pastry scheme

Scheme of Work

Academic Year:2012-2013

Please complete this form in 10pt VerdanaCourse / Module Patisserie and ConfectioneryLevel NVQ 3Awarding Body City & GuildsDuration 1 year (1year over 36 weeks)Hours Per Week 4 hours per week practice Tutor/s Bryan Townson / Joe Ogden Aims of course (include every learner matters)

The aims of the course is to 1. Introduce students to complex principles, skills and techniques required by a pastry Chef or Patisserie.2. To provide students with working knowledge and practical skills to produce complex items and dishes

relevant to the pastry section of a kitchen.3. Develop the ability to work effectively and to organise their own work areas.4. Provide students with an understanding of costs & economic considerations in the use of materials and

techniques.5. Introduce the student to a range of ingredients, materials & equipment used in a pastry section6. Enable students to understand and carry out current health & safety practices7. Stimulate, encourage and develop as far as possible Functional skills in Maths, English & ICT, written and

creative 8. skills.

NotesThe NVQ 3 units being covered this year are:-

302 Develop productive working relationships with colleagues.304 Maintain the health, hygiene, safety and security of the working environment.203 Maintain food safety when storing, preparing and cooking food.

346 Prepare, cook and finish complex bread and dough products.347 Prepare, cook and finish complex cakes, sponges, biscuits and scones.348 Prepare, cook and finish complex pastry products.349 Prepare, process and finish complex chocolate products.350 Prepare, process and finish marzipan, pastillage and sugar products.354 Prepare, cook and finish complex hot desserts.355 Prepare, cook and finish complex cold desserts.356 Produce sauces, fillings and coatings for complex desserts.303 Contribute to the control of resources.

Monday evening group are part time, last year they did VRQ 2 in pastry. (see group profile) Tuesday is a full group of level 3 students. Abilities are mixed (see group profile) They will have gained better practical skills and be able to ask their tutor to put them forward for assessing. On the last 10 week block most of the students will have covered nearly all of the ranges in N.V.Q. 3 Pastry and

should of achieved most of the practical assessments Unit evidence covered is included in syllabus reference column. There is always a recap from the previous session to enhance learning, by verbally questioning. Most sessions have spot demonstrations to reinforce the learning and if there is a problem the students are

gathered around to discuss possible problems. Students are encouraged to work to the best of their ability.

Functional skills will be incorporated into every session which will include weighing, measuring, calculating recipes and communication with the tutor and colleagues.

Portioning and communication skills are important during all sessions. Students are encouraged to clean and tidy as they work. All students are expected to work safely whilst in the kitchen and take care when using the equipment. Students complete their evidence diaries at the end of each session. Level 3 pastry is achievable in 1 year. Students are only assessed once they themselves and the tutor feel confident and competent. Group profiles for each session are attached. Every Child Matters-topics included within this scheme (see topics/learning outcomes) Evidence for mandatory units 302, 304, 203, to be collected in each practical session.

OutcomesOn completion of the course students will be able to demonstrate

1. Knowledge of the basic skills, principles and techniques used by a pastry Chef2. The use of skills and knowledge in the production of dishes and individual items related to the pastry section.3. Recognise and use ingredients, materials and equipment to produce pastry items, confectionery and yeast based

items4. Knowledge related to Health, Safety and Hygiene5. An awareness of personal hygiene& the ability to work using hygienic practices.

Differentiation: students of lesser abilities to be paired with more capable studentsExtra practical work to be issued to any students who complete work early (Preparation for evening restaurant/advanced garnishing skills)

There -- students in the group -- male and -- female.

Incorporated weekly are (H)(S)(EA)(PC)(EW)

* Being healthy (H); staying safe (S); enjoying and achieving (EA); making a positive contribution (PC);Achieving economic well-being (EW)

Date(s)/ Week Number

Syllabus Reference

Topic/Learning Outcomes(including Every Child Matters themes*)

Learning Activities/ Teaching Methods

SkillsBeing Developed

Assessment(including key assessment dates)

Resources

1 302304203349350

Students to produce Petit fours Fudge.Milk chocolate ganache.Dark chocolate ganache, White chocolate ganache Temping chocolate. Students to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)

Briefing.Demonstration of practical skills to group/individual.Practical guided by tutor.Feedback/discussion.Q&A/open and directed questionsIndividual/group workSelf assessment

Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prepare and cook a selection of petit fours to dish requirements. Temping dark chocolate and Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracy weighting ingredients correctly Literacy, filling in log book.CommunicationCritical Evaluation

Observation of performance.Open/ directed questioning.Peer evaluations of final dishes

WhiteboardKitchen equipment/utensilsLecturer knowledge/experienceVarious ingredientsHandouts

* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA); Making a Positive Contribution (PC);Achieving Economic Well-being (EW)


Syllabus Reference





Resources

2 Students to produce Glazed lemon tart, Italian meringueStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex Cold desserts and complex sauces to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation



* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA;) Making a Positive Contribution (PC);Achieving Economic Well-being (EW)


Syllabus Reference





Resources

3 302304 203 355 346

Students to produce Savarin of fresh raspberries with English custardBrioche rolls and loaves.Students to identify through questioning the methods used in the preparation & cooking of the dish (h)(s)(ea) (pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex cold desserts and complex dough goods to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation



* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA) Making a Positive Contribution (PC);Achieving Economic Well-being (EW)


Syllabus Reference





Resources

4 302 304 203 355348356

Students to produce Danish pasties choux pastry gateaux st honore Students to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)

Briefing.Demonstration of practical skills to group/individual.Practical guided by tutor.Feedback/discussionQ&A/open and directed questionsIndividual/group workSelf-assessment

Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Produce sauces, fillings and coatings for complex desserts. Prepare, cook and finish complex bread and dough products.Prepare and cook complex cold desserts. to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation



* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA); Making a Positive Contribution (PC);Achieving Economic Well-being (EW).


Syllabus Reference





Resources

5 302 304 203 355348350

Students to produce Nougat glace, macerated strawberriesChocolate tart, orange marmalade ice creamStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materialsPrepare and cook complex pastry goods and complex hot desserts, complex cold desserts to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation



* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA;) Making a Positive Contribution (PC);Achieving Economic Well-being (EW)


Syllabus Reference





Resources

6 302 304 203 348

Students to produce Pork pies hot water paste, fruit tartlets sable paste, quiche short crustStudents to identify through questioning the methods used in the preparation & cooking of the dish (h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prepare and cook complex cold dessertsPrepare, cook and finish complex pastry goods. requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation





Syllabus Reference





Resources

7 302 304 203 348356

Students to produce Vanilla slices crème pat/ whipped cream, suet pudding, English custard water bathedStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of Sponge/egg based/cold desserts to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation





Syllabus Reference





Resources

8 302 304 203 349350356

Students to produce Petit fours, tempering chocolates Students to identify through questioning the methods used in the preparation & cooking of the dish (h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of petit fours to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation



* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA;) Making a Positive Contribution (PC);Achieving Economic Well-being (EW).


Syllabus Reference





Resources

9 302 304 203 349350356

Students to produce Petit fours, tempering chocolatesStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection petit four to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation



* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA;) Making a Positive Contribution (PC);Achieving Economic Well-being (EW).


Syllabus Reference





Resources

10 302 304 203 354356

Students to produce Bread and butter pudding, compot of apricotsStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prepare, cook and finish complex pastry productsProduce sauces, fillings and coatings for complex desserts. Prepare and cook complex cold desserts to dish Prepare and cook complex pastry goods, requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

11 302 304 203 355349356347

Students to produceHeston black forest gateauxJoconde sponge for cheesecakes (freeze)Students to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex hot desserts.Prepare, cook and finish complex pastry productsProduce sauces, fillings and coatings for complex desserts. Prepare and cook complex cold desserts to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation



* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA; ) Making a Positive Contribution (PC);Achieving Economic Well-being(EW).


Syllabus Reference





Resources

12 302 304 203 355356347

Students to produce Passionfruit cheesecake, passionfruit glazeMini chocolate cakes, chocolate buttercream , cherry jam?Students to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex dough goods. Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

13 302 304 203 355356347

Students to produce Chocolate parfait, crème Chantilly, chocolate soil Poached pears in red wine syrupStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of Produce sauces, fillings and coatings for complex desserts. Prepare, cook and finish complex bread and dough products. And prepare and cook complex cold desserts to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

14 302 304 203 350

Students to produce Pastillage facemaskStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)






Syllabus Reference





Resources

15 302 304 203 350

Students to produce Pastillage facemaskStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)






Syllabus Reference





Resources

16 302 304 203 347355350356

Students to produce Easter cake (fruit cake)Tiramisu Students to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection sauces, fillings and coatings for complex desserts. Prepare, cook and finish complex cakes, sponges, biscuits and scones and prepare, cook and finish complex bread and dough products to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

17 302 304 203350356

Students to produce Easter cakes (royal icing, pastillage, marzipan)Students to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of Pastry/Dough/Egg based desserts to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

18 302 304 203 349

Students to produce Chocolates / eggs, rabbits,Students to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex hot desserts and complex cold desserts.Produce sauces, fillings and coatings for complex desserts all to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

19 302304 203347356

Students to produce Scones, strawberry jam, Apple tart tatin, vanilla iceStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex bread and dough products. Produce sauces, fillings and coatings for complex desserts and prepare and cook complex cold desserts to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

20 302 304 203347355350

Students to produce Tuiles biscuits (printers palettes) passionfruit / raspberrie sorbet sugar paint brushStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex cold desserts, complex pastry products and produce sauces, fillings and coatings for complex desserts to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

21 302 304 203355350

Students to produce Apple BavaroisBattenbergStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex cold desserts and complex cakes, sponges, biscuits and scones to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

22 302 304 203354355

Students to produce Chocolate soufflé, hot Lemon soufflé cold Students to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex cold desserts cook and finish complex pastry products, cook and finish complex cakes, sponges, biscuits and scones to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

23 302 304 203 346

Students to produce Bread Tomato bread, wholemeal loaves, CiabattaStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex bread and dough products to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

24 302 304 203346

Students to produce Bread Sour dough, salt and pepper rolls, cheese and onion loavesStudents to identify through questioning the methods used in the preparation & cooking of the dish (h)(s)(ea)(pc)(ew)





* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA); Making a Positive Contribution (PC);Achieving Economic Well-being (EW


Syllabus Reference





Resources

25 302 304 203 355354356

Students to produce Chorley cakes, treacle tarts, bake well tartStudents to identify through questioning the methods used in the preparation & cooking of the dish (h)(s)(ea)(pc)(ew)






Syllabus Reference





Resources

26 302 304 203 355347

Students to produce Macaroons, strawberry torts Students to identify through questioning the methods used in the preparation & cooking of the dish (h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of marzipan, pastillage and sugar products.Produce sauces, fillings and coatings for complex desserts and finish complex chocolate to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

27 302 304 203 349

Students to produce Chocolate centre pieceStudents to identify through questioning the methods used in the preparation & cooking of the dish (h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of marzipan, pastillage and sugar products.Produce sauces, fillings and coatings for complex desserts and finish complex chocolate to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

28 302 304 203 349

Students to produce Chocolate centre pieceStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of sauces, fillings and coatings for complex desserts and complex cold desserts and complex hot desserts to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

29 302 304 203 350

Students to produce Boiled sugar (fruit)Students to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex cold desserts, complex bread and dough products, cook and finish complex pastry products to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

30 302 304 203 350

Students to produce Boiled sugar (fruit)Students to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex cold desserts, cook and finish complex pastry products to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

31 302 304 203 347355356349

Students to produce Fresh cream gateaux mini, chocolate garnishStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of Sponge based/cold desserts to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

32 302 304 203 348

Students to produce Chicken and mushroom pasties (puff pastry)Mince beef and onion pasties (short crust pastry)Students to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex cold desserts, complex cakes, sponges, biscuits and scones.and complex pastry products to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

33 302 304 203 354356355348

Students to produce Sticky toffee pudding toffee sauceMille-feuille of strawberries, strawberry leather, strawberry jellyStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex cold desserts, complex cakes, sponges, biscuits and scones and complex pastry products to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation



34 302 304 203 347355356

Students to produce Prepare,Fresh cream gateaux mini, tuiles garnish Students to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of complex cold desserts, complex cakes, sponges, biscuits and scones and complex pastry products to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation




Syllabus Reference





Resources

35 302304 203 355348356

Students to produce Custard tarts, tray bakesDessert/Pastry items to cover any outstanding criteriaStudents to identify through questioning the methods used in the preparation & cooking of the dish(h)(s)(ea)(pc)(ew)


Practical skills Hygienic and professional practices.Selection of the correct equipment/materials.Prep/cook a selection of desserts that each student needs to cook to dish requirements.Decoration/ finishing of productsOrganisational skillsIndividual/TeamworkFunctional skillsNumeracyLiteracyCommunicationCritical Evaluation



pastry scheme

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