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