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Pastry Making

October 16 @ 6:00 pm - 9:00 pm

Produce Basic Pastry Products

Unit Code: NF22CY015

Level:  Two

Credit Value: 5

Unit ID: CDK754

LDCS: NF23

Sector: 7.4 Hospitality and Catering

Regulated Code: F/601/4946

Purpose and Aim:

 

LEARNING OUTCOMES ASSESSMENT CRITERIA
The learner will: The learner can:
1.  Be able to produce basic pastry products.
1.1 Check ingredients meet quality and quantity requirements.
1.2 Choose and use the correct techniques, tools and equipment.
1.3 Prepare and cook ingredients to meet dish requirements.
1.4 Make sure pastry has the correct flavour, colour, texture and finish.
1.5 Make sure the temperature is correct for holding and serving.
1.6 Safely store any cooked pastry not for immediate use.
2.  Understand how to produce basic pastry products.
2.1 Describe how to check the ingredients meet dish requirements.
2.2 Describe what to do if there are any problems with the ingredients.
2.3 State why it is important to follow the recipe when preparing pastry products correctly.
2.4 Describe how to correctly use tools and equipment required for preparing, cooking and finishing basic pastry dishes.
2.5 Describe how to carry out the relevant preparation, cooking and finishing methods.
2.6 State why it is important to use the correct tools, equipment and techniques.
2.7 State the correct temperatures for cooking pastry products.
2.8 Describe how to identify when pastry products have the correct flavour, colour, texture and finish.
2.9 State how to store pastry products after preparation and cooking.
2.10 State healthy eating options when making pastry products.

 

Assessment Methods:

There is no assessment information available for this unit. Assessments used should be fit for purpose for the unit and learners, and generate evidence of achievement for all the assessment criteria.

Assessment Information:

This unit should be assessed against People 1st assessment strategy and evidence requirements which can be found on People 1st’s website: www.people1st.co.uk.

Assessor Requirements:

There is no information regarding specific assessor requirements for this unit. Centres should select assessors who are trained in assessment, and who have subject specific competence to assess at this level.

 

© 2018 Agored Cymru

 

Details

Date:
October 16
Time:
6:00 pm - 9:00 pm
Event Category:
Website:
https://www.bridgendcommunity.college/book-and-pay/?course=Pastry%20Making&startdate=16.10.2019

Venue

Bridgend Campus
Cowbridge Road
Bridgend, CF31 3DF
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