Visuals: slides, audio tapes Case studies Log books Projects Role Group projects Group discussions Examinations. Recognition of Prior 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 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).
Element 2: Prepare fillings, coatings, icing and decorations Select required commodities according to recipe and production requirements Prepare a variety of fillings, coating/icing and decorations for gateaux, tortes and cakes Element 3: Assemble gateaux, tortes and cakes Assemble required commodities and/or preparations Assemble gateaux, tortes and cakes according to recipe instructions Use appropriate equipment to assemble cakes for gateaux, tortes and cakes Use correct techniques to assemble cakes for gateaux, tortes and cakes Element 4: Decorate and present/display gateaux, tortes and cakes Decorate for gateaux, tortes and cakes using coating, icing and decorations to according to standard recipes and/or enterprise standards and/or customer requests Present/display gateaux, tortes and cakes to enterprise standards using appropriate service equipment Gelatin Flavourings and essences. Chocolate Fats Water. Variety of sponges and may include: Genoese sponges Commercial sponge Swiss roll Sponge fingers Specific to cultural feasts and celebrations Health and diet specific items, such as gluten free and fat free. Product characteristics is related to: Colour Consistency and texture Moisture content Mouth feel and eating properties Appearance. Equipment may include: Ovens Trays Racks Bowls Element 5: Store gateaux, tortes and cakes Mixing machine
Patisserie practical classes: Recommended training equipment The equipment and kitchen consumables required for the delivery of practical patisserie training classes are listed below, in the following categories: A of equipment which should be available for trainer and student use in the training kitchen. B The cleaning equipment and cleaning products which should be available in a cleaning room located adjacent to the kitchen, so that students can clean down to leave the kitchen in “as found” condition at the end of each class or session. C Consumables other than foodstuffs which need to kept in the kitchen and available for everyday use in each class or session. D The items required by each student which would make up their own individual use kit of tools a nd small equipment. A: Equipment in the training kitchen: Baking ovens Baking trays Bakery for baking trays Cooling wires Proofers Stainless steel benches or benches with washable surfaces Stainless sinks Dishwasher Electronic scales or balance scales Cake forms, rouns and square, rectangular Cooking pots of various sizes Sugar work kit Pie forms Quiche forms Measuring jugs Rolling pins Food storage containers large and small Tartlet moulds Brioche moulds Pastry docker Baking paper Silicon baking sheets Sieves for dry ingredients Chocolate tempering kit B: Cleaning equipment and consumables: Scrubbing brush Scourers Sink plugs Floor brooms Small brush and shovel Floor mop Mop bucket Rubbish bins Detergent Hand dishwashing detergent hand towel C: Consumables (non-food) to be available in the kitchen:
Silicon baking paper Plain 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 knife for cake cutting Pastry cutters, round and crinkled Paring knife Pastry brushes Thermometers digital Dough scrapers, plastic Bench scrapers, metal Piping bags, disposable or re-useable Piping 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 sizes Vegetable peeler Serving spoons, perforated and non perforated Tongs for handling foods Marzipan shaping