Non BNVQF Unit Standards Based Programme Guide Template

DSD.CBD.P01. F05 Issue No: 01

NAME OF ORGANISATION: Culinaria School of Cooking

Title of Award: Bakery & Pastry Arts

Level: II

Duration: 7 months 7 Days + 3 Months Internship Notional Learning time (Hours): 1000 Total Credits: 100
__________________________________________________________________________________________________________

Rationale for the Programme/Course

The program is designed to;

• Improve the level of professionalism of ever changing trends in the bakery and pastry arts industry.
• Educate and train productive and employable people in a global community.
• Provide consistent delivery of fundamental content so employers will have realistic expectations of level II graduates in the culinary field’s bakery &
pastry.
• Ensure transferability and articulation with other colleges and universities within the region and where relevant, be a benchmark for regional
occupational standards.
• Instil global culinary values and knowledge as well as broaden the learner’s creativeness to use locally grown products to produce safe and
quality fine dining products.
• Substantiate current practical knowledge base in the Culinary Arts bakery & pastry section in Botswana and southern Africa.
• Encapsulate culinary arts practice within Botswana into core bakery & pastry arts as practiced within the global Culinary community.
• To address the growing need for a common, competency-based curriculum and provide the employers with potential employees who possess a
sound theoretical and practical knowledge base.
• To fill up the gap caused by insufficient skilled workmanship in the pastry & bakery section of the culinary arts in Botswana and southern Africa.

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Target population and entrance requirements

A minimum of 4 subjects with Pass/merit in English, Mathematics, Combined Sciences or one of Biology/Chemistry/Physics and Geography/History studies.
Alternatively, a Grade 9 School Certificate (form 2) coupled with industry experience at a position of cook at a minimum of one (1) years’ experience.
Either
Mature student status – who has reached his/her 18th birthday with evident literacy abilities upon completing a pre-enrolment test at the institute.
Or
A mature working person in any industry who wants to drift from their industry into the Hospitality Industry’s food production section, must have previous
experience as cook or chef.
Others;
The institute may at its discretion decide to enrol other statuses whom they will deem fit to pursue the career depending on workplace experience and previous
academic achievements following a successful completion of the pre-enrolment test.

Delivery modes

Full time – Institution Based (100%)

Guided & Unguided Practical Skills (50%)

Visual – PPTX (PowerPoint lectures) (10%)
Case study based/Scenario (10%)
Research (10%)
Guided Tours (10%)
Instructor Led and Deskside coaching (10%)

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Programme structure
The program is built into 4 Modules:
Module I – Carries the introductory lessons of the program which includes business communication. Business communication is here included due to the
current demand for professional Pastry Chefs who are in both practice and interaction in Botswana and southern Africa. Chefs that can represent the nation of
Botswana in the global culinary arts community.
Module II & Module III – Carries the professional bakery & pastry kitchen setup as it is by industry and these are very important cores of the Program that base
the bakery & pastry arts with principles of baking, hygiene and safety.
Module IV – Comprises of the industry’s core practices that are updated with current trends in an acceptable ancestry of pastry chefs and the professional
baker with an abetted dessert plating/décor and sugar works.

MODULE I
Introduction to the Profession

Introduction to Professional Communication in a Digital, Social, Mobile World – Com Skills – Excellence in Business Communication 12th Ed.

- Understanding Why Communication Matters

- Communicating as a Professional
- Exploring the Communication Process
- The Mobile Revolution
- Using Technology to Improve Business Communication
- Committing to Ethical and Legal Communication

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- French Bakery terms

Professionalism - The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin
Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Career Opportunities for Baking and Pastry Professionals

- Bakers, Chefs and Restaurants
- The Bakeshop and Food Service Operation
- Hygiene and Safety

Tools and Equipment for the Bakeshop - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's
Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry: A
Professional Approach, 1st Edition, Michel Suas

- Standards for Tools and Equipment

- Selecting Tools and Equipment
- Hand-Tools
- Knives
- Measuring and Portioning Devices
- Strainers and Sieves
- Cookware and Bakeware
- Decorating and Finishing Tools
- Processing Equipment
- Heavy Equipment
- Safety Equipment
- The Professional Bakeshop

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Principles of Baking - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A
Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Mixing Methods and Techniques

- Heat Transfer and the Science of Baking
- Baking and Cooking Methods
- The Baking Process
- Sensory Science

Bakeshop Ingredients - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A
Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Flours
- Sugars and Sweeteners
- Fats
- Milk and Dairy Products
- Eggs
- Thickeners
- Fruits
- Flavourings

MODULE II
The Practical kitchen

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Mise En Place - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A Comprehensive
Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Formulas and Recipes

- Measuring Ingredients
- Formula Conversions
- Knife Skills
- Preparing Equipment
- Preparing Ingredients
- Preparing to Bake

Quick Breads - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A Comprehensive
Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Chemical Leavening Agents

- Mixing Methods
- Griddlecakes

Artisan And Yeast Breads - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A
Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Yeast
- Production Stages for Yeast Breads
- Artisan Yeast Bread

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- Procedures for Preparing Artisan and Yeast Breads

- Qualities of Bread
Enriched Yeast Breads - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A
Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Enriched Yeast Dough

- Procedures for Preparing Enriched Yeast Dough
- Deep-Frying Enriched Yeast Dough and Specialty Sweet Goods

Laminated Doughs - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A
Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Preparing Laminated Dough

- Puff Pastry
- Yeast-Raised Laminated Dough

MODULE III
The Professional Bakery & Pastry Kitchen
Biscuits (Cookies) And Brownies - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion:
A Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas
- Biscuits/Cookies
- Brownies

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Pies And Tarts - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A Comprehensive
Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry: A Professional Approach, 1st
Edition, Michel Suas
- Crusts
- Fillings
- Assembling Pies and Tarts
- Storing Pies and Tarts

Pastry And Dessert Components - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion:
A Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Éclair Paste
- Meringue
- Phyllo Dough
- Crêpes

Cakes And Icings - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A
Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Cakes
- Icings
- Assembling and Decorating Cakes

Custards, Creams And Sauces - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A
Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:

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A Professional Approach, 1st Edition, Michel Suas

- Custards
- Creams
- Dessert Sauces

Ice Cream And Frozen Desserts - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A
Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Ice Cream and Frozen Desserts

- Still-Frozen Desserts

Healthful And Special-Needs Baking - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's
Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry: A
Professional Approach, 1st Edition, Michel Suas

- Special Dietary Concerns

- Developing and Modifying Formulas

MODULE IV
Tortes And Specialty Cakes - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A
Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Tortes

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- Modern Tortes
- Specialty Cakes

Petits Fours And Confections - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A
Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Petit Fours—Miniature Pastries

- Confections
- Serving and Presenting Petit Fours

Restaurant And Plated Desserts - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A
Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- The Restaurant Dessert

- The Plate
- The Composition

Chocolate And Sugar Work - On Baking 3rd Ed. Sarah Labensiky & Priscilla Martel – A textbook of pastry fundamentals; The Pastry Chef's Companion: A
Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky & Advanced Bread and Pastry:
A Professional Approach, 1st Edition, Michel Suas

- Chocolate
- Showpiece
- Marzipan
- Pastillage

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- Nougatine
- Decorative Sugar Work
- Pulled, Blown and Poured Sugar
Mock Examinations

Work placements
Final Examinations

Programme/Course Expected Outcomes

o Upon completion of studying this course, the Learner will be equipped with top of the art professionalism as a culinary professional whether they would
aim for executive chef title or just any other pathway including entry into the study of culinary nutrition.
o Bakery & Pastry Arts professionals today have more opportunities than ever before, both in and out of the kitchen or bakery, therefore this Bakery &
Pastry Arts core will give the learner complete stamina to stand in the culinary arts industry with ease.
o The learner will upon completion develop the right culinarian passion to work to develop new skills, attributes, and talents throughout his or her career.
o Upon completion, the learner will by default be a trusted recommendation to everyone employer who is looking for high potential and well trained
employees

Key Facilitation/Learning Methods

o Practicum Based learning

o Project based learning
o Scenario Based learning
o Inquiry based learning
o Problem based learning

Internship

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A six months’ workplace placement is recommended for this Programme due to its broad spectrum to ensure the learner has grasped 30% of the industry
practice after which final exams are held.
The Programme includes a work experience component which allows students to gain practical skills, observe and apply management principles and theories.
This component is achieved in a fully equipped and operational environment such as hotel kitchen, lodging facility kitchen with a 3 Star or above rating status in
accordance with the Botswana Tourism regulations. It is the duty of the institute to attach its students in establishments of the stated ratings either abroad,
regionally or locally, this is to ensure a high viability and credibility into competitive edge of the learner’s outcome.

Key Assessment Methods

o Practical Skills
o Single best

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Module Title: I: Introduction to Business Communication Notional Learning Hours: 30 Credit Value: 3
Introduction to Professional Communication in a Digital, Social, Mobile
World – Com Skills
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Understanding Why • Explain the importance of effective communication to your Theory classroom-based Written/Workbook
Communication Matters career and to the companies where you will work. exercise/True/False/Multip
Communication le Choice/Fill in the
blank/Matching
Communicating as a
Professional
• Explain what it means to communicate as a professional in a
business context.
Theory classroom-based ″
Exploring the
Communication Process
• Describe the communication process model and the ways
social media are changing the nature of business
Theory classroom-based ″
communication.
The Mobile Revolution • Outline the challenges and opportunities of mobile
communication in business.
Theory classroom-based ″
Using Technology to
Improve Business
• List four general guidelines for using communication
technology effectively.
Theory classroom-based
Visual – pptx (PowerPoint)
″
Committing to Ethical and
Legal Communication
• Define ethics, explain the difference between an ethical
dilemma and an ethical lapse, and list six guidelines for
Theory classroom-based
Visual – pptx (PowerPoint)
″
making ethical communication choices.
French Cookery terms • Read and understand basic cookery French terms as used in
almost every cuisine of the world.
Theory classroom-based
Visual – pptx (PowerPoint)
″
Assessment Answer correctly with a minimum of 65% accuracy - Written/Workbook
exercise

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Module Title: I: Introduction to the Profession Notional Learning Hours: 30 Credit Value: 3
Professionalism
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Career Opportunities for Discuss the wide variety of careers available for bakery and pastry Classroom Based/Visual & Written/Workbook
bakery & pastry professionals. Research exercise/True/False/Multip
professionals Explain the organization of the professional kitchen brigade le Choice/Fill in the
Discuss the importance and available options of formal education blank/Matching
and certifications.
Bakers, Chefs and
restaurants
Explain networking and how it can help develop a baking and pastry
career.
Classroom Based/Visual &
Research
″
Understand the attributes a student chef needs to
become a professional
The bakeshop and food
service operation
Discuss the elements of a successful baking and pastry business,
such as physical assets, human resources, and time management.
Classroom Based/Visual &
Research
″
understand the evolution of the professional restaurant and
bakeshop

Hygiene & Safety Recognize how to maintain a safe and sanitary work environment Classroom Based/Visual &
Research/Practical
″
Assessment Answer correctly with a minimum of 65% accuracy - Written/Workbook
exercise/True/False/Multip
le Choice/Fill in the
blank/Matching

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Module Title: I: Introduction to the Profession Notional Learning Hours: 60 Credit Value: 6
Tools and Equipment for the Bakery
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Standards for Tools and Recognize a variety of professional bakeshop tools Practical & classroom based/Visual Written/Workbook
Equipment exercise/True/False/Multip
le Choice/Fill in the
blank/Matching
Selecting Tools and Recognize the types of strainers and sieves Practical & classroom based/Visual ″
Equipment
Measuring and Portioning Recognize a variety of measuring and portioning devices Practical & classroom based/Visual ″
Devices
Strainers and Sieves Recognize the types of strainers and sieves Classroom Based/Visual ″
Cookware and Bakeware Recognize the types of cookware and bakeware Classroom Based/Visual & ″
Research
Decorating, Finishing Tools Recognize major equipment used in the bakeshop Classroom Based/Visual & ″
& Processing Equipment Recognize heavy equipment used in the bakeshop Research
Recognize safety equipment used in the bakeshop
The Professional Bakeshop Understand how a professional bakeshop is organized Classroom Based/Visual & ″
Research
Assessment Answer correctly with a minimum of 60% accuracy - Written/Practical

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Module Title: I: Introduction to the Profession Notional Learning Hours: 60 Credit Value: 6
Principles of Baking
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Mixing Methods and Understand the various mixing methods used in the Written/Workbook
Techniques bakeshop and the importance of gluten and moisture in Theory classroom- exercise/True/False/Multip
mixing based/Research/Visual le Choice/Fill in the
blank/Matching
Heat Transfer and the
Science of Baking
Understand how heat affects batters and doughs, the basis of
most bakeshop items
Theory classroom-
based/Research
″
Baking and Cooking
Methods
Identify and understand the basic baking and cooking
methods employed in the bakeshop
Theory classroom-
based/Research online
″
The Baking Process Understand the baking process Theory classroom-
based/Practical
″
Sensory Science Understand the science of taste and basic flavour
principles
Theory classroom-based ″
Assessment Answer correctly with a minimum of 65% accuracy - Written/Workbook
exercise

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Module Title: I: Introduction to the Profession Notional Learning Hours: 60 Credit Value: 6
Bakeshop Ingredients
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Flours Identify the types of flours and discuss the importance of Written/Workbook
gluten Theory classroom- exercise/True/False/Multip
based/Blended Learning le Choice/Fill in the
blank/Matching
Sugars and sweeteners Identify different types of sweeteners Theory classroom-
based/Practical
″
Fats Identify different types of fats Theory classroom-
based/Practical
″
Milk and Dairy Products Understand milk and dairy products Theory classroom-
based/Practical
″
Eggs Identify and understand the importance of eggs in
baking
Theory classroom-
based/Practical
″
Thickeners Identify and understand the importance of thickeners in
Baking
Theory classroom-
based/Practical
″
Fruits & Flavourings Identify a variety of fruits understand how to purchase
and store fruits appropriate for your needs
Theory classroom-
based/Practical
″
Understand the function of bakeshop flavouring
ingredients
Assessment Answer correctly with a minimum of 65% accuracy - Written/Workbook
exercise

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Module Title: II: The Practical kitchen Notional Learning Hours: 60 Credit Value: 6
Mise En Place
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Written/Workbook
Formulas and Recipes Understand the importance of formulas and recipes in a Theory classroom- exercise/True/False/Multip
Bakeshop based/practical le Choice/Fill in the
blank/Matching
Measuring Ingredients Understand measurement systems and how to measure
ingredients
Theory classroom-
based/Practical
″
Formula Conversions Explain the importance of weighing ingredients Theory classroom-
based/Practical
″
Convert formulas and use baker’s percentage
Knife Skills Understand the importance of knife skills in a
professional Kitchen
Theory classroom-
based/Practical
″
Preparing Equipment and
ingredients to bake
Prepare items needed prior to actual cooking Theory classroom-
based/Practical
″
Assessment Answer correctly with a minimum of 60% accuracy - Written/Workbook
exercise

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DSD.CBD.P01. F05
Module Title: II: The Practical Kitchen
Quick Breads, Artisan and Yeast Breads
Topic/Content
Chemical Leavening Agents
Mixing Methods
Griddlecakes
Yeast
Production Stages for Yeast
Breads
Artisan Yeast Bread
Procedures for Preparing
artisan and Yeast Breads
Qualities of Bread
Assessment
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Notional Learning Hours: 80 Credit Value: 8
Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Understand and use chemical leavening agents properly Practical
Prepare a variety of quick breads using the biscuit method, muffin Practical
method and creaming method
″
Prepare a variety of griddlecakes Practical
Prepare a variety of quick bread recipes
″
select and use yeast properly Practical ″
perform the 10 steps involved in
yeast bread production
Practical ″
Understand artisan bread-making techniques
Mix yeast doughs using the straight dough method and the sponge
method Practical
Mix yeast doughs using pre-fermentation and sourdough ″
techniques
Prepare artisan breads
Prepare a variety of yeast breads, bagels, flatbreads and other
bread varieties
Answer correctly with a minimum of 60% accuracy - Written/Workbook
exercise
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Module Title: II: The Practical Kitchen Notional Learning Hours: 120 Credit Value: 12
Enriched Yeast Breads and Laminated Doughs
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Enriched Yeast Dough Understand the mixing and handling requirements for making Practical Written/Workbook
enriched yeast breads exercise/True/False/Multip
le Choice/Fill in the
blank/Matching
Procedures for Preparing Prepare brioche, challah, doughnuts and a variety of Practical
Enriched yeast dough products
Enriched Yeast Dough ″
Deep-Frying Enriched Yeast Prepare a variety of specialty breakfast pastries made from Practical
sweet dough
Dough and Specialty Sweet
Goods Understand the basic principles of deep-frying sweet dough ″
Preparing Laminated Dough Understand the steps and techniques for preparing and
Baking laminated dough
Practical ″
Puff Pastry Prepare puff pastry Practical ″
Yeast-Raised Laminated Prepare croissants and Danish pastries Practical
Dough Prepare a variety of pastries using these doughs and other
components ″
Assessment Answer correctly with a minimum of 65% accuracy - Written/Workbook
exercise

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Module Title: III: The Professional Bakery & Pastry Kitchen Notional Learning Hours: 80 Credit Value: 8
Biscuits, Brownies, Pies and Tarts
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Biscuits Prepare a variety of cookie doughs and batters Practical Written/Workbook
Understand the various make-up methods for biscuits exercise/True/False/Multip
and biscotti le Choice/Fill in the
blank/Matching
Brownies Understand the various make-up methods for brownies Practical
Assemble a variety of decorated cookies and brownies
″
Crusts Prepare a variety of pie crusts Practical
″
Fillings Prepare a variety of pie fillings Practical ″
Assembling Pies and Tarts Form and bake a variety of pies and tarts
Store pies and tarts
Practical ″
Prepare a variety of dessert and pastry items,
incorporating components from other lessons
Assessment Answer correctly with a minimum of 65% accuracy - Written/Workbook
exercise

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Module Title: III: The Professional Bakery & Pastry Kitchen Notional Learning Hours: 90 Credit Value: 9
Pastry and Dessert Components, Cakes and Icings
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Éclair Paste Prepare a variety of pastries using éclair paste Practical Written/Workbook
exercise/True/False/Multip
le Choice/Fill in the
blank/Matching
Meringue Prepare a variety of meringues Practical
″
Phyllo Dough Prepare a variety of specialty pastries using phyllo Practical
dough
″
Crêpes Prepare crêpes
Prepare a variety of dessert and pastry items,
Practical ″
incorporating components from other lessons
Cakes Describe the functions of ingredients used to make
cakes, Prepare a variety of cakes
Practical ″
Icings Prepare a variety of cakes using creamed fat and
whipped egg mixing methods, Prepare a variety of icings
Practical ″
Assembling and Decorating
Cakes
Explain basic cake finishing and decorating techniques
Assemble cakes using basic finishing and decorating
Practical ″
techniques
Assessment Answer correctly with a minimum of 65% accuracy - Written/Workbook
exercise/ Practical

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Module Title: III: The Professional Bakery & Pastry Kitchen Notional Learning Hours: 90 Credit Value: 9
Custards, Creams And Sauces, Ice Cream And Frozen Desserts
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Custards Explain the function of eggs in custards and creams Practical Written/Workbook
Prepare a variety of custards exercise/True/False/Multip
le Choice/Fill in the
blank/Matching
Creams Prepare a variety of creams Practical
Prepare a variety of mousses and other fillings prepare
a variety of hot dessert, soufflés and cheesecakes ″
Dessert Sauces Prepare a variety of dessert sauces Practical
Use these products in preparing and serving other
pastry and dessert items ″
Ice Cream and Frozen
Desserts
Recognize and evaluate commercially prepared ice
cream and frozen products
Practical ″
Understand the churning method for making ice creams
and sorbets
Still-Frozen Desserts Understand the still-freezing method for preparing frozen
desserts
Practical ″
Prepare a variety of ice creams, sorbets and frozen
desserts
Assessment Answer correctly with a minimum of 65% accuracy - Written/Workbook
exercise

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DSD.CBD.P01. F05 Issue No: 01

Module Title: III: The Professional Bakery & Pastry Kitchen Notional Learning Hours: 60 Credit Value: 6
Healthful And Special-Needs Baking
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Special Dietary Concerns Recognize dietary conditions that affect today’s Written/Workbook
consumers Theory classroom-based exercise/True/False/Multip
Be familiar with allergies and food intolerances and the & practical le Choice/Fill in the
foods that trigger them
blank/Matching
Developing and Modifying Understand and explain how to adapt bakeshop Theory classroom-based & Written/Workbook
Formulas formulas to meet dietary needs Practical exercise/True/False/Multip
le Choice/Fill in the
blank/Matching
Assessment Answer correctly with a minimum of 65% accuracy - Written/Workbook
exercise

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DSD.CBD.P01. F05 Issue No: 01

Module Title: IV: The Professional Pastry Chef Notional Learning Hours: 60 Credit Value: 6
Tortes And Specialty Cakes & Petits Fours And Confections
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Tortes Prepare a variety of tortes Written/Workbook
Visual & practical exercise/True/False/Multip
le Choice/Fill in the
blank/Matching
Modern Tortes Prepare a variety of specialty torte fillings; assemble Visual & practical
tortes using basic and advanced icing techniques
″
Specialty Cakes Understand how to assemble and decorate a variety of Visual & practical
specialty cakes
″
Prepare a variety of tortes and specialty cakes Visual & practical ″
Petit Fours—Miniature Pastries Understand the preparation of petits fours
Prepare an assortment of traditional petits fours and
Visual & practical ″
confections
Confections Create petits fours using components from other lessons
in this course
Visual & practical ″
Serving and Presenting Petit
Fours
Understand the serving and presenting of petits fours
and confections
Visual & practical ″

Assessment Answer correctly with a minimum of 65% accuracy - Written/Workbook

exercise

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DSD.CBD.P01. F05 Issue No: 01

Module Title: IV: The Professional Pastry Chef Notional Learning Hours: 60 Credit Value: 6
Restaurant and Plated Desserts
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
The Restaurant Dessert Recognize key considerations that go into planning a Visual & practical Written/Workbook
dessert menu exercise/True/False/Multip
Prepare a variety of restaurant and plated desserts le Choice/Fill in the
blank/Matching
The Plate Understand the basic principles of plate presentation Visual & practical
Use a variety of techniques to add visual appeal to
plated desserts ″
The Composition Understand and use contemporary flavour pairing Visual & practical
concepts
″
Assessment Answer correctly with a minimum of 65% accuracy - Written/Workbook
exercise

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DSD.CBD.P01. F05 Issue No: 01

Module Title: IV: The Professional Pastry Chef Notional Learning Hours: 60 Credit Value: 6
Chocolate and Sugar Work
Topic/Content Learning Objectives Appropriate training/Learning Appropriate
(The learner should be able to :) Strategies Assessment Strategies
Chocolate Identify a variety of chocolate products Visual & practical Written/Workbook
Understand the various procedures for tempering exercise/True/False/Multip
chocolate le Choice/Fill in the
blank/Matching
Showpiece Prepare sugar showpieces Visual & practical
″
Marzipan & Nougatine Prepare marzipan and Nougatine Visual & practical
″
Pastillage Make and use Pastillage;
Prepare and use caramel to create spun sugar and
Visual & practical ″
caramel decorations
Assessment Answer correctly with a minimum of 65% accuracy - Written/Workbook
exercise

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DSD.CBD.P01. F05 Issue No: 01

Mock Test

Work placements

Final Exam

BENCHMARKING

Information on benchmarking
Tailor’s University - Malaysia
School of Hospitality, tourism & Culinary Arts
http://university.taylors.edu.my/hospitality/programmes/undergraduate-programmes/diploma-culinary-arts

Institute of Culinary Arts – South Africa

http://www.icachef.co.za/

Culinary Institute of America - USA

https://www.ciachef.edu/

Tante Marie culinary academy – United Kingdom

http://www.tantemarie.co.uk/

Assessment
Assessment weighting Internal Moderation External moderation
Final Examination Senior Lecturer Chef Richard Molefe
Pass Rate: 65% Culinaria School of Cooking Hospitality Principle
Practical Pass Rate: 80% Gaborone Technical College Botswana

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Certification and progression pathways

Progression Pathways Continued Learning: Certification:
• Confectioner This program takes you into;
• Head Baker Head Pastry Chef Certification – South African Chefs
Entry Level to a Level 5 Diploma at Tante Marie
• Pastry Chef Association/Certified Head Chef
Culinary Academy; This program can be pursued
http://www.saca.co.za/certification__designation_awards_programme.html
• Bread Baker online. And;
Master Baker
Certified Executive Pastry Chef – at World Association of
• An entry level into Culinary Arts Degree Program
• Master Pastry Chef at Tailor’s University Malaysia Chefs Societies
• Executive Pastry Chef Web: https://www.worldchefs.org/Education/Global-Culinary-
• Professional Pastry Chef and Baker Certification

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DSD.CBD.P01. F05
References, Bibliography and Recommended Reading
List
General Interest
Davidson, Alan. The Oxford Companion to Food. 2nd ed. Oxford,
England: Oxford University Press, 2006.
Escoffier, Auguste. The Escoffier Cook Book and Guide to the Fine Art
of
Cookery for Connoisseurs, Chefs, Epicures. (Trans. of Le Guide
culinaire.) New York: Crown, 1969.
Herbst, Sharon Tyler, and Ron Herbst. The New Food Lover’s
Companion. 5th ed. Hauppauge, N.Y.: Barron’s Educational Series,
2013.
Hesterman, Oran B. Fair Food: Growing a Healthy, Sustainable Food
System for All. New York: PublicAffairsTM/Perseus Books, 2011.
Labensky, Steven, Gaye G. Ingram, and Sarah R. Labensky. Prentice
Hall Essentials Dictionary of Culinary Arts. Upper Saddle River, N.J.:
Prentice Hall, 2008.
Larousse Gastronomique. English ed. New York: Potter, 2001.
Migoya, Francisco J., and The Culinary Institute of America. The
Modern Café. Hoboken: N.J.: Wiley, 2009.
Molt, Mary. Food for Fifty. 13th ed. Upper Saddle River, N.J.: Prentice
Hall, 2011.
Pépin, Jacques. The Art of Cooking. New York: Knopf, 1987.
———. La Technique. New York: Pocket Books, 1987.
Willan, Anne. La Varenne Pratique. New York: Crown, 1989.
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Issue No: 01
Dornenburg, Andrew, and Karen Page. Culinary Artistry. New York:
Wiley, 1996.
Dupon, Olivier. The New Pâtissiers. New York: Thames & Hudson,
2013.
Culinary History
Coe, Sophie D., and Michael D. Coe. The True History of Chocolate.
3rd ed. New York: Thames & Hudson, 2013.
Cooper, Ann. A Woman’s Place is in the Kitchen: The Evolution of
Women Chefs. Stamford, Conn.: Thomson, 1997.
Dupaigne, Bernard. The History of Bread. New York: Abrams, 1999.
Freedman, Paul, ed. Food: The History of Taste (California Studies in
Food and Culture). Berkeley: University of California Press, 2007.
Kaplan, Steven Laurence. Good Bread Is Back: A Contemporary History
of French Bread, The Way It Is Made, and the People Who Make It.
Durham, N.C.: Duke University Press, 2006.
Lovegren, Sylvia. Fashionable Food: Seven Decades of Food Fads. New
York: Macmillan General Reference, 1995.
Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern
History. New York: Viking Press, 1995.
Montanari, Massimo. Food Is Culture (Arts and Traditions of the Table:
Perspectives on Culinary History). Trans. by Albert Sonnenfeld.
New York: Columbia University Press, 2006.
Norman, Barbara. Tales of the Table: A History of Western Cuisine.
Englewood Cliffs, N.J.: Prentice Hall, 197
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DSD.CBD.P01. F05
Tools
Weinstein, Norman. Mastering Knife Skills: The Essential Guide to the
Most Important Tools in Your Kitchen. New York: Stewart, Tabori &
Chang, 2008.
Williams, Chuck, ed. Williams-Sonoma Kitchen Companion. New York:
Time-Life Books, 2000.
Wolf, Burton, ed. The New Cooks’ Catalogue. New York: Knopf, 2000.
General Ingredients
Bitterman, Mark. Salted: A Manifesto on the World’s Most Essential
Mineral, with Recipes. Berkeley, Calif.: Ten Speed Press, 2010.
Davidson, Alan. Fruit: A Connoisseur’s Guide and Cookbook. New
York:
Simon & Schuster, 1991.
Dowell, Philip, and Adrian Bailey. Cook’s Ingredients. New York:
Morrow, 1980.
Jenkins, Steven. Steven Jenkins’ Cheese Primer. New York: Workman,
1996.
McCalman, Max, and David Gibbons. Mastering Cheese. New York:
Clarkson Potter, 2009.
Morris, Sallie, and Lesley Mackley. The Spice Ingredients Cookbook.
New
York: Lorenz Books, 1997
Desserts and Pastries
Bachour, Antonio. Bachour. New York: Battman Studios, 2013.
———. Bachour Simply Beautiful. New York: Battman Studios, 2014.
Bertrand, Philippe, and Philippe Marand. L’Éveil des Sens. Toute la
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Issue No: 01
Food Science
Delwiche, Jeannine. “Are There ‘Basic’ Tastes?” Trends in Food Science
& Technology 7, Special Issue on Flavor Perception (December
1996): 411–415.
Figoni, Paula. How Baking Works. 3rd ed. Hoboken, N.J.: Wiley, 2011.
McGee, Harold. On Food and Cooking: The Science and Lore of the
Kitchen. 2nd ed. New York: Scribner, 2004.
McWilliams, Margaret. Foods: Experimental Perspectives. 7th ed. Upper
Saddle River, N.J.: Prentice Hall, 2011.
National Restaurant Association Educational Foundation. ServSafe
Essentials. 6th ed. Upper Saddle River, N.J.: Prentice Hall, 2012.
Parsons, Russ. How to Read a French Fry. Boston: Houghton Mifflin,
2001.
Pyler, E. J., and L. A. Gorton. Baking Science and Technology Vol. 2:
Formulation and Production. 4th ed. Kansas City, Mo.: Sosland, 2009.
This, Hervé. Molecular Gastronomy: Exploring the Science of Flavor.
Trans. by Malcolm DeBevoise. New York: Columbia University
Press, 2005.
Quick Breads, Yeast Breads and Laminated Doughs
Albright, Barbara, and Leslie Weiner. Mostly Muffins. New York:
St. Martin’s Press, 1984.
Alston, Elizabeth. Biscuits and Scones. New York: Potter, 1988.
Amendola, Joseph. The Bakers’ Manual. 5th ed. New York: Wiley,
2002.
Assire, Jérome. The Book of Bread. New York: Flammarion, 1996.
Bellouet, Gérard-Joë, and Jean-Michel Perruchon. Apprenez l’Art des
Petits Fours Sucreés et Saleés. Paris: Bellouet Conseil, 2002.
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Sensualité du Goût: Pâtisseries et Desserts Cuisinés pur beurre de
Cacao.
London: Kirra Editions, 2003.
Braker, Flo. The Simple Art of Perfect Baking. Shelburne, Vt.: Chapters,
1992.
Daley, Regan. In the Sweet Kitchen: The Definitive Baker’s Companion.
New York: Artisan, 2001.
Ducasse, Alain, and Frédéric Robert. Le Grand Livre de Cuisine d’Alain
Ducasse: Desserts et Pâtisserie. Paris: Hachette Littérature, 2002.
Fletcher, Helen S. The New Pastry Cook. New York: Morrow, 1986.
French Culinary Institute. The Fundamental Techniques of Classic
Pastry
Arts. New York: Stewart, Tabori & Chang, 2009.
Friberg, Bo. The Professional Pastry Chef. 4th ed. New York: Wiley,
2002.
Garrett, Toba M. Professional Cake Decorating. Hoboken, N.J.: Wiley,
2012.
Healy, Bruce, and Paul Bugat. Mastering the Art of French Pastry.
Woodbury, N.Y.: Barron’s, 1984.
Chocolate, Sugar and Decorative Work
Bau, Frédéric. Au Coeur des Saveurs. Barcelona, Spain: Montagud
Editores, 1998.
Cooking with Chocolate: Essential Recipes and Techniques. Paris:
Flammarion, 2011.
Beckett, Stephen T. The Science of Chocolate. 2nd ed. Cambridge, U.K.:
Royal Society of Chemistry, 2008.
Curley, William. Couture Chocolate: A Masterclass in Chocolate.
London: Jacqui Small, LLP, 2013.
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Issue No: 01
Bertinet, Richard. Dough: Simple Contemporary Breads. London: Kyle
Books, 2005.
Calvel, Raymond, and James J. MacGuire, adp. The Taste of Bread:
A Translation of Le Goût du Pain, comment le préserver, comment le
retrouver. Gaithersburg, Md.: Aspen, 2014.
Clayton, Bernard. Bernard Clayton’s New Complete Book of Breads.
Revised ed. New York: Fireside Books, 1995.
David, Elizabeth. English Bread and Yeast Cookery. Notes by Karen
Hess. New York: Viking Press, 1980.
Healthful Baking and Nutrition
Baskette, Michael, and James Painter. The Art of Nutritional Cooking.
3rd ed. Upper Saddle River, N.J.: Prentice Hall, 2009.
Boyce, Kim, et al. Good to the Grain: Baking with Whole-Grain Flours.
New York: Stewart, Tabori & Chang, 2010.
Editors of Cooking Light Magazine. Cooking Light Way to Bake: The
Complete Visual Guide to Healthy Baking. Birmingham, Al.: Oxmoor
House, 2013.
Egan, Maureen, and Susan Davis Allen. Healthful Quantity Baking.
New York: Wiley, 1992.
King Arthur Flour Whole Grain Baking: Delicious Recipes Using
Nutritious Whole Grains. King Arthur Flour Cookbooks.
Woodstock, Vt.: Countryman Press, 2006.
Roberts, Annalisa. Gluten Free Baking Classics. 2nd ed. Chicago: Agate
Surrey, 2008.
Winter, Ruth. A Consumer’s Dictionary of Food Additives. 7th ed. New
York: Three Rivers Press, 2009.
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Prescribed Textbooks (for Learners)

On Baking: 3rd Ed Update. A text book of baking & pastry fundamentals by Sarah Labensky, Priscila A. Martel and Eddy Van Damme.
Excellence in Business Communication 12th Edition by Thill Bovil
Professional Baking 6th Edition – John Wiley & Sons
The book of yields Accuracy in food costing & purchasing 8th ed.
The Professional Pastry Chef,
The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional by Glenn Rinsky, Laura Halpin Rinsky
Advanced Bread and Pastry: A Professional Approach, 1st Edition, Michel Suas
Garde Manger: The art and craft of the cold kitchen

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