Unit of learning outcome

CodeUnit of learning outcomeHoursCredits
UC11Prepare patissierie products1207
Key technical outcomeKnowledgeSkillsCompetence
Prepare sweet products identifying ingredients and semi-finished products and using the adequate techniques of preparation and cooking.The Learner knows and understands:

▪ procedures, techniques and tools of amalgamation and mixture of the ingredients (hot/cold);

▪ leavening agents and processes;

▪ forming processes and technique;

▪ cooking techniques and procedures (cakes, fresh and dry desserts)

▪ production and manufacturing of chocolate

▪ timing, temperature and methods of cooking;

▪ cooking techniques, progress and cooling control;

▪ the basic recipe book;

▪ local national and international cakes;

▪ recipes suitable for food intolerance.		The Learner 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;

The Learner:

▪ proceeds independently in the choice of the ingredients, evaluating the quality, according to the necessity of the sweet/cake to prepare;

▪ prepares with autonomy and creativity recipies sweets products according to the cooking techniques and processes;

▪ applies indipendently the procedures necessary to make products suitable for preparing recipes, taking in account the required quantities and time.
Performance criteria
▪ Identifying the most suitable ingredients according to technical sheets;

▪ Producing sweets and cakes for pastry shops and restaurants using the adequate techniques;

▪ Carrying out correctly cooking and controlling operations;		▪ Using properly tools, equipment and boxes;

▪ Carrying out the forming of the dough according to the different products;

▪ Implementing variations to the sweets preparation;		▪ Choosing the raw material and semi-finished products evaluating quality and quantity;

▪ Producing and manufacturing chocolate;
Output
▪ Sweet products prepared with the identification of ingredients and semi-finished products and the use of the adequate techniques of preparation and cooking.
CodeUnit of learning outcomeHoursCredits
UC12Prepare stuffing and decoration(cakes and desserts)
402,5
Key technical outcomeKnowledgeSkillsCompetence
Realize the stuffing, decoration and presentation of patisserie products using appropriate ingredients e semi-finished products and adopting the preparation techniques.The Learner knows and understands:

▪ the technique of stuffing and decoration of the patisserie products;

▪ the main ingredients and semi-finished products (fondant, toppings, flowers and fruits);

▪ the main preservatives;

▪ tools and equipment of modelling, colouring and decoration.

The Learner is able to:

▪ use specific techniques of stuffing, decoration and garnishing;

The Learner:

▪ proceeds independently in the choice of the ingredients and semi-finished products, evaluating the quality, according to the necessity of the stuffing or decoration to prepare;

▪ applies with autonomy and creativity recipies to prepare stuffing and decoration according to specific technique;

▪ applies indipendently the procedures necessary to make products suitable for the prepararion of patisserie products, taking in account the required quantities and time.

▪ uses properly tools and equipment appropriate for the preparation of stuffing and decoration
Performance criteria
▪ Planning the aesthetic look and the structure of a patisserie product;

▪ Producing the stuffing according to different form of dough;




▪ Carrying out the garnishing of the product using the appropriate raw material and covering;

▪ Checking and improving the aesthetic result by producing adjustments.		▪ Using technique of modelling, colouring and decoration;
Output
▪ Stuffing, decoration and presentation of patisserie products using appropriate ingredients e semi-finished products and adopting the preparation techniques realized.