COOK406 – Complex Patisserie

Module code
Module title
Complex Patisserie
To enable the students to develop the necessary skills and knowledge to cook and present a range of patisserie dishes, including breads and yeast goods, employing complex preparation and presentation techniques in accordance with industry standards and professional practice.
  • RS1601
NZQA Level
Level 4
NZQA Credits
Delivery method
  • Web-Enhanced
Learning hours
Directed hours
Self directed hours
Total learning hours
Resources required
Learning Outcomes
1: Prepare, cook and present a range of dishes associated with patisserie, employing
complex preparation and presentation techniques in accordance with industry standards.

2: Maintain appropriate standards of professional behaviour and practice in the workplace.
- Development of practical patisserie, bakery skills and methods; preparation and presentation
to include;
- Breads and Yeast Goods
- Pastry Dishes
- Cakes and Sponges
- Health and Safety, food safety and security practices
- Professional behaviour and practice attributes: reliability, punctuality, communication skills,
teamwork, professional appearance, and personal presentation.
Teaching and Learning Strategy
Theoretical face to face and web-supported sessions including;
Lectures, tutorials, discussion, group activities, self-directed learning, practical workshops, assignments and project based learning.
Assessment Criteria
The portfolio is comprised of multiple assessment tasks. To pass this module all tasks must be submitted and an overall minimum pass mark of 50% is required. .
Learning and Teaching Resource
- Two fully-equipped commercial kitchens and a production kitchen incorporating a range of
facilities and commercial catering equipment
- An operational commercial training restaurant
- Online resources accessible in all classrooms and in the restaurant
- Evidence portfolios

Required Text:
An extended reading list will be supplied by the tutor at commencement of the module. This will be updated annually.