Statement of unit achievement
|
|
- Emery Phillips
- 7 years ago
- Views:
Transcription
1
2 VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 45 years of experience. VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA. VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement. Statement of unit achievement By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements 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 IV signature (if sampled) Assessor tracking table All assessors using this Record of Assessment book must complete this table. This is required for verification purposes. Assessor name Assessor signature Assessors initials Assessor number (optional)
3 UV11066 Introduction to kitchen equipment The aim of this unit is to prepare you for working in a kitchen, using the equipment and knives in a safe manner. You will learn how to use the various items of large and small kitchen equipment and utensils, and how to clean and store them hygienically. You will be able to select the correct knife for the task, use it safely and hygienically, and will be able to sharpen and store the knives correctly. UV11066_v6
4 Level 1 Credit value 5 GLH 31 Observation(s) 2 External paper(s) 0
5 Introduction to kitchen equipment Learning outcomes On completion of this unit you will: 1. Be able to use large and small items of equipment and utensils 2. Be able to use knives and cutting equipment Evidence requirements 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. 4. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used. 5. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved. 6. External paper There is no external paper requirement for this unit. 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. UV
6 Achieving observations and range Achieving observation outcomes 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. Achieving range There is no range section that applies to 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. 4 UV11066
7 Observations Learning outcome 1 Be able to use large and small items of equipment and utensils You can: a. Demonstrate the correct selection of equipment and utensils for use b. Demonstrate the correct procedures when using, cleaning and maintaining equipment and utensils c. Demonstrate safe and hygienic storage of equipment and utensils *May be assessed by supplementary evidence. Observation 1 2 Optional Optional Criteria questioned orally Date achieved Portfolio reference Learner signature Assessor initials UV
8 Learning outcome 2 Be able to use knives and cutting equipment You can: a. Select appropriate knife or cutting equipment for use b. Demonstrate correct and safe sharpening technique c. Demonstrate correct and safe use of knives and cutting equipment for a variety of tasks d. Demonstrate maintenance and care of knives and cutting equipment e. Demonstrate correct and safe storage of knives and cutting equipment *May be assessed by supplementary evidence. Observation 1 2 Optional Optional Criteria questioned orally Date achieved Portfolio reference Learner signature Assessor initials 6 UV11066
9 Developing knowledge Achieving knowledge outcomes You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*: Projects Observed work Witness statements Audio-visual media Evidence of prior learning or attainment Written questions Oral questions Assignments Case studies Professional discussion Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning. When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved. Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic. *This is not an exhaustive list. UV
10 Knowledge Learning outcome 1 Be able to use large and small items of equipment and utensils You can: Portfolio reference d. State factors in selecting equipment and utensils for use e. State how to use equipment and utensils correctly and safely f. Identify associated hazards with using, cleaning and storing equipment and utensils g. State how to carry out routine care and storage of equipment and utensils 8 UV11066
11 Learning outcome 2 Be able to use knives and cutting equipment You can: Portfolio reference f. Identify the different types of knives and cutting equipment and uses g. State the importance of correct and safe use of knives and cutting equipment h. Describe how to clean, maintain and store knives and cutting equipment i. Identify relevant age restrictions specific to the use of cutting equipment UV
12 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. Outcome 1: Be able to use large and small items of equipment and utensils Large equipment: Stoves, ovens, fridges, freezers, deep-fat fryers, steamers, grills, bain-marie, holding cupboard, liquidisers and blenders, food processors. Small equipment and utensils: Bowls, chopping boards, spoons, scales, whisks, pots, pans, oven trays, cake rings, knives, potato peeler/apple corer, lemon zester, garlic crusher, kitchen scissors, rolling pin. Factors in selecting equipment and utensils: Fit for purpose, clean and hygienic, in good working order. Correct and safe use of equipment and utensils: Avoid cross-contamination, hold in the correct manner, ensure that electrical equipment is safe, ensure that gas equipment is safe, follow manufacturers instructions, use guards where supplied, wear correct protective clothing, report any defects to the appropriate person. Hazards associated with equipment and utensils: Electric shock, burns, cuts, crosscontamination. Routine care and storage of equipment and utensils: Remove from power, clean using manufacturers instructions, use correct cleaning product, store in appropriate way, complete any relevant documentation. 10 UV11066
13 Outcome 2: Be able to use knives and cutting equipment Knives and cutting equipment: Paring knife, filleting knife, boning knife, chef s knife, palette knife, meat cleaver, carving knife, scissors, peeler, electric slicing machine. Correct sharpening technique: Hone the blade on the steel, 15º angle, run the knife away from you. Safe use of knives and cutting equipment: Stand correctly, hold handle firmly, bend fingers on free hand to prevent cutting, use knuckles of free hand to guide the knife. Maintenance and care of knives and cutting equipment: Sharpen regularly, ensure handle is not greasy, remove from power source, replace guard after cleaning, use correct manufacturers and organisational cleaning procedures (use, dilutions, storage), use correct cleaning chemicals and materials, check for cleanliness and good hygiene. Correct storage of knives and cutting equipment: Knife block, knife sheath, knife box or roll. Knives and cutting equipment and their uses: Paring knife (cutting small delicate objects, fruit, vegetables), filleting knife (filleting fish), boning knife (boning meat), chef s knife (chopping foods), palette knife (lifting foods from a pan), meat cleaver (dividing sides or quarters of meat into joints), scissors (trimming fish fins), slicer (slicing meats thinly). Importance of correct and safe use of knives and cutting equipment: Avoid cuts, avoid cross-contamination, prepare food to meet customer satisfaction, ensure guard is in place on slicer. Maintenance, care and storage of knives and cutting equipment: Sharpen regularly, ensure handle is not greasy, knife block, knife sheath, knife box or roll. Age restrictions: Over 18 to use slicer. UV
14 Notes Use this area for notes and diagrams 12 UV11066
Lead a team to improve customer service
Lead a team to improve customer service H/601/1568 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering
More informationShampoo, condition and treat the hair and scalp
Shampoo, condition and treat the hair and scalp T/506/9383 Learner name: NVQ Learner number: VTCT is the specialist awarding organisation for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality
More informationProvide information and advice to learners and employers
Provide information and advice to learners and employers UV30797 R/502/9554 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy
More informationCut hair using basic techniques
Cut hair using basic techniques UN2GH12 H/600/1039 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy and Sport and Active Leisure
More informationPromote and sell products and services to clients
Promote and sell products and services to clients UV30435 J/601/5337 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy and
More informationColour hair using a variety of techniques
Colour hair using a variety of techniques H/600/1042 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy and Sport and Active
More informationCreate an image using colour for the hair and beauty sector
Create an image using colour for the hair and beauty sector UV30334 T/502/3469 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary
More informationShampoo and conditioning
Shampoo and conditioning UV30336 L/502/3753 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy and Sport and Active Leisure
More informationVTCT Level 3 NVQ Diploma in Hospitality Supervision and Leadership (QCF)
VTCT Level 3 NVQ Diploma in Hospitality Supervision and Leadership (QCF) Operational start date: 1 March 2012 Credit value: 37 Guided learning hours (GLH): 206-276 Qualification number: 600/4532/2 Statement
More informationKnow how to support clients who take part in exercise and physical activity
Know how to support clients who take part in exercise and physical activity UV20523 M/600/9015 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy,
More informationNail art application
Nail art application UV30333 K/502/3470 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy and Sport and Active Leisure sectors,
More informationVTCT Level 2 NVQ Diploma in Hairdressing (QCF)
VTCT Level 2 NVQ Diploma in Hairdressing (QCF) Operational start date: 1 May 2015 Credit value: 64 Guided learning hours (GLH): 561-592 Qualification number: 601/5886/4 Statement of unit achievement By
More informationDelivering personal training sessions
Delivering personal training sessions UV30541 J/600/9053 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy and Sport and
More informationCan You Name this Kitchen Equipment? Assembled and photographed by
Can You Name this Kitchen Equipment? Assembled and photographed by Stacy Halvorson, Program Assistant Julie Garden Robinson, Ph.D., L.R.D. Food and Nutrition Specialist Look at the pictures on the following
More informationKitchen Tools. Four basic knives should meet the needs of most home cooks.
6 Part A Kitchen Tips and Information 7 Choose kitchen tools that work for you. Kitchen Tools Knives Choose knives that feel comfortable in your hand. A good choice is highcarbon stainless steel with blades
More informationLevel 2 NVQ Diploma in Beauty Therapy General (QCF)
Level 2 NVQ Diploma in Beauty Therapy General (QCF) Accreditation start date: 1 August 2010 Credit value: 54 Guided learning hours (GLH): 458-469 Qualification number: 500/8839/7 Statement of unit achievement
More informationSITHASC201 Produce dishes using basic methods of Asian cookery
SITHASC201 Produce dishes using basic methods of Asian cookery Release 1 SITHASC201 Produce dishes using basic methods of Asian cookery Modification History The version details of this endorsed unit of
More informationGeneral food hygiene rules
General food hygiene rules Why food hygiene is important? Good food hygiene is essential to ensure that the food you and your family eats is safe. Poor hygiene procedures in your home can put you at risk.
More informationColour hair using temporary colour
Colour hair using temporary colour UV10480 R/600/4874 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy and Sport and Active
More informationPremium German Cutlery by ZWILLING J.A. HENCKELS. Made in Solingen, Germany Since 1731
Premium German Cutlery by ZWILLING J.A. HENCKELS Made in Solingen, Germany Since 1731 1 ZWILLING History The ZWILLING J.A. HENCKELS brand was established on June 13, 1731, the day knifemaker Peter Henckels
More informationStyling women s hair UV30338 F/502/3796 VRQ. Learner name: Learner number:
Styling women s hair UV30338 F/502/3796 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy and Sport and Active Leisure sectors,
More informationPearson Edexcel Level 3 Certificate in Hospitality Retail Outlet Management (QCF) Specification
Pearson Edexcel Level 3 Certificate in Hospitality Retail Outlet Management (QCF) Specification NVQ/Competence-based qualification First registration January 2014 Pearson Education Limited is one of the
More informationInjury Prevention in Restaurants and Kitchens
Injury Prevention in Restaurants and Kitchens Strains, Sprains, Bruises, and Fractures Result primarily from: Slips, trips, and loss of balance Falls to floors, walkways, and other surfaces Overexertion
More informationEquipment List Culinary Arts - CIP No. 12.0500 Please note Large Equipment
Culinary Arts - CIP No. 12.0500 The Culinary Arts classroom should reflect the equipment and environment students would expect to find in industry. All equipment used in the preparation of food should
More information[Type text] What is the probability of an accident happening? Task, activity or environment being assessed
Task, activity or environment being assessed Deliveries Urns Deep Fat Fryer Deep Fat Fryer (cleaning whilst hot) Deep Fat Fryer (filling emptying) Boiling Pans (Bulk) What are the hazards or dangers? Slips,
More informationUnit Title: Deal with Accidents and Emergencies
Unit Credit Value: 2 Unit Level: Two Unit Guided Learning Hours: 14 Ofqual Unit Reference Number: D/501/5138 Unit Review Date: 31/10/2016 Unit Sector: 8.1 Sport, Leisure and Recreation Unit Summary This
More informationLevel 2 Award in. Food Safety in Catering (QCF) Specification. Ofqual Accreditation Number 600/0343/1
Level 2 Award in Food Safety in Catering (QCF) Specification Ofqual Accreditation Number 600/0343/1 Ofqual Accreditation Start Date 01/01/2011 Ofqual Accreditation End Date 30/07/2018 Ofqual Certification
More informationNaming the Utensils. Learner Objectives: Educational Lesson: MATERIALS NEEDED TIME NEEDED FOR LESSON. Different utensils (10-15) About 30-35 minutes.
Naming the Utensils MATERIALS NEEDED Learner Objectives: The 4-H member will: Different utensils Be able to distinguish between the different utensils that are used in the kitchen. (10-15) Be able to identify
More informationQUALIFICATION HANDBOOK
QUALIFICATION HANDBOOK Level 2 and 3 NVQ Certificate in Rail Engineering Traction and Rolling Stock (7597-05/10) September 2011 Version 1.1 (September 2011) Qualification at a glance Subject area Rail
More informationCOURSE SIZE AND COMPLEXITY... 1 RESOURCES... 1 COURSE DESCRIPTION... 2 LEARNING OUTCOMES... 2 COURSE CONTENT... 3 WORK EXPECTATIONS...
T A S M A N I A N H o s p i tali t y Q U A L I F I C A T I O N S Intro d u c ti o n A U T H O R I T Y HPT110109, TQA Level 1, Size Value = 10 THE COURSE DOCUMENT This document contains the following sections:
More informationSpecification. Edexcel NVQ qualification. Edexcel Level 3 NVQ Certificate in Management (QCF)
Specification Edexcel NVQ qualification Edexcel Level 3 NVQ Certificate in Management (QCF) For first registration August 2010 Edexcel, a Pearson company, is the UK s largest awarding organisation offering
More informationVTCT Level 1 Certificate in an Introduction to the Hair and Beauty Sector (QCF)
VTCT Level 1 Certificate in an Introduction to the Hair and Beauty Sector (QCF) Operational start date: 1 September 2009 Credit value: 15 Guided learning hours (GLH): 119-140 Qualification number: 500/6839/8
More informationTHE ULTIMATE CULINARY EXPERIENCE! ALL PRODUCT CATALOGUE
C A N A D A THE ULTIMATE CULINARY EXPERIENCE! ALL PRODUCT CATALOGUE 4/14/14 1:43 PM COOKWARE ------------------------ Kitchen Charm is the perfect complement to any kitchen. Kitchen Charm s innovative
More informationPOSITION DESCRIPTION
ACCOUNTABILITY OBJECTIVE POSITION DESCRIPTION The Certified Cook prepares nutritious meals and snacks, for the residents of the division they are employed with, and meets Canada s Food Guide requirements
More informationQUALIFICATION HANDBOOK
QUALIFICATION HANDBOOK Level 1 Diploma in Preparing for a Career in the Hospitality Industry (7107-12) September 2012 Version 1.1 (August 2013) Qualification at a glance Subject area Hospitality City &
More informationConnecticut. Technical High School System. Grade 9. Culinary Arts Curriculum Implementation Guide
Connecticut Technical High School System Grade 9 Culinary Arts Curriculum Implementation Guide Goal: 9-1. (2 Day Cycle) Safety & Sanitation Procedures: Safety procedures set the standards for an accident
More informationPearson Edexcel Level 5 NVQ Diploma in Management (QCF) Specification
Pearson Edexcel Level 5 NVQ Diploma in Management (QCF) Specification NVQ/Competence-based qualification First registration February 2014 Edexcel and BTEC qualifications are awarded by Pearson, the UK
More informationHow clean is your kitchen?
Learning Objectives - There can be harmful microbes found on raw food, especially raw meat - The best way to destroy harmful microbes on meat is to cook thoroughly - Always wash your hands after touching
More informationROOM AREA QTY ITEM NOTES
1 Kitchen Bare ware Angel food cake pans Kitchen Bake ware Au gratin server Kitchen Bake ware Broiler pan Kitchen Bake ware Bunt pans Kitchen Bake ware Cake pans Kitchen Bake ware Casserole set Kitchen
More informationPreventing Accidents in the Kitchen
Preventing Accidents in the Kitchen Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians Type of Lesson: Short face-to-face training session Time Needed to Conduct the Lesson: 10
More informationHospitality Training
Hospitality Training SIT30813 Certificate III in Commercial Cookery Course Description This course is designed to provide participants with the skills, knowledge and attitudes to meet the demands of the
More informationEnsure appropriate food safety practices are followed whilst food is prepared, cooked and served
This Unit has the following elements: Element 1 (3GEN1.1) Element 2 (3GEN1.2) Apply and monitor your organisation s food safety procedures Identify and respond to food safety hazards Candidate Name: Assessment
More informationProfessional Cook Practical Assessment Information
Practical Assessment Information The following pages contain basic information about the practical assessment tasks for s. Review the description of each level and the assessment information to help you
More informationSITHCCC101 Use food preparation equipment
Commonwealth of Australia 2013 i Commonwealth of Australia 2013 CC BY-NC-SA This work is copyright. Except where otherwise indicated, and save for the Commonwealth Coat of Arms, the Department has applied
More informationLevel 2 NVQ in Warehousing and Storage (1009)
Level 2 NVQ in Warehousing and Storage (1009) Candidate logbook QCA number - 500/4022/4 www.cityandguilds.com June 2008 Version 1.0 About City & Guilds City & Guilds is the UK s leading provider of vocational
More informationVTCT Level 4 Certificate in Laser and Intense Pulsed Light (IPL) Treatments (QCF)
VTCT Level 4 Certificate in Laser and Intense Pulsed Light (IPL) Treatments (QCF) Accreditation start date: 1 August 2010 Credit value: 31 Guided learning hours (GLH): 220 Qualification number: 500/9034/3
More informationWelcome to the safe@work Retail Module.
Welcome to the safe@work Retail Module. Have you read the General Module, completed the test and printed your safe@work General Award of Attainment? The Retail Module should be done AFTER the General Module.
More informationQualification Specification. Higher Apprenticeship in Retail Management Level 4 (England)
Qualification Specification Higher Apprenticeship in Retail Management Level 4 (England) Version 2.0 (July 2016) Page 1 of 21 This qualification specification covers the following qualifications: Qualification
More informationCutlery and crockery
Wooden spoon Wooden spoon hand carved wooden spoons were in common use in medieval times. How do we know about wooden spoons? Wooden trencher Wooden trencher an early type of plate. The word trencher comes
More informationEDI Level 3 Assessing Qualifications. EDI Level 4 Internal Quality Assurance Qualifications. EDI Level 4 External Quality Assurance Qualifications
Vocational Qualifications EDI Level 3 Assessing Qualifications EDI Level 4 Internal Quality Assurance Qualifications EDI Level 4 External Quality Assurance Qualifications Candidate Pack Effective from:
More informationSouthern California Regional Occupational Center SCROC COURSE DESCRIPTION
COURSE DESCRIPTION Course Title: CBEDS Title: Culinary Arts Food & Nutrition CBEDS Number: 4361 Job Titles: Baker Helper Waiter/Waitress Cook Helper Host Cashier Course Description: This culinary arts
More informationHEALTH AND SAFETY REDUCING ACCIDENTS IN KITCHENS
HEALTH AND SAFETY REDUCING ACCIDENTS IN KITCHENS HEALTH & SAFETY UNIT SPRING 2006 CONTENTS 1. WHAT CAUSES ACCIDENTS?...2 2. WHO GETS INJURED?...2 3. SLIPS...2 4. TRIPS...3 5. SCALDS AND BURNS...3 6. MACHINERY
More informationFOOD PREPARATION VEGETABLE PREPARATION EQUIPMENT
FOOD PREPARATION VEGETABLE PREPARATION EQUIPMENT The Hobart range of Food Processors ensure short preparation times which in turn means minimum temperature increase, especially important in the preparation
More informationCULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT PROGRAM FOODS LABORATORY 325 (RESTAURANT PRACTICUM) Syllabus Spring 2012
CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE FOOD SERVICE MANAGEMENT PROGRAM FOODS LABORATORY 325 (RESTAURANT PRACTICUM) Syllabus Spring 2012 Section: 3268 Units: 3 Location: Culinary Arts Institute
More informationThe Kids Cook Monday. Educators Toolkit THE basics. Start your week off right, make Monday family night!
The Kids Cook Monday Educators Toolkit THE basics Start your week off right, make Monday family night! SM Now Let s Get Started! 1 Before You GetStarted: The Basics 3 2 What You ll Need Preparing a Kids
More informationproduct information 2013 autumn
product information 2013 autumn Nordic cooking A well-organised kitchen and the right kitchen utensils make cooking a pleasure. RIG-TIG by Stelton, which is functional Nordic design, helps keep your kitchen
More informationOPEN FUTURES COOKING IN SCHOOL COOKING SKILLS TEACHING COOKING IN PRIMARY SCHOOL PREPARATION AND A PUPILS AGE
OPEN FUTURES COOKING IN SCHOOL COOKING SKILLS Supporting the teaching of cooking and enhancing the development and progression of cooking in primary schools. AND A PUPILS AGE The information focuses on
More informationClassroom Cooking Carts: Complete Guide
Why cooking cart education? It provides practical education that students can use It can be easily integrated across the disciplines Exposes students to different foods and whole foods nutrition It s a
More informationThe Objectives for Module 6: Introduction to Food Safety Management are to introduce to students the concepts of:
INTRODUCTION ASDFASDFSDFINTRO TO FOOD SAFETY MANAGEMENT Module 6 The Objectives for Module 6: Introduction to Food Safety Management are to introduce to students the concepts of: Food safety management
More informationGuide to the assessment of practical skills in International Vocational Qualifications. www.cityandguilds.com
Guide to the assessment of practical skills in International Vocational Qualifications www.cityandguilds.com Publications and enquiries City & Guilds publications are available from Publications Sales
More informationCULINARY COMPETITION
Sponsored by CULINARY COMPETITION ELIGIBILITY The AHF Culinary Competition is open to all AHF operator members regularly employed at their facility. Members/member facilities of the Culinary Competition
More informationSECONDARY COOKING COMPETITION Monday March 2, 2015 AT THE CULINARY INSTITUTE OF CANADA
SECONDARY COOKING COMPETITION Monday March 2, 2015 AT THE CULINARY INSTITUTE OF CANADA P.E.I Skills Canada Cooking Competition Scope Document Secondary Levels Monday, March 2, 2015 PURPOSE OF THE CHALLENGE:
More informationChef and Cooking Careers, Jobs, and Employment Information
www.careersinghana.com Email : info@careersinghana.com Tel: +233 245649846 Chef and Cooking Careers, Jobs, and Employment Information Chef, Cooking, and Food Preparation Career and Job Highlights Nearly
More informationHealthy Cooking Skills Trainers Guide
Healthy Cooking Skills Trainers Guide Your Guide to setting up a Food4Health Healthy Cooking Skills Course Food4Health cooking courses demonstrate basic cooking skills and provide advice on healthy eating
More informationManufacture. Unit Summary
Unit Summary This Unit is about starting up plant and equipment in the production, processing and packaging of food and drink products. Complying with health and safety and environmental requirements and
More information1 st Year Books (Certificate) PART # SEMESTER PRICES
Each student is required to have his or her own kitchen tools and supplies. The knives and other tools that are required for work in all kitchen labs must be of professional quality and appearance. The
More informationVTCT Level 1 Diploma in Beauty Therapy (QCF)
VTCT Level 1 Diploma in Beauty Therapy (QCF) Accreditation start date: 1 June 2011 Credit value: 40 Guided learning hours (GLH): 353 Qualification number: 600/1647/4 Statement of unit achievement By signing
More informationQualification Specification. Higher Apprenticeship in Business & Professional Administration Level 4 (England)
Qualification Specification Higher Apprenticeship in Business & Professional Administration Level 4 (England) Version 2.0 (July 2016) Qualification Specification: Business Administration: Higher Apprenticeship
More informationGREAT. The GRUBCLUB. www.greatgrubclub.com. Cooking is fun! Healthy eating and cookery club toolkit for primary schools and parents
The GREAT GRUBCLUB www.greatgrubclub.com Cooking is fun! Healthy eating and cookery club toolkit for primary schools and parents Welcome to Cooking is fun! Learning how to prepare healthy meals is an important
More informationCulinary Arts Program Student Handbook
Culinary Arts Program Student Handbook Table of Contents Introduction 3 Student Records 4 About the Program 5 Prerequisites and Co requisites 7 Attendance Regulations 7 Grades, Make ups & Incomplete grades
More informationWelcome to Hunterdon County Polytech and the Careers Café
Welcome to Hunterdon County Polytech and the Careers Café Careers Café Our Mission Statement: To educate and enlighten our students to the broad possibilities and career opportunities available to them
More informationDevelop a training plan
Develop a training plan I m going to run a course on cabbage growing Have you prepared a training plan? Training provider series: Planning an income oriented short training course Copyright EOSDP 2006
More informationAssess Workplace Competence Using Direct and Indirect Methods (FD41 04)
Unit L&D9DI Assess Workplace Competence Using Direct and Indirect Methods (FD41 04) Source: Learning and Development Standard 9 Who this Unit is for This Unit is for those who assess in the workplace using
More informationCOURSE OUTLINE. Prerequisites: Course Description: Semester Credits: 3 Lecture Hours: 2 Lab/Recitation Hours: 2 HRI 106Principles of Culinary Arts
Revised: Fall 2015 22THRI 106 22TPrinciples of Culinary Arts COURSE OUTLINE Prerequisites: None Course Description: 11THRI 106, Principles of Culinary Arts 11TIntroduces the fundamental principles of food
More informationThe Sector Skills Council for Active Leisure and Learning
The Sector Skills Council for Active Leisure and Learning SHAPING SKILLS FOR THE FUTURE ASSESSMENT STRATEGY FOR NVQs & SVQs INTRODUCTION This document sets out the recommendations of SkillsActive, the
More informationSpecification. BTEC Specialist qualifications
Specification BTEC Specialist qualifications Edexcel BTEC Level 2 Award in Food Safety in Health and Social Care and Early Years and Childcare Settings (QCF) Edexcel BTEC Level 2 Award in Promoting Food
More informationChop and Mince. Cube and Dice. Pare. Peel. Score. Slice. Crush. Flake. Grate and Shred. Grind. Julienne Mash. Puree. Quarter Snip
Cutting Terms Chop and Mince Cube and Dice Pare Peel Score Slice Crush Flake Grate and Shred Grind Julienne Mash Puree Quarter Snip Chopping means to cut foods into small irregular pieces. To mince is
More informationCUL 111 COURSE SYLLABUS. Office Location: BE2120 Office Hours: 7:30 8:30 am Tuesday Friday or by appointment
SEATTLE CENTRAL COMMUNITY COLLEGE Seattle Culinary Academy Chef Instructor Gregg Shiosaki CUL 111 COURSE SYLLABUS Course Title & Number: Introduction to Professional Cooking: Practicum CUL111 Credits:
More informationThe International Culinary Schools at The Art Institutes CULINARY PRODUCT KNOWLEDGE
The International Culinary Schools at The Art Institutes CULINARY PRODUCT KNOWLEDGE CONTENTS 3 Why The International Culinary Schools at The Art Institutes? 3 History of Restaurants 3 Kitchen Brigade 4
More informationCheck that you have the correct paper. Please complete the information above. You do not need to use complete sentences for the reading assessment.
Learner name Learner registration number Learner signature Centre Assessment date Functional Skills English Assessment Reading Level 1 NOCN USE ONLY Question Mark 1 2 3 4 5 6 7 Total Instructions to candidates
More informationPARAMOUNT. Crafting Innovations COMPANY PROFILE COMMERCIAL KITCHEN - BAKERY - SUPERMARKET & LAUNDRY EQUIPMENT SUPPLIER
COMPANY PROFILE Crafting Innovations COMMERCIAL KITCHEN - BAKERY - SUPERMARKET & LAUNDRY EQUIPMENT SUPPLIER uae qatar oman india www.par amountme.com PARAMOUNT Introduction Kitchen Bakery Supermarket Laundry
More informationAllocate Roles and Responsibilities for Food Safety Management in Manufacture
Unit Summary This Unit is about implementing proactive food safety management procedures. It involves allocating roles and responsibilities for managing food safety and ensuring that there are adequate
More informationIntroduction to Culinary Arts
PROGRAM CONCENTRATION: CAREER PATHWAY: COURSE TITLE: PREREQUISITES: Culinary Arts Culinary Arts Introduction to Culinary Arts None Introduction to Culinary Arts is a course designed to introduce students
More informationWELCOME TO THE BEN S BEGINNERS COOKING CONTEST
WELCOME TO THE BEN S BEGINNERS COOKING CONTEST Thank you for entering the Ben s Beginners Cooking Contest! We are thrilled to see the various ways families are cooking together. To help you spread the
More information#12 Professional Meat Grinders
#12 Professional Meat Grinders MG-203100 (52021040) Manual Instruction Thank you, and congratulations on purchasing the Non-corrosive electric meat grinder. Your grinder comes complete with everything
More informationCULINARY ARTS I COURSE DESCRIPTION Culinary Arts I
COURSE DESCRIPTION Culinary Arts I is the first level of Culinary Arts and prepares students for gainful employment and/or entry into post-secondary education in the food production and service industry.
More informationLevel 1 Award/Certificate/Diploma in Introduction to the Hospitality Industry (7107-21/22/23) August 2013 Version 3.
QUALIFICATION HANDBOOK Level 1 Award/Certificate/Diploma in Introduction to the Hospitality Industry (7107-21/22/23) August 2013 Version 3.0 (September 2014) Qualification at a glance Subject area City
More informationBread. Learning objective: Understand how to work with fresh yeast to make bread
Bread Learning objective: Understand how to work with fresh yeast to make bread Ingredients: 350g... plain flour ½ tsp salt ½ tsp sugar 15g fresh yeast 1... tablet 15g... 200mls... water large mixing bowl,
More informationUseful Gifts T hat Wow!
PPAI 111255 Useful Gifts T hat Wow! ASI 35560 UPIC AMC SAGE 50331 2015 Promotional Products Catalog BBQ TIME! R106 R106/W206 Uses: Cut up raw meats with this handy sized knife. blade 5 3 /8 / overall 9
More informationTraining, Assessment and Quality Assurance (6317)
Training, Assessment and Quality Assurance (6317) Frequently asked questions www.cityandguilds.com Aug 2011 Version 1.7 Contents 1. Who developed these qualifications? 4 2. What does TAQA stand for? 4
More informationSkills Canada Baking Competition. Tuesday March 8, 2016
T.C.D.S.B Skills Canada Baking Competition Tuesday March 8, 2016 St. Patrick C.S.S 49 Felstead Avenue-Room 214 Toronto M4J 1G3 416-393-5546 Technical Chair: Denise McMullan denise.mcmullan@tcdsb.org If
More informationWorkplace Practices and Procedures in Beauty-related Industries
Unit 3: Workplace Practices and Procedures in Beauty-related Industries Unit code: QCF Level 3: Credit value: 5 Guided learning hours: 37 Aim and purpose M/601/4456 BTEC Nationals This is a preparation
More informationCamp Food Safety. High risk foods. Introduction
Camp Food Safety S Item Code FS320004 May/04 Edition no 1 (103808) 0845 300 1818 Introduction This factsheet is designed to give basic guidance for food safety at camp. More detailed information is available
More informationThe Culinary Institute of America s Food & Beverage Institute. Foodservice Learning Solutions Toolkit. Knife Skills
The Culinary Institute of America s Food & Beverage Institute Foodservice Learning Solutions Toolkit Knife Skills Learning to use a knife properly is similar to learning to write your name. At first, you
More informationBrought to you by Rokset Industries. *OLFA is a registered trademark of OLFA Japan, under license for use by Rokset Industries Pty Ltd.
Brought to you by Rokset Industries. *OLFA is a registered trademark of OLFA Japan, under license for use by Rokset Industries Pty Ltd. This presentation has been provided as a guide only. General knife
More informationDining Services OSHA Safety Training Program TRAINING RECORD
Dining Services OSHA Safety Training Program TRAINING RECORD Employee Title: This record documents the safety training received by Dining Services employees, including student employees, as required by
More informationPreparing Food at Home advice and legal requirements www.eastbourne.gov.uk/homecatering
Preparing Food at Home advice and legal requirements www.eastbourne.gov.uk/homecatering Introduction This advice is aimed at people preparing food for others beside their immediate family either: a) on
More informationMaster Chefs Manual. Healthy Youth Program Linus Pauling Institute Oregon State University. Updated January 2015 1
Master Chefs Program Manual Linus Pauling Institute Oregon State University Updated January 2015 1 Table of Contents INTRODUCTION 3 ABOUT THE LINUS PAULING INSTITUTE 3 HEALTHY YOUTH PROGRAM MISSION 3 CONTACT
More informationHandy Kitchen. Techniques
Handy Kitchen Techniques How to Turn a Whole Chicken into Ten Serving Pieces Packaged chicken parts are often poorly trimmed, randomly sized, and more expensive pound for pound than a whole chicken. By
More informationThe Principles of Food Safety Supervision for Catering
Unit 8: The Principles of Food Safety Supervision for Catering Unit code: K/502/3775 QCF Level 3: BTEC National Credit value: 3 Guided learning hours: 25 Aim and purpose The aim of the unit is to ensure
More information