PP and APC Year 2 Full Time Adjusted Academic Planner July 2022

Academic Planner
2022 February
Professional Patisserie Programme / Advanced Professional Chef Programme Year 2
Week Date Day Hours Mode
Monday 08:00 - 17:00 Registration Day
Tuesday 08:00 - 17:00 Registration Day
Orientation and induction
Wednesday 4
Code of conduct, rules, campus orientation

01/08/2022
O'Week - Thursday 4
05/08/2022 NQF, C&G and Portfolio introduction and processes.
Friday 4
Culinary Applications and WIL Orientation
Culinary Applications Practical Module: Mastering the Arts and craft of baking pastry Part 2,3, 4 . Chapters 7 - 23 Including Ap
Monday 4 Theory
Tuesday Public Holiday
08/08/2022 Wednesday 4 Theory

Academic -
Week 1 Thursday 4 Theory
12/08/2022
Friday 4 Theory
Monday 4 Theory
Tuesday 4 Theory
Academic 15/08/2022
Week 2 - Wednesday 4 Theory
19/08/2022
Thursday 4 Theory
Friday 4 Theory
Monday 4 Theory
Tuesday 4 Practical
Academic 22/08/2022 Wednesday 4 Theory
Week 3 -
26/08/2022
Thursday 4 Practical
Friday 4 Theory
Monday 4 Theory
Tuesday 4 Practical
Wednesday 4 Theory
29/08/2022
Academic - Thursday 4 Practical
Week 4 02/09/2022
Friday 4 Theory
Monday 4 Theory
Tuesday 4 Practical
05/09/2022
Academic
- Wednesday 4 Theory
Week 5
09/09/2022
Friday 4 Theory
Monday Theory
Academic 12/09/2022
- Tuesday 4 Practical
Week 6
16/09/2022
Wednesday Theory
Friday Theory
Monday Theory
Tuesday 4 Practical
19/09/2022
Academic Wednesday 4 Theory
-
Week 7
23/09/2022
Friday 4 Theory
Monday 4 Theory
Tuesday 4 Practical
26/09/2022
Academic
-
Week 8 30/09/2022
26/09/2022
Academic - Wednesday 4 Theory
Week 8
30/09/2022
Friday 4 Theory
Monday 4 Theory
Tuesday 4 Practical
03/10/2022
Academic -
Week 9 07/10/2022
Wednesday 4 Theory
Friday 4 Theory
Monday 08:30 - 10:00 Test 1

Tuesday 11:00 - 12:30 Test 2
Academic 10/10/2022 Wednesday 08:30 - 10:00 Test 3
Week 10 -14/10/2022 08:30 - 10:00 Test 4
Thursday
11:00 - 12:30 Test 5
Friday 08:30 - 12:00 WIL and Culinary Application Prep
Monday 4 Theory
Tuesday 4 Practical

Academic
-
Week 11 21/10/2022
Friday 4 Theory
Monday 4 Theory
24/10/2022
Academic -
Week 12
28/10/2022
Tuesday 4 Practical
24/10/2022
Academic -
Week 12 Wednesday 4 Theory
28/10/2022
Friday 4 Theory
Monday 4 Theory
Tuesday 4 Practical
Wednesday 4 Theory
31/10/2022
Academic -
Week 13
04/11/2022
Friday 4 Theory
Monday 4 Theory
Tuesday 4 Practical
07/11/2022
Academic
-
Week 14 11/11/2022
Wednesday 4 Theory
Friday 4 Theory
Monday 4 Theory
Tuesday 4 Practical
14/11/2022
Academic
Week 15 - Wednesday 4 Theory
18/11/2022
Thursday 4 Theory
Friday 4 Theory
Monday 4 Theory
Tuesday 4 Practical
21/11/2022
Academic -
Week 16 25/11/2022
Academic
-
Week 16
25/11/2022 Thursday 4 Practical
Friday 4 Theory
Please note WIL Interviews may be scheduled during the course of academic weeks 16, 17, 18 and 19. Please ensure this is pr
Monday 08:30-10:00 Test 6
Tuesday 08:30-10:00 Test 7

28/11/2022
Academic Wednesday 08:30-10:00 Test 8
-
Week 17
02/12/2022 Thursday 08:30-10:00 Test 9
Friday 08:30-10:00 Test 10
08:30 - 10:00 Supplementary Test 08h30
Monday
Tuesday
05/12/2022 Wednesday
Academic
- 12:00 - 13:30 Supplementary Test 12h00
Week 18 09/12/2022
Thursday
Friday
Monday 4 POE Finalisation
Tuesday 4 POE Finalisation
Academic 12/12/2022 Wednesday 4 POE Finalisation

Week 19 -
16/12/2022 Thursday 4 POE Finalisation
Friday Public Holiday
19/12/2022
- Semester Break
06/01/2022
09/01/2022
WIL - Work Integrated Learning [18 Weeks]
12/05/2023
Academic Monday WIL Portfolio of Evidence Due

Week 36
Tuesday
TBC POE Finalisation and FISA Examination Revision

Wenesday
15/05/2023
- Thursday
26/05/2023
Friday
15/05/2023
-
26/05/2023
Academic
Monday
Week 37
Tuesday Theory and Practical FISA Examinations
Wenesday
TBC
Thursday
Friday Dates and times TBC
Please note that the Advanced Professional Chef Year 2 and Professional Patisserie Programme modules and content have been mapped, sharing a paren
nor interchangable. Please feel free to contact your campus or log a ticked with CCS Assist should you have any que
Academic Planner
2022 February
Professional Patisserie Programme / Advanced Professional Chef Programme Year 2
Module Content
Registration Day
Registration Day
Portfolio insert, NO
introduction pack,
Code of conduct, rules, campus orientation Qualification guides

introduction pack,
NQF, C&G and Portfolio introduction and processes. Qualification guides

introduction pack,
Culinary Applications and WIL Orientation Qualification guides
tical Module: Mastering the Arts and craft of baking pastry Part 2,3, 4 . Chapters 7 - 23 Including Appendixes
Bridging: Hygiene and Safety Bridging Module
y
Bridging: Cleaning and Sustainability Bridging Module

Bridging: Bakery and Dessert Principles Bridging Module
Integrated Practical
Ingriedient Identification LN Module 5
Cake, Biscuits and Sponge Products LN Module 6

The Hospitality Industry and Baking Profession LN Module 4
Paste Based Products LN Module 7
Bridging: Hygiene and Safety

Bridging: Cleaning and Sustainabilty
Bridging: Bakery and Dessert Principles
The Hospitality Industry and Baking Profession
Ingredient Identification
WIL and Culinary Application Prep
Dough Products LN Module 8

Plated Desserts and Puddings LN Module 9
Operational Business Management LN Module 10
may be scheduled during the course of academic weeks 16, 17, 18 and 19. Please ensure this is provisioned for
Cake, Biscuits and Sponge Products
Paste Based Products

Dough Products
Plated Desserts and Puddings
Operational Business Management
Supplementary Test 08h30
POE Finalisation
POE Finalisation
POE Finalisation
POE Finalisation
y
Semester Break
18 Weeks]
of Evidence Due
on and FISA Examination Revision

ractical FISA Examinations
mes TBC
r 2 and Professional Patisserie Programme modules and content have been mapped, sharing a parent / child relationship. The qualifications are not the same
able. Please feel free to contact your campus or log a ticked with CCS Assist should you have any questions or queries.
Textbook
Chapter 5
Chapter 5
Chapter 5
Chapter 5
Chapter 5
Chapter 5
Chapter 5
Chapter 5
Chapter 4
Chapter 4
Chapter 4
Chapter 2
Chapter 2
Chapter 2
Chapter 10
Chapter 11
Chapter 13
Chapter 16
Chapter 10
Chapter 11
Chapter 13
Chapter 16
Chapter 21
Chapter 22
Chapter 23
Chapter 10
Chapter 11
Chapter 13
Chapter 16
Chapter 21
Chapter 22
Chapter 23
Chapter 10
Chapter 11
Chapter 13
Chapter 16
Chapter 21
Chapter 22
Chapter 23
Chapter 10
Chapter 11
Chapter 13
Chapter 16
Chapter 21
Chapter 22
Chapter 23
Chapter 1
Chapter 3
Chapter 6
Chapter 1
Chapter 3
Chapter 6
Chapter 1
Chapter 3
Chapter 6
Chapter 1
Chapter 3
Chapter 6
Chapter 1
Chapter 3
Chapter 6
Chapter 9
Chapter 15
Chapter 17
Chapter 18 Chapter
19
Chapter 9
Chapter 15
Chapter 17
Chapter 18 Chapter
19
Chapter 9
Chapter 15
Chapter 17
Chapter 18 Chapter
19
Chapter 9
Chapter 15
Chapter 17
Chapter 18 Chapter
19
Chapter 9
Chapter 15
Chapter 17
Chapter 18 Chapter
19
Chapter 9
Chapter 15
Chapter 17
Chapter 18 Chapter
19
Chapter 7
Chapter 8
Chapter 19
Chapter 7
Chapter 8
Chapter 19
Chapter 7
Chapter 8
Chapter 19
Chapter 7
Chapter 8
Chapter 19
Chapter 7
Chapter 8
Chapter 19
Chapter 7
Chapter 8
Chapter 19
Chapter 20
Chapter 12
Chapter 13
Chapter 14
Chapter 21
Chapter 22
Chapter 20
Chapter 12
Chapter 13
Chapter 14
Chapter 21
Chapter 22
Chapter 20
Chapter 12
Chapter 13
Chapter 14
Chapter 21
Chapter 22
Chapter 20
Chapter 12
Chapter 13
Chapter 14
Chapter 21
Chapter 22
Chapter 20
Chapter 12
Chapter 13
Chapter 14
Chapter 21
Chapter 22
Chapter 5
Chapter 6
Chapter 5
Chapter 6
Chapter 5
Chapter 6
Chapter 5
Chapter 6
Chapter 5
Chapter 6
Chapter 5
Chapter 6
Chapter 5
Chapter 6
tionship. The qualifications are not the same
eries.

PP and APC Year 2 Full Time Adjusted Academic Planner July 2022

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Academic Planner

Orientation and induction

Orientation and induction

08/08/2022 Wednesday 4 Theory

Monday 08:30 - 10:00 Test 1

17/10/2022 Wednesday 4 Theory

Monday 08:30-10:00 Test 6

Tuesday 08:30-10:00 Test 7

Academic 12/12/2022 Wednesday 4 POE Finalisation

Academic Monday WIL Portfolio of Evidence Due

TBC POE Finalisation and FISA Examination Revision

Orientation and induction

Orientation and induction

Bridging: Hygiene and Safety Bridging Module

Bridging: Hygiene and Safety Bridging Module

Bridging: Cleaning and Sustainability Bridging Module

Cake, Biscuits and Sponge Products LN Module 6

Cake, Biscuits and Sponge Products LN Module 6

Cake, Biscuits and Sponge Products LN Module 6

Cake, Biscuits and Sponge Products LN Module 6

The Hospitality Industry and Baking Profession LN Module 4

The Hospitality Industry and Baking Profession LN Module 4

The Hospitality Industry and Baking Profession LN Module 4

The Hospitality Industry and Baking Profession LN Module 4

The Hospitality Industry and Baking Profession LN Module 4

Paste Based Products LN Module 7

Paste Based Products LN Module 7

Paste Based Products LN Module 7

Paste Based Products LN Module 7

Paste Based Products LN Module 7

Bridging: Hygiene and Safety

Dough Products LN Module 8

Dough Products LN Module 8

Dough Products LN Module 8

Dough Products LN Module 8

Dough Products LN Module 8

Dough Products LN Module 8

Plated Desserts and Puddings LN Module 9

Plated Desserts and Puddings LN Module 9

Plated Desserts and Puddings LN Module 9

Plated Desserts and Puddings LN Module 9

Plated Desserts and Puddings LN Module 9

Operational Business Management LN Module 10

Operational Business Management LN Module 10

Operational Business Management LN Module 10

Operational Business Management LN Module 10

Operational Business Management LN Module 10

Operational Business Management LN Module 10

Cake, Biscuits and Sponge Products

Paste Based Products

on and FISA Examination Revision

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