Upon completion of this module, the trainee will have the knowledge and application skills with practising food and beverage safety and hygiene policies and procedures and be able to apply them to the workplace. This includes:

Maintain personal hygiene
Maintain food preparation and service utensils and equipment
Preparing food safely
Handling food safely
Storing food safely
Maintaining food preparation, service and storage areas

Upon completion of this module, the trainee will have the knowledge and application skills with practising food and beverage safety and hygiene policies and procedures and be able to apply them to the workplace. This includes:
Maintain personal hygiene
Maintain food preparation and service utensils and equipment
Preparing food safely
Handling food safely
Storing food safely
Maintaining food preparation, service and storage areas

At the end of the course, learners will understand: Learning Unit 1: Choux Pastries Basics Learning Unit 2:Choux Pastries Mise-en-Place Learning Unit 3:Choux Pastries Preparation and Baking Process Learning Unit 4:Ensure Quality of Prepared Choux Pastries Learning Unit 5:Adhere to Hygiene & Food and Workplace Safety Requirements

1.1 PURPOSE OF INGREDIENTS 1.2 DIFFERENT BATTER CAKE METHODS 1.3 RATIOS OF INGREDIENTS AND HOW THEY EFFECT THE BATTER/CAKE 1.4 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE 1.5 IMPORTANCE OF SIFTING DRY INGREDIENTS 1.6 IMPORTANCE OF AERATING BATTER PROPERLY 1.7 HOW TO CHECK FOR DONENESS 1.8 QUALITY STANDARDS FOR BATTER CAKE 2.1 PURPOSE OF INFREDIENTS 2.2 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE 2.3 PURPOSE OF BAKING IN WATER BATH 2.4 QUALITY STANDARDS FOR CHEESECAKE 3.1 PURPOSE OF INGREDIENTS 3.2 DIFFERENT METHODS OF PREPARING SPONGE CAKE 3.3 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE 3.4 FUCTIONS OF INGREDIENTS 3.5 HOW TO FOLD IN INGREDIENTS 3.6 HOW HEATING ASSISTS IN DEVELOPING FOAM 3.7 HOW TO MAINTAIN FOAM 3.8 QUALITY STANDARDSFOR SPONGE CAKE 4.1 PURPOSE OF INGREDIENTS

This Competency Unit: Prepare Basic Cookies is linked to four different competency elements, Prepare Dropped Cookies, Prepare Rolled Cookies, Prepare Pressed Cookies, Prepare Molded Cookies Based on these four competency elements, learners will have more in-depth knowledge and practice in each type of cookie. They will learn how to use the various ingredients, equipment and utensils; and lean how to prepare the four different types of cookies. Learners will also learn the importance in following specific methods of mixing, quality of ingredients and how this affects texture and quality of dough for the cookies. These include the understanding of why they use ingredients at certain temperature, quantity and what effect they provide the dough for the cookies.

a)Understand the elements required to produce basic tarts short pastry b)List and describe the functionality of ingredients used in making Tarts and Short Crust Pastry c)Calculate Tarts and Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion d)Describe the ingredient pre-conditioning requirements for Tarts and Short Crust Pastry ingredients e)Describe the basic mixing methods and processing parameters for making Tarts and Short Crust Pastry f)Apply the various Tarts and Short Crust Pastry Methods to produce Tarts and Short Crust Pastry items g)Sheet Tarts and Short Crust Pastry by hand or machine to desire thickness h)Cut, shape and line tarts and pastry dough into appropriate forms, tins, foils pans i)Understand the importance of minimizing of scrap tarts and pastry and its effect of product texture and quality j)Describe the resting requirements for Tarts and Short Crust Pastry k)Bake Tarts and Short Crust Pastry items to a satisfactory standard