Scheme of Work
Academic Year:2012-2013 Please complete this form in 10pt Verdana Course / Module Patisserie and Confectionery Level
NVQ 3
Awarding Body
City & Guilds
Duration
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 section
6. Enable students to understand and carry out current health & safety practices 7. Stimulate, encourage and develop as far as possible Functional skills in Maths, English & ICT, written and creative 8. skills.
Notes The 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. 346 347 348 349 350 354 355 356 303
Prepare, cook and finish complex bread and dough products. Prepare, cook and finish complex cakes, sponges, biscuits and scones. Prepare, cook and finish complex pastry products. Prepare, process and finish complex chocolate products. Prepare, process and finish marzipan, pastillage and sugar products. Prepare, cook and finish complex hot desserts. Prepare, cook and finish complex cold desserts. Produce sauces, fillings and coatings for complex desserts. 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.
Outcomes On completion of the course students will be able to demonstrate 1. Knowledge of the basic skills, principles and techniques used by a pastry Chef 2. 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 items 4. Knowledge related to Health, Safety and Hygiene 5. An awareness of personal hygiene& the ability to work using hygienic practices.
Differentiation: students of lesser abilities to be paired with more capable students Extra 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
Skills Being Developed
Assessment (including key assessment dates)
Resources
1
Date(s)/ Week Number
302 304 203 349 350
Practical skills Observation of Whiteboard Hygienic and performance. Kitchen professional Open/ directed equipment/utensils practices. questioning. Lecturer Selection of the Peer knowledge/ correct evaluations of experience equipment/materials. final dishes Various ingredients Prepare and cook a Handouts selection of petit fours to dish requirements. Temping dark chocolate and Decoration/ finishing of products Organisational skills Individual/Teamwork Functional skills Numeracy weighting ingredients correctly Literacy, filling in log book. Communication Critical Evaluation * Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA); Making a Positive Contribution (PC); Achieving Economic Well-being (EW) Syllabus Reference
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)
Topic/Learning Outcomes (including Every Child Matters themes*)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
2
Students to produce Glazed lemon tart, Italian meringue 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 questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
* 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
Skills Being Developed
Assessment (including key assessment dates)
Resources
3
302 304 203 355 346
Students to produce Savarin of fresh raspberries with English custard Brioche rolls and loaves. 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 questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
* 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
4
302 304 203 355 348 356
Topic/Learnin g Outcomes (including Every Child Matters themes*) 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)
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
Briefing. Demonstration of practical skills to group/individua l. Practical guided by tutor. Feedback/discu ssion Q&A/open and directed questions Individual/grou p work Selfassessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
* 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
5
302 304 203 355 348 350
Students to produce Nougat glace, macerated strawberries Chocolate tart, orange marmalade ice cream 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 questions Individual/group work Self assessment
Skills Being Developed
Assessment (including key assessment dates)
Resources
Practical skills Observation of Whiteboard Hygienic and performance. Kitchen professional Open/ directed equipment/utensils practices. questioning. Lecturer Selection of the Peer knowledge/ correct evaluations of experience equipment/materials final dishes Various ingredients Prepare and cook Handouts complex pastry goods and complex hot desserts, complex cold desserts to dish requirements. Decoration/ finishing of products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation * 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
6
302 304 203 348
Students to produce Pork pies hot water paste, fruit tartlets sable paste, quiche short crust 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 questions Individual/group work Self assessment
Skills Being Developed
Assessment (including key assessment dates)
Resources
Practical skills Observation of Whiteboard Hygienic and performance. Kitchen professional Open/ directed equipment/utensils practices. questioning. Lecturer Selection of the Peer knowledge/ correct evaluations of experience equipment/materials. final dishes Various ingredients Prepare and cook Handouts complex cold desserts Prepare, cook and finish complex pastry goods. requirements. Decoration/ finishing of products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation * 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
7
302 304 203 348 356
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Students to produce Vanilla slices crème pat/ whipped cream, suet pudding, English custard water bathed 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 questions Individual/group work Self assessment
Skills Being Developed
Assessment (including key assessment dates)
Resources
Practical skills Observation of Whiteboard Hygienic and performance. Kitchen professional Open/ directed equipment/utensils practices. questioning. Lecturer Selection of the Peer knowledge/ correct evaluations of experience equipment/materials. final dishes Various ingredients Prep/cook a selection Handouts of Sponge/egg based/cold desserts to dish requirements. Decoration/ finishing of products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation * 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
8
302 304 203
Date(s)/ Week Number
Topic/Learni ng Outcomes (including Every Child Matters themes*) 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)
Learning Activities/ Teaching Methods
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
Skills Being Developed
Assessment (including key assessment dates)
Resources
Practical skills Observation of Whiteboard Hygienic and performance. Kitchen professional Open/ directed equipment/utensils 349 practices. questioning. Lecturer 350 Selection of the Peer knowledge/ 356 correct evaluations of experience equipment/materials. final dishes Various ingredients Prep/cook a selection Handouts of petit fours to dish requirements. Decoration/ finishing of products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation * Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA;) Making a Positive Contribution (PC); Achieving Economic Well-being (EW). Syllabus Topic/Learnin Learning Activities/ Skills Assessment Resources Reference g Outcomes Teaching Methods Being Developed (including (including key Every Child assessment Matters dates) themes*)
9
Date(s)/ Week Number
Practical skills Observation of Whiteboard Hygienic and performance. Kitchen professional Open/ directed equipment/utensils 349 practices. questioning. Lecturer 350 Selection of the Peer knowledge/ 356 correct evaluations of experience equipment/materials. final dishes Various ingredients Prep/cook a selection Handouts petit four to dish requirements. Decoration/ finishing of products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation * Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA;) Making a Positive Contribution (PC); Achieving Economic Well-being (EW). Syllabus Topic/Learning Learning Skills Assessment Resources Reference Outcomes Activities/ Being Developed (including (including Every Teaching Methods key Child Matters assessment themes*) dates) 302 304 203
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)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
10
302 304 203
354 356
Students to produce Bread and butter pudding, compot of apricots 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 questions Individual/group work Self assessment
Practical skills Hygienic and professional practices. Selection of the correct equipment/materials. Prepare, cook and finish complex pastry products Produce 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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Date(s)/ Week Number
Syllabus Reference
11
302 304 203
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Students to produce Heston black forest gateaux Joconde sponge for cheesecakes (freeze) 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 questions Individual/group work Self assessment
Skills Being Developed
Assessment (including key assessment dates)
Resources
Practical skills Observation Whiteboard Hygienic and professional of Kitchen practices. performance. equipment/utensils 355 Selection of the correct Open/ Lecturer 349 equipment/materials. directed knowledge/ 356 Prep/cook a selection of questioning. experience 347 complex hot desserts. Peer Various ingredients Prepare, cook and finish evaluations Handouts complex pastry products of final Produce sauces, fillings dishes and coatings for complex desserts. Prepare and cook complex cold desserts to dish requirements. Decoration/ finishing of products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation * 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
Skills Being Developed
Assessment (including key assessment dates)
Resources
12
302 304 203 355 356 347
Students to produce Passionfruit cheesecake, passionfruit glaze Mini 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)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback /discussion. Q&A/open and directed questions Individual/group work Self assessment
Practical skills Hygienic and professional practices. Selection of the correct equipment/materials. Prep/cook a selection of complex dough goods. Decoration/ finishing of products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
13
302 304 203
Students to produce Chocolate parfait, crème Chantilly, chocolate soil Poached pears in red wine syrup 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 questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
355 356 347
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
14
302 304 203
Students to produce Pastillage facemask 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 questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
350
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
15
302 304 203
Students to produce Pastillage facemask 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 questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
350
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
16
302 304
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)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
203 347 355 350 356
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
17
302 304 203 350 356
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)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
Date(s)/ Week Number
Syllabus Reference
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)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
19
302 304 203 347 356
Students to produce Scones, strawberry jam, Apple tart tatin, vanilla ice 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 questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
20
302 304 203 347 355 350
Students to produce Tuiles biscuits (printers palettes) passionfruit / raspberrie sorbet sugar paint brush 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 questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
21
302 304 203 355 350
Students to produce Apple Bavarois Battenberg 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 questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Date(s)/ Week Number
Syllabus Reference
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
22
302 304 203 354 355
Students to produce Chocolate soufflĂŠ, hot Lemon soufflĂŠ cold Students to identify through questioning the methods used in the preparation & cooking of the dish (h)(s)(ea)(pc)(ew)
Date(s)/ Week Number
Syllabus Topic/Learning Reference Outcomes (including Every Child Matters themes*)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
Learning Activities/ Teaching Methods
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Skills Being Developed
Assessment (including key assessment dates)
Resources
23
302 304 203 346
Date(s)/ Week Number
Syllabus Reference
Students to produce Bread Tomato bread, wholemeal loaves, Ciabatta Students to identify through questioning the methods used in the preparation & cooking of the dish (h)(s)(ea)(pc)(ew)
Topic/Learning Outcomes (including Every Child Matters themes*)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
Learning Activities/ Teaching Methods
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Skills Being Developed
Assessment (including key assessment dates)
Resources
24
302 304 203 346
Students to produce Bread Sour dough, salt and pepper rolls, cheese and onion loaves 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 questions Individual/group work Self assessment
Practical skills Observation of Whiteboard Hygienic and performance. Kitchen professional Open/ directed equipment/utensils practices. questioning. Lecturer Selection of the Peer knowledge/ correct evaluations of experience equipment/materials. final dishes Various ingredients Prep/cook a selection Handouts of complex bread and dough products to dish requirements. Decoration/ finishing of products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation * 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
Skills Being Developed
Assessment (including key assessment dates)
Resources
25
302 304 203 355 354 356
Date(s)/ Week Number
Syllabus Reference
Students to produce Chorley cakes, treacle tarts, bake well tart Students to identify through questioning the methods used in the preparation & cooking of the dish (h)(s)(ea)(pc)(ew)
Topic/Learning Outcomes (including Every Child Matters themes*)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
Learning Activities/ Teaching Methods
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Skills Being Developed
Assessment (including key assessment dates)
Resources
26
302 304 203
355 347
Date(s)/ Week Number
Syllabus Reference
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)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation Skills Being Developed
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Assessment (including key assessment dates)
Resources
27
302 304 203
349
Date(s)/ Week Number
Syllabus Reference
Students to produce Chocolate centre piece 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 questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Assessment (including key assessment dates)
Resources
28
Date(s)/ Week Number
302 304 203 349
Syllabus Reference
Students to produce Chocolate centre piece Students to identify through questioning the methods used in the preparation & cooking of the dish (h)(s)(ea)(pc)(ew)
Topic/Learnin g Outcomes (including Every Child Matters themes*)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
29
302 304 203
350
Date(s)/ Week Number
Syllabus Reference
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)
Topic/Learni ng Outcomes (including Every Child Matters themes*)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
Learning Activities/ Teaching Methods
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation Skills Being Developed
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Assessment (including key assessment dates)
Resources
30
302 304 203
350
Date(s)/ Week Number
Syllabus Reference
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)
Topic/Learning Outcomes (including Every Child Matters themes*)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Learning Activities/ Teaching Methods
Skills Being Developed
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Assessment (including key assessment dates)
Resources
31
302 304 203
347 355 356 349
Date(s)/ Week Number
Syllabus Reference
Students to produce Fresh cream gateaux mini, chocolate garnish 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 questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
32
Date(s) / Week Number
302 304 203 348
Syllabus Reference
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)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Topic/Learning Outcomes (including Every Child Matters themes*)
Learning Activities/ Teaching Methods
Skills Being Developed
Assessment (including key assessment dates)
Resources
33
302 304 203
354 356 355 348
Students to produce Sticky toffee pudding toffee sauce Mille-feuille of strawberries, strawberry leather, strawberry jelly 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 questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
34
302 304 203
347 355 356
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)
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts
Date(s)/ Week Number
Syllabus Reference
35
302 304 203
355 348 356
Topic/Learning Outcomes (including Every Child Matters themes*) Students to produce Custard tarts, tray bakes Dessert/Pastry items to cover any outstanding criteria Students to identify through questioning the methods used in the preparation & cooking of the dish (h)(s)(ea)(pc)(ew)
Learning Activities/ Teaching Methods
Skills Being Developed
Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self assessment
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 products Organisational skills Individual/Teamwork Functional skills Numeracy Literacy Communication Critical Evaluation
Assessment (including key assessment dates) Observation of performance. Open/ directed questioning. Peer evaluations of final dishes
Resources
Whiteboard Kitchen equipment/utensils Lecturer knowledge/ experience Various ingredients Handouts