‘Lets get Baking’



‘Lets get Baking’Starting 29th October 2018Mondays 1pm – 4 pm for 10 weeks“Let’s get baking” a New 10 week short course running in the Hospitality Department at Orkney College UHI. During the 10 weeks we will cover all of the “Baking Basics” and you will develop your very known show stopper cake for Christmas. A certificated course, at the end you will achieve a SVQ Unit. Cost ?130 per person (price includes store cupboard staple ingredients) ScheduleDate What We Will Be MakingNotes/what to bring 29/10/2018The day of the Scone! Today we will be making a range of sconesPlain SconesCheese SconesFunky Scones of your choice(I will provide the flour, butter/marg and milk)Today is all about finding our way around the kitchen and meeting each person in the group. After we have made our scones we will sit down and enjoy with a good old cuppa! Please bring with you, two plastic containersPlease research an unusual scone recipe and bring in your ingredients to make it and we will all have a try of each other’s. plus bring 125g of your favorite cheddar.I’m making a Maple, Bacon and cheddar scone topped with crushed pecans. 05/11/2018Rose Piped Berry rouladeDon’t be scared of the name here! In today session we are getting to grips with a whipped egg sponge. We will be filling it with fresh berries. Then the tricky part, the pipping and decorating! I will help you every step of the way. You will need a long sort of tub to hold the roulade You will also need to bring with you berries of your choice. 3 small packs and 200g of white chocolate and 300mls of double cream.12/11/2018Let prefect the Vikki!!Today it’s all about the Victoria Sponge. We will be making two sponges using two different methods and comparing the results. We will also be looking at the perfect whipped butter cream icing.We will also be discussing the new trend of Naked Cakes! And we begin the planning of the showstopper You will need a couple of tubs with you today.So please bring your favorite jam or preserve. It can be anything you want, or go the traditional strawberry or Raspberry. 19/11/2018Let’s get Christmas sorted!!Right we need to plan the Christmas cakes, it’s part of our showstopper. So things to consider:Round or Square cakeWhat size of cake, do you have a tin? Or we can use ours. We will be discussing what you need to bring for this session in the week prior.Please bring in your cakes drink so I can keep too topped up and moist. 26/11/2018Biscuits GaloreSo today we are making biscuits you can store in the jars Oat BiscuitsShortbread And Chewy Chocolate Chip Cookies Please bring tubs and 325g of your favorite Chocolate that can go into the cookies. 03/12/2018The Cheat Week!! This week we tackle the use of ready cake mixes!But, we want to add a twist of them and jazz them up to make an excellent quality product.We also need to finish planning our Christmas cakes, as next week we are hitting the marzipan. We will discuss the options in the class on the 26th of Nov. 10/12/2018Marzipan the Christmas Cake Peedie Madera CakesMake and decorations required for the top.Marzipan 500g 2 lemonsFondant icing one pack and anything we discuss2 pink grapefruit 2 lemons 2 oranges 17/12/2018Decorating the showstopper cakesToday we finish our show stopping cakes just in time for Christmas.It would be advisable to bring some very large tubs with you to help to get things home in one pieceLarge tubs07/01/2019New year new start!! We are starting the year with the healthy cake!! A Vegetable based cake – we will attempt to make this as healthy as possiblyLarge tub and Ingredients to be discussed.14/01/2019The final week, on this week we need to rap everything up, finish off the wee bit of paperwork and complete the underpinning knowledge.However you can leave without achieving a grand old drop scone!! Bring a small tub Recourses RequiredDateProduct Recourses required (Class size of 10) Cost for Recourses29/10/2018Plain SconesCheese SconesFunky Scones of your choiceLeaners to provide other ingredients for Funky Scone4500kg Plain Flour800g Marg2000mls Milk1000g Castor Sugar20 Salt50g Mustard Powder30g Paprika50g BOS50g COT 3 Rashers of Bacon50mls Maple syrup 50gs Pecan nuts ?13.3405/11/2018Rose Piped Berry roulade:Egg Sponge40 eggs 1800g Castor Sugar600g Plain flour350g corn flour 50g Baking powder 50mls Vanilla 200g White chocolate300g Berries300mls Cream ?17.0612/11/2018Victoria Sponge40 eggs 4000g castor sugar4000g Butter 50mls vanilla4000g Self Raising Flour50g Jam 2000g Icing sugar?44.6319/11/2018Christmas cakes2500g Butter 2000g Dark Brown Sugar2000g Plain Flour 100g Baking powder 100g Mixed spice50g Cinnamon30g Ground Cloves40 eggs100mls vanilla ?34.3326/11/2018Oat BiscuitsShortbread Chewy Chocolate Chip Cookies750g SR Flour 750g Porridge Oats 3000g Plain Flour 500g Icing sugar 3000g Butter3000g castor sugar 1000g light brown sugar 300mls milk 200mls Golden Syrup 50g BOS10 eggs?32.3203/12/2018Ready make cake mix 3000g Ready cake mix 1000mls oil?14.5810/12/2018Marzipan the Christmas Cake Peedie Madera CakesMake and decorations required for the top.500g of Marzipan 2000g Butter 40 eggs 3000g SR flour1 lemon500mls Milk ?25.8417/12/2018Showstopper Cakes3000g Butter3000g Icing Sugar 30mls Vanilla10g mixed Spice10g Cinnamon5g nutmeg ?26.9407/01/2019Vegetable Based Cake400g prepared butternut squash 2000ml sunflower oil 3000g light brown sugar 40 medium eggs 2000g self-rising flour 50g bicarbonate of soda 50g ground ginger 25g ground cinnamon 25g mixed spice ?34.2314/01/2019Drop Scone2000g Self Raising flour 50g baking powder500g castor sugar20 eggs 2000mls milk 500mls oil ?14.867352030-44577000Unit PPL2PC25 (HK8Y 04)Prepare, Cook and Finish Basic Cakes, Sponges,Biscuits and SconesI confirm that the evidence detailed in this unit is my own work.17.0626.94+34.Candidate’s nameCandidate’s signatureDateI confirm that the candidate has achieved all the requirements of this unit.Assessor’s nameAssessor’s signatureDateCountersigning — Assessor’s name(if applicable)Countersigning — Assessor’s signature(if applicable)DateI confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification.Internal verifier’s nameInternal verifier’s signatureDateCountersigning — Internal verifier’s name(if applicable)Countersigning — Internal verifier’s signature(if applicable)DateExternal Verifier’s initials and date (if sampled)Unit PPL2PC25 (HK8Y 04)Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and SconesUnit overviewThis unit is about preparing, cooking and finishing basic cakes, sponges and scones, for example:victoria spongefruit sconesfruit cakeshortbreadThe unit covers a range of types of preparation methods moving onto cooking methods and then how to finish basic cakes, sponges, biscuits and scones.Sufficiency of evidenceThere must be sufficient evidence to ensure that the candidate can consistently achieve the required standard over a period of time in the workplace or approved realistic working environment.This page is intentionally blankUnit PPL2PC25 (HK8Y 04)Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and SconesPerformance criteriaScope/RangeWhat you must do:What you must cover:There must be evidence for all Performance Criteria (PC). The assessor must assess PCs 1–8 by directly observing the candidate’s work.For PC 9, if it is not possible to observe both ‘holding’ and ‘serving’, alternative methods of assessment may be used for one of them (i.e. either holding or serving) but the assessor must observe the other.PC 10 may be assessed by alternative methods if observation is not possible.All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for:1Select the type and quantity of ingredients required for preparation.2Check the ingredients meet quality and other requirements.3Choose the correct tools and equipment required to prepare, cook and finish the cake, sponge, biscuit or scone.4Use the tools and equipment correctly when preparing, cooking and finishing the cake, sponge, biscuit or scone.5Prepare the ingredients to meet the requirements of the cake, sponge, biscuit or scone.6Cook the ingredients to meet the requirements of the cake, sponge, biscuit or scone.7Ensure the cake, sponge, biscuit or scone has the correct flavour, colour, texture, quantity and finish.8Finish and present the cake, sponge, biscuit or scone to meet requirements.9Ensure the cake, sponge, biscuit or scone is at the correct temperature for holding and serving.10Store any cooked, cakes, sponges, biscuits and scones not for immediate use in line with food safety regulations.twelve from:(a)using ready mix(b)weighing or measuring(c)creaming or beating(d)whisking(e)folding(f)rubbing in(g)greasing(h)glazing(i)portioning(j)piping(k)shaping(l)filling(m)rolling(n)lining(o)trimming or icing(p)spreading or smoothing(q)kneading(r)mixing(s)the cooking method of bakingtwo from:(t)dusting, dredging or sprinkling(u)icing(v)presenting(w)adding accompanimentsEvidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimonyUnit PPL2PC25 (HK8Y 04)Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and SconesEvidence referenceEvidence descriptionDatePerformance criteriaWhat you must do12345678910Evidence referenceEvidence descriptionDateScope/RangeWhat you must coverabcdefghijklmnopqrstuvwUnit PPL2PC25 (HK8Y 04)Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and SconesKnowledge and understandingEvidence referenceand dateWhat you must know and understandFor those knowledge statements that relate to how the candidate should do something, the assessor may be able to infer that the candidate has the necessary knowledge from observing their performance or checking products of their work. In all other cases, evidence of the candidate’s knowledge and understanding must be gathered by alternative methods of assessment (eg oral or written questioning).1Different types of cakes, sponges, biscuits and scones and their characteristics2How to make sure that the ingredients meet product requirements3What quality points to look for in cakes, sponges, biscuits and scones4Why and to whom you should report any problems with the cakes, sponges, biscuits and scones or other ingredients5The correct tools and equipment to carry out the required preparation and cooking methods6How to carry out each of the preparation, cooking and finishing methods according to product requirements7Why it is important to use the correct techniques, tools and equipment when preparing, cooking/baking and finishing cakes, sponges, biscuits and scones8The correct temperatures for cooking cakes, sponges, biscuits and scones and why these temperatures are important9How to check and adjust cakes, sponges, biscuits and scones to make sure they have the correct colour, flavour, texture quantity and finish10The correct temperatures and conditions for holding and serving cakes, sponges, biscuits and scones11The correct temperatures and procedures for storing cakes, sponges, biscuits and scones not for immediate use12Healthy eating options when preparing, cooking and finishing cakes, sponges, biscuits and sconesUnit PPL2PC25 (HK8Y 04)Prepare, Cook and Finish Basic Cakes, Sponges, Biscuits and SconesSupplementary evidenceEvidenceDate123456Assessor feedback on completion of the unit ................
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