Mode of delivery: This unit has theoretical and practical components and focuses on the development of food preparation and cooking skills under Swiss health and hygiene regulations. Students have the opportunity to explore different types of European food, as well as to develop a wide range of knowledge and practical skills. Dishes must be prepared and cooked to a standard and quality suitable for paying customers, although learners will get extensive support during the initial stages of delivery. To achieve the learning outcomes learners are given the opportunities to visit a local bakery. Guest lecturers are invited to give the learners a better understanding from what is needed and expected in the industry and also on the international market. Students will run dessert buffets and dessert trolley and take part in events to apply their skills from purchasing to selling food items. Students also will take part in “Sörenberg concepts” where they are given the opportunity to plan and design a restaurant/pastry shop with all facilities needed to operate it as for real customers. Menus will be created according to the customers, theme and location of the property.

Final assessment: In order to pass this unit, the evidence that the students present for assessment needs to demonstrate that they can meet all the learning outcomes for the unit. The assessment criteria for a pass grade describe the level of achievement required to pass this unit.
This unit will be practical assessed through observation of students skills in preparing, processing, cooking/baking and finishing a range of patisserie items, recorded as witness statements or other appropriate formats. Diaries are used to provide useful support for records of observation. Evaluation of dishes will be evaluated through group discussions and a jury and will be kept in diaries. This unit will be theoretical and practical assessed.
Graduation requirements: 50%
Duration of programme: Academic / Culinary Study: 20 Weeks and Work Placement / Internship: 20-24 Weeks