Model Curriculum · 2020-03-09 · bread • Define the bread faults and remedies of bakery products • Identify and check for quality of different types of ingredients used in

1 | Pastry Chef

Model Curriculum QP Name: Pastry Chef QP Code: THC/Q2708 QP Version: 1.0 NSQF Level: 5 Model Curriculum Version: 1.0

Tourism and Hospitality Skill Council || Tourism and Hospitality Skill Council (THSC), 404/407, 4th floor, Mercantile House, K.G. Marg, Connaught Place New Delhi 110001

2 |Pastry Chef

Table of Contents

Training Parameters ................................................................................................................................ 3

Program Overview .................................................................................................................................. 4

Training Outcomes .............................................................................................................................. 4

Compulsory Modules .......................................................................................................................... 4

Module Details ........................................................................................................................................ 6

Module Name….............................................................................................................................. …14

Annexure ............................................................................................................................................... 23

Trainer Requirements ....................................................................................................................... 24

Assessor Requirements ..................................................................................................................... 25

Assessment Strategy ......................................................................................................................... 26

3 |Pastry Chef

Training Parameters

Sector

Tourism and Hospitality

Sub-Sector

Restaurant

Occupation

Food Production/Kitchen

Country

India

NSQF Level

5

Aligned to NCO/ISCO/ISIC Code

7512.9900 (Bakers, Pastry Cooks and Confectionery Makers, Other)

Minimum Educational Qualification and Experience

8th Pass, preferably

Pre-Requisite License or Training

NA

Minimum Job Entry Age

18 years

Last Reviewed On

06/10/16

Next Review Date

31/03/2020

NSQC Approval Date

NA

QP Version

V1.0

Model Curriculum Creation Date

24/02/2020

Model Curriculum Valid Up to Date

31/03/2022

Model Curriculum Version

V1.0

Minimum Duration of the Course

1024 Hrs.

Maximum Duration of the Course

2048 Hrs.

4 |Pastry Chef

Program Overview This section summarizes the end objectives of the program along with its duration.

Training Outcomes

At the end of the program, the learner should have acquired the listed knowledge and skills.

• Prepare, cook, finish and present pastry products

• Create new customized pastry products ad undertake administrative works

• Communicate effectively with superiors, colleagues and customers to achieve a smooth workflow

• Achieve customer satisfaction by understanding customer requirement and provide services

• Practice standard of etiquette and hospitable conduct

• Apply gender and age sensitive service practices

• Describe importance of IPR for organization and customers

• Practice health and hygiene at workplace

• Apply safety practices at workplace

• Learn a foreign / local language

Compulsory Modules

The table lists the modules and their duration corresponding to the Compulsory NOS of the QP.

NOS and Module Details Theory Duration

Practical Duration

On-the-Job Training Duration

(Mandatory)

On-the-Job Training Duration

(Recommended)

Total Duration

Introduction to hotel industry and pastry arts (Bridge Module)

04:00 00:00 --- 01:00 04:00

THC/N2712– Prepare, cook, finish and present pastry products NOS Version No.- V1.0 NSQF Level-5

164:00 588:00 --- 500:00 752:00

Introduction to the commodities

60:00 00:00 --- 04:00 60:00

Introduction to the equipment’s

04:00 08:00 --- 04:00 12:00

Prepare bakery products 40:00 360:00 --- 164:00 400:00 Prepare cakes and pastries 20:00 180:00 --- 164:00 200:00 Prepare chocolate and sugar products

40:00 40:00 --- 164:00 80:00

THC/N2713 – Create new, customized pastry products and undertake administrative works NOS Version No.- V1.0 NSQF Level- 5

22:00 82:00 --- 500:00 104:00

Research and develop healthy recipes

12:00 40:00 --- 400:00 52:00

Perform administrative duties 08:00 40:00 --- 50:00 48:00

5 |Pastry Chef

Maintain store for finished products

02:00 02:00 --- 50:00 04:00

THC/N9901 – Communicate with customer and colleagues NOS Version No.- V1.0 NSQF Level- 5

02:00 08:00 --- 08:00 10:00

Communicate with customer and colleagues

02:00 08:00 --- 08:00 10:00

THC/N9902 – Maintain customer-centric service orientation NOS Version No.- V1.0 NSQF Level- 5

02:00 08:00 --- 00:00 10:00

Maintain customer-centric service orientation

02:00 08:00 --- 00:00 10:00

THC/N9903: Maintain standard of etiquette and hospitable conduct NOS Version No.- V1.0 NSQF Level- 5

02:00 04:00 --- 02:00 06:00

Maintain standard of etiquette and hospitable conduct

02:00 04:00 --- 02:00 06:00

THC/N9904: Follow gender and age sensitive service practices NOS Version No.- V1.0 NSQF Level- 5

02:00 02:00 --- 02:00 04:00

Follow gender and age sensitive service practices

02:00 02:00 --- 02:00 04:00

THC/N9905: Maintain IPR of company and customers NOS Version No.- V1.0 NSQF Level- 5

02:00 00:00 --- 03:00 02:00

Maintain IPR of company and customers

02:00 00:00 --- 03:00 02:00

THC/N9906: Maintain health and hygiene NOS Version No.- V1.0 NSQF Level- 5

08:00 02:00 --- 04:00 10:00

Maintain health and hygiene 08:00 02:00 --- 04:00 10:00 THC/N9907: Maintain safety at workplace NOS Version No.- V1.0 NSQF Level- 5

04:00 08:00 --- 04:00 12:00

Maintain safety at workplace 04:00 08:00 --- 04:00 12:00 THC/N9909: Learn a foreign or local language(s) including English NOS Version No.- V1.0 NSQF Level- 5

30:00 80:00 --- 00:00 110:00

Basic Knowledge of a foreign / State language

30:00 80:00 --- 00:00 110:00

Total Duration 242:00 782:00 --- 1024:00 1024:00

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Module Details

Introduction to Hotel Industry and Pastry Arts

Terminal Outcomes:

• Describe the hospitality industry

• Explain the necessary knowledge skills required in preparing bakery pastry production

Duration: 04:00 Duration:

Theory – Key Learning Outcomes

Practical – Key Learning Outcomes

• Elaborate the hierarchy of hotel and food and production department of different star categories

• Explain the layout of a bakery

• Explain the role and responsibilities of a pastry chef

• Describe the attributes required for a pastry chef

• Explain the scope of bakery and confectionary

Classroom Aids:

Whiteboard, marker, projector, PowerPoint presentation, video

Tools, Equipment and Other Requirements

NA

7 |Pastry Chef

Introduction to the commodities

Terminal Outcomes:

• Identify ingredients used in the preparation of bakery/pastry products

• Store, use and buy various food products used in the bakery/ pastry section

Duration: 60:00 Duration:



• Define and use pastry/baking terms effectively

• Describe the properties and functions of various ingredients

• Explain the different working temperatures for bakery products

• Describe the different types of sugar and its substitutes.

• List the different types and quality of eggs and dairy products.

• Explain the use of yeast in bakery and confectionery.

• Explain the types of shortenings, gelling agents, stabilizers and preservatives and their role in bakery and confectionery

• Distinguish between local sourced and imported products

Classroom Aids:

Whiteboard, marker


Weighing scale, refrigerator, variety of commodities used in the kitchen, storage containers

8 |Pastry Chef

Introduction to the equipment

Terminal Outcomes:

• Develop knowledge and skills of range of equipment’s

• Start and use bakery and pastry equipment’s safely

Duration: 04:00 Duration: 08:00



• Identify the different types of large and small equipment used in bakery

• Explain the handling process of equipment and utensils

• Explain the process of cleaning of equipment

• Select equipment large and small as per its purpose

• Demonstrate correct use of equipment

• Demonstrate the process of cleaning equipment and utensils

Classroom Aids:

whiteboard, marker, PowerPoint presentation, projector, list of kitchen equipment’s, textbook


oven (gas / electrical), SS kitchen worktables, refrigerators, SS kitchen rack, dry storage cabinet, dough kneader, mixer / grinder, steel stock pot (4 ltr. approx), steel sauté pan, sharpening steel, piping bags (with 5 nozzles), slicer, whisk, muffins mould (aluminum, tartlet mould, pie mould (detachable base), bread moulds (800gms), chopping board (white), steel turner, steel ladle, steel strainer, caramel custard mould, rotary cake stand, plastic crates, tandoor seekhs, parat(large), rolling pin (Indian), rolling pin (bakery), swifter, fancy cutter, pie dish, wooden spoon, sauté spoon, pizza cutter, bread knife, different types of knives, chopping board, small kitchen equipment like colander, soup strainer etc., wet / dry grinder, pulverizer, weighing machine, dough maker, storage containers, cooking hob

9 |Pastry Chef

Prepare bakery products

Terminal Outcomes:

• Prepare different types of bakery products




• Explain the difference between bakery and patisserie

• Explain the different working temperatures for bakery products

• Explain different methods of bread making

• Explain different types of simple yeast fermented products

• Explain different types of flavoured breads

• Explain different types of rich yeast fermented breads

• Describe types of bread loafs

• Describe different International breads

• Explain laminated yeast breads

• Explain the characteristics of good bread

• Define the bread faults and remedies of bakery products

• Identify and check for quality of different types of ingredients used in bakery

• Write recipes of different types of bakery products

• Apply mathematical skills and convert recipes accurately

• Demonstrate and apply proper scaling and measuring techniques

• Prepare yeast fermented products

• Prepare flavoured breads

• Prepare breakfast breads

• Prepare laminated breads

• Prepare variety of International breads

• Prepare toppings and stuffing for pizza and burgers

• Store finished/raw products appropriately at correct temperature and place which are of not immediate use

Classroom Aids:

Whiteboard, marker, PowerPoint presentation, projector, textbook


Bowls, scales, whisks, rolling pin, spoons (metal/wooded/plastic, spatulas), baking trays (silicone sheets, non-stick baking liners), cooling racks, knives including palette knife, dough scraper, peelers, boards, mixing machines, food processors, liquidiser/ blenders, tins, graters, ovens, oven gloves, measuring jugs, sieves, cutters

10 |Pastry Chef

Prepare cakes and pastries

Terminal Outcomes:

• Prepare different types of cakes and pastries products




• Explain the different ingredients used in cake making

• Explain different types of cake making methods

• Explain different types of cake mixing methods

• Explain different types of pastries and their derivatives

• Define internal and external characteristics of cakes

• Describe the quality points of finished dough products

• List down the steps in preparing cookies and biscuits

• Explain the factors affecting the quality of biscuits / cookies

• State the correct storage procedure of finished products

• Explain the procedure in preparing Ice creams

• Prepare basic sponge

• Prepare basic pastries and its derivatives

• Demonstrate basic icing and decorating techniques

• Prepare variety of international cakes and puddings


Classroom Aids:



Bowls, scales, whisks, rolling pin, spoons (metal/wooded/plastic, spatulas), baking trays (silicone sheets, non-stick baking liners), cooling racks, knives including palette knife, dough scraper, peelers, boards, mixing machines, food processors, liquidiser/ blenders, tins, graters, ovens, oven gloves, measuring jugs, sieves, cutters, fridges and freezers

11 |Pastry Chef

Prepare chocolate and sugar products

Terminal Outcomes:

• Prepare different types of chocolate and sugar confectionary




• Explain different forms in which coco and chocolate are available

• Explain the process of chocolate tempering

• Describe the different stages of cooking sugar

• Explain different types of icing

• Explain the process of storing confectionary items

• Prepare and store ice creams, toffees and Indian sweets

• Prepare different types of chocolate- filled/piped/layered

• Demonstrate working knowledge of chocolate and sugar confectionery


Classroom Aids:



Bowls, scales, whisks, rolling pin, spoons (metal/wooded/plastic, spatulas), baking trays (silicone sheets non-stick baking liners), cooling racks, knives including palette knife, dough scraper, peelers, boards, mixing machines, food processors, liquidiser/blenders, tins, graters, ovens, oven gloves, measuring jugs, sieves, cutters, ice cream machines, moulds, refrigerator, freezer

12 |Pastry Chef

Research and develop healthy recipes

Terminal Outcomes:

• Discuss nutritional concerns as they apply to baking

• Discuss recipe modification to create more nutritionally beneficial baked goods and desserts




• Explain science behind the baking and pastry-making process

• List allergens used in pastry and breads

• Explain gluten free breads and products

• Explain different healthy options available for preparing and finishing pastry products

• Explain the nutritional benefits of minimizing the fat, sugar and salt content of dishes

• Explain how to select types, combinations and proportions of ingredients that will make up a healthy dish

• List healthier flavourings that can be used as alternatives to salt and sugar

• List healthier types of sauces, dressings, toppings and condiments

• Demonstrate various methods to prepare dishes in a healthier way

• Demonstrate how to cook the dish in a way that maximizes its nutritional value

• Demonstrate how to present healthier dishes to customers in an attractive way

Classroom Aids:



NA

13 |Pastry Chef

Perform administrative duties

Terminal Outcomes:

• Perform and apply food costing techniques

• Prepare and present PowerPoint presentations




• Explain different types of menu and their pricing styles

• Explain different methods of food costing along with their importance

• Explain material costing

• Explain how to control food cost, labour cost and overhead cost

• Define yield and its types

• Explain applications of computer and its components

• Explain the functions of word processing

• Explain the functions of spreadsheet

• Explain the functions of PowerPoint

• Prepare standard recipes and adjust the quantities using adjustment factor

• Calculate standard food cost

• Produce word document with proper formatting

• Prepare excel sheet

• Prepare small power point presentation

• Demonstrate how to start and operate computers

• Demonstrate accessing stored data or files

• Create documents using word processor, spreadsheet and PowerPoint presentation

• Browse the internet, content search, email and collaborate with peers

• Write food blog

Classroom Aids:



computer, stock register

14 |Pastry Chef

Maintain store for finished products

Terminal Outcomes:

• Store products in a correct manner




• Explain the importance of storing food

• Describe the checks that should be made when accepting deliveries of ambient, chilled or frozen foods

• Enlist storage equipment’s

• Describe stock rotation systems

• Explain the storage temperature required for different items

• Demonstrate how to pack bakery/pastry finished products to sell and store

• Demonstrate procedure of stock taking of perishable and non-perishable items

• Maintain documents used for recording food storage and temperature control

Classroom Aids:



Commodities, freezer, refrigerator, packing material

15 |Pastry Chef

Communicate with customer and colleagues

Terminal Outcomes:

• Effectively communicate with customers and colleagues




• Explain the importance of effective communication and team coordination

• Explain the difference between briefing and debriefing

• Demonstrate positive body language when dealing with guests and colleagues

• Demonstrate how to interact with guests in person and on the phone

Classroom Aids:

whiteboard, marker, PowerPoint presentation, projector


Telephone

16 |Pastry Chef

Maintain customer centric service orientation

Terminal Outcomes:

• Know the importance of customer satisfaction




• Explain the importance of guest satisfaction and guest feedback

• Explain different ways to improve company’s customer satisfaction rating

• Explain how to deal with different types of complaints

• Explain ways to assess innovative products and services based on how they will improve guest satisfaction

• Demonstrate different methods of engaging with the customers effectively and professionally

Classroom Aids:



telephone, guest feedback form

17 |Pastry Chef

Maintain standard of etiquette and hospitable conduct

Terminal Outcomes:

• Use professional etiquettes while dealing with guests and colleagues




• Explain the significance of professional etiquette and behaviour

• Describe the role of body language in communication

• Demonstrate positive body language when dealing with guests and colleagues

Classroom Aids:



NA

18 |Pastry Chef

Follow gender and age sensitive practices

Terminal Outcomes:

• Apply age and gender sensitive practices




• Describe the importance of gender-neutral behaviour at workplace

• Discuss the rights of women at workplace

• Explain specific requirements of customers of different age groups

• Explain different safety measures and procedures available for female colleagues and customers like pick up and drop facility, safety cameras in the premises

• Demonstrate how to interact with female customers and colleagues

Classroom Aids:



NA

19 |Pastry Chef

Maintain IPR of organization and customers

Terminal Outcomes:

• Apply age and gender sensitive practices




• Describe the policies on Intellectual Property Rights

• Explain how IPR protection is important for competitiveness of a company

• State the consequences of IPR infringement

• Define product, service and design patents

Classroom Aids:



NA

20 |Pastry Chef

Maintain health and hygiene

Terminal Outcomes:

• Develop the ability to follow hygiene practices




• Explain different food safety and hygiene standards

• Explain the importance of maintaining a clean workplace

• Explain the importance of personal hygiene and grooming

• Explain standard operating procedure (SOP) for maintaining cleanliness and checklists

• Describe different health risks

• Explain cross contamination

• Explain hazard analysis of critical control points (HACCP)

• Explain the role of food safety standard authority of India (FSSAI) and its compliance

• Follow laws governing the food safety and standards

• Demonstrate basic hygiene behaviour at the workplace

Classroom Aids:



NA

21 |Pastry Chef

Maintain safety at workplace

Terminal Outcomes:

• Develop the ability to follow hygiene practices




• Demonstrate the use of protective equipment and gear

• Identify hazards at workplace

• Explain different types of fire and fire extinguishers to be used

• Describe the emergency evacuation procedures

• Describe ways to handle safety and security threats

• Locate where chemicals and acids need to be stored

• Demonstrate how to use equipment’s safely

Classroom Aids:



Safety signs, fire extinguishers, sand buckets

22 |Pastry Chef

Basic knowledge of foreign/state language

Terminal Outcomes:

• Use foreign/local language in conversation




• Explain geographical variations of spoken language

• Learn basic vocabulary and expression used in daily conversation

• Demonstrate how to use the correct terms as appropriate for the situation

• Practice short conversations in the foreign/state language

Classroom Aids:



Cassette recordings

23 |Pastry Chef

Mandatory Duration: Recommended Duration: 240:00

Module Name: On-the-Job Training Location: On Site

Terminal Outcomes

• Prepare, cook, finish and present pastry products

• Create new customized pastry products

• Undertake administrative works

• Communicate effectively with superiors, colleagues and customers to achieve a smooth workflow

• Achieve customer satisfaction by understanding customer requirement and provide services

• Practice standard of etiquette and hospitable conduct

• Apply gender and age sensitive service practices

• Describe importance of IPR for organization and customers

• Practice health and hygiene at workplace

• Apply safety practices at workplace

• Learn a foreign / local language

24 |Pastry Chef

Annexure

Trainer Requirements

Trainer Prerequisites

Minimum Educational Qualification

Specialization

Relevant Industry Experience

Training Experience Remarks

Years Specialization Years Specialization

Certificate in Domain Skills/Food Production/ Bakery

Specialization in Pastry Arts/ Confectionary/ Bakery/ Food Production

05 Pastry Arts/ Confectionary/ Bakery

01 Pastry Arts/ Confectionary/ Bakery

Training Experience Preferable and not Mandatory

Trainer Certification

Domain Certification Platform Certification

Pastry Chef- THC/Q2708, V1.0, Pass percentage- 80%

Trainer- MEP/Q2601, V1.0 Pass percentage- 80%

25 |Pastry Chef

Assessor Requirements

Assessor Prerequisites

Minimum Educational Qualification

Specialization

Relevant Industry Experience

Training/Assessment Experience

Remarks

Years Specialization Years Specialization

Certificate Course

Hotel/ Hospitality Management

5 Hotel/ Hospitality Management

0 NA Assessor needs to have domain work experience in Kitchen/Food Production department in a Hotel or Restaurant

Assessor Certification

Domain Certification Platform Certification

Pastry Chef- THC/Q270, V1.0 Pass percentage- 80%

Assessor- MEP/Q2701, V1.0 Pass percentage- 80%

26 |Pastry Chef

Assessment Strategy Guidelines

Assessment system overview:

1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each

Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also

lay down proportion of marks for Theory and Skills Practical for each PC.

2. The assessment for the theory part will be based on knowledge bank of questions created by the

SSC.

3. Individual assessment agencies will create unique question papers for theory part for each

candidate at each examination/training Centre (as per assessment criteria below)

4. Individual assessment agencies will create unique evaluations for skill practical for every student

at each examination/training Centre based on this criterion.

5. Each NOS will be assessed both for the theoretical knowledge and practical which is being

proportionately demonstrated in the table below

6. To pass the Qualification Pack, every trainee should score a minimum aggregate of 70%

7. In case of unsuccessful completion, the trainee may seek reassessment on the Qualification Pack

Testing Environment:

• Carry out assessments under realistic work pressures that are found in the normal industry

workplace.

• Ensure that the range of materials, equipment and tools that learners use are current and of the

type routinely found in the normal industry workplace environments.

Types of evidence or evidence-gathering protocol:

1. Photo Evidence

a. Theory exam photo- At least 2 b. Viva exam photo- At least 2 c. Assessor photo during assessment d. Group photo with Assessor in front of centre

2. Video Evidence

a. Theory exam video – Duration 1 min

b. Viva exam video– Duration 1 min

c. Practical video– Duration 1 min

3. Document Evidence

a. Candidate feedback (at least 5 candidate)- Annexure N

b. Attendance sheet

c. Result sheet in Excel format

d. Photo of Candidate with Aadhar card (at least 10 candidate) for PMKVY and for Non-

PMKVY any Govt issued Photo ID (at least 10 candidate)

e. Assessor Feedback (Annexure M)

27 |Pastry Chef

Assessment Methods:

Assessment

Assessment Type Formative or Summative

Strategies Examples

Theory Summative

Written Examination Knowledge of facts related to the job role and functions. Understanding of principles and concepts related to the job role and functions.

Practical

Summative

Direct Observation

Tasks completed in the workplace

Summative Structured Tasks • Role Plays

• Viva

• Practical demonstration

Viva Summative Questioning and Probing

• Written Tests

• Mock Interviews

Project Formative and Summative

Portfolios • Journals

• Logbooks

• Work products

Documents

Model Curriculum · 2020-03-09 · bread • Define the bread faults and remedies of bakery products • Identify and check for quality of different types of ingredients used in