Week 1-35 pastry session Level 2 pastry units 2014-2015 •
Unit 201 Investigate the catering and hospitality industry
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Unit 202 Food safety in catering
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Unit 203 Health and safety in catering and hospitality
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Unit 204 Healthier foods and special diets
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Unit 205 Catering operations, costs and menu planning
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Unit 206 Applying workplace skills
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Unit 213 Produce hot and cold desserts and puddings
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Unit 214 Produce paste products
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Unit 215 Produce biscuit, cake and sponge products
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Unit 216 Produce fermented dough product
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Assessment 862 Professional patisserie and confectionery - craft assessment
Level 3 pastry unit 2014-2015 •
302 Develop productive working relationships with colleagues.
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304 Maintain the health, hygiene, safety and security of the working environment.
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203 Maintain food safety when storing, preparing and cooking food.
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354 Prepare, and cook complex hot desserts.
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355 Prepare and cook complex cold desserts.
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347 Prepare, cook and finish complex cakes, sponges, biscuits and scones.
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348 Prepare, cook and finish complex pastry products
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349 Prepare, process and finish complex chocolate products
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346 Prepare, cook and finish complex bread and dough products.
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350 Prepare, process and finish marzipan, pastillage and sugar products.
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356 Produce sauces, fillings and coatings for complex desserts.
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303 Contribute to the control of resources.
Lunch menu
Dinner menu
Level 3’s
Level 2’s
Bakery items
Weeks
Desserts
Theory
Week 1
Barm cakes each day 100
Portfolio
Bakewell tray bakes Flapjack tray bake Jam slice tray bakes
Introduction to level 2 pastry
Tea scone French sticks
Unit 206
Vanilla fudge
Personal Development Plan
Chocolate fudge
Fruit tarts
Sample/example of how each assignment must be presented. Name top left corner. Font size comic sans 12,date,
Ginger bread
Assignment title,
Madeira cake
task top of page,
Banana bread
all work justified and paragraphed
Carrot cake
Introduce the unit, expectations, work load, deadlines etc.
Muffins
Dough nuts
Explain the Personal
Chocolate brownie
Development
Vanilla ice cream
Plan which maps current skills strengths and weaknesses
Spice ginger cake
Vanilla ice cream Strawberry ice cream Chocolate ice cream Raspberry sorbet Strawberry sorbet Blackcurrant sorbet
Cheese and onion pies Chicken and mushroom pies Quiche
Research and find a relevant job advertisement, taking into consideration students current skills Identify and list opportunities to develop skills and target setting Organise dates when students can supervise running of the kitchen. Students to complete by week 19
Week 2
Menu 1
Portfolio
Dessert Sticky toffee pudding Crème Brulee
Unit 206
French Apple Pie
Prepare for a catering event
Apple tart tatin, vanilla ice cream Chocolate mousse, chocolate crumble, taste of raspberries A selection of Lancashire cheese Duck egg custard tart, roasted banana ice cream Spiced ginger cake, wild strawberry sorbet, English custard
Jam tarts Fruit pies Fruit tarts Palmers Shortbread American cookie biscuits
Barm cakes Cup cakes Madeira
Preparation for a catering event and identify the correct professional approach/skills used Why these skills are important/the effect of their/ability to meet targets using there allocated menu
Loaf cake Vanilla gateau Chocolate gateau Dundee Simnel cake
White tin bread Brown tin bread Farmhouse Milk bread Stotties Cottage bread Cholas bread Cheese bread Tomato bread
Minced beef pies Chicken and mushroom Cheese straws Anchovies sticks
Week 3
Menu 2
Pastry
Dessert Bread and Butter pudding Strawberry Bavarois
Unit 206
Chocolate Tart with mango and praline
Apple tart tatin, vanilla ice cream Chocolate mousse, chocolate crumble, taste of raspberries A selection of Lancashire cheese Duck egg custard tart, roasted banana ice cream Spiced ginger cake, wild strawberry sorbet, English custard Barm cakes Christmas pudding Lemon curd tarts Fruit slice Shrewsbury biscuits Gingerbread Flapjacks Frangipan tarts
Genoese High ratio gateau base Farmhouse cake Mixed fruit cake Ginger Genoa slab Angel cake
Prepare for a catering event Describe how to identify colleague/customer problems (Body Language) Customer care Problem solving
Rye bread Vienna bread White bread rolls Brown rolls Iced fingers Teacakes Fruit loaf Malt bread Crumpets
Minced beef and onion Corned beef pie Sausage rolls
Week 4
Menu 3
Pastry
Dessert Jam roly poly, Anglaise Opera Gateau Banoffe pie
Unit 206 Covering Letter CV
Apple tart tatin, vanilla ice cream
Prepare for a job application
Chocolate mousse, chocolate crumble, taste of raspberries
Students to produce a covering letter
A selection of Lancashire cheese
Students to produce own
Duck egg custard tart, roasted banana ice cream Spiced ginger cake, wild strawberry sorbet, English custard
Barm cakes Apple pies Apple slice (turnovers) Eccles cakes Vanilla slice Custard tarts Spiced hazelnut shortbread
Carrot cake American muffins Plain sponge cake Chocolate sponge Plain Swiss roll Chocolate Swiss roll Dough nuts
Muffins Pizzas bases Brioche Burger buns Devon splits Bloomers
French sticks Baguettes
Minced beef and potato Vegetable pie Quiche veggie
Week 5
Menu 4
Pastry UPK
Dessert Rice pudding plum compote Crème caramel Treacle tart
Apple tart tatin, vanilla ice cream
Unit 206
Chocolate mousse, chocolate crumble, taste of raspberries
List of Preparations Evaluation
A selection of Lancashire cheese
Produce a List of preparations for oneself for interviews
Duck egg custard tart, roasted banana Students to identify importance of Evaluating interviews ice cream Spiced ginger cake, wild strawberry sorbet, English custard
Barm cakes Viennese biscuits Macaroon biscuits Florentines Choux buns Éclairs Jam slice
Madeleine’s Tuiles Victoria sandwich Tea scones Banana bread Flourless chocolate sponge Lemon drizzle cake Chocolate brownie
Tiger bread Ciabatta Stolen Sourdough Focaccia Bagels Olive bread
Pastillage facemask
Minced beef and vegetable Steak and kidney Pork pies Quiche 3 cheese
Week 6
Menu 1
Resources
Dessert Sticky toffee pudding Crème Brulee French Apple Pie
Unit 201 Research for Presentation
Apple tart tatin, vanilla ice cream
Identify definitions/
Chocolate mousse, chocolate crumble, taste of raspberries
meaning of hospitality and catering
A selection of Lancashire cheese
Research structure, scope, size of the hospitality and catering industry
Duck egg custard tart, roasted banana Research into different sectors, types of ice cream operations. Spiced ginger cake, wild strawberry sorbet, English custard
Barm cakes Jam tarts Fruit pies Fruit tarts Palmers Shortbread
American cookie biscuits
Cup cakes Madeira Loaf cake Vanilla gateau Chocolate gateau Dundee Simnel cake
White tin bread Brown tin bread Farmhouse Milk bread Stotties Cottage bread Cholas bread Cheese bread Tomato bread
Pastillage facemask
Minced beef pies Chicken and mushroom Cheese straws Anchovies sticks
Week 7
Menu 2
Resources / Chocolate
Dessert Bread and Butter pudding Strawberry Bavarois Chocolate Tart with mango and praline
Unit 201 Research for Presentation
Apple tart tatin, vanilla ice cream Chocolate mousse, chocolate crumble, taste of raspberries A selection of Lancashire cheese Duck egg custard tart, roasted banana ice cream Spiced ginger cake, wild strawberry sorbet, English custard
Barm cakes Lemon curd tarts Fruit slice Shrewsbury biscuits Gingerbread Flapjacks Frangipan tarts
Genoese High ratio gateau base Farmhouse cake
Research into importance of catering industry to UK economy/key influences on hospitality/catering industry(Media, Social Trends, Employment, Tourism)
Mixed fruit cake Ginger Genoa slab Angel cake
Rye bread Vienna bread White bread rolls Brown rolls Iced fingers Teacakes Fruit loaf Malt bread Crumpets
Minced beef and onion Corned beef pie Sausage rolls
Week 8
Menu 3
Chocolate / Resources UPK
Dessert Jam roly poly, Anglaise Opera Gateau Banoffe pie
Unit 201 Final Presentation
Roasted pineapple, mint, lime and rum granita, lime curd Warm chocolate brownie, textures of blood orange and hazelnut crumble Butter milk panna cotta, rhubarb sorbet, poached Yorkshire rhubarb Damson jam frangipane tart, vanilla ice cream Selection of Lancashire cheese
Barm cakes Apple pies Apple slice (turnovers) Eccles cakes Vanilla slice Custard tarts Spiced hazelnut shortbread
Carrot cake American muffins Plain sponge cake Chocolate sponge Plain Swiss roll Chocolate Swiss roll Dough nuts
Muffins
Student Presentation of findings as an international company wanting to set up a business in the UK and to present to class
Pizzas bases Brioche Burger buns Devon splits Bloomers French sticks Baguettes
Minced beef and potato Vegetable pie Quiche veggie
Week 9
Menu 4
Chocolate UPK
Dessert
Working relationship with colleagues
Rice pudding plum compote Crème caramel Treacle tart
Roasted pineapple, mint, lime and rum granita, lime curd Warm chocolate brownie, textures of blood orange and hazelnut crumble Butter milk panna cotta, rhubarb sorbet, poached Yorkshire rhubarb Damson jam frangipane tart, vanilla ice cream
Unit 201 Research job market National International Research into 2 jobs adverts 1 National,
Selection of Lancashire cheese
Barm cakes Viennese biscuits Macaroon biscuits Florentines Choux buns Éclairs Jam slice
Madeleine’s Tuiles Victoria sandwich Tea scones Banana bread Flourless chocolate sponge Lemon drizzle cake Chocolate brownie
Tiger bread Ciabatta Stolen Sourdough Focaccia Bagels Olive bread
1 International. Outline differences in staff roles and conditions in the hospitality and catering industry
Minced beef and vegetable Steak and kidney Pork pies Quiche 3 cheese
Week 10
Menu 1
Working relationship with colleagues
Dessert Sticky toffee pudding Crème Brulee French Apple Pie
Roasted pineapple, mint, lime and rum granita, lime curd
Unit 201 Research job market National
Warm chocolate brownie, textures of blood orange and hazelnut crumble
International
Butter milk panna cotta, rhubarb sorbet, poached Yorkshire rhubarb
Identify, legal requirements applicable for jobs advertised and Research progression routes for jobs advertised
Damson jam frangipane tart, vanilla ice cream Selection of Lancashire cheese
Barm cakes Jam tarts Fruit pies Fruit tarts
Palmers Shortbread American cookie biscuits
Cup cakes Madeira Loaf cake Vanilla gateau Chocolate gateau Dundee Simnel cake
White tin bread Brown tin bread Farmhouse Milk bread Stotties Cottage bread Cholas bread Cheese bread Tomato bread
Minced beef pies Chicken and mushroom Cheese straws Anchovies sticks
Week 11
Menu 2 Dessert
Working relationship with colleagues UPK
Bread and Butter pudding Strawberry Bavarois Chocolate Tart with mango and praline
Roasted pineapple, mint, lime and rum granita, lime curd Warm chocolate brownie, textures of blood orange and hazelnut crumble Butter milk panna cotta, rhubarb sorbet, poached Yorkshire rhubarb Damson jam frangipane tart, vanilla ice cream Selection of Lancashire cheese
Barm cakes Lemon curd tarts Fruit slice Shrewsbury biscuits Gingerbread Flapjacks Frangipan tarts
Genoese High ratio gateau base
Unit 205 Design Restaurant concept Research/design chosen Restaurant concept, State food production system/style of service E.g. conventional, cook chill, commissary (food packaging),assembly (individually plated or production line), Gastron reheating system Design relevant menu
Farmhouse cake Mixed fruit cake Ginger Genoa slab Angel cake
Rye bread Vienna bread White bread rolls Brown rolls Iced fingers Teacakes Fruit loaf Malt bread Crumpets
Minced beef and onion Corned beef pie Sausage rolls
Week 12
Menu 3
Cakes, sponges, biscuits & scones
Dessert Jam roly poly, Anglaise Opera Gateau Banoffe pie Unit 205
Roasted pineapple, mint, lime and rum granita, lime curd Warm chocolate brownie, textures of blood orange and hazelnut crumble Butter milk panna cotta, rhubarb sorbet, poached Yorkshire rhubarb Damson jam frangipane tart, vanilla ice cream Selection of Lancashire cheese
Barm cakes Apple pies Apple slice (turnovers) Eccles cakes Vanilla slice Custard tarts Spiced hazelnut shortbread
Carrot cake American muffins Plain sponge cake Chocolate sponge Plain Swiss roll Chocolate Swiss roll Dough nuts
Muffins
Kitchen design To design a kitchen layout appropriate for food production system chosen for task and show how work flow will operate
Pizzas bases Brioche Burger buns Devon splits Bloomers French sticks Baguettes
Minced beef and potato Vegetable pie Quiche veggie
Week 13
Xmas menu
Cakes, sponges, biscuits & scones UPK
Barm cakes Unit 205 Staffing Hierarchy Outline the staffing hierarchy in a traditional kitchen Describe the responsibilities of specific job roles that relate to their chosen concept. Research kitchen layout appropriate for food production system Week 14
Xmas menu Barm cakes
Health, hygiene, safety working environment
Jam tarts Fruit pies Fruit tarts Palmers
Unit 205
Shortbread
Combined Design Restaurant concept
American cookie biscuits
Discussion of the factors to be considered when planning/designing menus
Cup cakes Madeira Loaf cake Vanilla gateau Chocolate gateau Dundee Simnel cake
White tin bread Brown tin bread Farmhouse Milk bread Stotties Cottage bread Cholas bread Cheese bread Tomato bread
Minced beef pies
Describe menus suitable for different types of meal occasions. Students to produce a nine dish, 3 course balanced menu Design a menu suitable for chosen concept. (Restaurant, Bistro , Cafeteria, Call order, Fine dining.
Chicken and mushroom Cheese straws Anchovies sticks
Week 15
Menu 1 Chocolate brownie, pistachio icecream
Health, hygiene, safety working environment
Mango panacotta, mandeleines Plum & sour cream tart
Chocolate and cherry Linzer Tarts
Unit 205
Strawberry and raspberry Mille-feuille Menu Design/Costing Rice pudding, rhubarb & elderflower verrine Milk chocolate and hazelnut macaron
To produce a balanced 3 course menu and produce food orders for a chosen starter, main course and dessert Produced in Menu.
Selection of Lancashire cheese
Barm cakes
Students to research cost elements to calculate Net profit.
Lemon curd tarts
Complete first draft
Fruit slice Shrewsbury biscuits Gingerbread
Flapjacks Frangipan tarts
Genoese High ratio gateau base Farmhouse cake Mixed fruit cake Ginger Genoa slab Angel cake
Rye bread Vienna bread White bread rolls Brown rolls Iced fingers Teacakes Fruit loaf Malt bread Crumpets
Minced beef and onion Corned beef pie Sausage rolls
Week 16
Menu 2 Apple spotted dick, English custard
Health, hygiene, safety working environment UPK
Toffee cheesecake Passion fruit tart, Chantilly
Chocolate and cherry Linzer Tarts Strawberry and raspberry Mille-feuille Rice pudding, rhubarb & elderflower verrine Milk chocolate and hazelnut macaron Selection of Lancashire cheese
Barm cakes Apple pies Apple slice (turnovers) Eccles cakes Vanilla slice Custard tarts Spiced hazelnut shortbread
Carrot cake American muffins Plain sponge cake
Unit 205 Menu Costing price/cost their chosen menu and Calculate percentages to achieve gross profit of 65% for one dish from each course.
Produce a spider diagram of cost elements to calculate Net profit.
complete Tasks and mop up and outstanding issues
Chocolate sponge Plain Swiss roll Chocolate Swiss roll Dough nuts
Muffins Pizzas bases Brioche Burger buns Devon splits Bloomers French sticks Baguettes
Minced beef and potato Vegetable pie Quiche veggie
Week 17
Menu 3 Syrup sponge, vanilla custard
Marzipan, pastillage and sugar
Raspberry iced parfait Choux buns, chocolate sauce Unit 206 Chocolate and cherry Linzer Tarts
Personal
Strawberry and raspberry Mille-feuille Development Rice pudding, rhubarb & elderflower verrine Milk chocolate and hazelnut macaron Selection of Lancashire cheese
Plan Adapt and amend and update Personal Development to show improvement on weaknesses
Barm cakes Viennese biscuits
Unit 206
Macaroon biscuits
Reflection of catering event
Florentines
Reflect on catering event / State things that went well / points to that could be improve Students to identify correct skills/professional approach required, supervisory duties/customer care.
Choux buns Éclairs Jam slice
Madeleine’s Tuiles Victoria sandwich Tea scones Banana bread Flourless chocolate sponge Lemon drizzle cake Chocolate brownie
Problem solving/importance to meet targets
Tiger bread Ciabatta Stolen Sourdough Focaccia Bagels Olive bread
Minced beef and vegetable Steak and kidney Pork pies Quiche 3 cheese
Week 18
Menu 4
Marzipan, pastillage and sugar UPK
Dessert Trio beignet Alsacienne Chocolate and chestnut bouche Pear frangipane tart
Unit 203 Hand S Brief
Chocolate and cherry Linzer Tarts
Research H/Safety regulations and powers of enforcement officers.
Strawberry and raspberry Mille-feuille Benefits of H/S/costs of poor H/S Rice pudding, rhubarb & elderflower verrine Milk chocolate and hazelnut macaron Selection of Lancashire cheese
Barm cakes Jam tarts Fruit pies Fruit tarts Palmers Shortbread American cookie biscuits
Cup cakes Madeira Loaf cake Vanilla gateau Chocolate gateau Dundee Simnel cake
White tin bread Brown tin bread Farmhouse Milk bread
Stotties Cottage bread Cholas bread Cheese bread Tomato bread
Minced beef pies Chicken and mushroom Cheese straws Anchovies sticks
Week 19
Menu 1 Chocolate brownie, pistachio icecream
Sauces, fillings and coatings for complex desserts
Mango panacotta, mandeleines Plum & sour cream tart
Chocolate and cherry Linzer Tarts
Unit 203
Strawberry and raspberry Mille-feuille Hand S Brief Rice pudding, rhubarb & elderflower verrine
Identification of common causes of ill health and accidents
Milk chocolate and hazelnut macaron
list causes of slips, trips and falls in the work place/ the steps to minimise the risk /risk assessment
Selection of Lancashire cheese
Barm cakes Lemon curd tarts Fruit slice Shrewsbury biscuits Gingerbread Flapjacks Frangipan tarts
Genoese High ratio gateau base Farmhouse cake Mixed fruit cake Ginger Genoa slab Angel cake
Rye bread Vienna bread White bread rolls Brown rolls Iced fingers Teacakes Fruit loaf Malt bread Crumpets
Minced beef and onion Corned beef pie Sausage rolls
Week 20
Menu 2 Apple spotted dick, English custard
Sauces, fillings and coatings for complex desserts UPK
Toffee cheesecake Passion fruit tart, Chantilly
Chocolate and cherry Linzer Tarts Strawberry and raspberry Mille-feuille Rice pudding, rhubarb & elderflower verrine Milk chocolate and hazelnut macaron Selection of Lancashire cheese
Barm cakes Apple pies Apple slice (turnovers) Eccles cakes Vanilla slice
Unit 203 Hand S Brief Research accident/incident reporting procedures, Emergency procedures, fire drills, Electrical accidents
Custard tarts Spiced hazelnut shortbread
Carrot cake American muffins Plain sponge cake Chocolate sponge Plain Swiss roll Chocolate Swiss roll Dough nuts
Muffins Pizzas bases Brioche Burger buns Devon splits Bloomers French sticks Baguettes
Minced beef and potato Vegetable pie Quiche veggie
Week 21
Menu 3 Syrup sponge, vanilla custard
Food safety, storing, preparing and cooking food
Raspberry iced parfait Choux buns, chocolate sauce
Selection of Lancashire cheese Cherry and pistachio artic roll Chocolate soufflé, white chocolate ice cream Rum baba Passion fruit tart
Barm cakes Viennese biscuits Macaroon biscuits Florentines Choux buns Éclairs Jam slice
Madeleine’s Tuiles
Unit 203 Risk Assessment Chart Produce a chart with the main steps of risk assessment Identify the benefits of the risk assessment process Students to use check list in kitchen environment for next week
Victoria sandwich Tea scones Banana bread Flourless chocolate sponge Lemon drizzle cake Chocolate brownie
Tiger bread Ciabatta Stolen Sourdough Focaccia Bagels Olive bread
Minced beef and vegetable Steak and kidney Pork pies Quiche 3 cheese
Week 22
Menu 4
Food safety, storing, preparing and
Dessert
cooking food
Trio beignet Alsacienne Chocolate and chestnut bouche Pear frangipane tart
Selection of Lancashire cheese
Unit 203
Cherry and pistachio artic roll
Risk Assessment Chart
Chocolate soufflĂŠ, white chocolate ice cream
Use check list in a kitchen environment, record findings, propose actions to state the control measures to reduce risks
Rum baba Passion fruit tart
Barm cakes Jam tarts Fruit pies Fruit tarts Palmers Shortbread American cookie biscuits
Cup cakes Madeira Loaf cake Vanilla gateau Chocolate gateau Dundee
Identify reasons/benefits for reporting accidents
Simnel cake
White tin bread Brown tin bread Farmhouse Milk bread Stotties Cottage bread Cholas bread Cheese bread Tomato bread
Minced beef pies Chicken and mushroom Cheese straws Anchovies sticks
Week 23
Menu 1 Chocolate brownie, pistachio icecream Mango panacotta, mandeleines Plum & sour cream tart
Food safety, storing, preparing and cooking food UPK Bread
Selection of Lancashire cheese
Unit 204
Cherry and pistachio artic roll
Importance of good health
Chocolate soufflĂŠ, white chocolate ice cream
Students to research and produce information that can be circulated to local catering establishments to raise awareness of healthier food and balanced diets.
Rum baba Passion fruit tart
Barm cakes Lemon curd tarts Fruit slice Shrewsbury biscuits Gingerbread Flapjacks Frangipan tarts
Genoese High ratio gateau base Farmhouse cake Mixed fruit cake Ginger Genoa slab Angel cake
Rye bread Vienna bread White bread rolls
Brown rolls Iced fingers Teacakes Fruit loaf Malt bread Crumpets
Minced beef and onion Corned beef pie Sausage rolls
Week 24
Menu 2
Bread
Apple spotted dick, English custard Toffee cheesecake Passion fruit tart, Chantilly
Selection of Lancashire cheese
Unit 204
Cherry and pistachio artic roll
Importance of good health
Chocolate soufflĂŠ, white chocolate ice cream
Students to research and produce information that can be circulated to local catering establishments to raise awareness of healthier food and balanced diets.
Rum baba Passion fruit tart
Barm cakes Apple pies Apple slice (turnovers) Eccles cakes Vanilla slice Custard tarts Spiced hazelnut shortbread
Carrot cake American muffins Plain sponge cake Chocolate sponge Plain Swiss roll Chocolate Swiss roll Dough nuts
Muffins Pizzas bases Brioche Burger buns Devon splits Bloomers French sticks Baguettes
Minced beef and potato Vegetable pie Quiche veggie
Week 25
Menu 3
Bread UPK
Syrup sponge, vanilla custard Raspberry iced parfait Choux buns, chocolate sauce Unit 204 Selection of Lancashire cheese
Menu design for two special diets
Cherry and pistachio artic roll
Design a three course menu for two special diets
Chocolate soufflĂŠ, white chocolate ice cream Rum baba Passion fruit tart
Barm cakes Viennese biscuits Macaroon biscuits Florentines
Choux buns Éclairs Jam slice
Madeleine’s Tuiles Victoria sandwich Tea scones Banana bread Flourless chocolate sponge Lemon drizzle cake Chocolate brownie
Tiger bread Ciabatta Stolen Sourdough Focaccia Bagels Olive bread
Minced beef and vegetable Steak and kidney Pork pies Quiche 3 cheese
Week 26
Menu 4
Complex hot desserts
Dessert Trio beignet Alsacienne Chocolate and chestnut bouche Pear frangipane tart
Unit 204 Menu design for two special diets
Selection of Lancashire cheese Cherry and pistachio artic roll Chocolate soufflĂŠ, white chocolate ice cream Rum baba Passion fruit tart
Barm cakes Jam tarts Fruit pies Fruit tarts Palmers Shortbread American cookie biscuits
Design a three course menu for two special diets
Cup cakes Madeira Loaf cake Vanilla gateau Chocolate gateau Dundee Simnel cake
White tin bread Brown tin bread Farmhouse Milk bread Stotties Cottage bread Cholas bread Cheese bread Tomato bread
Minced beef pies Chicken and mushroom Cheese straws Anchovies sticks
Week 27
Menu 1
Complex hot desserts
Dessert Baked Alaska Trifle Nectarine and Cassis Entrement 204 Healthier Foods and Special Diets Pineapple tart tatin, coconut ice cream Vanilla parfait, poached Yorkshire rhubarb Crepe Suzette Raspberry Pavlova Selection of Lancashire cheeses
Barm cakes Lemon curd tarts Fruit slice Shrewsbury biscuits Gingerbread Flapjacks Frangipan tarts
Genoese High ratio gateau base Farmhouse cake Mixed fruit cake
UPK Questions Assignment 204 Healthier Foods and Special Diets
Ginger Genoa slab Angel cake
Rye bread Vienna bread White bread rolls Brown rolls Iced fingers Teacakes Fruit loaf Malt bread Crumpets
Minced beef and onion Corned beef pie Sausage rolls
Week 28
Menu 2 Dessert Tarte tatin Lemon posset, millionaire shortbread Chocolate gateau cherry compote
Complex hot desserts UPK
Pineapple tart tatin, coconut ice cream Vanilla parfait, poached Yorkshire rhubarb Crepe Suzette Raspberry Pavlova Selection of Lancashire cheeses
Barm cakes Apple pies Apple slice (turnovers) Eccles cakes Vanilla slice Custard tarts Spiced hazelnut shortbread
Carrot cake American muffins Plain sponge cake Chocolate sponge Plain Swiss roll Chocolate Swiss roll Dough nuts
Muffins
Pizzas bases Brioche Burger buns Devon splits Bloomers French sticks Baguettes
Minced beef and potato Vegetable pie Quiche veggie
Week 29
Menu 3 Spiced baked apples, ice-cream Apricot and wasabi Entrement Key lime pie
Pineapple tart tatin, coconut ice cream Vanilla parfait, poached Yorkshire rhubarb Crepe Suzette
Complex cold desserts
Raspberry Pavlova Selection of Lancashire cheeses
Barm cakes Viennese biscuits Macaroon biscuits Florentines Choux buns Éclairs Jam slice
Madeleine’s Tuiles Victoria sandwich Tea scones Banana bread Flourless chocolate sponge Lemon drizzle cake Chocolate brownie
Tiger bread Ciabatta Stolen Sourdough Focaccia Bagels
Olive bread
Week 30
Menu 4 Apple streusel tart Passion fruit mousse Jaffa cake
Pineapple tart tatin, coconut ice cream Vanilla parfait, poached Yorkshire rhubarb Crepe Suzette Raspberry Pavlova Selection of Lancashire cheeses
Barm cakes Jam tarts
Complex cold desserts
Fruit pies Fruit tarts Palmers Shortbread American cookie biscuits
Cup cakes Madeira Loaf cake Vanilla gateau Chocolate gateau Dundee Simnel cake
White tin bread Brown tin bread Farmhouse Milk bread Stotties Cottage bread Cholas bread Cheese bread Tomato bread
Minced beef pies Chicken and mushroom
Cheese straws Anchovies sticks
Week 31
Menu 1 Dessert Baked Alaska Trifle Nectarine and Cassis Entrement
Pineapple tart tatin, coconut ice cream Vanilla parfait, poached Yorkshire rhubarb Crepe Suzette Raspberry Pavlova Selection of Lancashire cheeses
Barm cakes Lemon curd tarts Fruit slice Shrewsbury biscuits Gingerbread Flapjacks
Complex cold desserts UPK
Frangipan tarts
Genoese High ratio gateau base Farmhouse cake Mixed fruit cake Ginger Genoa slab Angel cake
Rye bread Vienna bread White bread rolls Brown rolls Iced fingers Teacakes Fruit loaf Malt bread Crumpets
Minced beef and onion Corned beef pie Sausage rolls
Week 32
Menu 2 Dessert Tarte tatin Lemon posset, millionaire shortbread Chocolate gateau cherry compote
Barm cakes Apple pies Apple slice (turnovers) Eccles cakes Vanilla slice Custard tarts Spiced hazelnut shortbread
Carrot cake American muffins Plain sponge cake Chocolate sponge Plain Swiss roll Chocolate Swiss roll Dough nuts
Muffins Pizzas bases Brioche
Portfolio
Burger buns Devon splits Bloomers French sticks Baguettes
Minced beef and potato Vegetable pie Quiche veggie
Week 33
Menu 3 Spiced baked apples, ice-cream Apricot and wasabi Entrement Key lime pie
Portfolio
Barm cakes Viennese biscuits Macaroon biscuits Florentines Choux buns Éclairs Jam slice
Madeleine’s Tuiles Victoria sandwich Tea scones Banana bread Flourless chocolate sponge Lemon drizzle cake Chocolate brownie
Tiger bread Ciabatta Stolen Sourdough Focaccia Bagels Olive bread
Minced beef and vegetable Steak and kidney Pork pies Quiche 3 cheese
Week 34
Menu 4 Apple streusel tart Passion fruit mousse Jaffa cake
Barm cakes Jam tarts Fruit pies Fruit tarts
Portfolio
Palmers Shortbread American cookie biscuits
Cup cakes Madeira Loaf cake Vanilla gateau Chocolate gateau Dundee Simnel cake
White tin bread Brown tin bread Farmhouse Milk bread Stotties Cottage bread Cholas bread Cheese bread Tomato bread
Minced beef pies Chicken and mushroom
Cheese straws Anchovies sticks
Week 35
Menu 1 Dessert Baked Alaska Trifle Nectarine and Cassis Entrement
Barm cakes Lemon curd tarts Fruit slice Shrewsbury biscuits Gingerbread Flapjacks Frangipan tarts
Portfolio
Genoese High ratio gateau base Farmhouse cake Mixed fruit cake Ginger Genoa slab Angel cake
Rye bread Vienna bread White bread rolls Brown rolls Iced fingers Teacakes Fruit loaf Malt bread Crumpets
Minced beef and onion Corned beef pie Sausage rolls