Competency Hot, cold, and iced desserts Hot, cold, y y The individual needs to know and understand: y and iced A comprehensive of classical and contemporary hot, cold and desserts iced desserts including methods of production, ingredients, alternative presentations, and costs of production Allergies and dietary restrictions The range of ingredients used to produce hot, cold and iced desserts, storage seasons, availability, and costs How hot, cold and iced desserts can be presented and served in a range of settings and occasions to reflect traditional/classical and contemporary trends The use and impact of raising agents including baking powder, egg whites, and any innovative, modern commodities The range and scope of hot, cold and iced dessert products Waste management when producing and serving hot, cold and iced desserts Standards The individual shall be able to: Hot, cold, Produce a comprehensive range of hot, cold and iced desserts and iced to a consistently high standard with or without allergens and desserts other dietary considerations Present plated desserts that are clean, appropriately flavoured, and textured, well-co-ordinated and innovative and balanced Present desserts for service for a range of settings and occasions such as street-food concepts, buffets, banquets and for fine dining Produce hot, cold, and iced desserts within time constraints and to a consistently high standard Follow instructions, recipes and dish specifications in order to produce desserts spontaneously by applying prior experience and knowledge React to ingredient shortages or changes and supplement appropriately Be mindful of over-production and how to utilise excess with other products Arrange methods which are feasible to the equipment available Confectionery and chocolate Competency y y The individual needs to know and understand: y and Range of chocolate and confectionery items chocolate The methods of tempering chocolate couverture by manual techniques The types, qualities, and uses of various chocolate couverture and chocolate products The principle of producing a of sugar based products, such as fruit jelly, marshmallow, nougat, nougatine, or any other specialities with a variety of sugars and replacements to respond to dietary needs Sustainability and ethics of chocolate sources Safety issues when handling hot products Dietary and allergen information about the ingredients being used to produce confectionery and chocolates and effective substitution possibilities The individual shall be able to: Standards Temper chocolate couvertures in order to produce a product and with chocolate shine and that does not show signs of fat or sugar bloom “snap”
Competency Hot, cold, and iced desserts Hot, cold, and iced desserts The individual needs to know and understand: A comprehensive of classical and contemporary hot, cold and iced desserts including methods of production, ingredients, alternative presentations, and costs of production Allergies and dietary restrictions The range of ingredients used to produce hot, cold and iced desserts, storage seasons, availability, and costs How hot, cold and iced desserts can be presented and served in a range of settings and occasions to reflect traditional/classical and contemporary trends The use and impact of raising agents including baking powder, egg whites, and any innovative, modern commodities The range and scope of hot, cold and iced dessert products Waste management when producing and serving hot, cold and iced desserts y y y Standards Hot, cold, and iced desserts The individual shall be able to: Produce a comprehensive range of hot, cold and iced desserts to a consistently high standard with or without allergens and other dietary considerations Present plated desserts that are clean, appropriately flavoured, and textured, well-co-ordinated and innovative and balanced Present desserts for service for a range of settings and occasions such as street-food concepts, buffets, banquets and for fine dining Produce hot, cold, and iced desserts within time constraints and to a consistently high standard Follow instructions, recipes and dish specifications in order to produce desserts spontaneously by applying prior experience and knowledge React to ingredient shortages or changes and supplement appropriately Be mindful of over-production and how to utilise excess with other products Arrange methods which are feasible to the equipment available Competency and chocolate Confectionery and chocolate The individual needs to know and understand: Range of chocolate and confectionery items The methods of tempering chocolate couverture by manual techniques The types, qualities, and uses of various chocolate couverture and chocolate products The principle of producing a of sugar based products, such as fruit jelly, marshmallow, nougat, nougatine, or any other specialities with a variety of sugars and replacements to respond to dietary needs Sustainability and ethics of chocolate sources Safety issues when handling hot products Dietary and allergen information about the ingredients being used to produce confectionery and chocolates and effective substitution possibilities y y y Standards and chocolate The individual shall be able to: Temper chocolate couvertures in order to produce a product with shine and “snap” that does not show signs of fat or sugar bloom
confectionery-2018-overview.docx