Assessment Record. Produce hot, cold and frozen desserts UHC26X. Learner name: Learner number: R/507/5529. UHC26X_v3
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1 Assessment Record UHC26X Produce hot, cold and frozen desserts Learner name: R/507/5529 Learner number: UHC26X_v3
2 Service portfolio Learners must: Produce a service portfolio that includes evidence of completed practical assessments carried out with proficiency. The service portfolio is an evidence requirement which must be completed prior to learners undertaking the practical assessment. VTCT specifies the service to be carried out and evidenced in the portfolio. The service portfolio can be used as a confirmatory and formative assessment to prepare learners for the practical assessments. The purpose of this portfolio is to evaluate learner performance and use the information gathered to shape and improve the learners performance in preparation for summative assessments. Centres should consider the use of formative self and peer assessment as part of the learning journey. Whilst service portfolios are not graded, they may be sampled by the EQA. Service portfolio The service portfolio should contain evidence that learners have: Made a minimum of 3 hot, 3 cold and 2 frozen desserts Soufflés Steamed puddings Egg custard-based Pastry Milk based Cheesecakes Meringue-based Mousse/mousse-based Fruit-based Cake/sponge-based Ice cream/ice cream-based Sorbet Flavour ice/granites (granitas) 2 Produce hot, cold and frozen desserts
3 Used a minimum of 5 types of fillings Flavoured creams Espumas and foams Panache Crème mousseline Chocolate sauces Fruit sauces Sabayon Glazes Assessor IQA (if sampled) Learner EQA (if sampled) Produce hot, cold and frozen desserts 3
4 Feedback - Please use this space if required 4 Produce hot, cold and frozen desserts
5 Summative practical assessment Learners must: LO3 - Be able to produce and finish hot, cold and frozen desserts Learners must carry out a complete practical assessment which will be observed and marked by centre assessors. Learners must achieve all assessment criteria in order to pass and achieve the unit. The practical assessment must take place in a real or realistic working environment. At a minimum the summative practical assessment for this unit must cover: Prepare Cook Finish One hot dessert or one cold dessert or one frozen dessert One hot dessert or one cold dessert or one frozen dessert One hot dessert or one cold dessert or one frozen dessert Produce hot, cold and frozen desserts 5
6 Practical assessment In order to pass this unit, learners must achieve all pass criteria. Pass Criteria LO3 Be able to produce and finish hot, cold and frozen desserts P16 - Comply with uniform and personal appearance standards P17 - Comply with food safety and food hygiene standards P18 - Apply hazard analysis and critical control points (HACCP) P19 - Follow mise en place work plan P20 - Produce hot, cold and frozen desserts in line with dish requirements P21 - Finish hot, cold and frozen desserts to meet dish requirements P22 - Review the finished dish identifying strengths and areas for improvement achieved Assessor IQA (if sampled) Learner EQA (if sampled) 6 Produce hot, cold and frozen desserts
7 Knowledge criteria Knowledge assessment criteria In order to pass this unit, learners must achieve all pass criteria. Pass Criteria LO1 Know how to produce hot, cold and frozen desserts P1 - List types of hot, cold and frozen desserts giving examples P2 - Identify flavour combinations for hot, cold and frozen desserts P3 - Describe the quality points of ingredients for hot, cold and frozen desserts P4 - Describe the quality check for deliveries and take appropriate corrective action P5 - Identify ingredients that may cause allergic reaction P6 - Describe recipe specifications for hot, cold and frozen desserts P7 - Explain how to adjust the quantity of ingredients to give the correct portion yield P8 - List the tools and equipment used to produce hot, cold and frozen desserts P9 - Describe the preparation methods for hot, cold and frozen desserts P10 - Explain the different techniques used to producing hot, cold and frozen desserts LO2 Know how to finish hot, cold and frozen desserts P11 - Describe how to finish hot, cold and frozen desserts to meet dish specifications P12 - Describe finishing techniques for hot, cold and frozen desserts P13 - Identify quality checks on finished hot, cold and frozen desserts P14 - Identify potential faults when producing hot, cold and frozen desserts P15 - Describe how to correct dishes Assessor IQA (if sampled) Learner EQA (if sampled) Produce hot, cold and frozen desserts 7
8 Feedback - Please use this space if required 8 Produce hot, cold and frozen desserts
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