INDICATIVE CONTENT

The learner should be introduced to a range of production methods appropriate for saleable hot and cold puddings and should include commodity/ingredient knowledge, storage and handling. For example:

Learning Outcome 1

• Cold desserts may include use of gelatine and gels, fruit and wine jellies, baked egg custards and simple derivatives, mousses and basic bavarois, rice desserts, compotes and fruit-based desserts, ice cream based, meringue-based, convenience products. Coupes and sundaes

Learning Outcome 2

• Finishing methods for cold desserts may include: piping and piped motifs, run outs, cigarettes, cut outs, moulding, chocolate transfer sheets

• Accompaniments for cold desserts, biscuits, creams, etc.

Learning Outcome 3

• Hot desserts and puddings may include batter based including beignets, soufflés, sponge based, milk puddings, cereal, suet paste based, fruit based, crêpes, convenience products

Learning Outcome 4

• Accompaniments and finishing for hot desserts: Jam based sauces, coulis, Sauce à l’anglaise and derivatives, caramelisation, Creams, convenience products, liqueur syrups, etc.

INDICATIVE CONTENT

The learner should be introduced to a range of production methods appropriate to saleable biscuits, cakes and sponge products, and should include commodity/ingredient knowledge, storage and handling. For example:

Learning Outcome 1

• Biscuits: Piped, cut by cutter, cut from dough, moulded, for example: biscuits à la cuillère, shortbread, cookies, langue du chat, sablé à la poche

• Cakes and sponges: Sugar and flour batters, mechanical, chemical aeration, for example: Scones and derivatives, soda breads, fruit and celebration cakes, muffins and cup cakes, Madeira, cherry, Victoria, regional varieties, Genoise, Genoese, Swiss rolls

Learning Outcome 2

• Finishing methods may include: coating and frosting, piping, piped motifs, run outs, cigarettes, cut outs, moulding

• Fillings and glazes may include: fondant, fresh and ‘imitation’ cream, Crème Patisserie and derivatives, royal and water icings, chocolate and ganache, jams, jellies and curds

INDICATIVE CONTENT

The learner should be introduced to a range of production and cooking methods appropriate for saleable pastry goods and should include commodity/ingredient knowledge, storage and handling. For example:

Learning Outcome 1

• Short: pasties, savoury flans, pasties and pies

• Sweet: fruit tarts, flans, barquettes, combinations for example with Frangipane

• Puff: paste and convenience puff paste (incl rough puff), vols au vent, Eccles cakes, sausage rolls

• Choux: profiteroles and éclairs, beignets soufflés, gnocchi parisienne

• Suet: puddings based on suet paste – steak and kidney, Sussex pond, jam roly-poly

• May include manufactured ‘Bake-off’ items

Learning Outcome 2

Finishing: might include

1. Glazes: egg washes, milk, jams, jellies and gels, caramelising
2. Dips and coatings: Water icing, chocolate, sugar
3. Fillings: Cream – fresh and artificial, Crème Patissière, convenience products

INDICATIVE CONTENT

The learner should be introduced to a range of production methods appropriate for saleable fermented dough goods and should include commodity/ingredient knowledge, storage and handling. For example:

Learning Outcome 1

• Batch, tin loaves and rolls: dinner, barms and baps, rolls, loaves (wholemeal, granary, white, malted), bun dough and fruit breads, doughnuts and derivative types. Introduced to plaits and plaiting, shaping and styling of bread

• ‘Continental’ and specialist simple breads: naans and pittas, focaccia, Stollen and seasonal, campagne, Rye etc.

Learning Outcome 2

• Effect of bread improvers

• Finishing may include: egg wash, sugar syrup, seeds, vegetables (caramelised onions), flour, cheese etc., water icing