Pastry level 2 course handbook

HOSPITALITY AND CATERING Course handbook

Patisserie and confectionery level 2 Bryan Townson course tutor bryant@hopwood.ac.uk 01706 345346 ext. 2235 introduction.wma

Student name………………………………………………….

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List of Catering staff: Head of Catering & Hospitality; Sue Hadfield Assistant Head of Catering & Hospitality; Breda Scholes Tutors; Brian Yates Bryan Townson Joe Ogden Joanne Ashton Julie Jones Katie Allen Stephen Jepson Swallow Technicians Jane Stott – Rochdale Campus Caron Bowden – Middleton Campus Learning Support: Student Support Tutor

Tutors from ASC Team Dayle Oxton-Law

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Introduction This Course Handbook, college online induction as well as the Student Information page on It’s Learning will provide you with important information about your course and the College. You are advised to pay close attention to the information given to you during your induction. It will help you understand what you can expect from the College and your course and what is expected from you. It will also help you to find your way around the College, to use its resources enabling you to make your time at the College productive and enjoyable.

Use your Course Handbook as a first reference if you require any information about your course. It will provide you with the answers that may arise throughout your stay at Hopwood Hall College.

If you have any questions that are not dealt with in the Handbook, or if you require further information about any aspect of the course or College, then please ask your personal tutor or any of the session tutors.

Level 2 pastry unit 2014-2015 (city and guilds number 7120-02) • • • • • • • • • •

Unit 201 Investigate the catering and hospitality industry Unit 202 Food safety in catering Unit 203 Health and safety in catering and hospitality Unit 204 Healthier foods and special diets Unit 205 Catering operations, costs and menu planning Unit 206 Applying workplace skills Unit 213 Produce hot and cold desserts and puddings Unit 214 Produce paste products Unit 215 Produce biscuit, cake and sponge products Unit 216 Produce fermented dough products

Probationary period

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At Hopwood Hall College we want to make sure the course you start with is the one that you finish with having achieved all your goals.

We appreciate that you may decide that the course is not for you and at the same time we want to make sure that the course you are on is one that you will be committed to.

The first six weeks will be a probationary period where you can get a feel for the work you will be undertaking in your studies. At the same time we will be monitoring your progress in terms of attendance, punctuality and attitude.

You will also have to complete an assignment that shows hard work, initiative and dedication to your chosen course of study. Only if your attendance, punctuality and attitude are excellent and so is the assignment and work you produce in college will you become a permanent student. At this point if the course is not right for you we will aim to guide you onto a more suitable course within the college.

You will also be expected to be fully prepared for class and workshops.

Absence Reporting If learners cannot attend a session, they should notify the college of their absence using one of the following methods: Text: 88020 start the text with “attend” Email attend@hopwood.ac.uk Freephone: 0800 917 4745 Notification should be received before the start of learners‟ first timetabled session of the day. Any un-notified absences will be recorded as unauthorised.

Attendance • Excellent attendance is required from all students.

• The department requires at least 90% attendance. This means you cannot be absent for no more than 17 days in an academic year • If you are absent, please notify the absence hotline.

The college sets targets for attendance and punctuality. These targets will be reviewed and incrementally increased annually. Targets for 2014-15 are:  88% attendance  95% punctuality Lateness Where possible you must contact your tutor if you are running late.

If you are more than 15 minutes late, (without notification) after the start of the first session you will be marked late unacceptable. This will stop any bursary payment to you. On arrival you are required to give an explanation for the lateness to your Tutor.

Course Logbook

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You will have a log book relating to your individual course, listing and describing the units that you will be working towards to achieve your qualifications.

The courses are designed to prepare you for employment in the Hospitality sector or to progress onto the next level or into Higher Education.

An NVQ is a National Vocational Qualification – this is a competence based qualification A VRQ is a Vocationally Relevant Qualification - this is a competence based qualification with additional synoptic testing Rationale The focus of the Programme is designed in order for the students to acquire skills in the following areas: Production Kitchen (pastry section) Pastry kitchen (bakery) Practical Workshops (bakery) The majority of these practical classes are run within the context of the Departments realistic working environments Time constraints Any guidance on set time constraints for assessments has been included within assignments see log book. It is important to note, that all assessments should be completed in line with the assignment calendar. Your assignments will be marked and feedback given within two weeks of submission date from the tutor. All assignments should be submitted electronically.

Grading and marking Assignments are graded pass, merit or distinction and detailed marking and grading criteria are provided for each assignment. All assignments should be internally marked, graded, quality assured and a sample will be externally moderated.

Accreditation of prior experience and learning (APEL) Accreditation of Prior Learning (APL) and Accreditation of Prior Experience and Learning (APEL) are approaches used to recognise the contribution a person’s previous experience might contribute to a qualification.

City & Guilds will recognise achievement of unit/qualifications through other Awarding Bodies which have the same content and assessment. However, a charge will apply.

Overview of the Course Structure The courses are offered over one year and students will be expected to attend Practical work shops, Bistro and Cottons Restaurant production, Theory and functional skill classes

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Students will spend time in all practical areas. Each operational area has an individual timetable and could be subject to change depending on operational demands.

Students in addition to attending the practical Real Working Environments (RWE) will also be required to attend progress reviews, Theory, Functional skills, and workshops and enrichment sessions. There may also be the opportunity for students to bolt on extra courses or qualifications to their ILPS either within or outside the main curriculum area; this is usually discussed with individual course tutors or part enrichment opportunities.

Evidence and assessments can be collected and completed in the practical areas. Students will also be given a City and guilds diary book to fill in during work experience. All students will have an electronic individual learning plan called pro monitor.

Enrichment The college offers a comprehensive enrichment programme, details of which will be advertised on the internet and details of courses/events/employment opportunities will be placed on the catering notice board.

The department offers a number of educational and team building trips and events. All students are required to display excellent behaviour whilst engaging on these events, as you are an ambassador for the college.

Examples of these are; • • • •

Alton Towers Hotel Olympia Birmingham NEC good food show Bowling

Students are actively encouraged to enter local and national competitions when these arise.

The Student Support Tutor will on a termly basis send out a student review and course tutors will hold three parents evening on a termly basis.

Assessment Strategy You will have an initial assessment at enrolment, Followed by an English diagnostic test and a Maths diagnostic test during the induction programme.

These assessments will determine the level of course you should be on and the level of essential skill that you will be working towards.

If you have any specific learning needs, let your tutors know, You may receive help from the college support team. (Learner support team.)

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Assessment for all NVQs will normally take place in the College's Realistic Working Environments (RWEs) The Riverside Restaurant, Bistro’s or Coffee shop. Students can also be assessed while on work 6

placements by a tutor or qualified assessors in the workplace. The College can mirror the types of pressures and responsibilities carried out in the industry. This means that when you leave College and go to work, you will be ready for the level of work expected.

The Lecturer will observe your work and advise you whether you are meeting the required standard. The same standards of assessment will be used in all practical areas.

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Assessments will be discussed and recorded during practical sessions with your tutors. Your progress can be viewed on Mark book or in Pro monitor.

• Assessment can be completed at any time in any RWE. • Assessment plans are individually monitored. If you feel confident that you are covering all the things required of you, you can ask to be assessed.

The process of assessment means producing evidence to prove you are competent. You will need to keep an evidence diary from all practical sessions to track your progress and prove your competence.

External Verification External Verification will be provided by City & Guilds of London Institute. The external verifier will attend once a year and verify assessments at the end of the course programme.

Appeals procedure.

If you are not happy with an assessment decision you can appeal to the lead verifier B Scholes or S Hadfield For the HHC disciplinary procedure refer to the “college internet homepage” on the student’s intranet The Hub. Responsibilities of Student a) It is the responsibility of the students to ensure that you keep your evidence diary up to date, along with developing your portfolio. (Guidance will be given on how to put your Portfolio together.) b) Ensure that you are properly dressed in accordance with the College rules and Policy relating to food handlers. c) You must conform to the Code of Conduct that operates within the department. d) Adhere to all class and tutorial times.

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e) Call/text or e-mail the absence reporting line if absent from class. f) Conduct yourself in a professional manner. g) You should respect your working environment and have regard for the safety of yourself and your fellow students. h) As part of your course you are expected to undertake a minimum of 2 hours of independent study (E learning) accessing its learning in the resource centres i) All work must meet the specific deadlines and standards set by your tutor

Disciplinary Procedure If your behaviour/attitude/performance gives cause for concern, initially you will be interviewed by your course tutor. The college’s disciplinary procedure may be activated Should you continue to be unsatisfactory the college may exclude you from your studies.

Fire Safety In the case of fire you will need to evacuate the building, this should be done calmly and you will assemble on the main car park, locate and stay with your tutor. REMEMBER THIS IS A NO SMOKING COLLEGE smoking is only permitted in designated areas.

Do not use the lifts.

Code Of Conduct To abide by the Health and Safety at work act and to develop and maintain high standards of professionalism, there are certain rules which must be observed by everyone working in the Catering section. These points are also part of the unit and assessment criteria for your Qualification.  Mobile phones are NOT ALLOWED to be used in lessons and must be switched off failure to comply with this will result in your phone being taken off you and returned at the end of the session  You are required to be in practical classes at least 5 minutes before the class starting.  Correct, clean full uniforms must be worn and correct footwear.

Training Shoes are not allowed in the practical areas as •

YOU WILL NOT BE INSURED AGAINST ACCIDENTS

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 Slips, burns, scalds trips and falls  Knives should only be removed from the lockers when required for practical classes.  Personal equipment and belongings must be stored in Lockers. You will need to provide a padlock.  A professional appearance and attitude is required at all times, to comply with legislation.  Food should be stored correctly at all times, in compliance with Health & Safety  You must work hygienically and safely at all times, bearing in mind the Health and Safety At work act  Clean your work area and equipment after use.  Deal with any problems that occur whilst carrying out the above

Conduct • CYBER BULLYING will not be tolerated – this means using electronic devises ( ie Facebook, BBM, Twitter etc) to threaten, insult or anything else will result in disciplinary action and/or the possible involvement of the Police • Good behaviour is essential at all times as detailed in the Student Charter.

• Specifically, loud and disruptive behaviour, theft, violence, criminal damage, will not be tolerated.

• Threats or bullying, sexist remarks, racism, drunkenness, drug use, poor attendance/punctuality and non-submission of work are all unacceptable and will not be tolerated and will lead to Disciplinary Action Equal Opportunities We celebrate our rich and diverse student population at the Hopwood Hall College. All forms of harassment and discrimination are totally unacceptable.

We champion the rights of the individual. If you feel you are being harassed or treated unfairly in any way, contact your tutor or relevant person immediately.

Induction Programme

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You will receive an individual induction programme, where you will learn about the college, meet new people (staff and peers) and be prepared for your new course of study The programme includes: 1. Welcome to Hospitality & Catering School.

2. Introduction to all tutors & support staff.

3. Guided tour of all areas, learning resource induction 4. Health & Safety, fire drills.

5. Rules & Regulations of college for example: the No Smoking Policy.

6. College Charter / mission statement 7. Student complaints and Appeals Procedure.

8. Student Council, student Representatives.

9. Student Support Funds, 10. Additional Support Requirements Progression All of the hospitality courses are designed to be completed in one year and with natural progression to the next level but this is not an automatic route and students who wish to continue their studies will have to refer to the entry criteria for the next course and undertake an interview. All portfolios need to be collected by the end of the college year.

Industrial Placement Work experience is an integral part of the course and the timing of this will be dependant on the student's progress. It is important that students attend work experience placements and telephone work placement and college tutor if absent for any reason. To comply with city and guilds work experience, initially work placements will be on site in the colleges Realistic Working Environments and also level 3 students must do 2 weeks in the industry.

Collection of Evidence • •

The evidence submitted must be relevant to the elements of competence that are claimed.

The evidence must be current and reflect current industrial practice

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• • • • • •

The evidence must be clearly your own, and must be linked to your performance rather than to the team with whom you may be working.

Your evidence must be true. You must be able to show that it is real and not made up.

You must be able to explain the key principles and methods behind what you have done.

You must produce evidence which satisfies the assessment requirements.

The evidence you produce must enable the assessor to make judgements that you can operate in a range of settings.

You must provide sufficient evidence from different sources and in a range of different forms.

Evidence can be collected from three principle sources: 1.

Performance Evidence This arises directly from carrying out tasks at work or in simulated work activities.

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Supplementary Evidence Evidence which is generated indirectly by other means, e.g. case studies, projects, underpinning knowledge questions etc.

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Prior Learning and Experience Performance or supporting evidence that you may have generated from previous learning or experience and which, with assistance if necessary, you present in a form which can be authenticated as evidence towards the NVQ. Referencing Evidence The evidence which you include in your portfolio must be referenced to the element(s) within the units of your particular qualification.

Each piece of evidence must then indicate which competence is satisfied by that particular piece of evidence using the element reference numbers.

It may be that one piece of evidence indicates competence in more than one unit, and, therefore, it must be clearly indicated which elements of competence are supported by that one piece of evidence.

Quality Assurance The College's Quality Assurance process for all courses in conjunction with the awarding body standards and regulations are ; 11

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To ensure that students have a high quality education and operational experience.

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To ensure that realistic working environments emulate the highest standards of industrial professionalism.

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To ensure that operational content reflects contemporary industrial practice.

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To ensure adequate provision for counselling and support of student learning with a provision of progression to meet individual needs.

Learner Voice The college actively seeks you views and opinions. To gather these each class has a Student rep nominated by yourself who attend termly student rep meetings to give your views – the internet The college review and evaluation procedures require that students complete survey / questionnaires to find out your views on service and curriculum quality standards.

Students are given the opportunity to express their views about a range of issues such as - overall course quality, assessment scheduling and marking, course content and presentation, course relevance, course organisation and resource provision.

The college principle holds discussion sessions where students can attend and ask questions on behalf of their group.

Students are also asked to specify what their intended destination is at the end of each academic year. Support Tutors will conduct individual student reviews on a regular basis and record details of progress.

Student Leadership Team One student from each year is nominated to conduct and attend Student Council business and feedback information to fellow students Celebrating Success All students have the opportunity to win Catering awards • Student of the month • Student of the year In addition you can be nominated for Hopwood Hall College • Student of the month • Student group of the month At the end of the year each department nominate an overall student of each course celebrating their success at a prestigious event at the Middleton Arena Student Problems

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We all have problems at some time. You have been assigned a Support Tutor to assist you to overcome any problems you may be experiencing, but at the same time, all members of staff are here to help.

If you have a problem in a particular class, discuss it first with that member of staff. If you cannot do this, or you don’t feel happy with the outcome, approach your personal tutor.

In all cases, the college’s student intranet outlines the official procedures to be followed. This will be delivered in the LRC induction.

Finally, remember that we want you to enjoy your course as well as to pass it. We’re here to help!

Good luck with your course!

Log onto the college intranet (its learning), onto the catering section where you will find your course details and Dynamic learning, an on line interactive resource full of videos and recipes and hints and tips for pastry level 3

Recommended Reading List Practical Cookery

Cesarani, Kinton

Theory of Catering

Kinton and Ceserani

Larder Chef

M J Leton and W K H Bode

www.bbc/food.co.uk www.cieh.org

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