Log books Projects Role plays projects Group discussions Examinations. Recognition of Learning Recognition of Prior Learning is the process that gives current industry professionals who do not have a formal qualification, the opportunity to benchmark their extensive skills and experience against the standards set out in each unit of competency/subject. Also known as a Skills Recognition Audit (SRA), this process is a learning and assessment pathway which encompasses: Recognition of Current Competencies (RCC) Skills auditing Gap analysis and training Credit transfer. Assessing competency As mentioned, assessment is the process of identifying a participant’s current knowledge, skills and attitudes sets against all elements of competency within a unit of competency. Traditionally in education, grades or marks were given to participants, dependent on how many questions the participant successfully answered in an assessment tool. Competency based assessment does not award grades, but simply identifies if the participant has the knowledge, skills and attitudes to undertake the required task to the specified standard. Therefore, when assessing competency, an assessor has two possible results that can be awarded: Pass Competent (PC) Not Yet Competent (NYC). Pass Competent (PC) If the participant is able to successfully answer or demonstrate what is required, to the expected standards of the performance criteria, they will be deemed as ‘Pass Competent’ (PC). The assessor will award a ‘Pass Competent’ (PC) if they feel the participant has the necessary knowledge, skills and attitudes in all assessment tasks for a unit. Not Yet Competent’ (NYC) If the participant is unable to answer or demonstrate competency to the desired standard, they will be deemed to be ‘Not Yet Competent’ (NYC). This does not mean the participant will need to complete all the assessment tasks again. The focus will be on the specific assessment tasks that were not performed to the expected standards.
Scotch shortbread, including linzer and other slices paste, including éclairs and profiteroles Puff paste, including mille feuille, palmiers, bouchees, cream horns and pithiviers Filo/strudel Danish. at correct temperature and conditions may relate to: Away from strong odours Appropriate containers Labelling Cool room temperature Cool room placement Length of time in cool storage Freezer temperature Length of time in freezer storage. Assessment Guide The following skills and knowledge must be assessed as part of this unit: Knowledge of the quality characteristics of cakes and pastries, including classical, modern/contemporary and culturally specific Knowledge of the appropriate quality indicators, such as texture, structure, shape and size to industry and/or enterprise standards Knowledge of the principles of the production of cakes and pastries Ability to maintain hygiene and food safety requirements Knowledge of commodities Knowledge of the historical and cultural aspects of and pastries and their role on the menu and in the industry.
Silicon baking paper white butchers paper Greaseproof paper Aluminium foil Plastic wrap, clear Plastic sheeting clear Product boxes of various required sizes Doyleys as required D: Student equipment kit should include: Cooks knife Serrated edge for cake cutting Pastry cutters, round and crinkled Paring knife Pastry brushes Thermometers digital scrapers, plastic scrapers, metal Piping bags, disposable or re-useable Piping tubes, various sizes Rubber spatulas Pastry brushes Pallet knives of various sizes Angled Pallet Measuring spoons Measuring cups Grater Zester Scissors Carborundum sharpening stone Balloon whisks of various Vegetable peeler Serving spoons, perforated and non perforated Tongs for handling foods Marzipan shaping tools