Aim of Unit 29 Creative Patisserie
Unit 29 Creative Patisserie helps the learners to acquire an idea of methods and equipment that could be used for creative patisserie. This unit also helps them to develop skills for cooking and preparing patisserie items safely and to professional standards. The learners further acquire knowledge of composition, provision and presentation of patisserie item as per the current trends which continually changes. This also helps them to understand the importance of getting adapted to situations such as the availability of resources or healthy eating habits. The learner would further acquire an adaptability nature with respect to the cost of food, materials, ingredients and equipment. Thus, this unit would provide an insight into developing skills so as to implement creative flair in the preparation of patisserie dishes.
Learning outcomes
1 Understand the use of equipment and methods for creative patisserie work
2 Be able to use food preparation, knowledge and skills to prepare patisserie items
3 Be able to demonstrate professional, safe and hygienic kitchen practices
4 Be able to apply evaluation, techniques and criteria to patisserie items
LO1 Understand the use of equipment and methods for creative patisserie work
In this section, the learners would acquire knowledge about a variety of equipment and preparatory techniques that could be used in preparation of patisserie dishes. To be specific the learners would acquire an understanding of using small, large equipment and special equipment. They would also acquire knowledge about different preparation and processing techniques. Preparatory techniques involve methods such as folding, creaming, whisking and mixing and so on. Moreover, the processing methods include blending, liquidising, flavouring, rolling and so on. This section would also make the learners understand about different cooking and finishing methods.
LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items
To prepare creative patisserie, knowledge and skills regarding the preparation and the items required to create the patisserie is extremely important. Depending on the type of patisserie items, the raw materials are chosen accordingly. The items required for creating patisseries are the pastes that might vary from sweet to savoury and fermented items like breads and dough. The cakes, meringues, confectioners’ sugar work, decorations fondant, chocolates, creams and mousses and sundry items like puddings and fillings are required to create perfect patisseries. Therefore skills and knowledge about the items as well as the methods involved in creating creative patisseries plays an important role.
LO3 Be able to demonstrate professional, safe and hygienic kitchen practices
In order to prepare the patisserie items in the hospitality industry, professional skills and safe and hygienic kitchen practices plays an important role. A proper attitude and standard needs to be maintained in the kitchen ensuring good hygiene practices. The chief should be attentive to details and have good communication skills to work in a team. To maintain the quality and hygiene proper monitoring needs to maintain ensuring the dishes are not being contaminated and the resources that are being used are well monitored.
LO4 Be able to apply evaluation, techniques and criteria to patisserie items
For creating patisserie items in the hospitality industry a proper evaluation must be maintained regarding the techniques and criteria. The information and the feedbacks from the customers, analysis of the dishes, the time frame, methods involved in making, recommendations plays an important role in implementation of improvement methods in the future. Proper evaluation regarding the quality, taste, texture and the costs must be maintained to create creative patisserie in the hospitality industry.
Learning outcomes and assessment criteria
| Learning outcomes On successful completion of this unit a learner will: | Assessment criteria for pass The learner can: |
| LO1 Understand the use of equipment and methods for creative patisserie work | discuss the use of large, small and specialist equipment in preparation, processing, cooking and finishing of patisserie itemsdiscuss methods used to make a selection of patisserie items |
| LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items | 2.1 demonstrate preparation, processing, cooking and finishing skills for a selection of patisserie |
| LO3 Be able to demonstrate professional, safe and hygienic kitchen practices | demonstrate a professional attitude at all timesuse relevant personal, social and technical skills when preparing, processing, cooking and finishing pastry itemsdemonstrate safe and hygienic working practices at all times |
| LO4 Be able to apply evaluation, techniques and criteria to patisserie items | evaluate clearly and coherently a selection of patisserie itemsreport valid recommendations for improvement |
Links
This unit is linked to the practical units within the qualification such as:
- Unit 25: Menu Planning and Product Development
- Unit 27: Contemporary Gastronomy
- Unit 28: World Food
This unit also links to the following Management NVQ units:
- A2: Manage your own resources and professional development
- B8: Ensure compliance with legal, regulatory, ethical and social requirements
- E1: Manage a budget
- E2: Manage finance for your area of responsibility
- E5: Ensure your own action reduce risks to health and safety
- E6: Ensure health and safety requirements are met in your area of responsibility
E7: Ensure an effective organisational approach to health and safety