Professional Cook Practical Assessment Information

Transcription

1 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 determine that you have selected the right credential level to challenge. ITA will schedule your written exam, and you will need to contact one of the designated venues to arrange for your practical assessment. Fees for the practical assessment may vary by venue. Once you have registered for a practical assessment, you will be given a package by the venue to help you prepare your work plan, menu, and recipes. Please contact go2hr if you have any questions about the assessment process or preparing your application. go2hr Industry Training Suite 450, One Bentall Centre 505 Burrard Street, PO Box 59 Vancouver, BC V7X 1M3 Telephone: ext 223 Fax: lhalingten@go2hr.ca

2 1 (PC1): What are your workplace skills? C of Q PC1 Teamwork and communication Workplace and food safety Use of tools and equipment Knife cuts Trimming and portioning meat, poultry, and seafood Following and adjusting recipes Basic terminology and nutrition Basic cooking and baking techniques Receiving and storage procedures What can you make from scratch? Basic stocks, soups and sauces Common vegetables and fruits Basic potato, rice, and pasta dishes Basic meat, poultry and seafood dishes Salads, salad dressings, and sandwiches Eggs and breakfast items Basic pies and tarts, cookies Fruit desserts and custards Basic quick and yeast breads Coffee and tea products 2 (PC2): What are your workplace skills? All PC1 skills plus: C of Q PC2 Preparing food for allergies and special diets Volume cooking Deboning meat, poultry and seafood Basic cost calculations Basic menu planning Taking inventory What can you make from scratch? All PC1 items plus: Specialty soups and secondary sauces Specialty vegetables & vegetarian dishes Specialty potato, pasta, grain dishes Meat, poultry and seafood dishes for volume functions Specialty salads and dressings Hors d oeuvre and appetizers Presentation platters Pastries, cakes and cheesecakes 3 (PC3): What are your workplace skills? All PC2 skills plus: Specialty cooking methods Maintaining food safety systems Food and labour costing Basic teambuilding, leadership and supervision skills Buffet presentation and design Basic wine knowledge and selection RED SEAL C of Q PC3 What can you make from scratch? All PC2 items plus: Specialty and ethnic sauces Game and variety meats Specialty and classic meat, poultry and seafood dishes Pates, terrines, basic sausage making, curing, and smoking Hot and specialty plated desserts Specialty cakes and tortes Frozen desserts, ice creams, and sorbets Basic chocolate and sugar garnishes

3 Practical Assessment Structure September 2012 Timeline: Orientation/Setup: minutes. Time will start after setup is complete. Prep: 2 hours no food may be served before 2 hour mark Service: 2.5 hours (allow min between courses) all items served by 4.5 hr. mark Cleanup: minutes Achievement Criteria: A pass in all 3 sections must be achieved in order to pass the practical assessment. Criteria for each section is as follows: Section 1: Safety and Sanitation 5 of 5 critical factors demonstrated see grading sheet for details Section 2: Organization, Technical (Prep) Skills, Cooking Technique 5 of 8 critical factors demonstrated see grading sheet for details Section 3: Finished Product Marks 5 menu categories, each with two critical factors; set menu structure at each level see below for details Pass criteria: 8 of 10 critical factors demonstrated each of the 5 dishes servable and presented within 4.5 hour timeframe see grading sheet for details Servable product determination: Cannot have any unacceptable characteristics; cannot have a majority of characteristics in borderline category 30 minutes of extra time will be allowed, but any dishes presented in that window will lose the time factor mark for that dish Any dishes presented out of sequence will lose the time factor mark for that dish Any dishes presented after the extra 30 minutes will not be evaluated

4 PC1 Candidates will be using standardized recipes to prepare the menu items. Recipes will be provided by the venue. Menu Item Sample Menu A Sample Menu B Sample Menu C Soup Seafood chowder Beef barley Minestrone Breakfast Eggs benny with fruit salad Ham and cheese omelette with hash brown potato French toast with fruit compote and sausage Garde Manger Grilled chicken club with pasta salad Salmon burger with tartar sauce and potato salad Reuben sandwich with coleslaw Entrée Beef rouladen with duchesse potato and steamed broccoli Chicken cacciatore with fettuccine alfredo and green beans Poached salmon with white wine sauce, rice pilaf, and mixed vegetables Baking/Dessert Blueberry muffin Berry shortcake Baked custard PC2 Candidates will be given required proteins and a requisition list in advance and must plan their own menu and recipes according to the menu criteria provided. Menu Item Sample Menu A Sample Menu B Sample Menu C Cold Canapé Puff pastry base with cooked protein mr-m Profiterole with mousse filling Tartare or ceviche on toast or vegetable base Hot Canapé Stuffed vegetable Brochette/satay cooked to mr- m Filo pastry with vegetarian filling Entrée Specialty poultry Fish entrée Meat cooked to mr-m Polenta Risotto Gnocchi or spaetzle 2 vegetables, one turned 2 vegetables, one stuffed 2 vegetables, one turned Beurre blanc Dessert Lemon tart with fruit coulis/garnish Chocolate ganache tart with crème anglaise and garnish Profiteroles with pastry cream filling, chocolate sauce Bread 12 dinner rolls, focaccia, or baguette 12 dinner rolls, focaccia, or baguette 12 dinner rolls, focaccia, or baguette

5 PC3 - Candidates will be given a list of required proteins and a requisition list in advance and must plan their own menu and recipes according to the menu criteria provided. Menu Item Sample Menu A Sample Menu B Sample Menu C Soup Consommé with mousseline forcemeat quenelle Shellfish bisque Consommé with stuffed pasta garnish Garde Manger Cold seafood appetizer with crepe Cold seafood terrine or mousse Cold cured or smoked seafood appetizer Entrée 1 Game bird entrée 2 cooking methods on plate Meat entrée 2 cooking methods on plate Game entrée 2 cooking methods on plate Grain or pulse Anna/dauphine potato Gnocchi or spaetzle 3 vegetables 1 turned, 1 stuffed, 1 puree 3 vegetables 1 turned, 1 stuffed, 1 puree 3 vegetables 1 turned, 1 stuffed, 1 puree Dessert Soufflé with crème anglaise Tarte tatin with caramel sauce Crepe with poached fruit filling and sugar garnish Bread Cracker or flatbread (served with soup) Cracker or flatbread (served with soup) Cracker or flatbread (served with appetizer)

6 General Practical Assessment Information- What do I need to bring? Essential Uniform cook s jacket, chef s hat, appropriate pants (checkered, black or white), apron and CSA approved footwear. PPE oven mitts, gloves, etc Small utensils and hand tools see recommended list Knives see recommended list Cloths white kitchen towels Work plan and menu sheets Recipes for reference only Paper and pencil/pen for writing Note small kitchen utensils and knives will not be provided at the assessment venue Recommended knife and small tools list French / Chef s knife (10-12 ) Firm boning knife Flexible filleting knife Paring knife Turning knife Sharpening steel Serrated bread knife Flexible wire whisk Palette knife / offset spatula Rubber spatula Plastic dough scraper Set of professional quality tongs Vegetable peeler Measuring spoons Calibrated measuring cups Meat thermometer Fish tweezers Slotted spoon Small sieve

7 Optional items for PC2 and PC3 only. If you require any of these items to prepare your menu you will need to check with the venue to see if you will need to bring them yourself. Moulds, special baking dishes as required Small food processor Immersion blender Manual pasta machine Food mill Mandoline Wood chips for smoking Manual ice cream maker Circulator Other any special tools you may use for specialized tasks (sugar work, chocolate work, garnishes) Supplied All food items Commercial kitchen equipment, stoves and ovens Pots and pans Cutting boards Prep area with sink Refrigerator (may be shared with another challenger) Serving plates and platters Tasting spoons Basic non-food items foil, plastic wrap, sanitizer, etc. Prohibited Any outside food items or convenience products Any additional sources of heat or cold (portable burners, refrigerators, etc) except those identified in the optional list Internet connected devices smartphones, tablets, computers, etc. may be used to track time, but transmitting and receiving functions must be turned off

8 Timeline You have the opportunity to demonstrate your skills against the standards for Cooks. You will be able to speak with your assessor, ask for clarification and will need to answer questions throughout the assessment. If there are any issues with equipment or ingredients during the assessment, you must notify your assessor immediately. You cannot ask other candidates for assistance or information or interrupt their assessment tasks in any way. You cannot use your cell phone during the practical assessment. If you do, your assessment may be compromised. While you are undertaking your practical assessment, you are expected to follow personal hygiene, food safety and occupational health and safety requirements that apply in the workplace. This includes wearing appropriate uniform and personal protective equipment (PPE) if required. Major violations of safety or sanitation procedures may result in the termination of the assessment. Briefing An assessor will brief you on the practical tasks you will be required to complete on the day. You will also receive any additional instructions for your assessment. Assessors will be available to answer any questions you have regarding the process. You must sign a declaration indicating that all of the above have been completed before being allowed to set up your station. Time 15 minutes Set Up You will be allowed to set up your station and familiarize yourself with the location of kitchen equipment. You may finalize your work plan based on the menu you have to prepare. Your assessor will review your work plan during the assessment. Practical assessment Your practical assessment will commence and you will be required to complete the tasks specified in your menu. You will need to wear appropriate uniform and personal protective equipment and keep all relevant personal hygiene, food safety and occupational health and safety (OH&S) issues in mind. Clean Up 15 minutes 4.5 hours You will be expected to clean your station and help with any common areas to return the kitchen to the state it was in before the assessment. 30 minutes Food / Breaks If you will need a short break during the assessment, it may be scheduled in your work plan, but the menu still must be completed within the 4.5 hour time frame. Bathroom breaks may be taken at any time as long as you notify the assessor. Meals will not be provided. You should bring any drinks, snacks or refreshments that you may require. Water will be available at the venue.