Exploring Culinary Arts: Patisserie, Baking, and Contemporary Cuisine

Delve into the world of culinary arts with a focused program on Patisserie, Baking, and Contemporary Cuisine. This course spans two years and covers essential topics such as kitchen safety, practical skills, and menu planning. Students create diverse dishes, refine their presentation techniques, and gain insights into potential career paths in the culinary industry. The coursework is 100% portfolio-based, allowing for a hands-on approach to learning without external examinations. Join us to enhance your cooking skills and explore the artistry of food preparation.

• Culinary Arts
• Patisserie
• Baking
• Contemporary Cuisine
• Career Paths

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Uploaded on Oct 09, 2024 | 0 Views

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1. Year 10 Options Week OCCUPATIONAL STUDIES *PATISSERIE AND BAKING *CONTEMPORARY CUISINE

2. What the course involves? Occupational Studies is a two year course which is made up of two different modules. Patisserie and Baking (50%) Contemporary Cuisine (50%) It is 100% coursework with both modules assessed through individual portfolios. There is no external examination!

3. Portfolio Layout For each module, the portfolio is divided into the following three sections. AO1 (Knowledge Checks) In this section, pupils will undertake a number of tasks that will assess their knowledge on their topic. This will be in the form of leaflets, presentations, and class tests. AO2 (Evidence) This section is comprised of photographs of student work during their assessed practical lessons and their score sheet. AO3 (Evaluations) This section is made up with evaluations from each assessed practical and a final overall evaluation.

4. What Will I Learn? Health and Safety Energy and Environmental Issues Personal Hygiene/Food Hygiene Practical Skills Identifying Equipment Presentation skills Dietary Disorders Healthy Alternative Evaluation Techniques Related Careers

5. Year 11 Patisserie and Baking This unit provides learners with some of the basic baking principles required by pastry chefs in the catering industry. Pupils will create 4 dishes from each of the following topics: 1. Bread and Scones, 2. Cakes and Biscuits 3. Pastry.

6. Year 12 Contemporary Cuisine This unit provides learners with some of the basic cooking principles required by those in the catering industry. Pupils will prepare and cook 4 dishes from the following topics: 1. Starters 2. Mains 3. Desserts

7. Runs alongside Food and Nutrition 2 double classes and 1 singe class a week What Do We Do? Cook almost every double class (Highly Practical) Single class will be for theory work Develop your cookery skills Cooking Demos LMC, Cake decorating Etc.

8. Careers Baker Food Producer Street Vendor Cake Decorator Food Taster Environmental Health Officer Chef