| Search for a course > PASTRY NC LEVEL 4 |
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- Demonstrate knowledge of commercial food costs and portion control
- Demonstrate knowledge of commercial catering applications of complex leavened and unleavened dough
- Demonstrate knowledge of commercial catering applications of hot and cold desserts
- Demonstrate knowledge of commercial catering applications of pastry and baking items
- Prepare and bake complex cakes and sponges in a commercial kitchen
- Prepare and cook jams and jellies in a commercial kitchen
- Supervise subordinate in job skills
- Apply catering control principles
- Prepare pastry, cakes and yeast goods
- Prepare and present gateaux, tortes and cakes
- Prepare and cook complex pastry dishes
- Plan, prepare and display a buffet
- Prepare chocolate and chocolate confectionery
- Apply cook-freeze production process
- Transport and store food in a safe and hygienic manner
- Prepare and display petits fours
- Prepare and model marzipan
- Prepare and display sugar work
- Plan, prepare and display sweet buffet show pieces
- Prepare hot and cold dessert
- Diagnose and respond to product and process faults
- Produce and decorate gateaux and tortes
- Present deserts
- Prepare fruit ingredients for pastry production
- Prepare, cook and serve sauces, coulis for dessert
- Prepare and cook complex leavened and unleavened dough products
- Plan and implement hospitality staff rosters
- Demonstrate knowledge of food contamination hazards, and control methods used in a food business
- Identify the implications of oral communication techniques
- Apply ethics pledge within his/her workplace
- Participate in groups and/or teams to gather ideas and information
- Read texts for practical purposes
- Perform calculations for the workplace
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- Minimum SC or NTC level 3 or NC level 3 Food Production/ Pastry + working experience
- Minimum 17 years
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1 Year |
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Full-Time
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