View
15
Download
0
Category
Preview:
Citation preview
AT30399F_v5
VTCT Level 3 Diploma in Professional Patisserie and ConfectioneryOperational start date: 1 April 2012Credit value: 53Total Qualification Time (TQT): 530Guided learning hours (GLH): 384Qualification number: 600/4805/0
Statement of unit achievementBy signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements (if/where applicable) have been achieved under specified conditions, and that the evidence gathered is authentic.
This statement of unit achievement table must be completed prior to claiming certification.
Unit code Date achieved Learner signature
Assessor initials
IQA signature (if sampled)
Mandatory units
UV31181
UV31178
UV31190
UV31186
UV31191
UV31179
UV31163
UV31197
UV31198
222
The qualification
Introduction National Occupational Standards (NOS)
The VTCT Level 3 Diploma in Professional Patisserie and Confectionary is a preparation for work qualification that can be assessed in a workplace or realistic working environment (RWE).
This qualification will develop your knowledge and understanding of supervisory skills in the hospitality industry. You will learn about The principles of food safety supervision, the importance of keeping food safe and practical gastronomy. You will also learn advanced skills and techniques in producing a variety of dishes.
2
This qualification has been mapped to the relevant NOS, and is regulated on the Regulated Qualifications Framework.
This qualification is approved and supported by People 1st, the sector skills council for hospitality, leisure, travel and tourism.
Prerequisites
There are no formal prerequisite qualifications that you must have prior to undertaking this qualification.
Your centre will have ensured that you have the required knowledge, understanding and skills to enrol and successfully achieve this qualification.
3333
Progression
On completion of this qualification you may choose to undertake further study; qualifications you could progress to include:• VTCT Level 3 Diploma in Professional
Cookery • VTCT Level 3 Award in Supervising Food
Safety in Catering• VTCT Level 3 Diploma in Food and
Beverage Service Supervision • VTCT Level 3 Diploma in Advanced
Professional Cookery
Alternatively, you may wish to seek employment as:• Junior Chef de Partie - patisserie /
contectionery
4
Qualification structure
Mandatory units - 53 creditsVTCT unit code
Ofqual unit reference Unit title Credit value GLH
UV31181 K/502/3775 The principles of food safety supervision for catering 3 25
UV31178 J/600/9151 Supervisory skills in the hospitality industry 8 30
UV31190 L/600/9152 Practical gastronomy 11 60
UV31186 K/601/6562 Produce paste products 4 38
UV31191 L/601/6568 Produce fermented dough and batter products 4 37
UV31179 J/601/6567 Produce hot, cold and frozen desserts 6 50
UV31163 A/601/6565 Produce petits fours 6 56
UV31197 R/601/6569 Produce biscuits, cakes and sponges 6 49
UV31198 R/601/6572 Produce display pieces and decorative items 5 39
Total credits required - 53
4
All mandatory units must be completed.
5
Guidance on assessment
This book contains the mandatory units that make up this qualification. Optional units will be provided in additional booklets (if applicable). Where indicated, VTCT will provide assessment materials. Assessments may be internal or external. The method of assessment is indicated in each unit.
Internal assessment (any requirements will be shown in the unit)
Assessment explained
5
External assessment (any requirements will be shown in the unit)
Externally assessed question papers completed electronically will be set and marked by VTCT.
Externally assessed hard-copy question papers will be set by VTCT, marked by centre staff and sampled by VTCT external quality assurers.
Assessment is set, marked and internally quality assured by the centre to clearly demonstrate achievement of the learning outcomes. Assessment is sampled by VTCT external quality assurers.
VTCT qualifications are assessed and quality assured by centre staff. Work will be set to improve your practical skills, knowledge and understanding. For practical elements, you will be observed by your assessor. All your work must be collected in a portfolio of evidence and cross-referenced to requirements listed in this record of assessment book.
Your centre will have an internal quality assurer whose role is to check that your assessment and evidence is valid and reliable and meets VTCT and regulatory requirements.
An external quality assurer, appointed by VTCT, will visit your centre to sample and quality-check assessments, the internal quality assurance process and the evidence gathered. You may be asked to attend on a different day from usual if requested by the external quality assurer.
This record of assessment book is your property and must be in your possession when you are being assessed or quality assured. It must be kept safe. In some cases your centre will be required to keep it in a secure place. You and your course assessor will together complete this book to show achievement of all learning outcomes, assessment criteria and ranges.
6
Creating a portfolio of evidence
As part of this qualification you are required to produce a portfolio of evidence. A portfolio will confirm the knowledge, understanding and skills that you have learnt. It may be in electronic or paper format.
Your assessor will provide guidance on how to prepare the portfolio of evidence and how to show practical achievement and understanding of the knowledge required to successfully complete this qualification. It is this booklet along with the portfolio of evidence that will serve as the prime source of evidence for this qualification.
Evidence in the portfolio may take the following forms:
• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies
All evidence should be documented in the portfolio and cross-referenced to unit outcomes. Constructing the portfolio of evidence should not be left to the end of the course.
6
7
Unit assessment methods
This section provides an overview of the assessment methods that make up each unit in this qualification. Detailed information on assessment is provided in each unit.
Mandatory units External Internal
VTCT unit code Unit title Question
paper(s) Observation(s) Portfolio of Evidence
UV31181 The principles of food safety supervision for catering 0 û
UV31178 Supervisory skills in the hospitality industry 0
UV31190 Practical gastronomy 0 û UV31186 Produce paste products 0
UV31191 Produce fermented dough and batter products 0
UV31179 Produce hot, cold and frozen desserts 0
UV31163 Produce petits fours 0
UV31197 Produce biscuits, cakes and sponges 0
UV31198 Produce display pieces and decorative items 0
7
Unit glossary
8
Description
VTCT product code
All units are allocated a unique VTCT product code for identification purposes. This code should be quoted in all queries and correspondence to VTCT.
Unit title The title clearly indicates the focus of the unit.
National Occupational Standards (NOS)
NOS describe the skills, knowledge and understanding needed to undertake a particular task or job to a nationally recognised level of competence.
LevelLevel is an indication of the demand of the learning experience; the depth and/or complexity of achievement and independence in achieving the learning outcomes.
Credit valueThis is the number of credits awarded upon successful achievement of all unit outcomes. Credit is a numerical value that represents a means of recognising, measuring, valuing and comparing achievement.
Guiding Learning hours (GLH)
The activity of a learner in being taught or instructed by - or otherwise participating in education or training under the immediate guidance or supervision of - a lecturer, supervisor, tutor or other appropriate provider of education or training.
Total qualification time (TQT)
The number of hours an awarding organisation has assigned to a qualification for Guided Learning and an estimate of the number of hours a learner will reasonably be likely to spend in preparation, study, or any other form of participation in education or training. This includes assessment, which takes place as directed - but, unilke Guided Learning, not under the immediate guidance or supervision of - a lecturer, supervisor, tutor or other appropriate provider of education or training.
Observations This indicates the minimum number of competent observations, per outcome, required to achieve the unit.
Learning outcomes
The learning outcomes are the most important component of the unit; they set out what is expected in terms of knowing, understanding and practical ability as a result of the learning process. Learning outcomes are the results of learning.
Evidence requirements This section provides guidelines on how evidence must be gathered.
Observation outcome
An observation outcome details the tasks that must be practically demonstrated to achieve the unit.
Knowledge outcome
A knowledge outcome details the theoretical requirements of a unit that must be evidenced through oral questioning, a mandatory written question paper, a portfolio of evidence or other forms of evidence.
Assessment criteria
Assessment criteria set out what is required, in terms of achievement, to meet a learning outcome. The assessment criteria and learning outcomes are the components that inform the learning and assessment that should take place. Assessment criteria define the standard expected to meet learning outcomes.
Range The range indicates what must be covered. Ranges must be practically demonstrated in parallel with the unit’s observation outcomes.
UV31181The principles of food safety supervision for catering
The aim of this unit is to give you an understanding of the importance of kitchen organisation and food safety. You will investigate methods to prevent hazards, systems to maintain standards, and monitoring procedures to maintain a consistent approach. You will look at the role of different levels of staff in the implementation and management of food and kitchen safety, and how the organisation must work together to ensure a safe environment is achieved.
UV31181_v5
Observation(s)
GLH
Credit value
Level
External paper(s)
0
25
3
3
0
On completion of this unit you will:
Learning outcomes Evidence requirements
UV31181
1. Understand the role of the supervisor in ensuring compliance with food safety legislation
2. Understand the application and monitoring of good hygiene practice
3. Understand how to implement food safety management procedures
4. Understand the role of the supervisor in staff training
1. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.
2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved.
3. External paper There is no external paper requirement for this unit.
11
The principles of food safety supervision for catering
Achieving knowledge outcomes
Developing knowledge
You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:
• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion
Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.
When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.
Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.
*This is not an exhaustive list.
UV3118112
Knowledge
UV31181 13
Learning outcome 1
Understand the role of the supervisor in ensuring compliance with food safety legislation
You can: Portfolio reference
a. Summarise the importance of food safety management procedures
b. Explain the responsibilities of employers and employees in respect of food safety legislation and procedures for compliance
c. Outline how the legislation is enforced
UV3118114
Learning outcome 2
Understand the application and monitoring of good hygiene practice
You can: Portfolio reference
a. Explain the importance of, and methods for, temperature control
b. Explain procedures to control contamination and cross-contamination
c. Justify the importance of high standards of personal hygiene
d. Explain procedures for cleaning, disinfection and waste disposal
e. Outline requirements relating to the design of food premises and equipment
f. Describe the importance of, and methods for, pest control
UV31181 15
Learning outcome 3
Understand how to implement food safety management procedures
You can: Portfolio reference
a. Describe the importance to food safety of microbial, chemical, physical and allergenic hazards
b. Describe methods and procedures for controlling food safety; to include critical control points, critical limits and corrective actions
c. Explain the requirements for monitoring and recording food safety procedures
d. Describe methods for, and the importance of, evaluating food safety controls and procedures
UV3118116
Learning outcome 4
Understand the role of the supervisor in staff training
You can: Portfolio reference
a. Explain the requirements for induction and ongoing training of staff
b. Explain the importance of effective communication of food safety procedures
Outcome 1: Understand the role of the supervisor in ensuring compliance with food safety legislation
Unit content
This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.
UV31181 17
Food safety management procedures: Current health and safety legislation, current food safety legislation, current initiatives (Food Standards Agency - safer food, better business, hazard analysis and critical control points (HACCP), monitoring and evaluating procedures, pest control, fully trained staff, correct organisational procedures (waste disposal, equipment and premises maintenance, cleaning), up to date risk assessments.
Importance of food safety management: Legal requirements (personal, business), duty of care, customer satisfaction, safety of customers and staff, prevent illness, prevent cross-contamination.
Responsibilities of employers and employees: Compliance with current legislation, organisation’s policies and procedures, staff training, supply of suitable resources (personal protective equipment (PPE), correct equipment), correct use of resources (equipment, PPE), allocation of food safety responsibilities, awareness, use codes of practice, reporting procedures (hazards, non-compliance, illness).
Procedures for compliance: Record keeping (sickness records, supplier and delivery records, reporting of injuries, diseases and dangerous occurrences regulations (RIDDOR), HR records (training, reporting procedures, staff appraisal), following sell-by dates, compliance with legislation (trade descriptions and description of food items, food safety and storage of food item,
licensing laws, selling alcohol and alcohol measures).
Enforcing legislation: Current legislation, current regulations, current EU directives, monitoring visits from authorised specialist bodies (local authority trading standards, food and food safety inspectors from the local authority’s environmental health team), civil and criminal courts, appropriate organisational policies and procedures, employer and employee training.
Outcome 2: Understand the application and monitoring of good hygiene practice
UV3118118
Methods for temperature control: Fridges, chillers, display cabinets, freezers, blast chillers, hot serving cabinets.
Importance of temperature control: Comply with current legislation (environmental health officer (EHO) requirements), prevent cross-contamination, minimise bacterial growth, minimise risk of food poisoning, minimise waste, maintain correct storage temperature.
Control contamination and cross-contamination: Records of temperature monitoring, regular cleaning procedures (daily, weekly, monthly, periodic), comply with current legislation (control of substances hazardous to health (COSHH), reporting of injuries, diseases and dangerous occurrences regulations (RIDDOR), health and safety), PPE, correct uniform, good personal hygiene, clean and sanitise equipment, correct use of cleaning materials, regular maintenance, use of correct colour-coded boards, proper use of equipment, correct disposal of waste, updated training.
High standards of personal hygiene: Clean and ironed uniform, no or minimal jewellery and make-up, no strong fragrance, appropriate length nails, suitable clean footwear, use of gloves, hairnet if appropriate, hair tied back, PPE, wash hands after toilet breaks and between tasks, report all illnesses to supervisor (diarrhoea, vomiting, colds, sore throats, skin infections, stomach upsets), cover cuts and grazes with appropriate dressing.
Importance of personal hygiene: Comply with current legislation, prevent cross-contamination, minimise spread of bacteria, personal protection, protect customers
and colleagues, consequences of non-compliance (fines, imprisonment, illness, accidents), minimise spoilage and waste.
Procedures for cleaning, disinfection and waste disposal: Follow organisational procedures, clean as you go, follow cleaning stages (pre-clean, main clean, rinse, disinfect, rinse, dry), use of appropriate cleaning materials for task, correct use of chemicals and cleaning materials (dilution, mixing), all bottles labelled with content, use-by dates, regular cleaning (daily, weekly, periodic), electrical equipment unplugged, follow manufacturer’s instructions, storage of chemicals (COSHH), correct disposal of waste (food, chemical, disinfectants, use of bins, recycling, oil and grease), double sink for washing up, water temperature.
Design of food premises: Comply with all current legislation (planning, health and safety, COSHH, environmental health), workflow, lighting, waste areas, ventilation, washing facilities, non-slip flooring, suitable material for wall coverings, suitable work surfaces, materials for ceiling, fire exits, doors (access to stores, dining room, staff facilities), layout of equipment (gas outlets, water and drainage, electrical sockets), consider cleaning needs of work areas, layout of work stations, position of the pass/food service area.
Design of equipment: Ease of use, ease of cleaning, ease of reassembly, fit for purpose (commercial use, appropriate for expected task).
Types of pest: Cockroaches, rodents, insects, urban wildlife (foxes, badgers, wild cats, birds), domestic pets, product pests (flour mites, grain beetles, cigarette beetles),
Outcome 2: Understand the application and monitoring of good hygiene practice (continued)
UV31181 19
flies (fruit, blow fly).
Methods for pest control: Organisational procedures, compliance with cleaning and maintenance procedures, appropriate response to pest problem (traps, poisons, rodenticides, pesticides), electronic fly killers.
Outcome 3: Understand how to implement food safety management procedures
Microbial hazards: Salmonella, campylobacter, E. coli, E. coli VTEC 0157, vegetative reproduction, bacterial growth line.
Chemical hazards: Cleaning chemicals, veterinary residue, farming chemicals.
Physical hazards: Broken equipment, packaging material, plants, string, pests and insects.
Allergenic hazards: Nuts, dairy products, shellfish, yeast, gluten.
Importance to food safety: Awareness of hazards, training, avoidance, written procedures and policies, food sourcing, checking food on delivery, respond to customer needs.
Methods and procedures for controlling food safety: Maintain correct temperatures (while preparing, storing, transporting, holding for service), ensure food is fully and correctly defrosted before use, correct food preparation procedures (equipment, cooking times, cooking methods), cleaning procedures followed, comply with all current legislation (food safety, health and safety, COSHH), personal hygiene, food
stored correctly after delivery (within 15 minutes, suitable storage environment), HACCP, critical limits, stock control (first in first out (FIFO), use-by dates), corrective actions.
Requirements for monitoring and recording food safety procedures: Mandatory record keeping (delivery, temperature control, staff sickness, staff employment, staff training), cleaning schedules and records, maintenance schedules and records, HACCP, visitor log, organisational policies and procedures (storage and disposal of waste, pest control, recycling, responsible resourcing, procurement).
Methods of evaluating food safety controls and procedures: Management spot inspections, analyse all records, regular audits, inspections by outside bodies (environmental health, trading standards, local authority), feedback from staff.
Importance of food safety controls and procedures: Identify patterns of irregularity, danger areas, key indicators of risk, highlight areas that need action.
Importance of pest control: Avoid cross-contamination, minimise risk of spread of disease, minimise food waste, impact on food agency hygiene rating, loss of reputation, loss of customers, decrease in sales, loss of profit.
Outcome 4: Understand the role of the supervisor in staff training
Requirements for induction: Legal requirement for new staff to be supervised/trained/instructed in food hygiene as part of the induction process, allows staff to develop good working practices.
Ongoing training of staff: HACCP training, update current practices, awareness of new legal requirements, implement current guidelines, monitor staff performance to ensure standards are met consistently, identify training needs.
Importance of effective communication of food safety procedures: Legal requirement, minimise risk of misunderstandings, ensure all information available to staff, staff understand their responsibilities, staff aware of procedures they need to follow, all aware of non-compliance.
Communication: Notice boards, staff newsletters, handbooks, leaflets (from Food Standards Agency website - safer food, better business), staff training, staff meetings.
UV3118120
UV31178Supervisory skills in the hospitality industry
The aim of this unit is to develop the knowledge and understanding required for the supervision of an area in the hospitality industry. It is especially important that supervisors in the hospitality industry take health and safety into account, for the safety of the staff and clientele.
You will learn how to produce evidence for carrying out risk assessments and progress by implementing and monitoring health and safety policies. You will also learn the processes of recording and storing health and safety information.
You will also study leadership skills, how to implement training for your team and the importance of team development.
UV31178_v8
Observation(s)
GLH
Credit value
Level
External paper(s)
2
30
8
3
0
On completion of this unit you will:
Learning outcomes
Evidence requirements
UV31178
1. Be able to apply and monitor good health and safety practices
2. Be able to explain how to apply staff supervisory skills within a small team
4. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.
5. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved.
6. External paper There is no external paper requirement for this unit.
1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE).
2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available.
3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.
23
Supervisory skills in the hospitality industry
Achieving observation outcomes Achieving range
Achieving observations and range
UV31178
Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.
Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.
Your assessor will sign off a learning outcome when all criteria have been competently achieved.
There is no range section that applies to this unit.
24
Learning outcome 1
Observations
You can:
UV31178
Observation 1 2 Optional OptionalCriteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
*May be assessed by supplementary evidence.
Be able to apply and monitor good health and safety practices
25
a. Implement and monitor health and safety policies and procedures*
b. Conduct self in the workplace to meet relevant health and safety requirements
Achieving knowledge outcomes
Developing knowledge
You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:
• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion
Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.
When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.
Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.
*This is not an exhaustive list.
UV3117826
Knowledge
UV31178 27
Learning outcome 1
Be able to apply and monitor good health and safety practices
You can: Portfolio reference
c. Source support to meet health and safety legislative requirements
d. Carry out risk assessments
e. Record and store relevant information
f. Identify the requirements of health and safety legislation in relation to the professional kitchen
g. Explain how organisations ensure compliance with legislation
h. Explain the responsibilities of supervisors in relation to health and safety
i. Identify sources of support in meeting health and safety requirements
j. Explain the importance of carrying out risk assessments
k. Describe the process of carrying out a risk assessment
l. Explain the purpose of recording and reporting procedures
UV3117828
Learning outcome 2
Be able to explain how to apply staff supervisory skills within a small team
You can: Portfolio reference
a. Carry out a staff training needs analysis to meet health and safety requirements
b. Produce effective training materials
c. Describe the range of supervisory tasks within the hospitality industry
d. Describe the purpose of supervision
e. Describe characteristics of leadership
f. Identify leadership styles suitable for different situations
g. Describe the benefits of team development
h. Identify the characteristics of a good team
i. Explain different methods of training
Outcome 1: Be able to apply and monitor good health and safety practices
Unit content
This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.
UV31178 29
Health and safety policies and procedures: Policies and procedures related to tasks, policies and procedures related to the use of tools and equipment.
Sources of support: Health and safety executive, fire officer, environmental health officer.
Relevant health and safety requirements: Safe working environment, identify possible hazards, record details.
Carry out risk assessments: Identify the risk/s, identify who could be affected, identify how they might be affected, record precautions, review risk assessment.
Record and store information: Appropriate paperwork, appropriate storage, electronic records.
Requirements of health and safety legislation: Follow policies, report any safety hazards.
Ensure compliance: Regular checks of the workplace, training as appropriate, notices in prominent places.
Responsibilities of supervisors: Own health and safety, team’s health and safety, members of the public’s health and safety.
Sources of support: Health and safety executive, fire officer, environmental health officer.
Importance of risk assessments: Identify risks, make appropriate contingency plans.
Process of carrying out a risk assessment: Identify the risk/s, identify who could be affected, identify how they
might be affected, record precautions, review risk assessment.
Purpose of recording and reporting procedures: Legal obligation, to identify new risks, to identify frequent accidents, reallocate tasks if necessary.
Outcome 2: Be able to explain how to apply staff supervisory skills within a small team
UV3117830
Staff training analysis: Staff development, appraisals, review of team against targets.
Training materials: Posters, handouts, presentations.
Supervisory tasks within the hospitality industry: Staff monitoring, feedback to staff, introducing new policies, solving problems, monitoring workload.
Purpose of supervision: Effective communication, staff development, monitoring tasks, monitoring workload, solving problems.
Characteristics of leadership: Motivation, initiative, self-presentation and confidence, communication skills, able to take responsibility, respond to unexpected situations.
Leadership styles suitable for different situations: Reaching a consensus, managing conflict, reaching and implementing solutions, producing action plans, reviewing and evaluating team performance.
Benefits of team development: Contribution to organisation effectiveness, team focus, team accountability, opportunities to make improvements.
Characteristics of a good team: Forming, storming, norming, performing.
Different methods of training: On the job (coaching, mentoring, deputisation, apprenticeships), off the job (courses, seminars).
UV31190Practical gastronomy
The aim of this unit is to prepare you for developing menus and dishes in a modern catering environment. You will study the factors that affect the dining experience and the needs of customers, and then use this knowledge to develop foods and beverages that are complementary. You will also be studying the influences of culture, the media and famous people on contemporary gastronomy.
You will investigate how to source foodstuffs in order to produce innovative menu items, and how to select appropriate suppliers. It is also important that you understand how geography affects food supplies and the effects of modern transport on the provision of foodstuffs.
UV31190_v5
Observation(s)
GLH
Credit value
Level
External paper(s)
0
60
11
3
0
On completion of this unit you will:
Learning outcomes Evidence requirements
UV31190
1. Be able to explore the influences on eating and drinking cultures from the chef’s perspective
2. Be able to investigate the supply and use of commodities
1. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.
2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved.
3. External paper There is no external paper requirement for this unit.
33
Practical gastronomy
Achieving knowledge outcomes
Developing knowledge
You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:
• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion
Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.
When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.
Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.
*This is not an exhaustive list.
UV3119034
Knowledge
UV31190 35
Learning outcome 1
Be able to explore the influences on eating and drinking cultures from the chef’s perspective
You can: Portfolio reference
a. Analyse and evaluate dining experiences
b. Give a definition of the term ‘gastronomy’
c. Identify the factors that make a good dining experience
d. Identify different meal types and dining experiences
e. Explain the relationship between customer needs and different types of dining experience
f. Identify the types of beverages that complement different foods
g. Explain the influences of different cultures/religions on eating and drinking
h. Explain how science and technology have affected eating and drinking
i. Explain the influence that changes in lifestyles have had on eating and drinking
j. Describe the influence of the media on eating and drinking
k. Describe the contributions of individuals who have made significant impact on professional cookery
UV3119036
Learning outcome 2
Be able to investigate the supply and use of commodities
You can: Portfolio reference
a. Investigate the supply of commodities
b. Explain the considerations to take into account when choosing suppliers
c. Describe the effect geography has on local produce
d. Explain the impact that the development of transport/transportation has had on food
Outcome 1: Be able to explore the influences on eating and drinking cultures from the chef’s perspective
Unit content
This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.
UV31190 37
Dining experiences: Meal service (breakfast, lunch, dinner), time of day (all-day dining), cuisine (fine dining, fast food, pub, gastro pub, ethnic, contract), occasion (business lunch, meal with friends, conference, celebration).
Factors: Location, lighting, interior décor, style, atmosphere, menu, levels of service, wine (cellar, service, Sommelier), value for money, quality of product, quality of service, environment, ambience, suitability of purpose, level of customer service, speed of service.
Meal types: Breakfast, lunch, afternoon tea, dinner.
Customer needs and different types of dining experience: Business lunch (timing, quality), special occasion (customer service, quality), meal with friends (ambience, environment, value for money), wedding celebration (quality, environment, customer service), conference (value for money, speed of service), shopping trip (value for money, speed of service), travelling (speed of service), eating for pleasure (quality, environment, ambience).
Types of beverage that complement different foods: Red wines with red meats, white wines with white meats, full bodied wines with game, very dry wines with shellfish, sweet wines with desserts and soft cheeses, port with Stilton, brandy and liqueurs with coffee.
Influences of different cultures/religions on eating and drinking: Jews (kosher,
no pork, milk and meat separate), Muslim (halal, no pork, no alcohol), Hindu and Buddhists (vegetarian, eat fish and dairy), Jaines (fruitarians).
Science and technology: Organic food production, intensive farming methods, forced growing methods (produce food out of natural season), minimised fat content of meat, food production methods (using more of animal), molecular gastronomy.
Lifestyles: Working parents, 24/7 working, better transport, more leisure time, wider range of restaurant types, interest in and ready access to information as to where food comes from (organic, ethically sourced), support of fair trade goods.
Influences: Longer shopping hours, range of goods available at supermarkets, cross-cultural exposure to different foods, families not eating together, ready-made meals, increase in takeaway meals, eating out more, increase of fast food outlets.
Influence of media: Television chefs, food advertisements (television, magazines, newspapers), specialist food/drink periodicals.
Contributions of individuals who have made a significant impact on professional cookery: Television chefs (Jamie Oliver, Delia Smith, Michele Roux Jr), historical chefs (Escoffier, Prunier), authors (Elizabeth David, Mrs Beeton).
Outcome 2: Be able to investigate the supply and use of commodities
UV3119038
Supply of commodities: Wholesalers, central purchasing, cash and carry, specialists (greengrocers, fishmongers, butchers, bakers, vintners), local stores, contracts, market list pricing.
Considerations: Specification, suitability of purpose, price, availability, lead time, delivery, storage, terms and conditions, quality of goods, environmental.
Geographical: Weather, climate, ease of delivery.
Development of transport: Refrigerated deliveries, air travel, travel conditions, distance travelled.
Impact: Out of UK season food supply, access to foods from overseas, environmental concerns.
UV31186Produce paste products
The aim of this unit is to develop the knowledge, understanding and practical skills required for the production of paste products. You will learn how to prepare the various products and identify which tools and equipment are suitable. You will also be exploring how to correct faults with products.
You will learn about the cooking of these items and take into account temperatures and healthy eating. You will be able to finish and present products using both filling and decoration techniques. If the products have been baked in advance, you will also be studying their safe and hygienic storage.
UV31186_v5
Observation(s)
GLH
Credit value
Level
External paper(s)
2
38
4
3
0
On completion of this unit you will:
Learning outcomes
Evidence requirements
UV31186
1. Be able to produce paste products
2. Be able to finish paste products
4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered.
5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.
6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved.
7. External paper There is no external paper requirement for this unit.
1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE).
2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available.
3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.
41
Produce paste products
Achieving observation outcomes Achieving range
Achieving observations and range
UV31186
Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.
Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.
Your assessor will sign off a learning outcome when all criteria have been competently achieved.
The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered.
Your assessor will document the portfolio reference once a range has been competently achieved.
42
Learning outcome 1
Observations
You can:
UV31186
Observation 1 2 Optional OptionalCriteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
*May be assessed by supplementary evidence.
Be able to produce paste products
43
a. Perform operations in line with current professional practices
b. Produce paste products to recipe specifications using: • construction techniques • traditional, classical and modern skills and techniques • culinary science • contemporary styles
c. Carry out quality checks during production of paste products
d. Correct products that do not meet quality requirements
Learning outcome 2
You can:
UV31186
Observation 1 2 Optional OptionalCriteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
a. Finish paste products using: • construction techniques • traditional, classical and modern skills and techniques • culinary science • contemporary styles
b. Check the finished product meets dish requirements
c. Present products to meet styles of service
d. Store paste products correctly
Be able to finish paste products
44
*May be assessed by supplementary evidence.
Range
You must practically demonstrate that you have:
UV31186 45
Produced a minimum of 4 paste products Portfolio reference
Puff paste
Choux paste
Sweet paste
Short paste
Danish pastries
Croissants
Finished paste products using a minimum of 2 techniques Portfolio reference
Construction
Traditional/classical
Modern techniques
Culinary science
Contemporary styles
Used a minimum of 4 fillings, glazes, creams and icings Portfolio reference
Buttercream
Pastry cream
Whipped cream
Jams
Chocolate
Fondant
Fresh fruit
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
You must practically demonstrate that you have:
UV31186
Presented paste products for all styles of service Portfolio reference
Self-service
Table service
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
46
Developing knowledge
UV31186 47
Achieving knowledge outcomes
You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:
• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion
Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.
When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.
Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.
*This is not an exhaustive list.
Knowledge
UV3118648
Be able to produce paste products
You can: Portfolio reference
e. Identify potential faults for a range of paste products
f. Explain techniques for the production of paste products, including: • construction • traditional, classical and modern skills and techniques • culinary science • contemporary styles
g. List appropriate flavour combinations
h. Explain considerations when balancing ingredients in recipes for paste products
i. Explain the effect of preparation and cooking methods on the end product
j. Describe how to control time, temperature and environment to achieve desired outcome when producing paste products
Learning outcome 1
UV31186 49
Learning outcome 2
Be able to finish paste products
You can: Portfolio reference
e. Identify relevant fillings, glazes, creams and icings for paste products
f. Identify ingredients in paste products that may cause allergic reactions
g. Calculate food costs for producing paste products
h. Explain how food costs and other factors affect profit when producing paste products
Outcome 1: Be able to produce paste products
Unit content
This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.
UV3118650
Professional practices: Safe and hygienic practices, avoiding cross-contamination, correct personal protective equipment (PPE), using correct equipment, keeping raw separate from cooked, organisational standards, current food safety legislation.
Recipe specifications: Construction techniques (sugar batter, flour batter, blending), traditional (fruit pies/tarts, meat products, mince pies), classical (éclair, Jersey slice), modern techniques (Danish pastries, croissants), culinary science (panary aeration, chemical aeration, lamination), contemporary styles (individual portion, Middle Eastern recipes).
Checks during the production of paste products: Ingredients (colour, aroma, texture, weight), cooking temperature, cooking time.
Correcting products that do not meet quality requirements: Cover paste products during cooking, cool products in their tins, blind bake pastry cases.
Faults in paste products: Overcooked (dark brown colour, hard texture), undercooked (pale colour, poor crumb), cooked too quickly (undercooked in the middle/raw flour flavour).
Techniques for the production of paste products: Construction techniques (sugar batter, flour batter, blending), traditional, classical and modern techniques (sifting, mixing, rolling, rubbing, whipping, piping, blending, whisking, boiling),
culinary science (adding yeast, adding bicarbonate of soda, laminating with fat), contemporary styles (individual portion).
Appropriate flavour combinations: Vanilla, chocolate, coffee, almond, dried fruit, fruit jams, meat, vegetable, fresh fruit.
Considerations when balancing ingredients in recipes: Plasticity of fat used, fats add moisture, eggs provide structure and appearance, dried fruits absorb flavours.
Effects of preparation and cooking methods on the end product: Sifting (removes lumps), mixing (blends ingredients), rolling (defines shape). rubbing (produces a rougher blend), creaming (adds air while mixing), whipping (aerates), piping (final shape of the product), blending (mixing ingredients), whisking (aeration).
How to control time, temperature and environment to achieve desired outcome: Set oven timer, preheat oven to desired temperature, avoid opening the oven during cooking, sufficient lighting.
Outcome 2: Be able to finish paste products
UV31186 51
Finishing paste products: Construction techniques (layers, millefeuille), traditional and classical (as defined in recipes), modern techniques (alternative flavours/ingredients in finishing), culinary science (decoration will not adversely affect product), contemporary styles (modern appearance).
Checking finished products meet dish requirements: Colour, texture, aroma, decoration.
Presentation of products to meet style of service: Self-service (individual portion), table service (individual portion, portioned at the table).
Correct storage of paste products: Airtight container, refrigeration, freezing.
Fillings, glazes, creams and icings: Buttercream, pastry cream, whipped cream, jams, chocolate, fondant, meringue, fresh fruit, meat, vegetables.
Ingredients that may cause allergic reactions: Wheat products, milk products, eggs, seeds, gelatin.
Food costs for producing paste products: Purchase price of ingredients.
How food costs and other factors affect profit: Food costs, staffing costs, overheads (power, lighting, equipment, rent and rates), net profit, gross profit, selling price.
UV3118652
Notes Use this area for notes and diagrams
UV31191Produce fermented dough and batter products
The aim of this unit is to develop your knowledge, understanding and practical skills in preparing, cooking and finishing fermented dough and batter products for service.You will learn to produce products using traditional methods, culinary science and contemporary styles. You will be able to identify faults in products as well as correct and rectify them.
You will learn how to use professional practices to control time and temperature, and to finish fermented dough and batter products in a variety of ways whilst following food safety guidelines.
UV31191_v6
Observation(s)
GLH
Credit value
Level
External paper(s)
2
37
4
3
0
On completion of this unit you will:
Learning outcomes
Evidence requirements
UV31191
1. Be able to produce fermented dough and batter products
2. Be able to finish fermented dough and batter products
4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered.
5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.
6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved.
7. External paper There is no external paper requirement for this unit.
1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE).
2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available.
3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.
55
Produce fermented dough and batter products
Achieving observation outcomes Achieving range
Achieving observations and range
UV31191
Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.
Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.
Your assessor will sign off a learning outcome when all criteria have been competently achieved.
The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered.
Your assessor will document the portfolio reference once a range has been competently achieved.
56
Learning outcome 1
Observations
You can:
UV31191
Observation 1 2 Optional OptionalCriteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
*May be assessed by supplementary evidence.
Be able to produce fermented dough and batter products
57
a. Perform operations in line with current professional practices
b. Produce fermented dough and batter products to recipe specifications using: • traditional, classical and modern skills and techniques • culinary science • contemporary styles
c. Carry out quality checks during production of fermented dough and batter products
d. Correct products that do not meet quality requirements
Learning outcome 2
You can:
UV31191
Observation 1 2 Optional OptionalCriteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
a. Finish fermented dough and batter products using: • traditional, classical and modern skills and techniques • culinary science • contemporary styles
b. Check the finished product meets dish requirements
c. Present products to meet styles of service
d. Store fermented dough and batter products correctly
Be able to finish fermented dough and batter products
58
*May be assessed by supplementary evidence.
Range
You must practically demonstrate that you have:
UV31191 59
Produced a minimum of 8 types of fermented dough and batter products Portfolio reference
White bread
Wholemeal bread
Sour dough
Olive bread
Sun-dried tomato bread
Baguettes
Focaccia
Ciabatta
Croissants
Brioche
Pumpernickel
Savarin
Danish pastries
Panettone
Stollen
Blinis
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
You must practically demonstrate that you have:
UV31191
Used a minimum of 8 finishing techniques Portfolio reference
Glazing
Brushing
Dipping
Dusting
Spreading
Cream
Crème Chantilly
Crème patisserie
Jams
Fruits
Fruit purées
Chocolate
Marzipan
Herbs
Spices
Garlic
Implemented all storage procedures Portfolio reference
Refrigeration
Freezing
Packaging
Labelling with date
Stock rotation
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
60
Developing knowledge
UV31191 61
Achieving knowledge outcomes
You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:
• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion
Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.
When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.
Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.
*This is not an exhaustive list.
Knowledge
UV3119162
Be able to produce fermented dough and batter products
You can: Portfolio reference
e. Identify potential faults for a range of fermented dough and batter products
f. Explain techniques for the production of fermented dough and batter products, including: • traditional, classical and modern skills and techniques • culinary science • contemporary styles
g. List appropriate flavour combinations
h. Explain considerations when balancing ingredients in recipes for fermented dough and batter products
i. Explain the effect of preparation and cooking methods on the end product
j. Describe how to control time, temperature and environment to achieve desired outcome when producing fermented dough and batter products
Learning outcome 1
UV31191 63
Learning outcome 2
Be able to finish fermented dough and batter products
You can: Portfolio reference
e. Identify relevant fillings, glazes, creams and icings for fermented dough and batter products
f. Identify ingredients in fermented dough and batter products that may cause allergic reactions
g. Calculate food costs for producing fermented dough and batter products
h. Explain how food costs and other factors affect profit when producing fermented dough and batter products
Outcome 1: Be able to produce fermented dough and batter products
Unit content
This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.
UV3119164
Current professional practices: Professional personal appearance, organisational skills, communication skills, establishment guidelines, working to timescales and adjusting if necessary, hazard analysis and critical control points (HACCP), current food safety legislation.
Produce products using: Traditional, classical and modern skills and techniques – loaves, rolls, Danish pastries, croissants, brioche, pumpernickel, savarin.
Culinary science – white bread, wholemeal bread, loaves and rolls, sour dough.
Contemporary styles – sun-dried tomato bread, olive bread, baguettes, focaccia, ciabatta, panettone, stollen, blinis.
Quality checks during production: Appearance, fermentation, proving correctly, consistency, aroma, precision, portions, degree of cooking.
Potential faults: Insufficient yeast, tough and closed crumb texture, high crust, pale crust, insufficient salt and sugar, dry, underproved, overproved, degree of cooking.
Correcting products: Reshaping, remoulding, discarding products not meeting quality requirements, adding ingredients, seeking advice from appropriate person.
Techniques for the production of products:Traditional, classical and modern skills and techniques – weighing and measuring, mixing, resting, fermenting, bulk fermentation time (BFT), knocking back, proving, shaping, moulding, rolling. Culinary science – activated dough development (ADD), sponge and dough process, sour dough, mechanical dough development process, Maillard reaction.
Contemporary styles – shaping, using moulds, florentine moulds, comb chocolate finish, silicone paper, steam injection.
Flavour combinations: Sea salt, herbs, garlic, olives, sun-dried tomatoes, walnut, sugar, jam, cream, vanilla, fruits.
Balancing ingredients: Colour, flavour, texture, customer requirements.
Preparation and cooking methods: Achieving a quality end product, following recipes, following dish specifications, referring to specification photographs correct colour, correct consistency, texture, flavour, portion size.
Control time, temperature and environment: Professional practices, organisation, keeping ingredients at correct temperature, working with dough at correct temperature, proving in correct atmosphere.
Outcome 2: Be able to finish fermented dough and batter products
UV31191 65
Finish fermented dough and batter products using:Traditional, classical and modern skills and techniques – glazing, brushing, dipping, dusting, spreading, glazing.
Culinary science – fondant, apricot glaze.
Contemporary styles – moulding, shaping, decorating, serving style.
Finished product meets dish requirements: Dish specification, recipe, specification photograph, size, shape, texture, flavour.
Styles of service: Size, shape, quantity, appropriate decoration, style of service, restaurant, banquet, dishes, basket.
Storage: Room temperature, cool, dry, humidity control, dough products with high-risk foods refrigerated, bags, wrappers, wrapped in paper, freezing, avoiding cross-contamination.
Fillings, glazes, creams and icings: Cream, crème Chantilly, crème patisserie, jams, fruits, fruit purées, chocolate, marzipan, herbs, spices, garlic.
Ingredients that may cause allergic reactions: Flours, gluten, nuts, dairy products, eggs.
Calculate food costs: Dish costing, cost of ingredients, precise recipes.
Food costs and other factors: Gross profit, net profit, selling price, wholesale rise in cost of ingredients, following recipes, following specifications, exact quantities, avoiding wastage.
UV3119166
Notes Use this area for notes and diagrams
UV31179Produce hot, cold and frozen desserts
The aim of this unit is to provide you with the opportunity to develop your knowledge, understanding and practical skills in producing hot, cold and frozen desserts. You will prepare different types of desserts and develop advanced skills, as well as investigate costs and factors that affect profit when making puddings. You will also learn about flavour combinations, presentation methods and styles.
UV31179_v6
Observation(s)
GLH
Credit value
Level
External paper(s)
2
50
6
3
0
On completion of this unit you will:
Learning outcomes
Evidence requirements
UV31179
1. Produce hot, cold and frozen desserts
2. Finish hot, cold and frozen desserts
4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered.
5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.
6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved.
7. External paper There is no external paper requirement for this unit.
1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE).
2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available.
3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.
69
Produce hot, cold and frozen desserts
Achieving observation outcomes Achieving range
Achieving observations and range
UV31179
Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.
Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.
Your assessor will sign off a learning outcome when all criteria have been competently achieved.
The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered.
Your assessor will document the portfolio reference once a range has been competently achieved.
70
Learning outcome 1
Observations
You can:
UV31179
Observation 1 2 Optional OptionalCriteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
*May be assessed by supplementary evidence.
Produce hot, cold and frozen desserts
71
a. Perform operations in line with current professional practices
b. Produce hot, cold and frozen desserts to recipe specifications using: • traditional, classical and modern skills and techniques • culinary science • contemporary styles
c. Carry out quality checks during production of hot, cold and frozen desserts
d. Correct dishes that do not meet quality requirements
Learning outcome 2
You can:
UV31179
Observation 1 2 Optional OptionalCriteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
a. Finish hot, cold and frozen desserts using: • traditional, classical and modern skills and techniques • culinary science • contemporary styles
b. Check the finished product meets dish requirements
c. Present dishes to meet styles of service
d. Store hot, cold and frozen desserts correctly
Finish hot, cold and frozen desserts
72
*May be assessed by supplementary evidence.
Range
You must practically demonstrate that you have:
UV31179 73
Produced a minimum of 8 hot, cold and frozen desserts Portfolio reference
Soufflés
Steamed puddings
Baked puddings
Egg-based
Pastry
Milk-based
Custard-based
Cheesecakes
Meringue-based
Mousse and mousse-based
Fruit-based
Cake-based
Cream-based
Bavarois and bavarois-based
Ice cream and ice cream-based
Sorbet
Flavoured ices
Granites
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
You must practically demonstrate that you have:
UV31179
Used a minimum of 5 fillings and sauces Portfolio reference
Flavoured cream
Espumas and foams
Ganache
Crème diplomat
Crème mousseline
Fruit sauce
Chocolate sauce
Sabayon
Glazes
Presented dishes for a minimum of 2 types of service Portfolio reference
Plated
Gueridon
Trolley
Implemented all storage procedures Portfolio reference
Refrigeration
Freezing
Packaging
Labelling with date
Stock rotation
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
74
Developing knowledge
UV31179 75
Achieving knowledge outcomes
You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:
• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion
Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.
When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.
Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.
*This is not an exhaustive list.
Knowledge
UV3117976
Produce hot, cold and frozen desserts
You can: Portfolio reference
e. Identify potential faults for a range of hot, cold and frozen desserts
f. Explain techniques for the production of hot, cold and frozen desserts, including: • traditional, classical and modern skills and techniques • culinary science • contemporary styles
g. List appropriate flavour combinations
h. Explain considerations when balancing ingredients in recipes for hot, cold and frozen desserts
i. Explain the effect of preparation and cooking methods on the end product
j. Describe how to control time, temperature and environment to achieve desired outcome when producing hot, cold and frozen desserts
Learning outcome 1
UV31179 77
Learning outcome 2
Finish hot, cold and frozen desserts
You can: Portfolio reference
e. Identify relevant fillings and refined sauces for hot, cold and frozen desserts
f. Identify ingredients in hot, cold and frozen desserts that may cause allergic reactions
g. Calculate food costs for producing hot, cold and frozen desserts
h. Explain how food costs and other factors affect profit when producing hot, cold and frozen desserts
Outcome 1: Produce hot, cold and frozen desserts
Unit content
This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.
UV3117978
Current professional practices: Safe and hygienic practices, avoiding cross-contamination, correct personal protective equipment (PPE), using correct equipment, organisational standards, current food safety legislation.
Hot desserts: Soufflés, steamed puddings (sticky toffee, treacle), baked puddings (fondants, crumbles), flambé (Crêpe Suzette, apple and Calvados), fruit (Poires Belle Hélène, warm compotes), egg-based (bread and butter pudding, clafoutis), pastry (strudel, pies, apple tart, bakewell tart), milk-based (rice pudding).
Cold desserts: Custard-based (crème brûlée, crème caramel), cheesecake, meringue-based (Pavlova, Eton mess, oeufs a la neige), mousse and mousse-based, soufflés, pastry-based (fruit, lemon, tortes), fruit-based (summer pudding, cold compotes, Charlottes), cake-based (gateaux, tiramisu), cream-based (panna cotta), bavarois and bavarois-based.
Frozen desserts: Ice creams, ice cream-based (baked Alaska, ice cream bomb, added fruit, added alcohol), sorbet, flavoured ices, granites.
Recipe specifications: Quality of ingredients (organic, locally grown), type of ingredients (fresh, frozen, type of cream, percentage of cocoa solids in chocolate, type and size of eggs, plain or self raising flour), quantity needed for yield, portion control, accompaniments (sauces, coulis, fillings), presentation style.
Quality checks: Cooked, set, texture,
consistency, flavour, colour, temperature, appearance, aroma, final presentation, yield.
Potential faults: Undercooked, overcooked, not set, failed to rise, wrong consistency, not met dish requirements, inconsistent portion control.
Correcting dishes: Plate up again, re-portion, reuse in alternative dish.
Production techniques: Construction of layers, tempering chocolate, cooking with sugar (bubble, piped, pulled, spun, poured), making decorative items, soufflés, use of stabilisers (gelatin, pectin, agar-agar, carob gum), pâté à bombe, meringue (French, Italian, Swiss), espumas and foams (gelatin-based, cold fat, warm fat), presentation for service.
Flavour combinations: Current trends (chocolate and chilli, use of tea), chocolate and fruit (Poires Belle Hélène, strawberry, orange, raspberry), fruit and spices (apple and cinnamon, cardamom and mango, barfi), alcohol and fruit (orange and Grand Marnier, apples and Calvados, blackcurrants and cassis, bananas and rum).
Balancing ingredients: Flavour, texture, scaling, consistency.
Effect of preparation and cooking methods: Colour, texture, flavour, aroma, yield.
Control time, temperature and environment: Dish specification, recipe, correct cooking methods, correct equipment, organisation and planning, experience.
Outcome 2: Finish hot, cold and frozen desserts
UV31179 79
Finish hot, cold and frozen desserts: Portion control, plating for service, choice of plate, precision, speed and technique, saucing (custard, coulis, compote, creams, foam), accompaniments (ice cream, sorbet, ices).
Dish to specification: Texture, aroma, flavour, consistency of sauce, appearance, service temperature, portions, garnishes.
Styles of service: Plated, gueridon, trolley.
Storage: Cooling rapidly below 5°C in 90 minutes, refrigerated at correct temperature between 0°C and 6°C, airtight containers, vacuum packed, covered, labelled and dated, use-by date, used within organisational guidelines, hazard analysis and critical control points (HACCP), freezing, stock rotation.
Relevant fillings and refined sauces: Flavoured cream (lemon, Earl Grey, lavender, fruit), espumas and foams, ganache, crème diplomat, crème mousseline, fruit sauces, chocolate sauce, sabayon, glazes.
Allergic reactions: Nuts, dairy, eggs, fruit, gluten.
Food costs: Fixed costs, variable costs, contribution to overheads.
How food costs and other factors affect profit: Gross profit, net profit, selling price, wholesale rise in cost of ingredients, following recipes, following specifications, exact quantities, avoiding wastage.
UV3117980
Notes Use this area for notes and diagrams
UV31163Produce petits fours
The aim of this unit is to develop your knowledge, understanding and practical skills in the production of petit fours. Petit fours means “little ovens”; they are small sweet items served at the end of the meal, usually with coffee. They are often chocolate, sugar or biscuit-based and are prepared skilfully and patiently using a variety of methods and techniques.
You will learn the characteristics of different types of petit fours, their preparation methods, the equipment required and safe working methods. You will also learn how to perform operations in line with current professional practices using traditional, classical and modern techniques. You will understand the importance of checking for quality, identifying and correcting faults in petit fours.
UV31163_v5
Observation(s)
GLH
Credit value
Level
External paper(s)
2
56
6
3
0
On completion of this unit you will:
Learning outcomes
Evidence requirements
UV31163
1. Be able to produce petits fours
2. Be able to finish petits fours
4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered.
5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.
6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved.
7. External paper There is no external paper requirement for this unit.
1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE).
2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available.
3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.
83
Produce petits fours
Achieving observation outcomes Achieving range
Achieving observations and range
UV31163
Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.
Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.
Your assessor will sign off a learning outcome when all criteria have been competently achieved.
The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered.
Your assessor will document the portfolio reference once a range has been competently achieved.
84
Learning outcome 1
Observations
You can:
UV31163
Observation 1 2 Optional OptionalCriteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
*May be assessed by supplementary evidence.
Be able to produce petits fours
85
a. Perform operations in line with current professional practices
b. Produce petits fours, including glacé, sec and confiserie variée, to recipe specifications: • using traditional, classical and modern skills and techniques • using culinary science • using contemporary styles
c. Carry out quality checks during production of petits fours
d. Correct products that do not meet quality requirements*
Learning outcome 2
You can:
UV31163
Observation 1 2 Optional OptionalCriteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
a. Finish petits fours: • using traditional, classical and modern skills and techniques • using culinary science • using contemporary styles
b. Check the finished product meets dish requirements
c. Present products to meet styles of service
d. Store petits fours correctly
Be able to finish petits fours
86
*May be assessed by supplementary evidence.
Range
You must practically demonstrate that you have:
UV31163 87
Produced a minimum of 2 categories of petite fours Portfolio reference
Glacé
Sec
Confiserie variée
Used a minimum of 4 methods, techniques and styles Portfolio reference
Traditional
Classical
Modern
Culinary science
Contemporary styles
Carried out all quality checks Portfolio reference
Temperature while preparing and cooking
Consistency
Uniform size
Suitable size
Flavour
Colour
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
You must practically demonstrate that you have:
UV31163
Used a minimum of 4 traditional, classical and modern finishing skills and techniques Portfolio reference
Dipping
Moulding
Piping
Rolling
Cutting
Spreading
Glazing
Acetate/guilding
Used a minimum of 1 culinary science finishing technique Portfolio reference
Glazing
Acetate/guilding
Sugar
Used a minimum of 2 contemporary style finishing techniques Portfolio reference
Cutting
Shaping
Decorating
Colours
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
88
You must practically demonstrate that you have:
UV31163 89
Checked the finished product meets all dish specifications Portfolio reference
Size
Shape
Texture
Flavour
Presentation
Used all the correct storage procedures Portfolio reference
Covered
Labels and dates
Appropriate temperature
Area humidity control
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
Achieving knowledge outcomes
Developing knowledge
You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:
• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion
Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.
When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.
Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.
*This is not an exhaustive list.
UV3116390
Knowledge
UV31163 91
Learning outcome 1
Be able to produce petits fours
You can: Portfolio reference
e. Identify potential faults for a range of petits fours
f. Explain techniques for the production of petits fours, including: • importance of consistency • traditional, classical and modern skills and techniques • culinary science • contemporary styles
g. List appropriate flavour combinations
h. Explain considerations when balancing ingredients in recipes for petits fours
i. Explain the effect of preparation and cooking methods on the end product
j. Describe how to control time, temperature and environment to achieve desired outcome when producing petits fours
UV3116392
Learning outcome 2
Be able to finish petits fours
You can: Portfolio reference
e. Identify relevant fillings, glazes, creams and icings for petits fours
f. Identify ingredients in petits fours that may cause allergic reactions
g. Calculate food costs for producing petits fours
h. Explain how food costs and other factors affect profit when producing petits fours
Outcome 1: Be able to produce petits fours
Unit content
This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.
UV31163 93
Perform operations in line with current professional practices: Professional personal appearance, organisational skills, communication skills, establishment guidelines, working to timescales and adjusting if necessary, hazard analysis and critical control points (HACCP).
Glacés: Blackcurrant jellies, fruit in caramel, fondant dips, pâte de fruit.
Sec: Macaroons, poppy seed tuiles, coconut tuiles, florentines.
Confiserie variée: Turkish delight, white chocolate fudge, marshmallow, dipped chocolates, moulded chocolates, truffles.
Using traditional, classical and modern skills and techniques: Tuiles, nougat, chocolates, truffles, fudge, florentines, praline, macaroons, financiers.
Using culinary science: Turkish delight, cooked sugar, marshmallows, nougatine, honeycomb, bubble sugar, dried fruits, lollipops, tempering.
Using contemporary styles: Cutting, shaping, decorating, choice of service plate, colours, fillings.
Quality checks during production of petits fours: Temperature, appearance, colour, consistency, texture, degree of cooking, proportions, uniform size and shape, flavour, taste.
Potential faults for a range of petits fours: Incorrect temperature, poor
appearance (colour, consistency, texture, incorrect size and shape), degree of cooking, flavour, taste.
Correct products that do not meet quality requirements: Reshaping, remoulding, discarding products not meeting quality requirements, adding flavours, seeking advice from appropriate person.
Explain techniques for the production of petits fours, including:Importance of consistency – visual impact, exact size and shape.
Traditional, classical and modern skills and techniques – melting, piping, dipping, boiling sugar, baking, cutting.
Culinary science – cooking sugar, tempering chocolate.
Contemporary styles – shapes, finishes, serving plates and trays.
Appropriate flavour combinations: White chocolate, dark chocolate, vanilla, rum, brandy, Grand Marnier, fruits, nuts, essences, spices.
Considerations when balancing ingredients in recipes for petits fours: Contrast (flavours, colours and consistency).
Effects of preparation and cooking methods on the end product: Achieving a quality end product, following recipes, following dish specifications, referring to specification photographs.
Outcome 2: Be able to finish petits fours
Using traditional, classical and modern skills and techniques: Dipping, moulding, piping, rolling, cutting, spreading, glazing, using acetate/guilding.
Using culinary science: Glazing, using acetate/guilding, sugar.
Using contemporary styles: Cutting, shaping, decorating, colours, fillings, choice of service plate, service style.
Check the finished product meets dish requirements: Dish specification, recipe, specification photograph, size, shape, texture, flavour.
Style of service: Plated, silver, carved (buffet, gueridon).
Store petits fours correctly: Temperature and humidity controlled, date labelling, covered, position, stock rotation.
Fillings, glazes, creams and icings for petits fours: Chocolate, chocolate glacage, chocolate ganache, flavoured buttercream, fondant, icing sugar, spice sugar.
Ingredients in petits fours that may cause allergic reaction: Nuts, gluten, wheat, dairy products, eggs.
Calculate food costs for producing petits fours: Dish costing, cost of ingredients, precise recipes.
Explain how food costs and other factors affect profit when producing petits fours: Gross profit, net profit, selling price, following recipes, exact quantities, avoiding wastage.
Outcome 1: Be able to produce petits fours (continued)
UV3116394
Controlling time, temperature and environment to achieve desired outcome when producing petits fours: Professional practices, organisation, keeping ingredients at correct temperature, working with chocolate at correct temperature, not cooking sugar in a damp atmosphere.
UV31197Produce biscuits, cakes and sponges
The aim of this unit is to develop your knowledge, understanding and practical skills in the production of biscuits, cakes and sponges. This unit gives you the opportunity to be innovative by developing your own recipes through research or from your own experience.
You will learn how to finish products, which will involve decoration and filling techniques, in order to present biscuits, cakes or sponges in ways that are innovative but will also produce profitable results. You will also study the safe and hygienic storage of products that have been baked in advance.
UV31197_v6
Observation(s)
GLH
Credit value
Level
External paper(s)
2
49
6
3
0
On completion of this unit you will:
Learning outcomes
Evidence requirements
UV31197
1. Be able to produce biscuits, cakes and sponges
2. Be able to finish biscuits, cakes and sponges
4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered.
5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.
6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved.
7. External paper There is no external paper requirement for this unit.
1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE).
2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available.
3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.
97
Produce biscuits, cakes and sponges
Achieving observation outcomes Achieving range
Achieving observations and range
UV31197
Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.
Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.
Your assessor will sign off a learning outcome when all criteria have been competently achieved.
The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered.
Your assessor will document the portfolio reference once a range has been competently achieved.
98
Learning outcome 1
Observations
You can:
UV31197
Observation 1 2 Optional OptionalCriteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
*May be assessed by supplementary evidence.
Be able to produce biscuits, cakes and sponges
99
a. Perform operations in line with current professional practices
b. Produce biscuits, cakes and sponges to recipe specifications: • using construction techniques • using traditional, classical and modern skills and techniques • using culinary science • using contemporary styles
c. Carry out quality checks during production of biscuits, cakes and sponges
d. Correct products that do not meet quality requirements
Learning outcome 2
You can:
UV31197
Observation 1 2 Optional OptionalCriteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
a. Finish biscuits, cakes and sponges: • using construction techniques • using traditional, classical and modern skills and techniques • using culinary science • using contemporary styles
b. Check the finished product meets dish requirements
c. Present products to meet styles of service
d. Store biscuits, cakes and sponges correctly
Be able to finish biscuits, cakes and sponges
100
*May be assessed by supplementary evidence.
Range
You must practically demonstrate that you have:
UV31197 101
Used a minimum of 3 recipe techniques Portfolio reference
Construction
Traditional
Classical
Modern
Culinary science
Carried out quality checks on all products Portfolio reference
Correct weight for number of products needed
Texture of uncooked products
Texture of cooked products
Products cooked correctly
Used a minimum of 2 finishing methods Portfolio reference
Construction techniques
Traditional, classical and modern skills and techniques
Culinary science
Contemporary styles
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
You must practically demonstrate that you have:
UV31197
Used a minimum of 8 finishing products Portfolio reference
Buttercream
Pastry cream
Whipped cream
Jams
Chocolate
Fondant
Royal icing
Meringue
Fresh fruit
Ganache
Chibouste
Mousseline
Diplomat
Praline
Bavarois/mousse
Lemon curd
Checked products meet all dish requirements Portfolio reference
Colour
Texture
Aroma
Decoration
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
102
You must practically demonstrate that you have:
UV31197 103
Presented products for all styles of service Portfolio reference
Individual plated portion
Portioned at the table
Used a minimum of 2 storage methods Portfolio reference
Airtight container
Refrigeration
Freezing
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
Achieving knowledge outcomes
Developing knowledge
You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:
• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion
Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.
When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.
Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.
*This is not an exhaustive list.
UV31197104
Knowledge
UV31197 105
Learning outcome 1
Be able to produce biscuits, cakes and sponges
You can: Portfolio reference
e. Identify potential faults for a range of biscuits, cakes and sponges
f. Explain techniques for the production of biscuits, cakes and sponges, including: • construction • traditional, classical and modern skills and techniques • culinary science • contemporary styles
g. List appropriate flavour combinations
h. Explain considerations when balancing ingredients in recipes for biscuits, cakes and sponges
i. Explain the effect of preparation and cooking methods on the end product
j. Describe how to control time, temperature and environment to achieve desired outcome when producing biscuits, cakes and sponges
UV31197106
Learning outcome 2
Be able to finish biscuits, cakes and sponges
You can: Portfolio reference
e. Identify relevant fillings, glazes, creams and icings for biscuits, cakes and sponges
f. Identify ingredients in biscuits, cakes and sponges that may cause allergic reactions
g. Calculate food costs for producing biscuits, cakes and sponges
h. Explain how food costs and other factors affect profit when producing biscuits, cakes and sponges
Outcome 1: Be able to produce biscuits, cakes and sponges
Unit content
This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.
UV31197 107
Current professional practices: Personal hygiene, hygienic and safe techniques, hygienic and safe use of tools and equipment.
Recipe specifications: Construction techniques (sugar batter, flour batter, blending), traditional (Christmas cake, simnel cake), classical (Victoria sponge, Dundee cake), modern techniques (muffins, cupcakes), culinary science (panary aeration, chemical aeration, lamination), contemporary styles (individual portion, Eastern/Indian ingredients).
Biscuits, cakes and sponges: Varieties of tuiles (coconut, almond, dentelles, au grué de cacao), sable, Viennese, japonaise, joconde, Dutch biscuits, Madeira, sacher sponge, fruit cake (Dundee), pain de gênes, lemon cake, parkin, Swiss roll, genoise, financiers.
Checks: Ingredients (colour, aroma, texture, weight), cooking temperature, cooking time.
Correct products: Cover cakes during cooking, cool cakes in their tins.
Faults: Overcooked (dark brown colour, hard texture), undercooked (pale colour, poor crumb), cooked too quickly (undercooked in the middle).
Techniques: Construction techniques (sugar batter, flour batter, blending), traditional, classical and modern techniques (sifting, mixing, rolling, rubbing, creaming, whipping, piping, blending, whisking, boiling), culinary science (adding
yeast, adding bicarbonate of soda, laminating with fat), contemporary styles (individual portion, adding Eastern/Indian ingredients).
Flavour combinations: Vanilla, chocolate, coffee, almond, dried fruit, fruit jams, walnut, lemon, orange, banana, ginger, spices.
Considerations: Plasticity of fat used, fats add moisture, eggs provide structure and appearance, dried fruits absorb flavours.
Effects: Sifting (removes lumps), mixing (blends ingredients), rolling (defines shape), rubbing (produces a rougher blend), creaming (adds air while mixing), whipping (aerates), piping (final shape of the product), blending (mixing ingredients), whisking (aeration), boiling (infuses flavour into fruit).
Control time, temperature and environment: Set oven timer, preheat oven to desired temperature, avoid opening the oven during cooking, sufficient lighting.
Outcome 2: Be able to finish biscuits, cakes and sponges
UV31197108
Finishing: Construction techniques (decoration, tiers), traditional and classical (as defined in recipes), modern techniques (alternative flavours/ingredients in finishing), culinary science (decoration will not adversely affect product), contemporary styles (modern appearance).
Dish requirements: Colour, texture, aroma, decoration.
Presentation: Self-service (individual portion), table service (individual portion, portioned at the table).
Correct storage: Airtight container, refrigeration, freezing, labelled, dated, use-by date.
Fillings, glazes, creams and icings: Buttercream, pastry cream, whipped cream, jams, chocolate, fondant, ganache, royal icing, meringue, fresh fruit, chibouste, mousseline, diplomat, praline, bavarois/mousse, lemon curd.
Allergic reactions: Wheat products, milk products, eggs, seeds, nuts, gelatine.
Food costs: Purchase price of ingredients.
How food costs and other factors affect profit: Food costs, staffing costs, overheads (power, lighting, equipment, rent and rates), net profit, gross profit, selling price.
UV31198Produce display pieces and decorative items
The aim of this unit is to develop your knowledge, understanding and practical skills in producing display pieces and decorative items.
You will produce display items using a variety of techniques. You will design, construct and evaluate the piece against your design specification.
You will assemble the piece and finish using chocolate and sugar techniques. You will understand how to store the piece correctly and the importance of controlling time, temperature and environment to produce a quality end product.
UV31198_v6
Observation(s)
GLH
Credit value
Level
External paper(s)
2
39
5
3
0
On completion of this unit you will:
Learning outcomes
Evidence requirements
UV31198
1. Be able to produce display pieces and decorative items
2. Be able to finish display pieces and decorative items
4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered.
5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.
6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved.
7. External paper There is no external paper requirement for this unit.
1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE).
2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available.
3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.
111
Produce display pieces and decorative items
Achieving observation outcomes Achieving range
Achieving observations and range
UV31198
Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.
Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.
Your assessor will sign off a learning outcome when all criteria have been competently achieved.
The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered.
Your assessor will document the portfolio reference once a range has been competently achieved.
112
Learning outcome 1
Observations
You can:
UV31198
Observation 1 2 Optional OptionalCriteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
*May be assessed by supplementary evidence.
Be able to produce display pieces and decorative items
113
a. Perform operations in line with current professional practices
b. Produce display pieces and decorative items to design specifications using: • construction techniques • traditional, classical and modern skills and techniques • culinary science • contemporary styles
c. Carry out quality checks during production of display pieces and decorative items
d. Correct pieces and items that do not meet quality requirements
Learning outcome 2
You can:
UV31198
Observation 1 2 Optional OptionalCriteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
a. Finish display pieces and decorative items using: • construction techniques • traditional, classical and modern skills and techniques • culinary science • contemporary styles
b. Check the finished product meets dish requirements
c. Store display pieces and decorative items correctly
Be able to finish display pieces and decorative items
114
*May be assessed by supplementary evidence.
Range
You must practically demonstrate that you have:
UV31198 115
Designed and produced a minimum of 2 type of display piece and decorative item Portfolio reference
Construction techniques
Traditional, classical and modern skills and techniques
Culinary science
Contemporary styles
Carried out all quality checks Portfolio reference
Quality of ingredients
Precision
Temperature
Appearance
Colour
Consistency
Texture
Degree of cooking
Proportions
Uniform size and shape of pieces
Used a minimum of 2 finishing methods Portfolio reference
Construction techniques
Traditional, classical and modern skills and techniques
Culinary science
Contemporary styles
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
You must practically demonstrate that you have:
UV31198
Implemented all storage procedures Portfolio reference
Temperature and humidity controlled
Stored safely
Preventing damage
Preventing breakage
Packaging
Labelling with date
Stock rotation
It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.
116
Developing knowledge
UV31198 117
Achieving knowledge outcomes
You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:
• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion
Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.
When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.
Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.
*This is not an exhaustive list.
Knowledge
UV31198118
Be able to produce display pieces and decorative items
You can: Portfolio reference
e. Design display pieces and decorative items for production
f. Identify potential faults for a range of display pieces and decorative items
g. Explain techniques for the production of display pieces and decorative items, including: • construction techniques • traditional, classical and modern skills and techniques • culinary science • contemporary styles
h. Explain key design considerations for display pieces and decorative items
i. Describe how to control time, temperature and environment to achieve desired outcome when producing display pieces and decorative items
Learning outcome 1
UV31198 119
Learning outcome 2
Be able to finish display pieces and decorative items
You can: Portfolio reference
d. Describe finishes for display pieces and decorative items
e. Calculate costs for producing display pieces and decorative items
Outcome 1: Be able to produce display pieces and decorative items
Unit content
This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.
UV31198120
Current professional practices: Professional personal appearance, organisational skills, communication skills, establishment guidelines, working to timescales and adjusting if necessary, hazard analysis and critical control points (HACCP).
Design specifications: Construction techniques – dipping, sticking in place, piping, rolling, cutting, assembling.
Traditional, classical and modern skills and techniques – poured sugar, piped sugar, tempered chocolate, moulded chocolate, pastillage, croquembouche. Culinary science – cooked sugar, pulled sugar, bubble sugar, tempering, isomalt.
Contemporary styles – colours, shapes, height, moulded chocolate centrepiece, poured sugar centrepiece.
Quality checks: Use quality ingredients, precision, temperature, appearance, colour, consistency, texture, degree of cooking, proportions, uniform size and shape of pieces.
Correcting pieces and items that do not meet quality requirements: Reshaping, remoulding, reassembling, discarding products not meeting quality requirements, adding colours, seeking advice from appropriate person.
Design display pieces and decorative items for production: Design specifications, size, ingredients, time
available, skill level needed, cost, use.
Potential faults: Dull appearance, poor colour, evidence of moisture, broken pieces, incorrect size and shape of pieces.
Techniques for production:Construction techniques – rolling, cutting, dipping, sticking in place, piping, using setting agents.
Traditional, classical and modern skills and techniques – chocolate tempering, sprayed chocolate, sugar boiling, pulled sugar, moulding, piping, pastillage, using setting agents.
Culinary science – chocolate tempering, pulled sugar, spun sugar, isomalt, glucose.
Contemporary styles – chocolate cigarettes, chocolate shavings, using acetate, bubble sugar, sugar spirals, addition of colours.
Key design considerations: Purpose and use, time available, cost, skill levels, storage requirements, transportation.
Control time, temperature and environment: Professional practices, organisation, keeping ingredients at correct temperature, working with chocolate at correct temperature, not cooking sugar in a damp atmosphere, correct storage, careful transportation.
Outcome 2: Be able to finish display pieces and decorative items
UV31198 121
Finish display pieces:Construction techniques – dipping pieces, demoulding sugar pieces, melting sugar pieces, sticking together, demoulding chocolate, sticking chocolate pieces together, assembling.
Traditional, classical and modern skills and techniques – cooked sugar, piped sugar, pulled sugar, poured sugar, piped chocolate, chocolate motifs, using stencils, using acetate, cutting pastillage shapes.
Culinary science – tempered chocolate, cooked sugar, isomalt.
Contemporary styles – colours, addition of colours, chocolate cigarettes, chocolate shavings, chocolate ribbons, using acetate, bubble sugar, sugar spirals, piped sugar.
Dish requirements: Design specification, design picture, design photograph, size, shape, uniformity of pieces, correct construction/assembly.
Storage: Temperature controlled, humidity controlled, stored safely, preventing damage, preventing breakage, packaging, labelling with date, stock rotation.
Finishes: Shine, glaze, colour, white chocolate, dark chocolate, sugar, chocolate shapes, poured sugar shapes.
Calculate costs: Cost of ingredients, design specification, following design specification, exact quantities, no wastage.
UV31198122
Notes Use this area for notes and diagrams
Recommended