VTCT Level 2 NVQ Diploma in Food Production and Cooking of... · The VTCT Level 2 NVQ Diploma in Food…

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  • AT20368F_v4

    VTCT Level 2 NVQ Diploma in Food Production and Cooking

    Operational start date: 1 March 2012Credit value: 40Total Qualification Time (TQT): 400Guided learning hours (GLH): 329 - 336Qualification number: 600/4534/6

    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 signatureAssessor initials

    IQA signature (if sampled)

    Mandatory units

    UT10833

    UT20869

    UT10845

    Optional units - Group A

    Optional units - Group B

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    The qualification

    Introduction National Occupational Standards (NOS)

    The VTCT Level 2 NVQ Diploma in Food Production and Cooking is a job ready qualification based on National Occupational Standards.

    This qualification will develop your knowledge, understanding and skills to work in a food production environment. Specifically you will learn how to maintain a safe, hygienic and secure working environment and work effectively as part of a hospitality team. You will also learn how to maintain food safety when storing, holding and serving food.

    The optional units that make up this qualification will allow you to tailor your learning to your employers needs and your personal interests and preferences. Units range from producing basic meat, poultry and vegetable dishes, to promoting new menu items and giving customers a positive impression of yourself and your organisation.

    Throughout this qualification you will be supervised by specialist staff and assessed on your occupational competence.

    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.

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    On completion of this qualification you may choose to undertake further study; qualifications you could progress to include: VTCT Level 3 NVQ Diploma in Professional

    Cookery VTCT Level 3 NVQ Diploma in Professional

    Cookery (Preparation and Cooking) VTCT Level 3 Diploma in Advanced

    Professional Cookery VTCT Level 3 Diploma in Food and

    Beverage Service Supervision VTCT Level 3 Diploma in Advanced

    Professional Cookery (Kitchen and Larder)

    Alternatively, you will be in a position to seek employment as: School cook Cook or chef Team member Kitchen assistant

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    Progression

    3

  • 44444

    Qualification structure

    Mandatory units - 10 creditsVTCT unit code

    Ofqual unit reference Unit title

    Credit value GLH Level

    UT10833 F/601/4218 Maintenance of a safe, hygienic and secure working environment 3 25 1

    UT20869 D/601/6980 Maintain food safety when storing, preparing and cooking food 4 32 2

    UT10845 T/601/4216 Working effectively as part of a hospitality team 3 22 1

    Optional units - Group A 16 (minimum) creditsVTCT unit code

    Ofqual unit reference Unit title

    Credit value GLH Level

    UT20878 H/601/4938 Produce basic fish dishes 4 34 2

    UT20879 H/601/4941 Produce basic meat dishes 4 34 2

    UT20930 R/601/7303 Produce basic poultry dishes 4 33 2

    UT20925 R/601/4949 Produce basic vegetable dishes 4 32 2

    UT20904 L/601/4755 Cook-chill food 3 27 2

    UT20863 D/601/4758 Cook-freeze food 3 27 2

    UT20875 F/601/7328 Produce basic hot sauces 4 36 2

    UT20898 K/601/4861 Produce basic rice, pulse and grain dishes 3 25 2

    UT20876 F/601/7331 Produce basic pasta dishes 3 25 2

    UT20899 K/601/4925 Produce basic bread and dough products 4 38 2

    UT20873 F/601/4946 Produce basic pastry products 5 43 2

    UT20892 J/601/4964 Produce basic hot and cold desserts 3 28 2

    UT20905 L/601/4934 Produce basic cakes, sponges and scones 4 32 2

    UT20880 H/601/4955 Produce cold starters and salads 3 28 2

    UT20916 M/601/4960 Produce flour, dough and tray baked products 3 30 2

    Total credits required - 40 (minimum)

    4

    All mandatory units must be completed. A minimum of 34 credits must be achieved at or above Level 2.

  • Optional units - Group B 14 (minimum) creditsVTCT unit code

    Ofqual unit reference Unit title

    Credit value GLH Level

    UT10838 K/601/4844 Prepare hot and cold sandwiches 2 20 1

    UT10842 L/601/7333 Produce basic egg dishes 3 24 1

    UT20851 A/601/4962 Produce healthier dishes 3 28 2

    UT20889 J/601/4768 Maintain an efficient use of food resources 4 34 2

    UT20849 A/601/4766 Maintain an efficient use of resources in the kitchen 3 23 2

    UT20890 J/601/4849 Prepare, operate and clean specialist food preparation and cooking equipment 4 35 2

    UT20935 Y/601/4760 Liaise with care team to ensure that an individuals nutritional needs are met 3 26 2

    UT10843 M/601/4845 Prepare meals for distribution 2 16 1

    UT20870 F/601/4770 Modify the content of dishes 4 40 2

    UT20931 T/601/4782 Prepare and cook food to meet the requirements of allergy sufferers 3 26 2

    UT10835 F/601/5000 Prepare meals to meet relevant nutritional standards set for school meals 4 36 1

    UT20926 R/601/4966 Promote new menu items 3 24 2

    UT10848 Y/601/4855 Present menu items according to a defined brand standard 3 27 1

    UT20945 L/601/0933 Give customers a positive impression of yourself and your organisation 5 33 2

    UT20917 M/601/5039 Maintain and deal with payments 4 30 2

    UT10841 L/601/5016 Provide a counter and takeaway service 3 30 1

    UT20914 M/601/4697 Convert a room for dining 3 23 2

    UT20910 L/601/5372 Complete kitchen documentation 3 25 2

    UT20907 L/601/4996 Set up and close kitchen 4 37 2

    UT20934 T/601/7214Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector

    2 16 2

    555555

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    Guidance on assessment

    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.

    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 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.

    Assessment explained

    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.

    66

  • 7

    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.

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    Unit assessment methods

    8

    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

    UT10833 Maintenance of a safe, hygienic and secure working environment 0

    UT20869 Maintain food safety when storing, preparing and cooking food 0

    UT10845 Working effectively as part of a hospitality team 0

    Optional units - Group AExternal Internal

    VTCT unit code Unit title

    Question paper(s) Observation(s)

    Portfolio of Evidence

    UT20878 Produce basic fish dishes 0 UT20879 Produce basic meat dishes 0 UT20930 Produce basic poultry dishes 0 UT20925 Produce basic vegetable dishes 0 UT20904 Cook-chill food 0 UT20863 Cook-freeze food 0 UT20875 Produce basic hot sauces 0

    UT20898 Produce basic rice, pulse and grain dishes 0

    UT20876 Produce basic pasta dishes 0

    UT20899 Produce basic bread and dough products 0

    UT20873 Produce basic pastry products 0

    UT20892 Produce basic hot and cold desserts 0

    UT20905 Produce basic cakes, sponges and scones 0

  • 9

    Unit assessment methods

    Optional units - Group A (continued)External Internal

    VTCT unit code Unit title

    Question paper(s) Observation(s)

    Portfolio of Evidence

    UT20880 Produce cold starters and salads 0

    UT20916 Produce flour, dough and tray baked products 0

    Optional units - Group BExternal Internal

    VTCT unit code Unit title

    Question paper(s) Observation(s)

    Portfolio of Evidence

    UT10838 Prepare hot and cold sandwiches 0 UT10842 Produce basic egg dishes 0 UT20851 Produce healthier dishes 0

    UT20889 Maintain an efficient use of food resources 0

    UT20849 Maintain an efficient use of resources in the kitchen 0

    UT20890Prepare, operate and clean specialist food preparation and cooking equipment

    0

    UT20935Liaise with care team to ensure that an individuals nutritional needs are met

    0

    UT10843 Prepare meals for distribution 0 UT20870 Modify the content of dishes 0

    UT20931 Prepare and cook food to meet the requirements of allergy sufferers 0

    UT10835Prepare meals to meet relevant nutritional standards set for school meals

    0

    UT20926 Promote new menu items 0

    99

  • 101010

    Unit assessment methods

    10

    Optional units - Group B (continued)External Internal

    VTCT unit code Unit title

    Question paper(s) Observation(s)

    Portfolio of Evidence

    UT10848 Present menu items according to a defined brand standard 0

    UT20945Give customers a positive impression of yourself and your organisation

    0

    UT20917 Maintain and deal with payments 0

    UT10841 Provide a counter and takeaway service 0

    UT20914 Convert a room for dining 0 UT20910 Complete kitchen documentation 0 UT20907 Set up and close kitchen 0

    UT20934Employment rights and responsibilities in the hospitality, leisure, travel and tourism sector

    0

  • 11

    Unit glossaryDescription

    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.

    Guided 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 units observation outcomes.

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  • UT10833Maintenance of a safe, hygienic and secure working environment

    The aim of this unit is to develop your knowledge and understanding of basic health, hygiene, safety and securit...

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