Learning Outcome
Name of the unit: Prepare patisserie products
Qualification: Cook
Professional area: Hospitality industry, tourism, event management, housekeeping
EQF-level: 3
Level of the participant: Intermediate
Description of the unit: Prepare sweet products identifying ingredients and semi-finished products and using the adequate techniques of preparation and cooking.
Knowledge
The beneficiary is able to...
- understand procedures, techniques and tools of amalgamation and mixture of the ingredients (hot/cold); leavening agents and processes; forming processes.
- understand cooking techniques and procedures (cakes, fresh and dry desserts); production and manufacturing of chocolate.
- understand timing, temperature and methods of cooking; cooking techniques, progress and cooling control; the basic recipe book.
- understand local national and international cakes; recipes suitable for food intolerance.
Skills
The beneficiary is able to...
- choose the ingredients (raw material and semi-finished products) according to the quality and quantity suitable for the preparation patisserie products.
- prepare patisserie products using the adequate cooking techniques and tools.
Competences
The beneficiary is able to...
- proceed independently in the choice of the ingredients, evaluating the quality, according to the necessity of the sweet/cake to prepare.
- prepare with autonomy and creativity recipies sweets products according to the cooking techniques and processes.
- apply indipendently the procedures necessary to make products suitable for preparing recipes, taking in account the required quantities and time.