Adult Learning and Skills Service

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Course Information Sheet

Patisserie - introduction to patisserie 2   

What will the course cover?

On this new course learners will cover a wider range of pastry items that can be produced from a variety of Pastes. We will cover different preparation and cooking methods to allow us to produce items such as Gâteau Pithivier, Lemon Cheesecake and Apple Strudel.

Who is the course for?

This course is primarily aimed at learners progressing from part 1 or anyone who has a basic knowledge of pastry techniques and who wishes to progress in this interesting area.

What skills, knowledge or experience do I need to start this course?

Some basic knowledge is beneficial to fully achieve for this course. Through the course you will be encouraged to learn new cooking tips which will help you enhance your desire to enjoy a bit more cooking at home.

What should I be able to do by the end of the course?

List two types of flour used in patisserie and give three uses for each. Describe the making of four puff pastry items to include sweet and savoury. List five commodities used in flavouring. Produce a range of items to a specific size. Weigh a range of patisserie items using both digital and balance scales. Identify faults in produced items and explain the reasons. Produce a range of items both hot and cold suitable for consumption from puff pastry choux pastry short and sweet pastry. Name four pieces of small equipment used in pastry production and give a use for each item. Produce two dishes to a set standard within a specified time. Discuss four health and safety issues that may occur in the production of pastry items. Follow a given recipe.

How is the course organised?

Every week you will be able to prepare and cook two dishes: One main course dish, one dessert dish or one starter. Most of the practical lessons in the classroom will be demonstrated by the lecturer then the learners observed and practice the skills required. I believe that learning by doing is a very effective way for learners to remember. At the beginning of each class you will be told what to bring for the next class.

What extra study or practice is expected outside of the class?

Outside the classroom, it would benefit you to practice at home to develop the skills and knowledge you have been taught. Practicing effectively at home could be a big plus!

How will my progress be assessed?

Your progress will be assessed through teacher observation, initial, summative and formative assessment, classroom discussion, question and answer techniques and strategies will also be used to monitor if learning is taking place. You will record your learning in your own Individual Learning Plan.

What can I expect to go on to after this course?

Broaden up your cooking knowledge, experience and skills by joining another course within our curriculum, in order to develop you culinary skills.

Are there any other costs and what do I need to bring?

On the first week of the course, all cooking ingredients are fully provided by the department. Afterwards learners will be asked to provide their own ingredients for the remainder of the course. Learners are advised to provide their own apron. Every week students will have to bring their own container to carry their dishes home.

What support is available?

"Learner Support Fund – a grant is available to help you pay for the cost of the course and other expenses incurred, if you are a resident in receipt of benefits You may wish to get additional help offered through the Study Support Sessions at various centres. Help with literacy or numeracy is available through the basic education programme and the ESOL programme offers help for speakers of other languages. Additional support can be provided for students with learning difficulties and/or disabilities."

Recommended Courses

Learners on this course also enrolled on the following courses:

Patisserie - introduction to patisserie

Cake decoration and sugar craft - beginners

Cake decoration and sugar craft - one year course

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