BY Bread, Pastry and Desserts L3
Learning Outcomes of Level 3 Bread, Pastry and Desserts 3N0522
The learner will be able to:
1. explain the basic principles of food safety and associated legislation
2. explain the organisation of a professional kitchen
3. identify baking ingredients, recognising the importance of maintaining the accurate ratio of
ingredients in recipes
4. demonstrate correct use of baking temperatures and times
5. produce sweet and savoury scones and breads using both traditional and convenience recipes
and methods
6. produce short, sweet and puff pastry using both traditional and convenience methods
7. make a range of desserts including fresh fruit salads and simple milk-based desserts
8. make a basic Victoria sponge, varying the recipe with the addition of dried fruit and nuts
9. make almond paste for covering and decorating a cake
10. prepare mid-morning and afternoon tea trays to include sandwiches, scones, and pastries 11.
comply with current food safety and hygiene legislation and regulation in personal and work practice
12. demonstrate a basic understanding of the ingredient costs and quality control cycle.
Target Award
QQI General Learning – 3M0874
Start Date: 11-01-2025 Hours/week: 05 Hrs 30 Mins Duration: 20 weeks
No formal education or qualifications are required although applicants may have participated in primary and secondary education. Applicants will be expected to demonstrate a standard of knowledge, skill and competence equivalent to NFQ Level 2 when accessing a Level 3 programme.
Age Requirements
Please see course details for minimum age requirements
Learning Aptitude
Applicants must have a motivation to learn, an interest in the subject and the ability to acquire the knowledge, skills and competencies set out in the course.
Previous Experience
Applicants must be able to demonstrate a limited range of knowledge, skills and competencies skills relevant to the course and be able to work under direction.
| Module | Award | Body |
|---|---|---|
| Bread, Pastry And Desserts | Bread, Pastry & Desserts (3N0522) | QQI |
1. Explain the basic principles of food safety and associated legislation
2. Explain the role of nutrients in the body and the concept of a balanced diet
3. Describe the human digestive process
4. List common dietary disorders
5. Discuss contemporary nutritional issues related to food production
6. Identify ingredients relevant to special dietary needs to include low calorie diets, low cholesterol
diets, nut and other allergies, vegetarians, diabetics and coeliacs
7. Describe the impact of purchasing, storage, preparation and cooking on nutritional value
8. Demonstrate the versatility of vegetables, as an accompaniment to meat and fish dishes, or as a
well-balanced stand-alone meal
9. Prepare a limited range of varied and palatable meals for vegetarians.ing of the food cost and quality control cycle