| Search for a course > PASTRY NC LEVEL 3 |
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- Maintain personal presentation in the workplace
- Read and assess texts to gain knowledge
- Apply safe working practices in the food and related product processing workplace
- Hold a conversation with others
- Practice food safety methods in a food business
- Protect health and safety in the workplace
- Write business letters and memoranda
- Solve problems which require calculation with whole numbers
- Prepare and tray up frozen dough products
- Cook food by baking
- Prepare and weigh ingredients for doughs using manual production methods
- Retard yeast products for batch baking for pastry products
- Prove products for batch baking for pastry products
- Freeze products for batch baking for pastry products
- Prepare and apply icings and glazes to pastry products using manual production methods
- Prepare to, and decorate pastry products using manual production methods
- Prepare and apply toppings to pastry products using manual production methods
- Prepare and apply fillings to pastry products using manual production methods
- Form and cut pastry doughs using manual production methods
- Demonstrate knowledge of the legislative requirements in the Food Act
- Prepare and weigh ingredients for bulk cake batters using manual production equipment
- Prepare and weigh ingredients for pastry doughs using manual production equipment
- Demonstrate knowledge of boiling and baking in the commercial catering industry
- Demonstrate knowledge of common types and uses of baking equipment in the pastry industry
- Demonstrate knowledge of basic pastry ingredients
- Demonstrate knowledge of product and basic terminology in the pastry industry
- Prepare and bake biscuits in the pastry industry
- Prepare and display simple petits fours
- Prepare hot and cold desserts
- Present simple desserts
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- Form IV or Equivalent
- Minimum 17years old
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1 YEAR |
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Apprenticeship Scheme
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