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(Range of methods slicing , portioning, dressing, garnishing)

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					Title :            Prepare and Present Food for Cold Presentation


Standard : 7806                              Level : 3                                    Credits : 2
Purpose:           The learner will be able to prepare and attractively garnish and present a
                   variety of dishes for cold presentation which satisfy customer and
                   organisational requirements.


Learning Assumptions: The candidate must have a basic knowledge of food
                      preparation and cooking.

SPECIFIC OUTCOMES
Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been
done as it was deemed necessary to ensure holistic assessment occurred. The specific outcomes can be applied in a range of
contexts. Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed
to in isolation from a context. The specific outcomes are comparable to outcomes used internationally. We therefore structured
outcomes using the format noun + verb + condition (modifying phrase)

Specific outcomes have been split into three categories
          a) knowledge and understanding (what the learner must know and understand)
          b) decision-making and acting (what the learner must do)
          c) adapting performance ( including reflexive competence)


In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded
knowledge has increased the number of specific outcomes. If competencies are to be clustered in a meaningful way, then these unit
standards cannot be split.



Demonstrated KNOWLEDGE and UNDERSTANDING:
1. Describe the main contamination threats when preparing and storing canapés, open
    sandwiches and food for cold presentation.
2. Explain the importance of keeping preparation areas and equipment hygienically clean
    and the impact on the organisation of not doing so.
3. Describe the correct accompaniments for the relevant items to be served.
4. Explain the importance of visually appealing finished products.
5. State organisational requirements when preparing, presenting and storing food for
    cold presentation.
Demonstrated ability to make DECISIONS about practice and to ACT accordingly :
6. Clean preparation areas and equipment hygienically prior to use.
7. Given a range of bases and other ingredients, select the required type, quality and
    quantity of ingredients. (Range of other ingredients: cooked or cured meats or
    poultry, cooked or cured fish or shellfish, fresh vegetables or fruit , preserved
    vegetables or fruit, eggs, cheese, cream toppings) (Range of bases: fresh toast or
    bread , pre-prepared puff pastry, pre-prepared short pastry, rye or crisp bread,
    biscuits)
8. Prepare ingredients in accordance with customer requirements.
9. Prepare garnish and present canapés and sandwiches in accordance with recipe
    specifications.
10. Store finished products not for immediate consumption in accordance with OHS act
    requirements.
11. Given a range of food products and preparation methods, select the appropriate
    methods and garnish food products. (Range of food products: cooked or cured
    meats or cooked poultry, pre-prepared patés or terrines or pies, fish or shellfish)
    (Range of methods: slicing , portioning, dressing, garnishing)
12. Hold/keep displayed food in accordance with OHS act specifications.
13. Clean preparation areas and equipment correctly after use.
14. Given a range of problems with production, decide what action to take and give
    reasons for that choice. (Range of problems with production: cuts, meat slicers not
    working, specific ingredients unavailable, bread old, biscuits soggy, patés sour)
15. Complete all work in an organised and efficient manner taking account of priorities
    and deadlines.

Demonstrated ability to learn from our actions and to ADAPT PERFORMANCE :
16. Given customers who are Kosher, Halaal or vegetarian, describe how to adapt
    performance in selecting and preparing suitable dishes for cold presentation.
17. Select appropriate food items for cold presentation at a cocktail party, which will be
    followed by a three-course meal.



Assessment Criteria :
The assessor must :
1. Arrange or create an environment in which the learner can be fairly assessed against
   the outcomes.
         This unit may only be assessed in a realistic working environment.
         It is recommended that this unit standard be assessed in conjunction with other
          unit standards.
2. Evaluate the learner’s ability to meet the outcomes consistently.
          This unit standard can be assessed by a combination of observation, product
          sample and questioning.
          Observation to cover a minimum of 3 bases, 4 other ingredients, 2 food
          products and 2 methods.
          (Range of other ingredients: cooked or cured meats or poultry, cooked or
          cured fish or shellfish, fresh vegetables or fruit , preserved vegetables or fruit,
          eggs, cheese, cream toppings)
          (Range of bases: fresh toast or bread , pre-prepared puff pastry, pre-prepared
          short pastry, rye or crisp bread, biscuits)
          (Range of food products: cooked or cured meats or cooked poultry, pre-
          prepared patés or terrines or pies, fish or shellfish)
          (Range of methods: slicing , portioning, dressing, garnishing)
         Question the learner on the remaining range.
3. Provide specific feedback to the learner on assessments and the learner’s ability to
   meet the outcomes.
4. Complete the declaration of competence and inform the appropriate ETQA once the
   learner has demonstrated the ability to meet all the outcomes.
5. Counsel the learner on future assessments, necessary learning and further
   qualifications.
Accreditation / Moderation
1. Anyone assessing a learner against this unit standard must be registered as an
   assessor with the relevant ETQA.
2. Any institution offering learning that will enable achievement of this unit standard must
   be registered with the FE/HE Registrar.
3. Any institution wishing to receive skill development grants must be accredited with the
   relevant ETQA. Such an institution will also be registered with the relevant SETA.
4. Moderation of assessment will be done by the relevant ETQA at its discretion.
Notes
1. Essential embedded knowledge is dealt with under the specific outcomes section
   where “demonstrated KNOWLEDGE and UNDERSTANDING” is required.
2. Range statements are included with specific outcomes as necessary.
3. The following critical cross-field outcomes are covered in this unit standard under the
   specific outcomes section. They are not assessed directly, but are assessed
   holistically through the outcomes as indicated.
    Identify and solve problems (Specific Outcome 11,14,16,17)
    Organise and manage oneself (Specific Outcome 7,8,9,15)


Recommendations and Exemplars for the design of :


Learning / Curriculum
   Learning would best be achieved by practicing preparation and presentation of various
    dishes for cold presentation.
   Practice preparation of various dishes for cold presentation.
   Prepare and garnish canapés with various toppings, using rye or crisp bread as a
    base.
   Prepare a cold filling for savoury tartlets.
   Prepare a cold savoury filling for bouchees.
Performance systems
   Ongoing measurement of the learner’s ability to meet this standard is recommended.
    A new employee should be able to achieve this standard within 3 months of being
    trained.

				
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Description: (Range of methods slicing , portioning, dressing, garnishing)