The aim of this unit is to enable students to gain knowledge of the equipment, commodities and methods required to prepare and cook/bake Swiss and European Breads, Pastries, Cakes, Desserts and Chocolates, styles of buffet and plated desserts, that are created in Europe and develop skills in preparing, cooking and reviewing European dishes under the high Swiss standards of hygiene and food safety. To this, the unit will deal with the equipment, commodities and preparation methods that are necessary in order to be able to plan, prepare and cook a range of European dishes. Students will develop an understanding of different types of European food and their specific influences and requirements. Students will have the opportunity to practice and develop their skills in the preparation and cooking/baking of a range of European and International Breads, Pastries, Cakes, Desserts and Chocolates, while ensuring that safe, professional and hygienic practices are followed at all times. They will be introduced to the process of reviewing and evaluating their dishes and then recommending any appropriate improvements. The application of evaluation techniques and quality criteria will make a valuable contribution to students’ future role as a supervisor in the hospitality industry. Students will consider the influence that other European countries have on Swiss food and explore the factors that have promoted the incorporation of European food influences. Students will develop their knowledge, skills and understanding of gastronomy and gastronomic principles. This unit also will enable students to develop the application of management skills involved in the development of products, and services as well as research and evaluation of current innovations.

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