Candidate Name: Assessment Centre: Prepare, finish and present canapés and cocktail products. This Unit has the following element:
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1 This Unit has the following element: Element 1 (3FPC10.1) Candidate Name: Assessment Centre: I have completed the requirements of this Unit. Candidate signature: I can confirm the candidate has completed all requirements of this Unit. Assessor signature: Assessor counter signature: (where applicable) IV signature: IV counter signature: (where applicable)
2 Unit Summary This Unit is about producing canapés and cocktail for example: canapés filled short pastry items filled puff pastry items filled choux items cocktail brochettes bouchées The preparation, cooking and presenting techniques covered include: baking slicing filling mixing chilling cutting piping spreading skewering The typical day-to-day activities you might carry out for this Unit include: selecting and checking ingredients for type, quality and quantity selecting tools and equipment for preparation, finishing and presentation preparing, finishing and presenting making sure canapés and cocktail meets other requirements such as colour, flavour, texture and quantity making sure the product is held at the correct temperature storing cooked canapés and cocktail not for immediate use DT0K 04 2
3 Element 1 (3FPC10.1) What you must do (circled numbers must be observed) Evidence for the remaining points may be assessed through questioning or witness testimony Note: For statement 7, where there is no naturally occurring evidence for both holding and serving, the assessor may assess the candidate through questioning or witness testimony for one of them (ie either holding or serving) but must observe the other. Select the type and quantity of ingredients needed for the product Check the ingredients to make sure they meet quality standards Choose and use tools and equipment correctly Prepare and finish the ingredients to meet requirements Make sure the canapés and cocktail have the correct flavour, colour, texture and quantity Decorate and present canapés and cocktail to meet requirements Make sure canapés and cocktail are at the correct temperature for 7 holding and serving 8 Safely store any cooked canapés and cocktail not for immediate use Assessor initials/date What you must cover (minimum requirement for observation in italic and bold) Activity/Evidence (insert tick or supplementary reference) Evidence for the remaining points may be assessed through questioning or witness testimony Canapés and cocktail, at least four required from the following: canapés filled short pastry items filled puff pastry items filled choux items cocktail brochettes bouchées Preparation, cooking and finishing methods, at least seven required from the following: baking slicing filling mixing chilling cutting piping spreading skewering DT0K 04 3
4 Element 1 (3FPC10.1) Candidate name: No Activity 1 Assessor initials/date DT0K 04 4
5 What you must know for the Unit For the whole Unit K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 How to select the correct type, quality and quantity of ingredients to meet product requirements What you should do if there are problems with the ingredients What the correct tools and equipment are and the reasons for using them when carrying out the necessary preparation, cooking, finishing and presenting methods How to carry out the necessary preparation, cooking, finishing and presenting methods according to product requirements How to identify when canapés and cocktail have the correct colour, flavour, texture and quantity Common faults with canapés and cocktail How to correct to achieve requirements Items that can be used to decorate How to decorate and present canapés and cocktail How to deal with items returned form the buffet Current trends in relation to canapés and cocktail How to store canapés and cocktail Healthy eating options when preparing, finishing and presenting canapés and cocktail Knowledge evidence retained Assessor signature: DT0K 04 5
6 Candidate name: Ref Supplementary evidence A Assessor initials/date B C D E F G H DT0K 04 6
7 Assessor Feedback DT0K 04 7
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