-SQA- SCOTTISH QUALIFICATIONS AUTHORITY

HIGHER NATIONAL UNIT SPECIFICATION

GENERAL INFORMATION

-Unit Number- 5430406

-Superclass- NE

-Title- PRODUCTION COOKERY: SWEETS AND

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-DESCRIPTION-

GENERAL COMPETENCE FOR UNIT: A high level of professional skills in the organisation of planning, preparing, cooking and presenting sweets and desserts.

OUTCOMES

1. plan the production of complex sweets and desserts for a given situation;

2. apply a range of mixing, preparation and/or cooking techniques to produce a selection of complex sweets and desserts;

3. present a range of complex sweets and desserts for a variety of food service styles.

CREDIT VALUE: 2 HN Credits

ACCESS STATEMENT: The candidate should have competence in producing patisserie. This may be evidenced by possession of NC module 97612 Patisserie 2 or similar qualifications or experience.

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For further information contact: Committee and Administration Unit, SQA, Hanover House, 24 Douglas Street, Glasgow G2 7NQ.

Additional copies of this unit may be purchased from SQA (Sales and Despatch section). At the time of publication, the cost is £1.50 (minimum order £5.00). Unit No. 5430406 Continuation

HIGHER NATIONAL UNIT SPECIFICATION

STATEMENT OF STANDARDS

UNIT NUMBER: 5430406

UNIT TITLE: PRODUCTION COOKERY: SWEETS AND DESSERTS

Acceptable performance in this unit will be the satisfactory achievement of the standards set out in this part of the specification. All sections of the statement of standards are mandatory and cannot be altered without reference to SQA.

OUTCOME

1. PLAN THE PRODUCTION OF COMPLEX SWEETS AND DESSERTS FOR A GIVEN SITUATION

PERFORMANCE CRITERIA

(a) The selection of commodities is appropriate to the proposed use. (b) The stores requisition is in accordance with in-house requirements. (c) The production sequence is effective in terms of order, time and style of service.

RANGE STATEMENT

Proposed use: complex sponge products; complex pastry products; meringue products; soufflés; bavarois; mousses.

EVIDENCE REQUIREMENTS

Performance evidence that the candidate can produce a stores requisition and work schedule which are legible and accurate in terms of meeting the requirements of the planned production.

OUTCOME

2. APPLY A RANGE OF MIXING, PREPARATION AND/OR COOKING TECHNIQUES TO PRODUCE A SELECTION OF COMPLEX SWEETS AND DESSERTS

PERFORMANCE CRITERIA

(a) Equipment is effectively and economically utilised.

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(b) The selection of ingredients is correct in accordance with dish requirements. (c) The correct processes are used to produce complex dishes in accordance with current trends in industry. (d) The products are shaped or contained in preparation for the service style required. (e) Production techniques are appropriate to the given dishes and demonstrate a high level of professional skill. (f) Oral and written communication is effective throughout. (g) All work is carried out in accordance with current hygiene and health and safety legislation.

RANGE STATEMENT

Complex sweets and desserts: complex sponge products; complex pastry products; meringue products; souffles; bavarois; mousses.

EVIDENCE REQUIREMENTS

Performance evidence that the candidate can produce the full range of complex sweets and desserts to a professional standard.

OUTCOME

3. PRESENT A RANGE OF COMPLEX SWEETS AND DESSERTS FOR A VARIETY OF FOOD SERVICE STYLES

PERFORMANCE CRITERIA

(a) Finishing and presentation techniques are appropriate to the given dishes. (b) Dishes are correctly presented to customer/establishment requirements. (c) Presentation of dishes is appropriate for the given style of service. (d) Presentation skills are demonstrated to a high level of competence. (e) Oral and written communication is effective throughout. (f) All work is carried out in accordance with current hygiene and health and safety legislation.

RANGE STATEMENT

Food service styles: plated; buffet style.

EVIDENCE REQUIREMENTS

Performance evidence that the candidate demonstrates a high level of competence in presenting complex sweets and desserts for all service styles contained in the range.

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MERIT A candidate who achieves all performance criteria for all outcomes will be awarded a pass.

A pass with merit will be awarded to candidates who have consistently demonstrated superior performance in some or all of the following:

(a) the level of practical skills in both the preparation and presentation of dishes; (b) solving non standard problems; (c) an integrative approach in solving problems; (d) maximising the use of time and resources.

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ASSESSMENT

In order to achieve this unit, candidates are required to present sufficient evidence that they have met all the performance criteria for each outcome within the range specified. Details of these requirements are given for each outcome. The assessment instruments used should follow the general guidance offered by the SQA assessment model and an integrative approach to assessment is encouraged. (See references at the end of support notes).

Accurate records should be made of the assessment instruments used showing how evidence is generated for each outcome and giving marking schemes and/or checklists, etc. Records of candidates’ achievements should be kept. These records will be available for external verification.

SPECIAL NEEDS

Proposals to modify outcomes, range statements or agreed assessment arrangements should be discussed in the first place with the external verifier.

Ó Copyright SQA 1996

Please note that this publication may be reproduced in whole or in part for educational purposes provided that:

(i) no profit is derived from the reproduction; (ii) if reproduced in part, the source is acknowledged.

5 Unit No. 5430406 Continuation

HIGHER NATIONAL UNIT SPECIFICATION

SUPPORT NOTES

UNIT NUMBER: 5430406

UNIT TITLE: PRODUCTION COOKERY: SWEETS AND DESSERTS

SUPPORT NOTES: This part of the unit specification is offered as guidance. None of the sections of the support notes is mandatory.

NOTIONAL DESIGN LENGTH: SQA allocates a notional design length to a unit on the basis of time estimated for achievement of the stated standards by a candidate whose starting point is as described in the access statement. The notional design length for this unit is 80 hours. The use of notional design length for programme design and timetabling is advisory only.

PURPOSE This unit is designed to allow candidates to produce complex sweets and desserts in a food production area to a high level of professional skill in a range of food service styles.

CONTENT/CONTEXT Mixing and preparation: creaming; whisking; folding; laminating; kneading; rubbing in; shaping; moulding.

Cookery processes: baking; poaching; frying; steaming; microwaving; stewing; boiling.

Finishing skills: piping; coating; dipping; glazing; shaping; moulding; spreading.

Some samples of acceptable sweets and desserts would be:

Pastries: fondant fancies, eclairs, fruit tartlets, doughnuts, cream horns, mille feuilles. Fermented goods: brioche, savarin, babas, Danish pastries, bread items. Sponge products: genoise gateaux, Swiss roll, sponge fingers, steamed , moulded creams, bavarois, charlottes, mousses. Egg set products: bread and butter , cabinet and diplomat pudding, , creme caramel. Meringues: cold meringue, italienne, vacherin. Macaroon items: ratafia , jap , macaroon tartlettes. Soufflés: soufflé, vanilla, chocolate, grand marnier, milanaise (cold). Sweet sauces: sauce anglaise, sauce arenburg, chocolate, melba, sabayon. Frozen items: ice cream, sorbets, biscuit glacé, bombes, parfaits. Fried goods: beignes soufflés, fritters (banana, apple, pineapple) Fruit dishes: fruit salad, fruit compôtes, poires au vin rouge. Milk based dishes: rice; semolina, sago puddings, . Complex desserts: soufflé en surprise, oeufs a la neige, brandy snap baskets, croque - en - bouche. Sweet omeletes: jam, rum, souffle omelette.

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Pancakes: lemon, normande, jubilee, suzette. Sweetmeats: petits fours glacés, petits fours secs, fruits glacés, langue de chat, marzipan stuffed fruits.

APPROACHES TO GENERATING EVIDENCE Candidates could work in a patisserie section of a production kitchen.

It would be expected that a food service group would work in conjunction with the food production class, discussing the preparation techniques to be applied and the method and style of presenting the dishes.

Some of the skills used to finish products to a commercial standard requires a lot of practice. This should be taken into consideration when planning lessons. Photographs and videos of items, to give an indication of the standard required would be useful for the tutor during group discussions.

ASSESSMENT PROCEDURES The evidence for this unit may be gathered by means of practical assignments and examination of products. A combination of practical demonstration followed by candidate practice and discussion sessions could be used.

Outcome 1

(a) Standardised proformas could be devised with tutor guidance for the work plans and requisition forms.

(b) A price list of the food commodities would be useful to give candidates an ‘appreciation’ of cost.

Outcome 2

Structured group discussion and tutor demonstration of important techniques should take place prior to and following the preparation of the products.

Candidates should produce a folio of dishes completed as evidence of the level of work undertaken.

Outcome 3

Evidence will be recorded on tutor checklist ensuring all performance criteria are covered.

REFERENCES

1. Guide to unit writing. 2. For a fuller discussion on assessment issues, please refer to SQA’s Guide to Assessment. 3. Information for centres on SQA’s operating procedures is contained in SQA’s Guide to Procedures. 4. For details of other SQA publications, please consult SQA’s publications list.

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Ó Copyright SQA 1996

Please note that this publication may be reproduced in whole or in part for educational purposes provided that:

(i) no profit is derived from the reproduction; (ii) if reproduced in part, the source is acknowledged.

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