Patisserie, Baking & Contemporary Cuisine Course Details and Overview
Explore the Occupational Studies Level One and Two course focusing on Patisserie, Baking, and Contemporary Cuisine for Year 10 students. The 2-year program includes practical modules, covering topics like health and safety, equipment identification, meal preparation, and evaluation techniques. With a blend of practical classes and theory sessions, students develop essential cookery skills through cooking demos, cake decorating, and more.
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Presentation Transcript
Occupational Studies- Level One and Two: *Patisserie and Baking *Contemporary cuisine Year 10 Options Week
What the course involves? 100% Controlled assessment NO EXAM! 2 year course that includes two modules: Patisserie and Baking (Yr11) Contemporary Cuisine (yr12) Highly Practical based subject Helps develop a range of skills
Topics covered over the two years include: Health and Safety Personal Hygiene/Food Hygiene Practical Skills Identifying Equipment Presentation skills Preparation of meals: Starters, Mains and Deserts Evaluation Techniques
What do we do? Runs alongside Food and Nutrition 2 double classes and 1 singe class a week Cook almost every double class (Highly Practical) Single class will be for theory work Develop your cookery skills Cooking Demos LMC, Cake decorating Etc.
