Occupational Studies in Patisserie, Baking, and Contemporary Cuisine Overview
This course focuses on Patisserie and Baking in Year 11 and Contemporary Cuisine in Year 12, offering a mix of practical skills development, including Health and Safety, Food Hygiene, Equipment Identification, Meal Preparation, and Evaluation Techniques. It involves hands-on cooking experiences and theory classes to enhance cookery skills through cooking demonstrations, cake decorating, and more.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author. Download presentation by click this link. If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
E N D
Presentation Transcript
Occupational Studies- Level One and Two: *Patisserie and Baking *Contemporary cuisine Year 10 Options Week
What the course involves? 100% Controlled assessment NO EXAM! 2 year course that includes two modules: Patisserie and Baking (Yr11) Contemporary Cuisine (yr12) Highly Practical based subject Helps develop a range of skills
Topics covered over the two years include: Health and Safety Personal Hygiene/Food Hygiene Practical Skills Identifying Equipment Presentation skills Preparation of meals: Starters, Mains and Deserts Evaluation Techniques
What do we do? Runs alongside Food and Nutrition 2 double classes and 1 singe class a week Cook almost every double class (Highly Practical) Single class will be for theory work Develop your cookery skills Cooking Demos LMC, Cake decorating Etc.
