and procedures
    1. Store bakery products




  1. Bakery products are stored according to established standards and procedures

  2. Packaging are selected appropriate for the preservation of product freshness and eating characteristics



RANGE OF VARIABLES
This unit applies to the production of bakery products in various hospitality enterprises such as patisseries, restaurants, hotels, bakery, bakeshop operations and coffee shops. The following explanations identify how this unit may be applied in different workplaces and circumstances. Breads to be produced and decorated may be of various cultural origins and derived from classical or contemporary recipes.


VARIABLE

RANGE

1. Ingredients

May include but are not limited to:

1.1 Flours

1.2 Sugars

1.3 Eggs


1.4 Milk

1.5 Cream

1.6 Gelatin

1.7 Fruits

1.8 Nuts

1.9 Flavorings and essences

1.10 Chocolate

1.11 Leavening agents (Yeasts, baking powder, etc)



2. Bakery products


May include but are not limited to:

    1. Yeast- Product types

      1. Lean-Yeast Dough

- Crisp-crusted breads

- Soft-crusted breads

- Rye breads/whole wheat/multi-grain/

health breads

- Sour dough

- Unleavened breads



      1. Soft Dough

- Loaf and buns

      1. Rich-Yeast Dough

- Sweet dough

- Rolled-in dough/Laminated dough



    1. Quick Bread

        • Muffins

        • Shortcakes

    1. Doughnuts, fritters, pancakes and

waffles

2.4 Cookies



3. Product characteristics


May include but are not limited to:

    1. Color

    2. Consistency and texture

    3. Moisture content

3.4 Mouth feel and eating properties

3.5 Appearance



4. Equipment



May include but are not limited to:

    1. Commercial mixers and attachments

    2. Cutting implements

    3. Scales

    4. Measures




    1. Bowls

4,6 Ovens

4,7 Moulds, shapes and cutters



    1. Baking sheets and containers

    2. Various shapes and sizes of pans

5. Techniques and conditions


May include but are not limited to:

5.1 Bread Baking

5.1.1 Beating

5.1.2 Whisking

5.1.3 Folding

5.1.4 Rolling

5.1.5 Laminating

5.1.6 Creaming

5.1.7 Kneading

5.1.8 Incorporating fat

5.1.9 Make-up

5.1.10 Proofing

5.2 Scaling, Panning and Baking

5.3 Appropriate Oven Temperature

5.4 Altitude Adjustments

5.5 Fillings


6. Enterprise requirements and standards

May include but are not limited to:

    1. Scale to correct weight

    2. Color

    3. Consistency

    4. Texture

    5. Moisture

    6. Mouth feel

    7. Appearance

6.8 Sale ability

7. Fillings and coating/icing,

glazes and decorations



May include but are not limited to:

    1. Jellies and glazes

    2. Flowers and leaves

7.3 Herbs

7.4 Flavored and colored sugar

7.5 Fresh and preserved/crystallized fruits

7.6 Seeds and nuts

7.7 Icings, sprinkled icing sugar or chocolate

powder


7.8 Butter creams, Ganache, Fondants

7.9 Savory fillings



8. Bakery product finishing


May include but are not limited to:

    1. Coating

    2. Glazing

    3. Icing

9. Storage conditions

May include but are not limited to:

    1. Consideration of temperature, light and air exposure

    2. Use of appropriate containers

    3. Labeling

    4. Display cabinets including temperature-

controlled cabinets to cool or warm

    1. Refrigeration, chilling and freezing

    2. Length of time in freezer /cool storage

EVIDENCE GUIDE

1. Critical aspects

of Competency



Assessment requires evidence that the candidate:

    1. Demonstrated ability to produce a range of specialist bakery products, both sweet and savory according to establishment standards and procedures

    2. Demonstrated ability to produce a quantity of bakery products according to establishment standards and procedures

    3. Demonstrated ability to store and package bakery products according to establishment’s standards and procedures

    4. Demonstrated application of hygiene and safety principles according to established standards and procedures

2. Underpinning Knowledge

  1. Varieties and characteristics of bakery products

  1. Historical and cultural, aspects of bakery products

  1. Underlying principles in making bakery products

  1. Knowledge commodity on including quality indicators of ingredients for bakery products, properties of ingredients used, interaction and changes during processing to produce required characteristics

  1. Properties and requirements of yeast and control of yeast action

  1. Culinary and technical terms related to bakery products commonly used in the industry

  1. Expected taste, texture and crumb structure appropriate for particular bakery products.

  1. Ratio of ingredients required to produce a balanced formula

  1. The influence of correct portion control, yields, weights and sizes on the profitability of an establishment

3. Underpinning Skills

  1. Processes of fermentation and dough development

  2. Principles and practices of hygiene, particularly on handling dough, commodities and products

  3. Safe work practices, particularly on using cutting implements, appliances, heated surfaces, ovens and mixing/kneading equipment and manual handling

  4. Function and routine maintenance of equipment used

  5. Portion control yield

  6. Storage conditions for bakery products and optimizing shelf-life

  7. Defining and applying corrective steps to ensure quality control

4. Resource Implications

The following resources MUST be provided:

  1. Commercial kitchen environment using industry-current equipment for making a variety of specialized bakery products.

  2. Use of real ingredients

  3. Preparation, decoration and presentation of a range of specialist bakery products within typical workplace condition

5. Methods of Assessment

Competency may be assessed through:

  1. Observation of practical demonstration by the candidate on preparing, cooking and baking, filling, finishing, decorating and presenting specialized bakery products

  2. Questions to determine the underpinning knowledge of the candidate related to tasks to be performed

  3. Review of portfolios of evidence

  4. Third party/workplace reports of on-the-job performance of the candidate

6. Context for Assessment

  1. Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)




UNIT OF COMPETENCY:

PREPARE AND PRODUCE PASTRY PRODUCTS


UNIT CODE :


TRS741380


UNIT DESCRIPTOR :

This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.








ELEMENT

PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables

1. Prepare pastry products


    1. Required ingredients are selected, measured and weighed according to recipe or production requirements and established standards and procedures

    2. A variety of pastry products are prepared according to standard mixing procedures/formulation/ recipes and desired product characteristics

    3. Appropriate equipment are used according to required pastry products and standard operating procedures

    4. Pastry products are baked according to techniques and appropriate conditions; and enterprise requirement and standards

1.5 Required oven temperature are selected to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices
    1. Decorate and present
pastry products



2.1 A variety of fillings and coating/icing,

glazes and decorations for pastry products are prepared according to standard recipes, enterprise standards and/or customer preferences

2.2 Pastry products are filled and decorated, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences



    1. Pastry products are finished according to desired product characteristics

    2. Baked pastry products are presented according to established standards and procedures
    1. Store pastry products




    1. Pastry products are stored according to

established standards and procedures

    1. Packaging are selected appropriate for the

preservation of product freshness and eating

characteristics




RANGE OF VARIABLES
This unit applies to the production of pastry products in various hospitality enterprises such as patisseries, restaurants, hotels, bakery, bakeshop operations and coffee shops. The following explanations identify how this unit may be applied in different workplaces and circumstances. Pastries and cakes to be produced and decorated may be of various cultural origins and derived from classical or contemporary recipes.


VARIABLE

RANGE

1. Ingredients

May include but are not limited to:

1.1 Flours

1.2 Sugars

1.3 Eggs


1.4 Milk

1.5 Cream

1.6 Gelatin

1.7 Fruits

1.8 Nuts

1.9 Flavorings and essences

1.10 Chocolate


2. Pastry products


May include but are not limited to:

    1. Pastry Basics

      1. Pate Brisee and short pastries

      2. Puff Pastry

      3. Choux Pastry

      4. Strudel and Phyllo

      5. Baked Meringues

2.2 Tarts and Special Pastries

2.2.1 Tarts

2.2.2 Pies

2.3 Specialty (unique to locality)



3. Product characteristics



May includes but are not limited to:

    1. Color

    2. Consistency and texture

    3. Moisture content

3.4 Mouth feel and eating properties

3.5 Appearance



4. Equipment


May include but are not limited to:

    1. Commercial mixers and attachments

    2. Cutting implements

    3. Scales

    4. Measures

    5. Bowls

4,6 Ovens

4,7 Moulds, shapes and cutters



    1. Baking sheets and containers

4.9 Various shapes and sizes of pans

5. Techniques and conditions


May include but are not limited to:

5.1 Cake Mixing

5.1.1 Beating

5.1.2 Whisking

5.1.3 Folding





5.1.4 Rolling

5.1.5 Creaming

5.1.6 Incorporating fat

5.2 Different Methods of Mixing

5.2.1 Sponge

5.2.2 Genoise

5.2.3 Swiss Rolls

5.2.4 Joconde

5.2.5 Chiffon Cakes

5.3 Scaling, Panning and Baking

5.4 Appropriate Oven Temperature

5.5 Altitude Adjustments

5.6 Fillings

5.6.1 Creams (e.g. fresh, butter, wine, etc.)

5.6.2 Chocolates

5.6.3 Jams

5.6.4 Custards, Ganaches

5.6.5 Savory fillings

5.6.6 Ready-made and pre-mixed


6. Enterprise requirements and standards

May include but are not limited to:

    1. Scale to correct weight

    2. Color

    3. Consistency

    4. Texture

    5. Moisture

    6. Mouth feel

    7. Appearance

6.8 Sale ability

7. Fillings and coating/icing,

glazes and decorations





May include but are not limited to:

    1. Jellies and glazes

7.2 Biscuits

    1. Flowers and leaves

7.4 Herbs

7.5 Flavored and colored sugar

7.6 Fresh and preserved/crystallized fruits

7.7 Seeds and nuts

7.8 Icings, sprinkled icing sugar or chocolate

powder


7.9 Butter creams, Ganache, Fondants

7.10 Tuile



8. Pastry product finishing


May include but are not limited to:

    1. Coating

    2. Glazing

    3. Icing

9. Storage conditions

May include but are not limited to:

    1. Consideration of temperature, light and air exposure

    2. Use of appropriate containers

    3. Labeling

    4. Display cabinets including temperature-

controlled cabinets to cools or warm

    1. Refrigeration, chilling and freezing

    2. Length of time in freezer /cool storage

EVIDENCE GUIDE






1. Critical aspects

of Competency



Assessment requires evidence that the candidate:

    1. Demonstrated ability to produce a range of specialist pastry products, both sweet and savory according to establishment standards and procedures

    2. Demonstrated ability to produce a quantity of pastry products according to establishment standards and procedures

    3. Demonstrated ability to store and package pastry and pastry products according to establishment’s standards and procedures

    4. Demonstrated application of hygiene and safety principles according to established standards and procedures




2. Underpinning Knowledge

  1. Varieties and characteristics of pastry products

  1. Historical and cultural, aspects of pastry products

  1. Underlying principles in making pastry products

  1. Knowledge commodity on including quality indicators of ingredients for pastry products, properties of ingredients used, interaction and changes during processing to produce required characteristics

  1. Properties and requirements of yeast and control of yeast action

  1. Culinary and technical terms related to pastry products commonly used in the industry

  1. Expected taste, texture and crumb structure appropriate for particular bakery products.

  1. Ratio of ingredients required to produce a balanced formula

  1. The influence of correct portion control, yields, weights and sizes on the profitability of an establishment




3. Underpinning Skills

    1. Processes of fermentation and dough development

3.2 Principles and practices of hygiene, particularly on handling dough, commodities and products

3.3 Safe work practices, particularly on using cutting implements, appliances, heated surfaces, ovens and mixing/kneading equipment and manual handling



    1. Function and routine maintenance of equipment used

    2. Portion control yield

    3. Storage conditions for bakery products and optimizing shelf-life

    4. Defining and applying corrective steps to ensure quality control




4. Resource Implications

The following resources MUST be provided:

    1. Commercial kitchen environment using industry-current equipment for making a variety of specialized pastry products.

    2. Use of real ingredients

    3. Preparation, decoration and presentation of a range of

specialist pastry products within typical workplace condition




5. Methods of Assessment

Competency may be assessed through:

    1. Observation of practical demonstration by the candidate on preparing, cooking and baking, filling, finishing, decorating and presenting specialized pastry products

    2. Questions to determine the underpinning knowledge of the candidate related to tasks to be performed

    3. Review of portfolios of evidence

    4. Third party/workplace reports of on-the-job performance of the candidate




6. Context for Assessment

    1. Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)




UNIT OF COMPETENCY:

PREPARE AND PRESENT GATEAUX, TORTES AND CAKES





UNIT CODE :

TRS741342





UNIT DESCRIPTOR :


This unit covers the knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate and present a range of specialized sponges and cakes, where finish, decoration and presentation of a high order is required.






ELEMENT

PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables




1. Prepare sponge and cakes


  1. Ingredients are selected, measured and weighed according to recipe requirements, enterprise practices and customer practices

  2. Required oven temperature is selected to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices

  3. Sponges and cakes are prepared according to recipe specifications, techniques and conditions and desired product characteristics

  4. Appropriate equipment are used according to required pastry and bakery products and standard operating procedures

  5. Sponges and cakes are cooled according to established standards and procedures



    1. Prepare and use fillings



  1. Fillings are prepared and selected in accordance with required consistency and appropriate flavors

  2. Slice or layer sponges and cakes are filled and assembled according to standard recipe specifications, enterprise practice and customer preferences

  3. Coatings and sidings are selected according to the product characteristics and required recipe specifications



3. Decorate cakes



  1. Sponges and cakes are decorated suited to the product and occasion and in accordance with standard recipes and enterprise practices

  2. Suitable icings and decorations are used according to standard recipes and/or enterprise standards and customer preferences



  1. Present cakes

  1. Cakes are presented on accordance with customer’s expectations and established standards and procedures

  2. Equipment are selected and used in accordance with service requirements

  3. Product freshness, appearances and eating qualities are maintained in accordance with the established standards and procedures

  4. Cakes are marked or cut portion-controlled to minimize wastage and in accordance with enterprise specifications and customer preferences



5. Store cakes

  1. Cakes are stored in accordance with establishment’s standards and procedures

  2. Storage methods are identified in accordance with product specifications and established standards and procedures




RANGE OF VARIABLES
T

his unit applies to hospitality enterprises where specialized cakes are prepared and served, such as patisseries, pastry and cake shops, restaurants, hotels.




VARIABLE

RANGE

1. Specialist cakes and sponges


May include but are not limited to:

  1. Cakes and sponges used as bases such as:

    • Genoise sponge

    • Swiss roll

    • Sponge fingers

    • Pound cakes, etc.

  2. Those that are for weddings, birthdays and special occasions

  3. Those that are for specific cultural feasts and celebrations, both religious and secular

2. Techniques and conditions for producing specialized cakes


May include but are not limited to:

  1. Weighing/measuring and sifting dry ingredients

  2. Adding fats and liquids to dry ingredients

  3. Stirring and aerating to achieve required consistency and texture

  4. Whisking, folding, piping and spreading

  5. Selecting and preparing appropriate baking sheets, cake and sponge tins and moulds

  6. Using required amount of batter according to the desired characteristics of finished products

  7. Preparing and using appropriate pre-bake finishes and decorations

  8. Selecting baking conditions and temperatures

  9. Portioning evenly, accurately and neatly

  10. Decorating

3. Product characteristics

May include but are not limited to:

3.1 Color

3.2 Consistency and texture

3.3 Moisture content

3.4 Mouth feel and eating properties

3.5 Appearance



4. Equipment


May include but are not limited to:

    1. Commercial mixers and attachments

    2. Whisks

    3. Beaters

    4. Spatulas, wooden spoons

    5. Cutting implements for nuts and fruits

    6. Graters

    7. Scales, measures

    8. Bowl cutters

    9. Piping bags and attachments

    10. Ovens

    11. Cake and sponge tins and moulds

5. Fillings

May include but are not limited to:

    1. Fruit, fresh and crystallized

    2. Fruit purees

    3. Jams

    4. Nuts

    5. Creams

    6. Mousse

    7. Custard

6. Decorations


May include:

    1. Glazes and jellies

    2. Icing

    3. Chocolates

    4. Sprinkled icing sugar

    5. Fresh and preserved/crystallized fruits

6.6 Fruit purees

6.7 Nuts, whole or crushed

6.8 Colored/flavored sugar

6.9 Marzipan coatings

6.10 Fondants, butter cream, boiled icings


7. Storage conditions and methods appropriate for cakes


May include but are not limited to:

    1. Consideration of temperature, light and air exposure

    2. Use of airtight containers

    3. Display cabinets including temperature-controlled cabinets

    4. Refrigeration, chilling and freezing

8. Storage conditions

May include but are not limited to:

8.1 Consideration of temperature, light and air exposure



    1. Use of appropriate containers

    2. Display cabinets including temperature-controlled cabinets to cools or warm

    3. Refrigeration, chilling and freezing

EVIDENCE GUIDE

1. Critical aspects

of Competency



Assessment requires evidence that the candidate:

  1. Demonstrated ability to produce a range of specialized cakes in accordance with established standards and procedures

  2. Demonstrated ability to produce specialized in accordance with workplace conditions and establishment’s standards and procedures

  3. Applied hygiene and safety principles in accordance with established standards and procedures

2. Underpinning Knowledge

  1. Varieties and characteristics of specialized cakes, both classical and contemporary

  2. Historical and cultural aspects of specialized cakes

  3. Underlying principles in making specialized cakes

  4. Commodity knowledge, including quality indicators of specialist cake ingredients

  5. Culinary terms related to specialized cakes commonly used in the industry

  6. Hygiene and safe handling and storage requirements related to specialized cake ingredients, commodities and products

  7. Storage conditions for specialized cakes and optimizing shelf life

3. Underpinning Skills

  1. Principles and practices of hygiene particularly in relation to preparing cake batter and decorating finished cake products

  2. Safe work practices, particularly in relation to using cutting implements, appliances, heated surfaces, ovens and mixing equipment.

  3. Portion control and yield

4. Resource Implications

  1. Commercial kitchen environment using industry-current equipment for making specialized cake

  2. Use of real ingredients

  3. Preparation, decoration and presentation of a range of specialized cakes within typical workplace conditions.

5. Methods of Assessment

    1. Observation of practical demonstration by the candidate on preparing, decorating and presenting specialist cakes, including fillings

    2. Questions about hygiene procedures, commodities, production techniques and storage requirements

    3. Review of portfolios of evidence and third party workplace reports of on-the-job performance of the candidate

6. Context for Assessment

  1. Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)



UNIT OF COMPETENCY:

PREPARE AND DISPLAY PETITS FOURS


UNIT CODE :


TRS741344


UNIT DESCRIPTOR :

This unit applies to the knowledge and skills required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments. It covers the production, display and service of a wide range of petits fours including petits fours glaces, marzipan-based petits fours and caramelized fruits and nuts served as petits fours, to a level of high and consistent quality.





ELEMENT

PERFORMANCE CRITERIA

Italicized terms are elaborated in the Range of Variables

1. Prepare iced petits fours

  1. Sponges and bases are prepared, cut and assembled according to standard recipes and enterprise requirements and practices

  2. Fillings are prepared with the required flavors and consistency

  3. Fondant icing are brought in accordance with the required temperature and established standards and procedures

  4. Decorations are designed and used in accordance with establishment standards and procedures
    1. Prepare fresh petits fours



  1. A selection of small choux paste shapes are baked and decorated in accordance with established standards and procedures

  2. Baked sweet paste are prepared and blended in accordance with establishment standards and procedures

  3. Fillings are prepared and used the required flavors and correct consistency

  4. Garnishes, glazes and finished are used in accordance with established standards and procedures
3. Prepare marzipan petits fours




  1. Quality marzipan is flavored and shaped to produce mini-sized fruits in accordance with enterprise and client requirements

  2. Marzipan fruits are coated to preserve desired eating characteristics and softened with egg whites, piped into shapes and sealed/browned with applied heat, according to enterprise practice
4. Prepare caramelized petits fours

  1. Fresh fruits/fruit segments are selected and coated with pale amber-colored caramel or glazed or any coating specified by the enterprise

  2. Sandwich dried fruits or nuts are filled with flavored marzipan and coated with pale amber-colored caramel according to specifications and enterprise standards
5. Display petits fours

  1. Appropriate receptacles are selected and prepared for petits fours

  2. Petits fours are displayed creatively to enhance customer appeal
6. Store petits fours

  1. Petits fours are stored in proper temperatures and conditions to maintain maximum eating qualities, appearance and freshness

  2. Petits fours are packaged in accordance with established standards and procedures

RANGE OF VARIABLES


VARIABLE

RANGE

1. Fillings



May include:

  1. Custards

  2. Creams

  3. Ganache

2. Toppings and decorations

May includes:

  1. Fresh fruits

  2. Glazes

  3. Fondant icing

  4. Chocolate

3. Receptacles


May include:

  1. Chocolate

  2. Tulip paste

  3. Sugar lace

  4. Croquant

  5. Glass

  6. Crystal

  7. Ceramic

  8. Metallic platters and trays

EVIDENCE GUIDE




1. Critical aspects of

Competency



Assessment requires evidence that the candidate:

  1. Demonstrated ability to prepare and present a diverse range of petits fours in accordance with established standards and procedures

  2. Demonstrated ability package and store a range of petits four in accordance with established standards and procedures

  3. Applied food hygiene and safety principles in accordance with the preparation and presentation process

  4. Demonstration knowledge on the characteristics of petits four and suitable decorations/garnishes in accordance with established standards and procedures

2. Underpinning Knowledge

  1. Varieties and characteristics of classical and contemporary petits four including taste, texture, structure, shape and size appropriate for petits fours, according to industry and enterprise standards

  2. Historical and cultural aspects of petits fours

  3. Underlying principles in making petits fours

  4. Commodity knowledge, including quality indicators of petits fours ingredients

  5. Culinary terms related to petits fours that are commonly used in the industry

  6. Storage conditions for petits fours and optimizing shelf life

  7. Properties of the ingredients used and their interaction and changes during production

3. Underpinning Skills

  1. Principles and practices of hygiene particularly in relation to preparing and decorating finished petits fours its ingredients and commodities

  2. Safe work practices, particularly in relation to using cutting implements, appliances, heated surfaces, ovens and mixing equipment.

  3. Portion control and yield

  4. Working methods used in production and display of petits fours

  5. Defining and applying corrective steps to ensure quality control

  6. Creative, artistic skills in decoration and presentation

4. Resource Implications

  1. Commercial kitchen environment using industry-current equipment for making petits fours

  2. Use of real ingredients

  3. Preparation, decoration and presentation of a range of petits fours within typical workplace conditions.

5. Methods of Assessment

  1. Observation of practical demonstration of the candidate while preparing decorating and presenting petits fours

  2. Questions about hygiene procedures, commodities, presentation and decoration techniques and storage requirements to ensure optimum quality and foods safety

  3. Review of portfolios of evidence and third party workplace reports of on-the-job performance of the candidate

6. Context for Assessment

    1. Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)



UNIT OF COMPETENCY:

PRESENT DESSERTS


UNIT CODE :


TRS741343


UNIT DESCRIPTOR :

This unit covers the knowledge and skills in presenting the various and specialized techniques of desserts presentation required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments.








ELEMENT

PERFORMANCE CRITERIA

Italicized terms are elaborated in the

Range of Variables



1. Present and serve plated desserts

    1. Desserts are portioned and presented according to product items, occasion and enterprise standards and procedures

    2. Desserts are plated and decorated in accordance with enterprise standards and procedures
    1. Plan, prepare and present dessert buffet selection or plating



2.1 Dessert buffet services are planned and utilized according to available facilities, equipment and customer/enterprise requirements

    1. Variety of desserts are prepared and arranged in accordance with enterprise standards and procedures
3. Store and package desserts




  1. Desserts are stored in accordance with the required temperature and customer’s specifications.

  2. Desserts are packaged in accordance with established standards and procedures


RANGE OF VARIABLES
T

his unit applies to hospitality enterprises where a variety range of desserts are prepared and served, such as patisseries, pastry and cake shops, restaurants, hotels.




VARIABLE

RANGE

1. Desserts


May include but are not limited to:

  1. Puddings, pies, tarts, flans, fritters

  2. Custards, creams

  3. Fruits, fresh and processed

  4. Charlotte, bavarois, mousse, soufflé, sabayon

  5. Meringues, crepes, sweet omelettes

  6. Sorbet, ice cream, bombe, parfait

  7. Muffins, shortcakes

  8. Doughnuts, fritters, pancakes and waffles

  9. Cakes and sponges such as swiss roll, pound cakes, etc.

  10. Marzipan

2. Product characteristics

May include but are not limited to:

2.1 Color

2.2 Consistency and texture

2.3 Moisture content

2.4 Mouth feel and eating properties

2.5 Appearance



3. Equipment


May include but are not limited to:

3.1 Commercial mixers and attachments

3.2 Whisks

3.3 Beaters

3.4 Spatulas

3.5 Wooden spoons

3.6 Cutting implements for nuts and fruits

3.7 Graters

3.8 Scales,

3.9 Measures

3.10 Bowl cutters

3.11 Piping bags and attachments

3.12 Ovens

3.13 Cake and sponge tins and moulds



4. Storage conditions and methods

May include but are not limited to:

4.1 Consideration of temperature, light and air pressure



4.2 Use of appropriate containers

4.3 Labeling



4.4 Display cabinets, including temperature-controlled cabinets

4.5 Refrigeration, chilling and freezing

4.6 Length of time in freezer/cool storage





EVIDENCE GUIDE

1. Critical aspects of

Competency



Assessment requires evidence that the candidate:

  1. Demonstrated ability to prepare and present a variety of desserts in accordance with established standards and procedures

  2. Demonstrated ability to store and package a variety of desserts in accordance with establishment standards and procedures

  3. Applied food hygiene and safety principles in accordance with the preparation/presentation process

  4. Demonstration knowledge on the characteristics of desserts and decorations/garnishes and the conditions required for optimum quality and presentation.

2. Underpinning Knowledge

  1. Varieties and characteristics of specialized cakes, both classical and contemporary

  2. Historical and cultural aspects of specialized cakes

  3. Underlying principles in making specialized cakes

  4. Commodity knowledge, including quality indicators of specialized cake ingredients

  5. Culinary terms related to specialized cakes that are commonly used in the industry

  6. Storage conditions for specialized cakes and optimizing shelf life

3. Underpinning Skills

  1. Principles and practices of hygiene particularly in relation to preparing cake batter and decorating finished cake products

  2. Safe work practices, particularly in relation to using cutting implements, appliances, heated surfaces, ovens and mixing equipment.

  3. Hygiene and safe handling and storage requirements related to specialized cake ingredients, commodities and products

  4. Portion control and yield

4. Resource Implications

  1. Commercial kitchen environment using industry-current equipment for making various desserts.

  2. Use of real desserts decoration/garnish ingredients

  3. Preparation, decoration and presentation of a variety of desserts within typical workplace conditions.

5. Methods of Assessment

  1. Observation of practical demonstration by the candidate on decorating and presenting specialized cakes including plating and garnishing

  2. Questions about hygiene procedures, commodities, presentation and decoration techniques and storage requirements to ensure optimum quality and food safety

  3. Review of portfolios of evidence and third party workplace reports of on-the-job performance of the candidate

6. Context for Assessment

  1. Assessment may be done in the workplace or in a simulated workplace setting (assessment centers)

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