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Scheme of Work Academic Year: 2012-2013 Please complete this form in 10pt Verdana Course / Module Professional cookery VRQ 3 / NVQ 3 Level

VRQ 3 / NVQ 3

Awarding Body

City & Guilds

Duration

1 year (1year over 36 weeks)

Hours Per Week

4 hours per week practice

Tutor/s

Bryan Townson / Stephen Jepson

Aims of course (include every learner matters)

The aim of this course is to build on basic cooking knowledge to become a passionate chef. This course enables the learner to understand the ingredient and cooking methods used. On completion of this course the learners will have gained a NVQ 3 Professional Cookery or VRQ 3 Kitchen and Larder

Notes

• • • • • •

The workshop module comprises of 36 practical sessions. Unit evidence covered is included in syllabus reference column. There -- students in the class, -- male, -female. The class comprises of level 2 student’s. Abilities are mixed (see profile) Most sessions have spot demonstrations to reinforce the learning and if there is a problem the students are gathered around to discuss possible problems. Students are encouraged to work to the best of their ability. Function skills will be incorporated into every session which will include weighing, measuring, calculating recipes and communication with the tutor and colleagues.

1


• • •

Portioning and communication skills are important during all sessions. Students are encouraged to clean and tidy as they work. Students complete their evidence diaries at the end of each session with help from support staff and tutor.

• • • • • • • • • • • • • • • • • • • •

• Level 3 professional cookery is achievable in 1 year. • Incorporated into the scheme are:302 Develop productive working relationships with colleagues. (mandatory unit) 304 Maintain the health, hygiene, safety and security of the working environment. (mandatory unit) 203 Maintain food safety when storing, preparing and cooking food. (mandatory unit) 332 Prepare, fish for complex dishes. 334 Prepare, meat for complex dishes. 335 Prepare, poultry for complex dishes. 337 Cook and finish complex fish dishes. 339 Cook and finish complex meat dishes. 340 Cook and finish complex poultry dishes. 342 Cook and finish complex vegetable dishes. 345 Prepare, cook and finish fresh pasta dishes. 343 Prepare, cook and finish complex hot sauces. 353 Prepare, cook and finish dressings and cold sauces. 344 Prepare, cook and finish complex soups. 354 Prepare, and cook complex hot desserts. 355 Prepare and cook complex cold desserts. 333 Prepare shellfish for complex dishes. 336 Prepare game for complex dishes. 338 Cook and finish complex shellfish dishes 341 Cook and finish complex game dishes

• • •

347 Prepare, cook and finish complex cakes, sponges, biscuits and scones 348 Prepare, cook and finish complex pastry products 349 Prepare, process and finish complex chocolate products

2


VRQ Level 3 Kitchen and Larder is achievable in 1 year.

The VRQ unit are:302 851 852 853 854 855 856 864

The principles of food safety supervision for catering. Supervisory skills in the industry. Practical gastronomy. Advanced skills and techniques in producing vegetables and vegetarian dishes. Advanced skills and techniques in producing meat dishes. Advanced skills and techniques in producing poultry and game dishes. Advanced skills and techniques in producing fish and shellfish dishes. Advanced professional cookery – practical assessment.

B test:Task B1 Vegetarian dish 2 portions to meet brief – mystery basket and specified skills. 90mins. Task B2 Bone out loin of meat/game, minimum 2 portions, using offal in garnish incorporating a warm butter sauce. 130mins (rabbit). Task B3 Pot roast game bird, sauce, braised delicate vegetable (chicory/endive). 2 portions 130mins Task B4 Stuffed poached paupiette of fish, suitable sauce 90mins, 2 portions. Task B5 Stuffed poultry breast with pomme sauté, flavoured form based sauce, julienne of veg 120mins, 2 portions.

3


Synoptic test 5 hours Dish A Starter produced from a boned out game bird with suitable relish (150 minutes if resitting) Dish B Chicken consommĂŠ with appropriate garnish (120 minutes if resitting) Dish C Pan-fried white fleshed round fish garnished with hot shellfish, appropriate sauce made from fish bones, with seasoned vegetable garnish. (90 minutes if resitting) Dish D Crusted best-end of lamb served with turned potatoes and a green vegetable with hollandaise sauce or derivative. (120 minutes if resitting)

• •

All students are expected to work safely whilst in the kitchen and take care when using the hob, ovens and kitchen equipment. There is always a recap from the previous session to enhance learning, by verbally questioning.

(see group profile extra details)

4


Differentiation: students of lesser abilities to be paired with more capable students Extra practical work to be issued to any students who complete work early, I-pad work on its learning. (Preparation for bistro and restaurant)

* Being healthy (h); staying safe (s); enjoying and achieving (ea;) making a positive contribution (pc); Achieving economic well-being (ew)

5


Date(s)/ Week Number

Syllabus Topic/Learning Reference Outcomes (including Every Child/learner Matters themes*)

Learning Activities/ Teaching Methods

1

VRQ

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q & A/open and directed questions Individual/group work Self-assessment

NVQ 302 304 203 343 353 345

Students to prepare and cook, chicken stock (white stock), beef or veal stock (brown stock) fish stock, fish veloute, prepare fresh pasta plain, tomato, spinach Students to identify through questioning the quality points to look for in a good stocks and cooking times for the stocks, and the quality points to look for in making fresh pasta sheets (s)(ea)(pc)

6

Skills Being Developed (please include the development of functional skills as well as vocational skills) Practical skills Hygienic and professional practices. Selection of the correct equipment /materials Roasting, boiling, sautĂŠing Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Assessment (including key assessment dates)

Resources

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


2

VRQ 855 856 851 302 NVQ 302 203 304 332 337 342 341 336

Students to prepare and cook Mackerel Wood pigeon Game hot pot Sous mackerel / smoked mackerel / mackerel tartar Roasted crown of pigeon, puy lentils, glazed onions, port wine jus, Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

7

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Filleting fish, Smoking fish, Preparing mixed game for hot pot, knife skills, roasting and boning game. Complex vegetable prep / cooking Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


3

VRQ 856 855 853

NVQ 302 304 203 332 337 336 341 342

Students to prepare and cook Sea trout, pheasant Baked sea trout, gnocchi with diced tomato, pesto Pan fried breast of pheasant, chive mash, blackberry jus, medley of vegetables. Pot roasted pheasant legs. Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on Task B3

8

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex veg prep / cooking, complex cold sauces and dressings, Complex game prep / cooking Complex hot sauces Complex fish prep / cooking Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


4

VRQ 855 853 852 302 851 853

NVQ 302 304 203 342 343 336 341

Students to prepare and cook Guinea fowl, veggie Pot roasted, guinea fowl, glazed baby vegetables, Braised chicory. Tomato and goats cheese tart with goats cheese bon bon, roasted onions and peppers. Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc) (h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on Task B3

9

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex veg prep/cook Complex poultry prep/cook. Complex hot sauces Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


5

VRQ 856 852 302 851 853 NVQ 302 304 203 333 338 343 342

Students to prepare and cook Crab, mussels, scallops Dressed crab. Mussels meuniere Scallops. Coquilles Saint-Jacques Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

B3 TASK Pot roast game bird, sauce, braised delicate vegetables (chicory/endive). 2 portions 130minutes.

10

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex shellfish prep/cook Complex hot sauces Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


6

VRQ 851 302 855 856 853

NVQ 302 304 203 332 337 342 343 336 341

Students to prepare and cook Rabbit, plaice Plaice duglere Roasted lion of rabbit, paysanne of vegetables,confit rabbit leg pudding, shallot jus Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

11

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex game prep/cooking Complex fish prep/cooking Complex veg Boiling, roasting, slow cooking (sous vide), streaming, filleting and boning skills Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


7

VRQ 851 302 852 853 855 856

NVQ 302 304 203 332 337 342 343 340 335

Students to prepare and cook Brill, duck Smoked duck terrine, fig chutney, Cumberland sauce Brill en papillote, pea and broad bean risotto, squid ink sauce Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

12

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Filleting skills. Slow cooking (confit) Complex game prep/cook Complex cold sauces Complex hot sauces Complex veg Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


8

VRQ 851 302 852 853 855

NVQ 302 304 203 342 343 336 341

Students to prepare and cook veggie starter, Venison veggie spring rolls, chilli mayonnaise loin of venison, pumpkin puree, Anna potatoes, sautĂŠed green beans, port wine & chocolate sauce Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on task B1

13

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex veg Complex game prep/cook Complex cold/hot sauces Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


9

VRQ 851 302 852 853 856

NVQ 302 304 203 332 337 355 343 342

Students to prepare and cook Halibut dessert Seared Halibut, mussel, spring onion and marjoram broth Treacle tart, vanilla ice cream Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on task B1

14

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex fish prep/cook Complex hot sauces Complex shellfish prep/cook Complex cold desserts Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


10

VRQ 851 302 852 853 855

NVQ 302 304 203 354 342 335 340 343

Students to prepare and cook Chicken, dessert Chicken coq un vin, mash, glazed cone carrots Bread and butter pudding, apricot compot Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Task B1 Vegetarian dish 2 portions to meet brief – mystery basket and specified skills. 90mins

15

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex poultry prep/cook Complex veg Complex hot desserts Complex hot sauces Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


11

VRQ 851 302 852 853 856

NQV 302 304 203 332 337 353 343 342

Students to prepare and cook Brill, oysters Oysters on ice, red wine dressing, lemon dressing Grilled fillet of brill, parsley butter, medley of vegetables Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

16

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex shellfish prep Complex cold sauces Complex fish prep / cook Complex hot sauces Complex veg Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


12

VRQ 851 302 852 853 854 856

NVQ 302 304 203 332 337 334 339 343 342

Students to prepare and cook Pork, salmon Beetroot cured salmon. Braised pigs cheeks, cream spinach, butternut squash puree, hot pot potatoes Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

17

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex fish prep/cook Complex veg prep Complex meat prep/cook Filleting fish Trimming fish/meat Curing, braising Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


13

VRQ 851 302 852 853 854

NVQ 302 304 203 342 334

Students to prepare and cook Bone out leg of lamb, remove shank, stuff leg and roll Duchesse potatoes Dauphinoise potatoes Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

18

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex meat prep / cook Complex veg Complex sauces Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


14

VRQ 851 302 852

NVQ 302 304 203 354 355

Students to prepare and cook Dessert hot and cold Ann Forshaw vanilla yoghurt cheesecake Apple crumble tarts, forest fruit couli, caramel ice cream Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on task B2

19

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex cod desserts Complex hot desserts Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


15

VRQ 851 302 852

NVQ 302 304 203 355

Students to prepare and cook Desserts hot and cold Chocolate mousse with peanut brittle Champagne jelly, glazed lemon tart Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on task B2

20

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex cold desserts Complex hot desserts Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


16

VRQ 851 302 852 853 855

NVQ 302 304 203 342 343 335 340

Students to prepare and cook Poultry 3 ducks each Water bathed duck breast 40min 60°C Confit duck leg, wrapped in potato spaghetti deep fried Sauted potatoes, cherry sauce, asparagus, puy lentils Chicken Kiev, chicken Ballantine’s (stuffed black pudding) Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Task B2 Bone out loin of meat/game, minimum 2 portions, using offal in garnish incorporating a warm butter sauce. 130mins (rabbit)

21

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex poultry prep/cook Complex veg Boning, sous vide slow cooking, trimming Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


17

VRQ 851 302 852 853 855

NVQ 302 304 203 335 342 340 343

Students to prepare and cook Poultry SautĂŠ of guinea fowl with yellow pepper sauce and ratatouille Pan fried breast of chicken with roasted vegetables, puy lentils and red wine jus Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

22

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex poultry prep/cook Complex veg Complex hot sauces Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


18

VRQ 851 302 852 853 855

NVQ 302 304 203 345 335 340

Students to prepare and cook Pasta confit of duck tortellini’s (green pasta, make and freeze) chicken and wild mushroom tortellini’s Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on task B4

23

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex pasta Complex poultry prep/cook Complex veg Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


19

VRQ 851 302 852 853 854 855 856

NVQ 302 304 203 345 334 339 342 343 353

Students to prepare and cook Pasta Beef lasagne Veg lasagne Salmon cannoli’s (squid ink pasta, make and freeze) Tomato coulis Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on task B4

24

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex meat prep/cook Complex pasta Complex hot / cold sauces Complex fish prep/cook Complex veg Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


20

VRQ 851 302 852 853 855

NVQ 302 304 203 336 341 344

Students to prepare and cook Soup Pigeon consommĂŠ, pigeon spring roll Veloute of asparagus soup Puree of carrot soup Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Task B4 Stuffed poached paupiette of fish, suitable sauce 90mins, 2 portions

25

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex game prep/cook Complex soups Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


21

VRQ 851 302 852 853 854

Students to prepare and cook Soup Fresh pea soup, quail egg scotch egg Cream of tomato soup Gazpacho Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

NVQ 302 304 203 334 339 344

26

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex soups Complex meat prep/cook Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


22

VRQ 851 302 852 853 856

NVQ 302 304 203 332 337 343

Students to prepare and cook Fish Poached darne of salmon, hollandaise sauce Poached paupiette of lemon sole, salmon mousse-line, champagne veloute Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on task B5

27

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex hot sauces Complex fish prep/cook Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


23

VRQ 851 302 852 853 856

NVQ 302 304 203 332 337 342 343 353

Students to prepare and cook Fish Pan fried sea bass, braised chicory, fondant potato, chive butter sauce Char grilled tuna with a nicoise salad with herb oil and balsamic syrup, crispy hens egg (saffron potatoes) Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on task B5

28

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex veg Complex hot/cold sauces Complex fish prep/cook Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


24

VRQ 851 302 852 853 854

NVQ 302 304 203 334 339 343 342

Students to prepare and cook Lamb Water bath chump of lamb with red currant jus, wilted spinach, Boulangere potatoes, Rack of lamb (prep only) herb crust pea puree, Anna potatoes Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Task B5 Stuffed poultry breast with pomme sautĂŠ, flavoured form based sauce, julienne of veg 120mins, 2 portions

29

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex veg Complex hot sauces Complex meat prep/cook Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


25

VRQ 851 302 852 853 854

NVQ 302 304 203 334 339 343 335 340 342

Students to prepare and cook Lamb & pork Lion of lamb, basil mousse, turned vegetables Grilled medallions of pork laid on a thyme drop scone, Madeira sauce, fondant potato and Braised red cabbage Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

30

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex meat prep/cook Complex hot sauces Complex veg prep Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


26

VRQ 851 302 852 853 854

NVQ 302 304 203 334 339 342 343

Students to prepare and cook Beef Braised shin of beef with roasted root vegetables, horseradish mash potatoes Beef bourguignon with Macaire potatoes and SautĂŠed French beans Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on test

31

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex meat prep/cook Complex veg Complex hot sauces Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


27

VRQ 851 302 852 853 854

NVQ 302 304 203 334 339 343 342

Students to prepare and cook Beef Beef wellingtons Medallion of beef with smoked bacon, roasted shallots and mushrooms with a Madeira jus and Boulangere potatoes Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on test

32

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex meat prep/cook Complex hot sauces Complex veg Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


28

VRQ 851 302 852 853

NVQ 302 304 203 354 355

Students to prepare and cook Desserts hot and cold Msk soufflĂŠ, banana fitter, Chocolate fondant, white chocolate ice cream, chocolate soil Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on test

33

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex hot/cold desserts Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


29

VRQ 851 302 852 853

NVQ 354 355

Students to prepare and cook Desserts hot and cold Baked rice pudding, plum compot Fine apple tart, vanilla ice cream Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Brief on test

34

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex hot and cold desserts Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


30

VRQ 851 302 852 853

NVQ 302 304 203 344

Students to prepare and cook Soup French onion soup, cheese and herb scones Minestrone soup, mini French sticks Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Synoptic test 5 hours Dish A Starter produced from a boned out game bird with suitable relish (150 minutes if resitting) Dish B Chicken consommĂŠ with appropriate garnish (120 minutes if resitting) Dish C Pan-fried white fleshed round fish garnished with hot shellfish, appropriate sauce made from fish bones, with seasoned vegetable garnish. (90 minutes if resitting) Dish D Crusted best-end of lamb served with turned potatoes and a green vegetable with hollandaise sauce or derivative. (120 minutes if resitting)

35

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex soups Complex dough goods Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


31

VRQ 851 302 852 853 854 856

NVQ 302 304 203 345 332 337 342 353 343

Students to prepare and cook Pasta Scallop raviolis with parmesan form, soused fennel (squid ink) Beetroot pasta beef tortellini’s gazpacho dressing cream spinach Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Synoptic test 5 hours Dish A Starter produced from a boned out game bird with suitable relish (150 minutes if resitting) Dish B Chicken consommĂŠ with appropriate garnish (120 minutes if resitting) Dish C Pan-fried white fleshed round fish garnished with hot shellfish, appropriate sauce made from fish bones, with seasoned vegetable garnish. (90 minutes if resitting) Dish D Crusted best-end of lamb served with turned potatoes and a green vegetable with hollandaise sauce or derivative.

36

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex shellfish prep/cook Complex cold/hot sauces Complex meat prep/cook Complex veg Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


(120 minutes if resitting)

32

VRQ 851 302 852 853 854

NVQ 302 304 203 334 339 343 342

Students to prepare and cook Veal Braised veal cheeks with sweetbreads in a port wine jus, Lyonnais potatoes, creamed cabbage Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Synoptic test 5 hours Dish A Starter produced from a boned out game bird with suitable relish (150 minutes if resitting) Dish B Chicken consommĂŠ with appropriate garnish (120 minutes if resitting) Dish C Pan-fried white fleshed round fish garnished with hot shellfish, appropriate sauce made from fish bones, with seasoned vegetable garnish. (90 minutes if resitting) Dish D Crusted best-end of lamb served with turned potatoes and a green vegetable with hollandaise sauce or derivative.

37

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex meat prep/cook Complex veg Complex hot sauces Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


(120 minutes if resitting)

33

VRQ 851 302 852 853 854

NVQ 302 304 203 334 339 342 343

Students to prepare and cook Pork / bacon Loin of pork with a black stick blue soufflĂŠ, Fondant potatoes and turned root vegetables Honey glazed ham with broad beans, mash potatoes and Dijon mustard sauce Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Retest

38

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex meat prep/cook Complex veg Complex hot sauces Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


34

VRQ 851 302 852 853 855

NVQ 302 304 203 335 340 342 343 353

Students to prepare and cook Poultry Confit of duck with beetroot dressing, puy lentils Chicken pie with potato croquette, Cauliflower gratin Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Retest

39

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Complex veg Complex cold/hot sauces Complex poultry prep/cook Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


35

VRQ 851 302 852 853 854 855 856

Students to prepare and cook Missed weeks infill to restaurant Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h)

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Retest

40

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts


36

VRQ 851 302 852 853 854 855 856

Students to prepare and cook Missed weeks infill to restaurant Students to identify through questioning the methods and quality points in the preparation & cooking of the dishes. (s)(ea)(pc)(h) Retest

Briefing. Demonstration of practical skills to group/individual. Practical guided by tutor. Feedback/discussion. Q&A/open and directed questions Individual/group work Self-assessment

Practical skills Hygienic and professional practices. Selection of the correct equipment/ materials Develop productive working relationships with colleagues. Maintain the health, hygiene, safety and security of the working environment. Maintain food safety when storing, preparing and cooking food Weighting measuring ingredients

Q/A Observation of performance. Individual monitoring of student competence/skills during practical activity Open/ directed questioning. Peer evaluations of final dishes Feedback Photo of students dishes to be emailed to each student each week for the students recipe sheets. Students to print own recipe sheets with photo off the computer.

Whiteboard Kitchen equipment/utensils Lecturer knowledge/experience Evidence diaries Log books Various ingredients Handouts

* Being Healthy (H); Staying Safe (S); Enjoying and Achieving (EA ;) Making a Positive Contribution (PC); Achieving Economic Well-being(EW). * You need to consider how these themes link to the economic contribution your learner is making and the skills they are developing both at college and in the workplace.

41


kitchen and larder scheme kitchen