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.