Diploma or Postgraduate Diploma in European Baking and Pastry Arts
HTMi, Hotel and Tourism Management InstituteLucerne, SwitzerlandPrice upon request
Course overview
This unit has theoretical and practical components and focuses on the development of food preparation and cooking skills under Swiss health and hygiene regulations. Learners have the opportunity to explore different types of European food, as well as to develop a wide range of knowledge and practical skills. Dishes must be prepared and cooked to a standard and quality suitable for paying customers, although learners will get extensive support during the initial stages of delivery. To achieve the learning outcomes learners are given the opportunities to visit regional food suppliers. Guest lecturers are invited to give the learners a better understanding from what is needed and expected in the industry and also on the international market. Learners will run an à la carte kitchen and take part in events to apply their skills from purchasing till selling food items. Learners also will take part in “Sörenberg concepts” where they are given the opportunity to plan and design a hotel with all facilities needed to operate it as for real customers. Menus will be created according to the customers, theme and location of the hotel.
What you will learn
Assessment:
In order to pass this unit, the evidence that the learner presents for assessment needs to demonstrate that they can meet all the learning outcomes for the unit. The assessment criteria for a pass grade describe the level of achievement required to pass this unit.
This unit will be practical assessed through observation of learners` skills in preparing, processing, cooking and finishing a range of patisserie items, recorded as witness statements or other appropriate formats. Diaries are used to provide useful support for records of observation. Evaluation of dishes will be evaluated through group discussions and a jury and will be kept in diaries. This unit will be theoretical and practical assessed.
Course details
Who is the course for?
The aim of this unit is to enable learners to gain knowledge of the equipment, commodities and methods required to prepare and cook Swiss/ European and International Breads, Pastries, Chocolates, Desserts, styles of food and types of dishes that are created in Europe and develop skills in preparing, cooking, baking and reviewing European and International dishes under the high Swiss standards of hygiene and food safety. To this, the unit will deal with the equipment, commodities and preparation methods that are necessary in order to be able to plan, prepare and cook a range of European and International dishes. Learners will develop an understanding of different types of European and International food and their specific influences and requirements. Learners will have the opportunity to practice and develop their skills in the preparation and cooking of a range of European and International dishes, while ensuring that safe, professional and hygienic practices are followed at all times.
They will be introduced to the process of reviewing and evaluating their dishes and then recommending any appropriate improvements. The application of evaluation techniques and quality criteria will make a valuable contribution to learners’ future role as a supervisor in the hospitality industry. Learners will consider the influence that other European and International countries have on Swiss food and explore the factors that have promoted the incorporation of European food influences. Learners will develop their knowledge, skills and understanding of gastronomy and gastronomic principles. This unit also will enable learners to develop the application of management skills involved in the development of products, and services as well as research and evaluation of current innovations.