MODULE DESCRIPTION

In this 21st century where everything is changing rapidly, authentic and sourced food from nature has become a lifestyle trend. If you look at a time where traditional craftsmanship and traditional companies to meet the growing demand increased “home baked”experience that is in contrast to the food products of the assembly line companies. Bakery products, cakes and other sweet dishes are now more creative and wholesome. Like artisan bakery or artisan pastry these words are dedicated to people or a bakery and pastry business, which is produced directly on the spot "fresh from the oven" usually the product is only produced in limited quantities with a variety of distinctive flavors. The most important part is all these artisan made product pastry, bakery and sweet dessert are made with high quality, with a detailed and careful process using organic and fresh local ingredients that are free from additives and preservatives. This module is designed to introduce students to the principles of creative patisserie processing. It is designed to develop the students’ appreciation of sustainability, environmental issues and modern innovations that impact pastry managers in today’s hospitality industry.They will explore the role and personal attributes of a modern pastry manager and the internal and external issues impacting practical management issues.

Kitchen management is a demanding role. It is a fast moving, ever changing and challenging role, which can be very rewarding as you lead a team to work together to produce excellent food and service and meet the demands of today’s environment. The knowledge, understanding and skills that students will gain on successfully completing this module will provide them with an appreciation of the skills and attributes they will need to develop in order to manage a kitchen 

LEARNING OBJECTIVES

1. Define the roles and responsibilities of a Pastry cook in the kitchen for effective Production management in a hospitality context
2. Able to explain the main principles and work practices of a safe and hygienic work environment.
3. Apply the techniques necessary for the preparation, processing, production and finishing of different artisan patisserie, bakery and dessert products
4. drives innovation and creativity trends in artisan patisserie products, bakery and dessert products that affect the culinary arts sector
5. Evaluate innovations in commercial kitchen design and technology to support business objectives.

REQUIREMENTS FOR LEARNING MODULE

As in learning using a modular system, the existence of a relationship between one competency standard and another competency standard is a feature of continuous learning. As stated in the Module Position Map, this module does not stand alone but is supported by other competency standards. The prerequisite knowledge, skills, and attitudes that must be possessed when studying this competency are: Managing Food Production, Creative Kitchen Management, Food Innovation