VTCT Level 3 Diploma in Advanced Professional Cookery of... · Advanced Professional Cookery Operational start date: 1 April 2012 Credit value: 100 ... supervision of - a lecturer,

AT30377F_v5

VTCT Level 3 Diploma in Advanced Professional Cookery

Operational start date: 1 April 2012Credit value: 100Total Qualification Time (TQT): 1000Guided learning hours (GLH): 785Qualification number: 600/4803/7

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

UV31196

UV31168

UV31176

UV31193

UV31163

UV31186

UV31179

UV31191

UV31197

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The qualification

Introduction National Occupational Standards (NOS)

The VTCT Level 3 Diploma in Advanced Professional Cookery 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 advanced professional cooking. You will learn about the advanced skills and techniques in producing vegetable, meat, poultry and fish dishes.

You will also learn the principles of food safety supervision for catering and how to produce hot, cold and frozen desserts.

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This qualification has been mapped to the relevant NOS, and is regulated on the Regulated Qualifications Framework (RQF).

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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Progression

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

Beverage Service Supervision

Alternatively, you may wish to seek employment as:• Head chef• General management• Sous chef or senior chef/cook (fine dining,

restaurants, hotels and gastro pubs)

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Qualification structure

Mandatory units - 100 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

UV31196 R/600/9153Advanced skills and techniques in producing vegetable and vegetarian dishes

9 90

UV31168 D/600/9155 Advanced skills and techniques in producing meat dishes 17 140

UV31176 H/600/9156 Advanced skills and techniques in producing poultry and game dishes 14 110

UV31193 M/600/9158 Advanced skills and techniques in producing fish and shellfish dishes 12 100

UV31163 A/601/6565 Produce petits fours 6 56

UV31186 K/601/6562 Produce paste products 4 38

UV31179 J/601/6567 Produce hot, cold and frozen desserts 6 50

UV31191 L/601/6568 Produce fermented dough and batter products 4 37

UV31197 R/601/6569 Produce biscuits, cakes and sponges 6 49

Total credits required - 100

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All mandatory units must be completed.

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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

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VTCT courses 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.

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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

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

UV31196Advanced skills and techniques in producing vegetable and vegetarian dishes

0

UV31168 Advanced skills and techniques in producing meat dishes 0

UV31176 Advanced skills and techniques in producing poultry and game dishes 0

UV31193 Advanced skills and techniques in producing fish and shellfish dishes 0

UV31163 Produce petits fours 0 UV31186 Produce paste products 0

UV31179 Produce hot, cold and frozen desserts 0

UV31191 Produce fermented dough and batter products 0

UV31197 Produce biscuits, cakes and sponges 0

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Unit glossary

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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.

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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


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


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


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


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




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.

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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.

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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

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a. Implement and monitor health and safety policies and procedures*

b. Conduct self in the workplace to meet relevant health and safety requirements









UV3117826

Knowledge

UV31178 27

Learning outcome 1

Be able to apply and monitor good health and safety practices


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


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


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


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




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Practical gastronomy









UV3119034

Knowledge

UV31190 35

Learning outcome 1

Be able to explore the influences on eating and drinking cultures from the chef’s perspective


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


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


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.

UV31196Advanced skills and techniques in producing vegetable and vegetarian dishesThe aim of this unit is to develop your knowledge, understanding and practical skills in preparing and cooking vegetables to dish specifications. The emphasis in this unit is for you to develop precision, speed and control of existing skills, and to develop more refined and advanced techniques.

UV31196_v6

Observation(s)

GLH

Credit value

Level

External paper(s)

2

90

9

3

0


Learning outcomes


UV31196

1. Be able to produce starter and main course dishes


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.





4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered.

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Advanced skills and techniques in producing vegetable and vegetarian dishes



UV31196




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:

UV31196


Date achieved

Portfolio reference

Learner signature

Assessor initials


Be able to produce starter and main course dishes

43

a. Demonstrate professional practices

b. Produce vegetable and vegetarian dishes to dish specifications using advanced skills and techniques

c. Finish vegetable and vegetarian dishes using advanced skills

d. Present dishes to meet styles of service

e. Implement correct storage procedures

You must practically demonstrate that you have:

Range

UV31196

Cooked a minimum of 8 types of vegetable and vegetarian dishes Portfolio reference

Mousse

Soufflé

Gallette

Pies

Casseroles/stews

Strudels

Tatin

Crêpes

Fritters

Subrics

Roulade

Falafel

Gougère

Stuffed

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.

44


UV31196 45

Produced vegetable and vegetarian dishes using a minimum of 5 advanced techniques Portfolio reference

Smoking

Marinating

Carving

Shaping

Turning

Pickling

Sous vide

Acidulated liquid

Étuve

Drying

Finished vegetable and vegetarian dishes to meet a minimum of 3 dish requirements Portfolio reference

Portion size

Portion control

Filling

Sauces

Dressings/accompaniments

Garnishes



UV31196

Presented dishes to meet a minimum of 1 service style Portfolio reference

Plated

Silver

Carved/buffet

Implemented all storage procedures Portfolio reference

Refrigeration

Freezing

Packaging

Vacuum packed

Bottling

Labelling with date

Stock rotation


46


UV31196 47








Knowledge

UV3119648

Be able to produce starter and main course dishes


f. Evaluate finished dishes

g. Identify commodities suitable for vegetarian/vegan dishes

h. Describe advanced techniques for preparing/cooking vegetables

i. State factors affecting the composition of vegetables

j. Describe how the composition of different vegetables influences the choice of cooking method

k. Explain the effect of cooking methods on vegetables

l. Describe the cooking requirements for different vegetables

m. Identify relevant sauces and dressings to serve with advanced vegetable products

n. Identify the quality points for a range of vegetable dishes

o. Describe how to control time, temperature and environment to achieve desired outcome in vegetable dishes

Learning outcome 1

Outcome 1: Be able to produce starter and main course dishes

Unit content


UV31196 49

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.

Advanced skills: Accuracy (reduced waste, maximum yield), speed, improvement of techniques, appropriate professional practice (appearance, health and safety, adherence to timescales).

Advanced techniques: Smoking, marinating, carving, shaping, turning, pickling, sous vide, acidulated liquid, étuve, drying.

Dish specifications: Portion size, portion control, required filling, sauces (mayonnaise-based, sabayon-based, emulsions, roux-based, starch-based, butter to thicken), dressings/accompaniments (foams, oil-based, salsas, garnishes), soup (consommé, broth).

Vegetable/vegetarian dishes: Mousse, soufflé, gallette, pies, casseroles/stews, strudels, tatin, crêpes, fritters, subrics, roulade, falafel, gougère, stuffed.

Styles: Plated, silver, carved (buffet, gueridon).

Storage procedures: Refrigeration, freezing, packaging, vacuum packed, bottling, labelling with date, stock rotation.

Evaluate finished dishes: Flavour, aroma, appearance, reference to quality standards.

Suitable commodities: Fungi, specialist fungi, seaweed/sea vegetables, vegetable protein, mycoprotein, leaf and brassica, root, tuber, bulb, rice, pulses, nuts, seeds, stem and shoot/sprouting, flower, squash, vegetable fruits.

Factors affecting composition of vegetables: Season, growing environment (use of pesticides, chemical, organic), locations (climate, soil, country), variety, age, size, harvest to timetable, storage environment.

How composition of different vegetables influences the choice of cooking method: Type of vegetable (root vegetables into cold water, vegetables grown above ground go into boiling water), plant structure (water content, cell structure).

Effect of cooking: Nutritional value, taste, texture, structure.

Cooking requirements for different vegetables: Texture required (crunchy, soft, slight bite), method used (dry, wet), types of vegetable (root vegetables into cold water, vegetables grown above ground go into boiling water), timing (stir fry is very quick, roasting takes longer).

Quality points: Aroma, texture, flavour, appearance, cooking time required.

Control time, temperature and environment: Probing, pans with lids, dish requirements.

UV3119650

Notes Use this area for notes and diagrams

UV31168Advanced skills and techniques in producing meat dishes

The aim of this unit is to develop your knowledge, understanding and practical skills in producing meat dishes. The unit builds on existing skills in order to develop advanced knowledge and techniques of the principles of meat dishes, with an emphasis on both speed and precision.

You will be expected to show professional practices and demonstrate your knowledge and techniques by using a variety of preparation and cookery methods.

You will be able to state the different cuts of meat and offal, and how the type and cut of meat influences the preparation and cookery techniques and methods used.You will present your dishes to meet different styles of service and evaluate dishes against set standards.

UV31168_v6

Observation(s)

GLH

Credit value

Level

External paper(s)

2

140

17

3

0


Learning outcomes


UV31168

1. Be able to prepare meat, cuts, joints and associated products

2. Be able to produce meat dishes and associated products








53

Advanced skills and techniques in producing meat dishes



UV31168






54

Learning outcome 1

Observations

You can:

UV31168


Date achieved

Portfolio reference

Learner signature

Assessor initials


Be able to prepare meat, cuts, joints and associated products

55


b. Prepare meat, cuts, joints and associated products to dish specifications, using advanced skills and techniques

c. Implement correct storage procedures

Learning outcome 2

You can:

UV31168


Date achieved

Portfolio reference

Learner signature

Assessor initials


b. Produce meat-based dishes to dish specifications, using advanced skills and techniques

c. Finish meat-based dishes using advanced skills



Be able to produce meat dishes and associated products

56


Range


UV31168 57

Prepared and cooked a minimum of 3 types of meat, cuts, joints and associated products Portfolio reference

Lamb

Pork

Beef

Veal

Prepared meat, cuts, joints and associated products using a minimum of 8 advanced skills and techniques Portfolio reference

Filleting

Tunnel boning

Tying and rolling

Stuffing

Barding

Larding

Smoking

Curing

Drying

Compressing and shaping techniques

Tenderising

Marinating

Mincing/blending and preparation of fine/coarse forcemeats



UV31168

Produced dishes using a minimum of 4 methods Portfolio reference

Sous vide

Cooking at lower temperatures

Pot roasting

Roasting (stuffed saddle of lamb)

Pâtés and terrines

Combination cooking

Finished dishes using a minimum of 6 advanced skills Portfolio reference

Carving

Portion control

Plating for service

Choice of plate

Precision

Speed and technique

Saucing

Garnishing

Presented dishes to meet a minimum of 2 service style Portfolio reference

Plated

Silver

Carved/buffet


58


UV31168 59


Refrigeration

Freezing

Packaging

Labelling with date

Stock rotation










UV3116860

Knowledge

UV31168 61

Learning outcome 1

Be able to prepare meat, cuts, joints and associated products


d. State factors affecting the composition of meat

e. Describe how the composition of different meats influences the choice of processes and preparation methods

f. Describe the range of products available after dissection of a carcass

g. Describe the methods in producing fine and coarse forcemeats

h. Compare the effects of different preservation methods for meat

UV3116862

Learning outcome 2

Be able to produce meat dishes and associated products



g. Describe how the composition of different meats influences the choice of cooking method

h. Explain the effects that cooking methods have on fats, proteins and connective tissues within meat

i. Describe the cooking requirements for different joints, cuts of meat and offal

j. Identify relevant sauces, dressings and finishes for advanced meat products

k. Describe the quality points for a range of meat dishes and offal

l. Describe how to control time, temperature and environment to achieve desired outcome in meat dishes

m. Describe the skills required to check and finish the dish to specification

Outcome 1: Be able to prepare meat, cuts, joints and associated products

Unit content


UV31168 63

Demonstrate 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.

Dish specifications: Portion size, portion control, required filling, sauces (reductions, jus, béchamel sauces, velouté sauces, demi-glace, emulsified sauces, purées, fruit-based sauces, adding wine, adding cream), dressings (mayonnaise-based, oil-based), soup requirements (consommé).


Advanced techniques: Filleting, tunnel boning, tying and rolling, stuffing, barding, larding, smoking, curing, drying, compressing and shaping techniques, tenderising, marinating, mincing/blending and preparation of fine/coarse forcemeats (quenelles, moussellines, pojarskis, terrines, pâtés, sausages).

Storage procedures: Refrigerated at correct temperature between 0°C and 6°C, covered, labelled and dated, retaining important labelling, separate fridge if possible, below cooked meat.

Factors affecting the composition of meat: Age of meat, organic, free range, farming methods, texture, fat content, muscle development.

How composition of different meats influences the choice of processes and preparation methods: Choice of preparation method, fat content, addition of fat, larding and barding, requirement for tenderising, marinating.

Meat cuts, joints and range of products available after dissection of a carcass: Beef (fillet, sirloin, rump, rib, topside, silverside, flank, skirt, brisket, shin, oxtail), lamb and mutton (best end, cutlets, loin chops, chump chops, leg, shoulder, breast, scrag end, riblets, neck fillets, saddle, noisette, rosette), pork (fillet, loin, loin chops, chump, leg, shoulder, spare rib, belly, hock, ribs, trotters), veal (cushion, saddle, escalope, grenadine, cutlet, fillet, loin, veal chops, best end, leg, knuckle, shoulder), liver, kidneys, sweetbreads, tongues, bones.

Fine and coarse forcemeats: Terrines, pâtés, sausages.

Methods in producing forcemeats: Mincing, blending (manual/mechanical), correct seasoning, fine sieve, chill, adding of egg white, incorporation of cream, adding herbs testing (poach, fry), tasting.

Preservation methods for meat: Smoking, curing, drying, pickling, salting, marinating, canning.

Effects of preservation: Effects on texture, taste, nutritional value, shelf life, appearance, colour.

Outcome 2: Be able to produce meat dishes and associated products

UV3116864

Demonstrate professional practices: Safe and hygienic practices, avoiding cross-contamination, correct PPE, using correct equipment, keeping raw separate from cooked, organisational standards, current food safety legislation.

Meat-based dishes to dish specifications: Developing flavours, herbs, spices, seasoning, sauces, emulsions and foams, garnishing.

Advanced skills and techniques: Using tools and equipment with precision and speed, sous vide cooking, cooking at lower temperatures, pot roasting, roasting (stuffed saddle of lamb), pâtés and terrines, combination cookery methods.

Finish meat-based dishes using advanced skills: Carving, portion control, plating for service, choice of plate, precision, speed and technique, saucing, garnishing.

Styles of service: Plated, silver, carved (buffet, gueridon).

Evaluate finished dishes: Taste, review and feedback, improving, comparing against set standards.

Implement correct storage procedures: Cooling rapidly below 5°C in 90 minutes, refrigerated at correct temperature between 0°C and 6°C, covered/labelled/dated, above raw foods, use-by date, used within organisational guidelines, hazard analysis and critical control points (HACCP), freezing, stock rotation.

How composition of different meat influences the choice of cooking method: Amount of fat, moist methods, dry methods, degree of cooking, temperature and time, use of stocks and sauces.

Effects of cooking methods: Melting of fat, rendering of fat, shrinkage, weight loss, tenderising, firming up, visual changes.

Cooking requirements: Type of meat, cut of meat, degree of cooking, wet and dry methods, using stocks/sauces/jus, wine, basting, adding flavours, seasoning.

Sauces, dressings and finishes for advanced meat products: Does the sauce complement the dish, starch thickened, blood thickened, reduction, jus, foams and emulsions, use of herbs.

Quality points: Appearance, colour, browned, seared, degree of cooking (rare, medium, well done), tender, moist, flavour, seasoning, temperature, presentation, portion size.

Control time, temperature and environment: Dish specification, recipe, correct cooking methods, correct equipment, organisation and planning, experience.

Dish to specification: Texture, aroma, flavour, consistency of sauce, appearance, seasoning, service temperature, portions, garnishes.

UV31176Advanced skills and techniques in producing poultry and game dishesThe aim of this unit is to develop your knowledge, understanding and practical skills in producing poultry and game dishes. You will learn the differences between poultry and game, and how the type and cut influences the preparation methods and cooking techniques. You will present your dishes to meet different styles of service and evaluate them against set standards.

UV31176_v6

Observation(s)

GLH

Credit value

Level

External paper(s)

2

110

14

3

0


Learning outcomes


UV31176

1. Be able to prepare poultry and game, cuts, joints and associated products

2. Be able to produce poultry, game dishes and associated products








67

Advanced skills and techniques in producing poultry and game dishes



UV31176






68

Learning outcome 1

Observations

You can:

UV31176


Date achieved

Portfolio reference

Learner signature

Assessor initials


Be able to prepare poultry and game, cuts, joints and associated products

69


b. Prepare poultry and game to dish specifications, using advanced skills and techniques


Learning outcome 2

You can:

UV31176


Date achieved

Portfolio reference

Learner signature

Assessor initials


b. Produce poultry and game dishes to dish specifications, using advanced skills and techniques

c. Finish poultry and game dishes using advanced skills



Be able to produce poultry, game dishes and associated products

70


Range


UV31176 71

Prepared a minimum of 2 types of poultry and game Portfolio reference

Feathered

Furred

Large

Used a minimum of 6 preparation methods Portfolio reference

Tying and trussing whole birds for roast

Jointing

Preparation of saddles

Boning

Stuffing and filling for ballontine

Stuffing and filling galantine

Mincing

Blending

Forcemeats

Larding and barding

Tenderising

Marinating

Maintained a minimum of 2 storage procedures Portfolio reference

Check cooling times

Storage temperature

Labels and dates

Raw stored below cooked game and poultry



UV3117672

Cooked a minimum of 4 advanced game and poultry dishes Portfolio reference

Pot roasting

Roasting

Fricassée

Blanquettes

Jugged hare

Ballontines

Galantines

Pâtés

Terrines

Used a minimum of 2 finishing techniques Portfolio reference

Garnish

Sauce

Emulsion

Foam

Presented dishes for a minimum of 2 service styles Portfolio reference

Plating

Silver service

Banquet

Buffet



UV31176 73








Knowledge

UV3117674

Be able to prepare poultry and game, cuts, joints and associated products


d. Explain the difference between poultry and game

e. Identify different types of poultry and game

f. Identify the seasons for game

g. State factors affecting the composition of meat

h. Describe the quality points for poultry and game

i. Describe how the composition of the meat influences the choice of processes and preparation methods

j. Name the cuts/joints and offal after dissection

k. Describe the methods of producing fine and coarse forcemeats

l. Compare the effects of different preservation methods for poultry and game

Learning outcome 1

UV31176 75

Learning outcome 2

Be able to produce poultry, game dishes and associated products



g. Describe how the composition of the meat affects the choice of cooking method

h. Explain the effect of cooking methods on poultry and game

i. Describe the cooking requirements for different joints, cuts of poultry, game and offal

j. Identify relevant sauces and dressings to serve with advanced poultry and game products

k. Describe the quality points for a range of poultry, game dishes and offal

l. Describe how to control time, temperature and environment to achieve desired outcome in poultry and game dishes

Outcome 1: Be able to prepare poultry and game, cuts, joints and associated products

Unit content


UV3117676

Professional practices: Appearance, correct uniform/hair/nails/jewellery, hygiene, hazard analysis and critical control points (HACCP), organisational, working to timescales, following timescales and adjusting when necessary.

Poultry and game: Poultry (chicken, poussin, duck, turkey, goose, guinea fowl), feathered game (pheasant, grouse, wood pigeon, wild duck, partridge, woodcock, snipe), furred game (rabbit, hare), large game (venison, wild boar).

Advanced skills and techniques: Tying and trussing whole birds for roast, jointing, preparation of saddles, boning, stuffing and filling for ballontine and galantine, mincing and blending, forcemeats, larding and barding, tenderising, marinating.

Correct storage procedures: Refrigerated at correct temperature between 0°C and 6°C, covered/labelled/dated, retaining important labelling, separate fridge if possible, raw below cooked game and poultry.

Difference between poultry and game: Animals or birds hunted for food, furred game, feathered game, free range poultry.

Seasons for game: Spring, summer, autumn, winter, availability, when available, when at best, price fluctuation due to season.

Factors affecting the composition of meat: Age of poultry, free range, age of game, muscle development, hanging, presence of enzymes, colour, texture, fat

content.

Quality points for poultry and game: Poultry, colour, aroma, pliable breast bone, firm flesh, plump breast, use-by date, game, age, freshness, no shot damage, brittle beak, webbed feet that tear easily (water fowl), ears that tear easily (rabbit and hare).

How the composition of the meat influences the choice of processes and preparation methods: Choice of preparation method, fat content, addition of fat, larding and barding, requirement for tenderising, marinating.

Cuts, joints and offal after dissection: Breast, legs, saddle, haunch, loin, liver, kidney, heart, gizzard.

Produce fine and coarse forcemeats: Mincing, blending, food processing, sieving, adding egg white, adding cream, chilling, seasoning.

Preservation methods for poultry and game: Smoking, curing, freezing, vacuum packing, marinating, canning, confit.

Outcome 2: Be able to produce poultry, game dishes and associated products

UV31176 77

Professional practice: Appearance, correct uniform/hair/nails/jewellery, hygiene, HACCP, organisational, working to timescales, following timescales and adjusting when necessary.

Produce poultry and game dishes using advanced skills and techniques: Pot roasting, roasting, fricassée and blanquettes, jugged hare, ballontines and galantines, pâtés and terrines, dish specification, garnishing, developing flavours, herbs, spices, seasoning, sauces, emulsions and foams.

Finish poultry and game dishes using advanced skills: Plating for service, choice of plate, precision, speed and technique, saucing, garnishing.

Present dishes to meet styles of service: Plating, silver service, customer requirements, banquet, occasion and numbers, buffet.

Evaluate finished dishes: Taste, review and feedback, improving, comparing against set standards.

Correct storage procedures: Cooling rapidly below 5°C in 90 minutes, refrigerated at correct temperature between 0°C and 6°C, covered/labelled/dated, cooked above raw foods, use-by date, used within organisational guidelines, HACCP.

How the composition of the meat affects the choice of cooking method: Amount of fat, moist methods, dry methods, degree of cooking, temperature and time, use of stocks and sauces.

Effect of cooking methods on poultry and game: Type of game or poultry, cut of game or poultry, wet finished dish, dry

finished dish, muscle contraction, resting, use of fats, nutritional value.

Cooking requirements for different cuts of poultry, game and offal: Type of game or poultry, cut of game or poultry, degree of cooking, wet and dry methods, using stocks/sauces/jus, wine, basting, adding flavours, seasoning.

Relevant sauces and dressings to serve with advanced poultry and game products: Does the sauce complement the dish?, starch thickened, blood thickened, reduction, jus/foams/emulsions, use of herbs.

Quality points for a range of poultry and game dishes and offal: Appearance, colour, browned, seared, degree of cooking (rare, medium, well done), tender, moist, flavour, seasoning, temperature, presentation, portion size.

Control time, temperature and environment to achieve desired outcome in poultry and game dishes: Dish specification, recipe, correct cooking methods, correct equipment, organisation and planning, experience.

UV3117678


UV31193Advanced skills and techniques in producing fish and shellfish dishesThe aim of this unit is to prepare you for producing fish and shellfish dishes to a high standard as expected in first class establishments. You will be covering advanced skills and techniques and studying the different types of fish and shellfish currently available to the catering industry. Some of these commodities are unusual and many are very expensive, therefore it is extremely important that you can produce these dishes to a high standard.

You will study the sources of, and different types of fish and shellfish. You will learn the preparation methods for shellfish, and how to fillet and portion fish. Furthermore, it is important that you understand the various methods of preserving fish and shellfish and the effects this will have on the finished dish.

You will be cooking fish and shellfish dishes, using appropriate cooking methods and sauces or garnishes for the type of dish you are preparing.

UV31193_v5

Observation(s)

GLH

Credit value

Level

External paper(s)

2

100

12

3

0


Learning outcomes


UV31193

1. Be able to prepare fish and shellfish dishes and associated products

2. Be able to produce fish, shellfish dishes and associated products








81

Advanced skills and techniques in producing fish and shellfish dishes



UV31193






82

Learning outcome 1

Observations

You can:

UV31193


Date achieved

Portfolio reference

Learner signature

Assessor initials


Be able to prepare fish and shellfish dishes and associated products

83


b. Prepare fish and shellfish to dish specifications using advanced skills and techniques


Learning outcome 2

You can:

UV31193


Date achieved

Portfolio reference

Learner signature

Assessor initials


b. Produce fish and shellfish dishes to dish specification using advanced skills and techniques

c. Finish fish and shellfish dishes using advanced skills



Be able to produce fish, shellfish dishes and associated products

84


Range


UV31193 85

Prepared and cooked a minimum of 4 types of fish and shellfish Portfolio reference

Round

Flat

Oily

Crustacean

Molluscs

Cephalopods

Eel

Prepared fish and shellfish using a minimum of 3 techniques Portfolio reference

Filleting

Skinning

Stuffing

Opening shellfish

Preparing forcemeats

Preparing panadas

Carving smoked fish



UV31193

Produced fish and shellfish dishes using a minimum of 3 techniques Portfolio reference

Soufflés

Sushi/sashimi

Quenelles

Multilayered terrines

Bisque

Clarifying fish/shellfish consommé

Presented dishes to meet a minimum of 2 service styles Portfolio reference

Plated

Silver

Carved/buffet


Refrigeration

Freezing

Labelling with date

Stock rotation


86


UV31193 87








Knowledge

UV3119388

Be able to prepare fish and shellfish dishes and associated products


d. Explain the impact of line caught, net caught and farmed fish

e. Describe the range of products available after filleting

f. Describe the methods in producing fine and coarse forcemeats

g. Explain the uses of various types of panadas

h. Compare the effects of different preservation methods for fish and shellfish

Learning outcome 1

UV31193 89

Learning outcome 2

Be able to produce fish, shellfish dishes and associated products



g. Describe how the composition of different fish and shellfish affects the choice of cooking method

h. Explain the effect of cooking methods on fish and shellfish

i. Describe the cooking requirements for different fish and shellfish

j. Identify relevant sauces and dressings to serve with advanced fish and shellfish products

k. Describe the quality points for a range of fish and shellfish dishes

l. Describe how to control time, temperature and environment to achieve desired outcome in fish and shellfish dishes

m. Describe the skills required to check and finish the dish to specification

Outcome 1: Be able to prepare fish and shellfish dishes and associated products

Unit content


UV3119390


Fish and shellfish: Round fish (bass, red mullet, cod, barramundi), flat fish (sole, plaice, turbot), oily fish (salmon, trout, herring), crustacea (lobster, crayfish, crab), molluscs (scallops, oysters, mussels), cephalopods (squid, octopus), eels.

Dish specifications: Portion size, portion control, required filling, sauces (Nantua, Américaine, rouille), dressings (mayonnaise-based, oil-based), soup requirements (bisques, chowders).


Advanced preparation techniques: Filleting, skinning, stuffing, opening shellfish, preparing forcemeats, preparing panadas, carving smoked fish.

Using tools and equipment: Knives, colour coded boards, mincer.

Correct storage procedures: Refrigeration, freezing, packaging, labelling with date, stock rotation.

Impact of line caught, net caught and farmed fish: On the environment, sustainability, costs, flavour.

Products after filleting: Délice, paupiette, supreme, goujon, fillet.

Methods for producing fine and coarse forcemeats: Blending, sieving, binding, seasoning, poaching.

Uses of panadas: Thickening, flavouring, rice-based, bread, flour, potato.

Effects of different preservation methods for fish and shellfish: Curing, smoking, drying, pickling, salting, taste, texture, appearance, aroma.

Outcome 2: Be able to produce fish, shellfish dishes and associated products

UV31193 91

Professional practices: Professional personal appearance (uniform, PPE, personal hygiene and cleanliness, organisational standards), organisational skills, communication skills, establishment guidelines, working to timescales and adjusting if necessary, hazard analysis and critical control points (HACCP).

Advanced techniques: Soufflés, sushi, sashimi, shaping quenelles, multilayered terrines, bisque, clarifying fish/shellfish consommé.

Styles of service: Plated, silver, carved (buffet, gueridon).

Correct storage procedures: Refrigeration, freezing, packaging, labelling with date, stock rotation.

Evaluate finished dishes: Flavour, aroma, appearance, reference to quality standards.

Choice of cooking method: Roast (whole fish), grill (whole fish, shellfish), sauté (whole fish, fillets, supremes, shellfish), deep-fry (goujons, fillets, supremes, shellfish), bake (fish pie, en papillote), boil (shellfish), poach (fillets, paupiettes, délice), steam (supreme, darne, tronçon).

Cooking methods: Boiling, steaming, sautéing, grilling, baking, deep-frying, stir frying, en papillote, sous vide.

Sauces and dressings: Liaison-based, starch-based, reduction-based, emulsions, butter-based.

Quality points: Aroma, texture, flavour, appearance.

Control time, temperature and environment: Probing, using cartouche, using lids.

Dish to specifications: Texture, aroma, flavour, consistency of sauce, appearance, seasoning, service temperature, portions, garnishes.

UV3119392


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


Learning outcomes


UV31163

1. Be able to produce petits fours

2. Be able to finish petits fours








95

Produce petits fours



UV31163






96

Learning outcome 1

Observations

You can:

UV31163


Date achieved

Portfolio reference

Learner signature

Assessor initials


Be able to produce petits fours

97

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


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

98


Range


UV31163 99

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



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


100


UV31163 101

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










UV31163102

Knowledge

UV31163 103

Learning outcome 1

Be able to produce petits fours


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

UV31163104

Learning outcome 2

Be able to finish petits fours


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


UV31163 105

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)

UV31163106

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.

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


Learning outcomes


UV31186

1. Be able to produce paste products

2. Be able to finish paste products








109

Produce paste products



UV31186






110

Learning outcome 1

Observations

You can:

UV31186


Date achieved

Portfolio reference

Learner signature

Assessor initials


Be able to produce paste products

111


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


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



d. Store paste products correctly

Be able to finish paste products

112


Range


UV31186 113

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



UV31186

Presented paste products for all styles of service Portfolio reference

Self-service

Table service


114


UV31186 115








Knowledge

UV31186116

Be able to produce paste products


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


h. Explain considerations when balancing ingredients in recipes for paste products


j. Describe how to control time, temperature and environment to achieve desired outcome when producing paste products

Learning outcome 1

UV31186 117

Learning outcome 2

Be able to finish paste products


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


UV31186118


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 119

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.

UV31186120


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


Learning outcomes


UV31179

1. Produce hot, cold and frozen desserts

2. Finish hot, cold and frozen desserts








123

Produce hot, cold and frozen desserts



UV31179






124

Learning outcome 1

Observations

You can:

UV31179


Date achieved

Portfolio reference

Learner signature

Assessor initials



125


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


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


c. Present dishes to meet styles of service

d. Store hot, cold and frozen desserts correctly

Finish hot, cold and frozen desserts

126


Range


UV31179 127

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



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


Refrigeration

Freezing

Packaging

Labelling with date

Stock rotation


128


UV31179 129








Knowledge

UV31179130



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


h. Explain considerations when balancing ingredients in recipes for hot, cold and frozen desserts


j. Describe how to control time, temperature and environment to achieve desired outcome when producing hot, cold and frozen desserts

Learning outcome 1

UV31179 131

Learning outcome 2

Finish hot, cold and frozen desserts


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


UV31179132

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 133

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.

UV31179134


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


Learning outcomes


UV31191

1. Be able to produce fermented dough and batter products

2. Be able to finish fermented dough and batter products








137

Produce fermented dough and batter products



UV31191






138

Learning outcome 1

Observations

You can:

UV31191


Date achieved

Portfolio reference

Learner signature

Assessor initials


Be able to produce fermented dough and batter products

139


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


Learning outcome 2

You can:

UV31191


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



d. Store fermented dough and batter products correctly

Be able to finish fermented dough and batter products

140


Range


UV31191 141

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



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


Refrigeration

Freezing

Packaging

Labelling with date

Stock rotation


142


UV31191 143








Knowledge

UV31191144

Be able to produce fermented dough and batter products


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


h. Explain considerations when balancing ingredients in recipes for fermented dough and batter products


j. Describe how to control time, temperature and environment to achieve desired outcome when producing fermented dough and batter products

Learning outcome 1

UV31191 145

Learning outcome 2

Be able to finish fermented dough and batter products


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


UV31191146

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 147

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.

UV31191148


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


Learning outcomes


UV31197

1. Be able to produce biscuits, cakes and sponges

2. Be able to finish biscuits, cakes and sponges








151

Produce biscuits, cakes and sponges



UV31197






152

Learning outcome 1

Observations

You can:

UV31197


Date achieved

Portfolio reference

Learner signature

Assessor initials


Be able to produce biscuits, cakes and sponges

153


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


Learning outcome 2

You can:

UV31197


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



d. Store biscuits, cakes and sponges correctly

Be able to finish biscuits, cakes and sponges

154


Range


UV31197 155

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



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


156


UV31197 157

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










UV31197158

Knowledge

UV31197 159

Learning outcome 1

Be able to produce biscuits, cakes and sponges


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


h. Explain considerations when balancing ingredients in recipes for biscuits, cakes and sponges


j. Describe how to control time, temperature and environment to achieve desired outcome when producing biscuits, cakes and sponges

UV31197160

Learning outcome 2

Be able to finish biscuits, cakes and sponges


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


UV31197 161

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

UV31197162

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.

Documents

VTCT Level 3 Diploma in Advanced Professional Cookery of... · Advanced Professional Cookery Operational start date: 1 April 2012 Credit value: 100 ... supervision of - a lecturer,