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