foppm401 - pastry making

F O P P M 4 0 1 - PASTRY MAKING

FOPPM401 Make pastry

RTQF Level: 4 Learning hours

Credits: 8 80

Sector: Agriculture and food processing

Sub-sector: Crop production

Issue date: January 2014

Purpose statement

Many Rwandeses consume pastry products every day, therefore many pastry processing units

are focusing on satisfying the demand. The pastries add value to raw material found in Rwanda

by processing flour into cakes, biscuits and doughnuts. Pastries still lack skilled staff, thus

equipping learners with pastry skills is a great opportunity to increase employment. The

competence is for learners who have completed successfully the certificate III. At the end of the

competence, learners will be able to make pastry products such as cake, biscuits and

doughnuts. Learners will work in pastry industry performing tasks including preparation of the

work area and equipment, and processing the dough into cakes, biscuits and doughnuts. They

are expected to perform these tasks respecting food quality and safety standards under

minimum supervision.

Learning assumed to be in place

Prerequisite: The learner should have successfully passed make dough

Basic knowledge of Chemistry (groups of organic minerals, titrations), biochemistry ( bio-

molecules: basics in carbohydrates, lipids, proteins, vitamins and minerals ) microbiology

(classification and identification of microorganisms), and physics (Heat transfer: techniques of

separation calorimetry, electricity conduction, convection, energy)

Elements of competence and performance criteria

Learning units describe the essential outcomes of a competence.

Performance criteria describe the required performance needed to demonstrate achievement

of the learning unit.

By the end of the module, the trainee will be able to:

Elements of competence Performance criteria

1. Prepare the work area 1.1 Proper selection of cleaning products

1.2 Proper cleaning of work area

1.3 Proper checking the cleanness of the work area

2. Prepare materials and equipment 2.1Proper selection of equipment

2.2 Appropriate cleaning of the materials and equipment

2.3 Proper calibration of the equipment

2.4 Accurate installation of the equipment

2.5 Adequate utilization of equipment

3. Process the dough into cake/biscuits 3.1 Appropriate moulding of the dough

3.2 Proper baking of the dough

3.3 Proper cooling the cake/biscuits

3.4 proper packaging of the cake/biscuits

4. Process the dough into doughnuts 4.1 Appropriate moulding of the dough

4.2 Proper leavening of the dough

4.3 Proper frying of the dough

4.4 Proper cooling of the douhgnuts

4.5 Appropriate packaging of the doughnuts

LU 1: Prepare the work area for processing pastry

1

Learning Outcomes:

1. Describe work area

2. Select cleaning products

3. Clean the work area

4. Check the work place

10 Hours

Learning Outcome 1.1 Describe work area

Processing flowchart

Localization of equipment

Identification of critical points

o Oral presentation on the work area and cleaning products

o Viewing of pictures, DVD Cleaning products and work area

o Demonstration on selection of cleaning products

o Practical exercises on selection of cleaning products

o Group discussion Cleaning products and work area

Materials: Brush, sprayers, Bucket, towel, dishtowel, basin, P.P.E Products: Detergents; soaps, Disinfectants

Formative Assessment 1.1

Assessor may collect among the following evidences and make judgements on whether the

performance criterion has been achieved.

Performance criterion

Describe work area

Resources Learning activities Content

Types of evidence Portfolio assessment tools

Checklist Score

Yes No

Observation

Learning Outcome 1.2 Select cleaning products.

Processing flowchart

Localization of equipment

Identification of critical points











Select cleaning products.



Checklist

Score

Yes No

Observation

Learning Outcome 1.3: Clean the work area

Different cleaning techniques

Standard operating procedures (SOPs) for cleaning

Hygienic precautions to avoid the contamination

Equipment and materials arrangement











Clean the work area



Checklist Score

Yes No

Observation

Learning Outcome 1.4: Check the work place

Parameters for visual inspection

Effective use of the chemicals and materials











Check the work place



Checklist Score

Yes No

Observation

LU 2: Prepare Materials and Equipment for pastry products

2

Learning Outcomes:

1.Select materials and equipment 2.Clean the equipment 3..Use equipment 4.Check the equipment

10 Hours

Learning Outcome2.1 . Select materials and equipment

Types of equipment for the processing (technical specification)

o Oral presentation on selection of materials and equipment

o Viewing of pictures, DVD on equipment, their installation and functionality

o Demonstration on installation, functionality of equipment

o Practical exercises on selection, installation, and functionality of equipment

o Group discussion on equipment o Pastry unit visits

Products: Soaps, sanitizers, Disenfectants

- Moulders - Ovens. - Pastry Brushes - Waxy Paper - Pans - Cooling Racks - Cake Boards - Long Serrated Knife - Revolving Cake Stand - Pastry Triangle Comb

Pastry Bag - Pastry Pin - Marble Board - Rollers - Cutters - Cake Boxes - Balance - Stainless steel Tables - Hygrometer






Checklist Score

Yes No

Observation

Learning Outcome 2.2: Clean the equipment

Cleaning products

Cleaning techniques (CIP, COP)








Pastry Bag - Pastry Pin - Marble Board



Select materials and equipment

- Rollers - Cutters - Cake Boxes - Balance - Stainless steel Tables - Hygrometer





Checklist Score

Yes No

Observation


Clean the equipment

Learning Outcome 2 .3 Use equipment

Installation procedures of the equipment

SOPs(standard operation procedures) for each equipment

Maintenance and adjustment

Effectiveness of the equipments (types ovens, types of proofers…)

Safety and health precautions








Pastry Bag - Pastry Pin - Marble Board - Rollers - Cutters - Cake Boxes - Balance - Stainless steel Tables - Hygrometer






Use equipment


Checklist Score

Yes No

Observation

Learning Outcome 2.4 Check the equipment

Functionality Parameters of visual

inspection Effective use of the

equipments and materials

1. Brainstorming on solution concentration.

2. Group discussion on solution concentration.

3. Practical exercises on solution preparation.

4. Laboratory activities on solution preparation

Reference books DVD players Internet connection Laboratory






Check the equipment


Checklist Score

Yes No

Observation

LU 3 Process the dough into cake

3

Learning Outcomes:

1. Mould the dough

2. .Bake the cake

3. Pack and store the cake

20 Hours

Learning Outcome 3.1 Mould the dough

Selection of the dough for cake

Mould specifications

Techniques of coating the moulds

o Oral presentation on dough moulding and baking

o Viewing of pictures, DVDs on dough moulding and baking

o Practical exercises on dough moulding and baking

o Group discussion on dough moulding and baking

o Pastry unit visits


Pastry Bag - Pastry Pin - Marble Board - Rollers - Cutters - Cake Boxes - Balance - Stainless steel Tables - Hygrometer - Dough






Checklist Score

Yes No

Observation

Learning Outcome 3.2 Bake the cake

Selection of the dough for cake



o Oral presentation on dough

moulding and baking

o Viewing of pictures, DVDs on dough moulding and baking

o Practical exercises on dough moulding and baking

o Group discussion on dough moulding and baking



Pastry Bag - Pastry Pin - Marble Board - Rollers



Mould the dough

- Cutters - Cake Boxes - Balance - Stainless steel Tables - Hygrometer - Dough





Checklist Score

Yes No

Observation

Learning Outcome 3.3:. Pack and store the cake

Packaging Techniques

Packaging materials(Nature and quality)

o Oral presentation on packaging materials packaging techniques, labelling and storage conditions

o Viewing of pictures, DVD of different packaging machines

Paper packages (sizes, materials)

Polyethylene bags.

Sealer



Bake the cake

Techniques of labelling

Storage conditions and monitoring

Safety measures during packaging and storage

o Practical exercises on packaging, storing and labelling Group discussion on packaging, labeling and storing the cake

Labels

Hygrometer





Checklist Score

Yes No

Observation


Pack and store the cake

LU 4: Process the dough into biscuits

4

Learning Outcomes:

1.Mould the batter 2.Bake the biscuits 3. Pack and store the biscuit

20 Hours

Learning Outcome 4.1 Mould the batter

Selection of the batter for biscuits



o Oral presentation on batter moulding and baking

o Viewing of pictures, DVDs on batter moulding and baking

o Practical exercises on batter moulding and baking

o Group discussion on batter moulding and baking


- moulds - Ovens

- Wax & Parchment Paper

- Pans - Cooling Racks - Long Serrated Knife - Marble Board - Rollers - Cutters - Trays - Basins - Batter






Checklist Score

Yes No

Observation

Learning Outcome 4.2 Bake the biscuits

Selection of the batter for biscuits



o Oral presentation on batter moulding and baking

o Viewing of pictures, DVDs on batter moulding and baking

o Practical exercises on batter moulding and baking

o Group discussion on batter moulding and baking


- moulds - Ovens - Wax & Parchment

Paper - Pans - Cooling Racks - Long Serrated Knife - Marble Board - Rollers - Cutters - Trays - Basins



Mould the batter

- Batter





Checklist Score

Yes No

Observation

Learning Outcome4.3 Pack and store the biscuit


Packaging materials(Nature and quality)





o Practical exercises on packaging, storing and labelling Group discussion on packaging, labeling and storing the cake


Polyethylene bags.

Sealer

Labels

Hygrometer



Bake the biscuits






Checklist Score

Yes No

Observation


Pack and store the biscuit

LU 5: Process the dough into doughnuts

5

Learning Outcomes:

1.Mould the dough 2.Leaven the dough 3.Fry the dough 4. Pack and store the doughnuts

20 Hours

Learning Outcome5.1 Mould the dough

Selection of the dough for doughnuts



o Oral presentation on dough moulding, leavening and frying

o Viewing of pictures, DVDs on dough moulding, leavening and frying

o Practical exercises on on dough moulding, leavening and frying

o Group discussion on dough moulding, leavening and frying

Pastry unit visits

- Moulds - Fryer, - Pastry Brushes

- Wax Paper - Pans - Cooling Racks - Long Serrated Knife - Doughnouts Stand - Pastry Pin - Marble Board - Rollers - Cutters - Trays - Tables - Frying oil - Dough






Checklist Score

Yes No

Observation

Learning Outcome 5.2 Leaven the dough

Monitoring of leavening

o Oral presentation on batter

moulding and baking o Viewing of pictures, DVDs on

batter moulding and baking o Practical exercises on batter

moulding and baking o Group discussion on batter

moulding and baking o Pastry unit visits


- Wax Paper - Pans - Cooling Racks - Long Serrated Knife - Doughnouts Stand - Pastry Pin - Marble Board - Rollers



Mould the dough

- Cutters - Trays - Tables - Frying oil - Dough





Checklist Score

Yes No

Observation

Learning Outcome 5.3 Fry the dough

Quality and quantity of oil Time and temperature

monitoring Cooling techniques Quality parameters of the

o Oral presentation on dough moulding, leavening and frying

o Viewing of pictures, DVDs on dough moulding, leavening and frying


- Wax Paper



Leaven the dough

doughnuts: Organoleptic tests Physical tests Random sampling for further analysis

o Practical exercises on on dough moulding, leavening and frying

o Group discussion on dough moulding, leavening and frying Pastry unit visits

- Pans - Cooling Racks - Long Serrated Knife - Doughnouts Stand - Pastry Pin - Marble Board - Rollers - Cutters - Trays - Tables - Frying oil - Dough





Checklist Score

Yes No

Observation

Learning Outcome 5.4 Pack and store the doughnuts


Fry the dough


Packaging materials (Nature and quality)






o Practical exercises on packaging, storing and labelling

Group discussion on packaging, labeling and storing the doughnuts


Polyethylene bags

Sealer

Labels

Hygrometer





Checklist Score

Yes No

Observation


Pack and store the doughnuts


Summative Assessment

Integrated situation Resources

Simba supermarket is one of the biggest supermarkets in Kigali. It retails diverse products including pastry products. The supermarket has found a strong demand of three pastry products. The manager decided to make doughnuts: 50 pieces each has 100 gms, round shape , containing milk. 1 boxes of crispy biscuits, the box should have 500 gms, and contains 12 packages. Cakes: 50 pieces each having 100 gms, round with spongy texture. The manager hopes these products will satisfy the customer’s needs. The manager of the supermarket requested the production manager to make these products within one day.

To make doughnuts

To make biscuit

To make cake

Brush, sprayers, Bucket, Serviettes, torchon, basin, P.P.E, detergents; soaps, disinfectants, dough, molders, Ovens., Pastry Brushes, Waxy Paper, Pans, Cooling Racks, Cake Boards, Long Serrated Knife, Revolving Cake Stand, Pastry Triangle Comb Pastry Bag, Pastry Pin, Marble Board, Rollers, Cutters, Cake Boxes, Balance, Stainless steel Tables, Hygrometer dough, Thermometer, Tables (coated with aluminium foils) or stainless still tables, Woods, Paper packages (sizes, materials), Polyethylene bags, Sealer, Labels, Hygrometer.

Assesment Criterion 1: Quality of Process

Checklist Score

Yes No

Indicator: Work area is well prepared

Indicator: Equipment are well selected

Indicator: Safety and health conditions are respected

Indicator: Dough/batter is well molded

Indicator: The leavening (dough nuts) of the dough is achieved (Temperature: 42-45C: C, RH: C, optimum swelling: T)

Indicator: Frying/ baking conditions are well respected (Temperature: 220 C: C, Time: 20 min: C, Ventilation: T, oil quality: C)

Observation

Assesment Criterion 2: Quality of product

Checklist Score

Yes No

Indicator: The product color is achieved (brownness: C)

Indicator: The texture of the product is achieved (sponginess: C: Crispiness:C hardness)

Indicator: The flavour is achieved

Indicator: The moisture content is respected

Observation

Checklist Score

Yes No

Indicator: Absence of physical contaminants

Indicator: Hygiene conditions are respected

Indicator: Employees are healthy

Indicator: Standards of additives and preservatives are respected

Observation

Assesment Criterion 3: Relevance

Checklist Score

Yes No

Indicator: The right raw materials are selected

Indicator: Ratio of ingredients are respected

Indicator: The appropriate package is used

Observation

Reference books:

No Author Title Publisher

1. Paula I. Figoni How Baking Works: Exploring the

Fundamentals of Baking Science

Wiley; 3 edition

(November 9, 2010)

2. Christophe Felder

Patisserie: Mastering the Fundamentals of

French Pastry

Rizzoli (February 26,

2013)

3. Michel Suas (Author)

Advanced Bread and Pastry

Cengage Learning; 1

edition (April 4, 2008)

4. French Culinary

Institute; Judith

Choate

The Fundamental Techniques of Classic

Pastry Arts

Stewart, Tabori & Chang;

1 edition (November 1,

2009)

http://www.amazon.com/s/ref=ntt_athr_dp_sr_1?_encoding=UTF8&field-author=Paula%20I.%20Figoni&search-alias=books&sort=relevancerank

http://www.amazon.com/s/ref=ntt_athr_dp_sr_1?_encoding=UTF8&field-author=French%20Culinary%20Institute&search-alias=books&sort=relevancerank

http://www.amazon.com/s/ref=ntt_athr_dp_sr_1?_encoding=UTF8&field-author=French%20Culinary%20Institute&search-alias=books&sort=relevancerank

foppm401 - pastry making

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