Baking C&G Assignments Essay

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LEVEL 2 IVQ DIPLOMA IN PATISSERIE Candidate assessment record Assessment no | Assessment reference | Date Completed | Instructor Name | Instructor Signature | 7065 / 01 | Safety at work | | | | 7065 / 02 | Hygiene at Work | | | | 7065 / 03 | Kitchen Maintenance and Design | | | | 7065 / 04 | Budgets, Costing and control | | | | 7065 / 05 | Prepare paste based products and dessert | | | | 7065 / 06 | Prepare and bake cakes and sponges | | | | 7065 / 07 | Prepare meringue based products and desserts | | | | 7065 / 08 | Prepare gelatine set desserts | | | | 7065 / 09 | Prepare egg set desserts | | | | 7065 / 10 | Prepare and bake chemically aerated products | | | | 7065 / 11 | Prepare and cook fruit based desserts | | | | 7065 / 12 | Prepare simple frozen desserts | | | | 7065 / 13 | Prepare and bake fermented products | | | | 7065 / 14 | Prepare and use creams, fillings and glazes | | | | 7065 / 15 | Prepare hot and cold sauces | | | | 7065 / 16 | Prepare and use decorative mediums | | | | Candidate’s name and number: _____________________________________________ Centre Name and number :_____________________________________________ LEVEL 2 IVQ DIPLOMA IN PATISSERIE - STUDENT’S PERFORMANCE RECORD Name: _______________________________ Date Joined: _____________ Assessment no | Title | Test 1 | Test 2 | Test 3 | Test 4 | Portfolio | 7065 / 01 | Safety at work | | | | | | 7065 / 02 | Hygiene at Work | | | | | | 7065 / 03 | Kitchen Maintenance and Design | | | | | | 7065 / 04 | Budgets, Costing and control | | | | | | 7065 / 05 | Prepare paste based products and dessert | | | | | | 7065 / 06 | Prepare and bake cakes and sponges | | | | | | 7065 / 07 | Prepare meringue based products and desserts | | | | | |

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