Stratford School Academy Schemes of Work
|
|
- Polly Whitehead
- 6 years ago
- Views:
Transcription
1 Number of weeks 22 Content of the unit Assumed prior learning (tested at the beginning of the unit) 1 lesson a fortnight. This scheme of work has been developed to enable pupils to learn where food comes from, how to cook a range of dishes safely. As part of their work with food, pupils would be taught how to apply the principles of nutrition and healthy eating to their making. Based on Year 7 Cooking lessons pupils would have some understanding of food and nutrition. Assessment points and tasks Written feedback points Learning Outcomes (tested at the end and related to subject competences) Design Projects and Evaluations. Evaluated by Working towards Jamie Oliver Home Cooking skills BTEC level 1 in year 9. Lesson Clear learning intentions Clear success criteria Hook Presentation of content Guided practice Independent practice (homework) Closure Recap health and safety explain the principles of Risk assessment. Seating plan Demonstrate Rock Cakes. Students to understand all health and safety issues in the food room. All should complete a risk assessment. Spot the hazards worksheet. Introduction of risk assessment, items with a score of 10 or higher must have a rule. Applying sensible outcomes of rules. How to organise work area, suitable rules of equipment and behaviour for a safe working environment. Ingredients for Rock Cakes. Page 1 of 8
2 Practical Rock Cakes Weighing, mixing, rubbing in method. Rock Cake baking activity, prevention of crosscontamination of eggs. successful outcome using the rubbing in method. Safety measures to prevent crosscontamination. Bacteria and critical temperatures in handling/cooking food. Demonstrate Ragu. identify the function of bacteria. identify the function of bacteria with little identify the function of bacteria accurately. Creating a mind map of which elements bacteria needs to multiply. Introduction of micro organisms and their properties within cooking. Are all bacteria harmful? Pathogens and crosscontamination. Students to create a workable plan of how to prevent the growth of bacteria in the food room, when cooking and storing food. Ingredients for Ragu. Practical Ragu Knife skills, simmering, seasoning. Ragu making activity focusing on knife skills, simmering and seasoning their Ragu. Explaining how versatile this dish in and its many uses. successful outcome using safe knife skills (claw grip & bridge hold, simmering). Page 2 of 8
3 1 Bacteria and critical temperatures. identify critical impacts of bacteria and temperatures. identify critical impacts of bacteria and temperatures with little identify critical impacts of bacteria and temperatures accurately. Creating a mind map of suggested reasons for the use of fridge/freezer. Introduction of thermometer. Students to identify critical temperature zones and the impact if not controlled. Hot holding food, re-heating and serving temperatures. Identification of temperatures critical for safe cooking practises. Students to assess how to handle cook and store food safely minimising any risks of harmful bacteria contamination. Ingredients for Macaroni Cheese. 2 Practical Macaroni Cheese Skills, making a roux sauce, seasoning, grating. Macaroni Cheese activity with focus on making a Roux sauce, quantities of fat to flour. Grating cheese and seasoning. successful outcome making a Roux Sauce. Consistency of cheese sauce and the use of grater. N/A 3 Biscuit Design Project Initial ideas, process and function. All Explain biscuit design with simple annotations. Most Include process or function of ingredients. Some Include both function and process. Identifying the function of the basic ingredients of biscuits. Design work, students to create 4 different biscuit designs using different flavourings. Emphasis on how to achieve higher levels. Explanation of achieving appropriate levels for year group in their designs. Stretching the more able. N/A Page 3 of 8
4 4 Biscuit Design Project. All Explain biscuit design with simple annotations. Most Include process or function of ingredients. Some Include both function and process. Final design introduction. Students to complete final designs including order of work, ingredients and equipment lists. All information (function, process) included. Students should identify equipment needed by having completed their order of work. They should include their flavourings in the method as this section has been taken out. Ingredients for biscuits. 5 Biscuit Design Project Making. Biscuit making activity with a focus on rubbing in method, rolling out and designing biscuits. Following their own planned order of work for successful outcome making biscuits including health and safety measures identified from their planning. N/A 6 Biscuit Design Project. Evaluation. Demonstrate Courgette and Cheese Muffins. All Evaluate using simple key words. Most Include key words and more complex vocabulary. Some Full paragraphs of each key word evaluated. Food evaluation key words. Introduction of star diagram for evaluation. How to evaluate food using the key words as a guidance for in depth evaluations. Students to evaluate their outcomes by using the star diagram for qualities of their biscuits. Written evaluation of positive and negative experience during their making of biscuits. Ingredients for Courgette & Cheese Muffins. Exit pass 7 Practical Courgette and Cheese Muffins. Grating, baking, rubbing in method. Courgette and Cheese Muffins activity. Students to focus on getting the measurements right, cheese/courgette ratio for best flavour. successful outcome making using the grater, knife skills, using oven, dividing. Page 4 of 8
5 8 Special Diets. special diets. special diets separating medical and personal choice. special diets and plan for a suitable menu for both medical and personal choice. Special diets gap fill. Introduction of special diets; 1. What is a special diet? 2. Who is affected? 3. Religion? 4. Medical/Personal choice? 5. Allergies/Intolerances? 6. Preventions and solutions. Students to be able to establish the importance of special diets. Class identification to see how many different diets within the group. Ingredients for Marble Pear Tray Bake. 9 Practical Marble Pear Tray Bake. Creaming method, baking with two flavours. Marble Pear Tray Bake activity. Student emphasis on dividing one batter in two equal amounts and flavouring one with cocoa. Baking with fruit. successful outcome making a cake with a marble effect. Baking with fruit. Some design work required. 10 Special Diets. special diets. special diets separating medical and personal choice. special diets and plan for a suitable menu for both medical and personal choice. Special diets who s who? Work sheet. Introduction of special diets; 7. What is a special diet? 8. Who is affected? 9. Religion? 10. Medical/Personal choice? 11. Allergies/Intolerances? 12. Preventions and solutions Students to be able to establish the difference of medical and personal choice. How to address these diets when in a restaurant/home/dinner parties. Ingredients for Fajitas. Page 5 of 8
6 11 Practical Fajitas. Stir frying, knife skills, seasoning, handling raw meat. Fajitas activity. Student emphasis on handling raw meat; cross-contamination, frying time, seasoning and folding. successful outcome making a Fajita, knife skills, seasoning, assembling. N/A 12 HACCP. Demonstrate Cookies. HACCP. identify the stages of HACCP. identify the stages of HACCP and create an order of steps implementing it. Hazards of food handling worksheet. Introduction of HACCP; 1. What is HACCP? 2. Who is affected by HACCP? 3. The food room 4. Canteen 5. Restaurants 6. Preventions and solutions. Students to be able to identify the structure of HACCP and why it is used in the food industry. Identifying hazards which are potentially harmful for handling food. Ingredients for Chocolate Chip Cookies. 13 Practical Chocolate Chip Cookies. Melting method, combining, flavourings. safely and accurately Chocolate Chip Cookies activity. Making a cookie batter and design what flavouring is used. Artificial flavourings discussion. successful outcome making Chocolate Chip Cookies, baking skills, batch production. Page 6 of 8
7 14 Calculating a recipe and batch production. Demonstrate Stir Fried Rice. calculate cost of a recipe. calculate the cost and increase/decrease amount of recipe. calculate the cost of a recipe used for batch production. Maths challenge worksheet. Introduction of Costing, explaining formulas used to accurately calculating the cost of a recipe. Evaluate how important this is for the food industry; discuss overheads, VAT and cost. Students to be able to use basic maths to calculate recipes used for everyday use. Some should use a more thorough calculation used in business. Ingredients for Stir Fried Rice. 15 Practical Stir Fried Rice. Frying, seasoning, handling cold rice, knife skills. Stir Fried Rice activity. Students gain information regarding the possibilities of bacteria growth in cold rice. Explaining how spores can survive even after cooking. successful outcome making Stir Fried Rice, knife skills, handling cold rice, seasoning. 16 Calculating a recipe and batch production. Demonstrate Bread & Butter Pudding. calculate cost of a recipe. calculate the cost and increase/decrease amount of recipe. calculate the cost of over-heads and VAT. Recap of formulas, VAT and overheads. Costing and the importance of using the right formulas for an accurate calculation of a recipe. See how a miscalculation may cause selling at a loss. Students to be further their knowledge on how to calculate a recipe and using formula to include cost of overhead and VAT. Ingredients for Bread and Butter Pudding. Page 7 of 8
8 17 Practical Bread & Butter Pudding. The use of stale bread, custard mixture. Bread & Butter Pudding activity. Students to gain experience of working with off ingredients. Basic ingredients for custard. successful outcome making Bread & Butter Pudding, baking skills, raw egg handling. 18 Organic produce and Fair Trade. differentiate ordinary/organic produce. differentiate ordinary/organic produce and explain processes involved. differentiate ordinary/organic produce and explain processes involved, cost and chemicals used. Organic VS pest control. Introduction to organic produce. Benefits and obstacles, environmental impacts, price for goods and fair trade of goods. Who is benefitting from a more expensive chocolate? Students will be identifying the resources and practices of organic farming. Evaluating the differences questioning the influence on the environment by the use of pesticides and chemicals in farming. Page 8 of 8
Year 8 Health Food Key Stage 3 Rationale September 2012 July 2013
INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made
More informationYear 9 Health Food Key Stage 3 Rationale September 2012 July 2013
INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made
More informationJamie Oliver BTEC Home Cooking skills level 1
Jamie Oliver BTEC Home Cooking skills level 1 Year 10/11 BTEC Jamie Oliver Home cooking skills Unit 1 Unit title: Home cooking skills Credits needed 4 I credit for learning outcomes achievable in 10 hours
More informationHACCP SUCCESS 5 RULES FOR
5 RULES FOR HACCP SUCCESS The HACCP system incorporates 7 principles and 12 steps to ensure your food business is providing customers with hazard-free products. Here are five rules for a successful HACCP
More informationAutumn Term Spring Term Summer Term Fruit Smoothies Science Ourselves: discovering the senses
Curriculum Map Cooking in the Curriculum Principal cooking skills taught for each session are indicated in blue All recipes are from the Get Cooking Islington Healthy Schools recipe Book Year 1 Autumn
More informationCROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE
CROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE Course Name: CUB30S Baking & Patisserie Teacher s Name: Contact Information: Mr. Derek May, Mr. Harald Fischer 1930-1st Street
More informationEntry Level Assessment Blueprint Retail Commercial Baking
Entry Level Assessment Blueprint Retail Commercial Baking Test Code: 4010 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention
More informationUNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55
UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT NUMBER: D1.HCC.CL2.14 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare,
More informationMBA 503 Final Project Guidelines and Rubric
MBA 503 Final Project Guidelines and Rubric Overview There are two summative assessments for this course. For your first assessment, you will be objectively assessed by your completion of a series of MyAccountingLab
More informationChef de Partie Apprenticeship Standard
Chef de Partie Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery (601/8005/5)
More informationSITHCCC019 Produce cakes, pastries and breads
Element 1. Select ingredients. 2. Select, prepare and use equipment. 3. Portion and prepare ingredients. 4. Cook cakes, pastries, breads. Performance Criteria SITHCCC019 Produce cakes, 1.1.Confirm food
More informationMake Biscuits By Hand
Youth Explore Trades Skills Make Biscuits By Hand Description In this activity, students will make and bake a batch of scones from scratch. The students will be able to identify the different stages of
More informationUV21116 Produce fermented dough products
Produce fermented dough products The aim of this unit is to develop your knowledge, understanding and practical skills in preparing, cooking and finishing fermented dough products for service in restaurants
More informationUNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60
UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60 UNIT NUMBER: D1.HPA.CL4.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers
More informationPrinciples of Preparing, Cooking and Finishing Basic Pastry Products
Unit 51: Unit code: QCF Level 2: Principles of Preparing, Cooking and Finishing Basic Pastry Products R/502/8310 BTEC Specialist Credit value: 2 Guided learning hours: 9 Unit aim This unit aims to provide
More informationFairfield Public Schools Family Consumer Sciences Curriculum Food Service 30
Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school
More informationUV31191 Produce fermented dough and batter products
Produce fermented dough and batter products The aim of this unit is to develop your knowledge, understanding and practical skills in preparing, cooking and finishing fermented dough and batter products
More informationDevelop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation.
Kitchen Operations IV Aim Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. Prerequisites This block is a
More informationContemporary World Food. Eleri Llwyd Jones
Eleri Llwyd Jones 1 Contemporary world dishes; meaning dishes made from fresh regional ingredients, combining different cooking styles from around the world. Styles of food include: European, Mediterranean,
More informationCONTENT YEAR 7 YEAR 8 YEAR 9 (PROJECT 1) YEAR 9 (PROJECT 2) HEALTHY EATING / NUTRITION
KS3 CATERING PROGRESSION CHART CONTENT YEAR 7 YEAR 8 YEAR 9 (PROJECT 1) YEAR 9 (PROJECT 2) HEALTHY EATING / NUTRITION SAFETY FUNCTION OF INGREDIENTS ADVERTISING AND LABELLING FOOD PRACTICAL SKILLS DESIGNING
More informationReligion and Life - Year 8 ISBL
Religion and Life - Year 8 ISBL Active Citizenship - Fairtrade KEYS SKILLS: Learning about and from different people Research important information Interpret information found Use numeracy skills Self
More informationSenior Chef Production Cooking Apprenticeship Standard
Senior Chef Production Cooking Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery
More informationBishop Druitt College Food Technology Year 10 Semester 2, 2018
Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Assessment Task No: 2 Date Due WRITTEN: Various dates Term 3 STANDARD RECIPE CARD Tuesday 28 th August Week 6 WORKFLOW Tuesday 11 th September
More informationGuidelines for Unified Excellence in Service Training
G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning
More informationA d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D )
8 9 9 8 A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 40S/40E/40M A Baking and Pastry Arts Course 8 9 9 8 : A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 4 0 S / 4 0 E / 4
More informationResearch Essential Baking Equipment
Youth Explore Trades Skills Description In this activity, students will learn to identify essential baking equipment and understand the purpose of each tool. To do so, they will review an infographic and
More informationUNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25
UNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.11 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to promote, prepare for and provide gueridon service
More informationUV31168 Advanced skills and techniques in producing meat dishes
Advanced skills and techniques in producing meat dishes The aim of this unit is to develop your knowledge, understanding and practical skills in producing meat dishes. The unit builds on existing skills
More informationDiploma in Hospitality Management (610) Food and Beverage Management
Diploma in Hospitality Management (610) Food and Beverage Management Pre-requisites: Knowledge of business Co-requisites: A pass or higher in Certificate in organisation. Business Studies or equivalence.
More informationUHC17X Produce petit fours
UHC17X Produce petit fours Unit reference number: F/507/5512 Level: 3 Guided Learning (GL) hours: 60 Overview The aim of this unit is to develop your knowledge, understanding and practical skills in the
More informationUV31179 Produce hot, cold and frozen desserts
Produce hot, cold and frozen desserts The aim of this unit is to provide you with the opportunity to develop your knowledge, understanding and practical skills in producing hot, cold and frozen desserts.
More informationPrinciples of Producing Basic Pasta Dishes
Unit 64: Unit code: QCF Level 2: Principles of Producing Basic Pasta Dishes F/502/8285 BTEC Specialist Credit value: 2 Guided learning hours: 5 Unit aim This unit aims to provide learners with knowledge
More informationUNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45
UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan, prepare,
More informationJOB READY ASSESSMENT BLUEPRINT RETAIL COMMERCIAL BAKING - PILOT. Test Code: 4110 Version: 01
JOB READY ASSESSMENT BLUEPRINT RETAIL COMMERCIAL BAKING - PILOT Test Code: 4110 Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention
More informationMake and Bake a Hand Stretched Neapolitan Pizza
Youth Explore Trades Skills Make and Bake a Hand Stretched Neapolitan Pizza Description In this activity, students will make and bake Neapolitan-style pizza from scratch. The students will identify the
More informationFood Scheme of Work Key Stage Three
Food Scheme of Work Key Stage Three Year 7 Introduction to Food subject. Health &safety Rules in the, during Introduction to Food subject. Health &safety rules in the, during Preparing simple meals / tasting
More informationFOOD SAFETY HACCP CHARTS
FOOD SAFETY HACCP CHARTS Latest Revision July 2016 Reviewer: H&S Mgr. Next Revision July 2017 Compliance Food Hygiene (England & Wales) Regulations 2006 Associated Policies Contents All H&S Policies 1.
More informationPrinciples of Providing a Counter and Takeaway Service
Unit 73: Unit code: QCF Level 1: Principles of Providing a Counter and Takeaway Service T/502/8297 BTEC Specialist Credit value: 1 Guided learning hours: 6 Unit aim The aim of this unit is to enable learners
More informationFCS Lesson Plans: Teacher Guide Pork Stir-Fry
Grade Levels: Middle School & High School Introductory Level National FCS Standards: Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous
More informationUV21137 Prepare and cook fruit and vegetables
Prepare and cook fruit and vegetables The aim of this unit is to develop your knowledge, understanding and practical skills in preparing and cooking fruit and vegetables to produce dishes at a professional
More informationUV21131 Principles of providing a buffet and carvery service
UV21131 Principles of providing a buffet and carvery service The aim of this unit is to prepare you for service on a buffet or carvery. You will learn how to prepare the buffet or carvery in a safe and
More informationPrepare and serve wines
Prepare and serve wines K/601/4939 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and
More informationCocktail service UV21493 F/504/4583 VRQ. Learner name: Learner number:
Cocktail service F/504/4583 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active
More informationSample Guide and Delivery Schedule/Curriculum plan Culinary Operations
Sample Guide and Delivery Schedule/Curriculum plan Culinary Operations Course Title Culinary Operations Time 3 hours Session/class/topic title Introduction to Course Accumulated total = 6 Course introduction
More informationLevel 2 Technical Certificate in Food Preparation and Service Version: Sample Base mark: 80
7178-20 Level 2 Technical Certificate in Food Preparation and Service Version: Sample Base mark: 80 1 a) State two environmental factors that can contribute to the risk of accidents when working in the
More informationOverview. PPL2PC25 - SQA Unit Code HK8Y 04. Prepare, cook and finish basic cakes, sponges, biscuits and
Overview This standard is about preparing, cooking and finishing basic cakes, sponges and, for example: victoria sponge fruit fruit cake shortbread The standard covers a range of types of preparation methods
More informationCompare Measures and Bake Cookies
Youth Explore Trades Skills Compare Measures and Bake Cookies Description In this activity, students will scale ingredients using both imperial and metric measurements. They will understand the relationship
More informationWACS culinary certification scheme
WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional
More informationQ u i c k B r e a d s, C o o k i e s, D o u g h n u t s, a n d P i e s ( 1 1 A )
8 3 3 8 Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s, a n d P i e s ( 1 1 A ) 30S/30E/30M A Baking and Pastry Arts Course 8 3 3 8 : Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s,
More informationAppendix 2. Food Safety Plan Worksheets
Appendix 2. Food Safety Plan Worksheets Worksheets are recommended to document the product description, hazard analysis and preventive controls. The hazard analysis form should contain information to justify
More informationCertificate III in Hospitality. Patisserie THH31602
Certificate III in Hospitality Aim Develop the skills and knowledge required by patissiers in hospitality establishments to prepare and produce a variety of high-quality deserts and bakery products. Prerequisites
More information110 Review Safety Data Sheets (SDS), explain their requirements in handling hazardous materials, and describe personal protective equipment.
Secondary Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate safe use of cutting tools. 103 Demonstrate procedures for safe lifting and
More informationSenior Food Contests
Senior Food Contests These contests, with the exception of favorite foods, 4 for 6, 8 or 10 and Quick Fix Meals are available to all senior 4-H members (10-12grade) enrolled in the food & nutrition project
More informationPractice of Chinese Food II Hotel Restaurant and Culinary Science
Practice of Chinese Food II Hotel Restaurant and Culinary Science Available Period for Learning Subject Unit Assessment Approved by the Ministry of Education: 2009.03.01~2017.02.28 Occupational Competency
More informationUNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85
UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of
More informationActivity Preparation Resources Preparation for cooking
Session 3: Salt and cooking Learning outcomes: Salt At the end of the session the group should: Be aware of basic food safety guidelines through Cook s rules have increased their practical cooking skills
More informationPERFORMANCE CRITERIA To be competent you must achieve the following:
U10001: Unit Descriptor: This unit describes the competence required to effectively prepare and bake food The unit describes the essential abilities of: Effectively maintaining safety and hygiene requirements
More informationAchievement of this Unit will provide you with opportunities to develop the following SQA Core Skills:
Unit Summary This Unit is about preparing for mixing and mixing a range of fermented and non fermented dough in a non automated bakery production environment. Fermented dough typically include bread and
More informationPrinciples of producing flour, dough and tray baked products
Principles of producing flour, dough and tray baked products UV21103 H/502/8330 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary
More informationOn successful completion of this unit a learner will: 1 Understand the use of equipment and methods for creative patisserie work
Unit 29: Creative Patisserie Unit code: F/601/1769 QCF level: 5 Credit value: 30 Aim This unit will enable learners to gain understanding of equipment and methods for creative patisserie work and develop
More informationUV21081 Produce biscuit, cake and sponge products
Produce biscuit, cake and sponge products The aim of this unit is to prepare you for the production of biscuits, cakes and sponges. Baked items require particular skills and you will develop these throughout
More informationOverview. PPL3PC16 - SQA Unit Code HK Prepare, cook and finish complex cakes, sponges, biscuits and scones
Overview This standard is about preparing, cooking and finishing complex cakes, sponges, biscuits, for example: Genoese/light fatless joconde sponge biscuits savarin sablé biscuits tuille biscuits fresh
More informationPrinciples of Preparing and Clearing Areas for Table Service
Unit 36: Unit code: QCF Level 2: Principles of Preparing and Clearing Areas for Table Service R/502/8260 BTEC Specialist Credit value: 2 Guided learning hours: 15 Unit aim The aim of this unit is to enable
More informationSYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus
DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production I CULN0130 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: PREREQUISITES:
More informationGosford Hill School Year 7 Recipe Booklet September
Gosford Hill School Year 7 Recipe Booklet September 2016-2017 Name:. Special Dietary Needs Every year the number of students and their family members with special dietary needs increases. Whether this
More informationUsing Standardized Recipes in Child Care
Using Standardized Recipes in Child Care Standardized recipes are essential tools for implementing the Child and Adult Care Food Program meal patterns. A standardized recipe identifies the exact amount
More informationPreparation, cooking and finishing of hot sauces
Preparation, cooking and finishing of hot sauces UV31172 F/600/1811 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality
More informationEntry Level Assessment Blueprint Commercial Foods
Entry Level Assessment Blueprint Commercial Foods Test Code: 4020 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety Demonstrate understanding of accident prevention and fire
More informationYear 10 GCSE Food Preparation and Nutrition
Year 10 GCSE Food Preparation and Nutrition AQA GCSE Food Preparation and Nutrition (Subject Code8585) None Exam Assessment ASSESSMENT of GCSE Weighting 50% Task 1: Food investigation (30 marks) 15% of
More informationGateway Unit Standards and Resources
Gateway Unit Standards and In order that meets its industry stakeholder obligations, sets out the approved list of unit standards that can be used by Gateway schools. In doing so, schools must still ensure
More informationSLO Presentation. Cerritos College. CA Date: 09/13/2018
CA Date: 09/13/2018 HEALTH OCCUPATIONS CA Professional Baking and Pastries--AS Students apply the proper baking and pastry techniques and procedures to produce quality products. Students define basic baking
More informationSENIOR NUTRITION SERVICES WORKER
PERSONNEL COMMISSION Class Code: 5071 Salary Range: 11 (C1) SENIOR NUTRITION SERVICES WORKER JOB SUMMARY Under general supervision, prepare, package and serve hot and cold menu items at an assigned school
More informationYEAR 10 FOOD STUDIES STUDENT COURSE OUTLINE
YEAR 10 FOOD STUDIES STUDENT COURSE OUTLINE 2018 Semester 1 Design & Technology Food studies Student program & weightings Year 10 Food studies student course outline Semester 1 Design & Technology Food
More informationH.E.MATTEN HEAD OF FOOD TECHNOLOGY THE BILLERICAY SCHOOL.
NAME FORM... Dear Parent, Welcome to the Billericay School Food Technology department! Your son / daughter is about to start his / her Food course. He / she is expected to bring in the ingredients for
More informationPrinciples of Producing Basic Fish Dishes
Unit 58: Unit code: QCF Level 2: Principles of Producing Basic Fish Dishes K/502/8281 BTEC Specialist Credit value: 1 Guided learning hours: 9 Unit aim This unit aims to provide learners with the knowledge
More informationCulinary Arts Level 1 Prep Cook
Job Ready Assessment Blueprint Culinary Arts Level 1 Prep Cook Test Code: 4436 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
More informationDecorate with Basic Garnishes
Youth Explore Trades Skills Description In this activity, students will identify, make, and select a variety of basic garnishes for decorating baked goods. This includes the writing of a basic greeting
More informationJohn Paul College Year 8 food studies Teacher program Technology & Enterprise Learning Area
John Paul College Year 8 food studies Teacher program Technology & Enterprise Learning Area Semester 1 Term 1 & 3 Week Content Assessment 1 Overview of the unit and assessment requirements Students understand
More informationMINI PROJECT; CELEBRATION BUFFET
Name: Grade MINI PROJECT; CELEBRATION BUFFET THE BRIEF Many hotels and restaurants serve celebration food at different times of the year. Work in teams to produce a celebration buffet for this season.
More informationCulinary Arts 3 Semester 1 Course Review
Culinary Arts 3 Semester 1 Course Review Unit 1: ServSafe Review This unit reviews current federal, state, and local food code & safety regulations for all food safety managers Standards Covered: 19.01
More informationU14002: Prepare and cook basic meat, poultry and offal dishes. PERFORMANCE CRITERIA To be competent you must achieve the following:
U14002: Unit Descriptor: This unit describes the competence required to effectively prepare and cook basic meat, poultry and offal dishes. The unit describes the essential abilities of: Preparing and cooking
More informationMultiplying Fractions
Activity Summary In this activity, students will: Practice multiplying fractions in a practical Prior Knowledge Essential Skills Basic knowledge of multiplying fractions situation Revise a recipe using
More informationUnit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a
SITHFAB005 Formative mapping Formative mapping SITHFAB005 Prepare and serve espresso coffee Unit of competency Content Activity Element 1: Organise coffee workstation n/a n/a 1.1 Complete mise en place
More informationJCAST. Department of Viticulture and Enology, B.S. in Viticulture
JCAST Department of Viticulture and Enology, B.S. in Viticulture Student Outcomes Assessment Plan (SOAP) I. Mission Statement The mission of the Department of Viticulture and Enology at California State
More informationAcademic Year 2014/2015 Assessment Report. Bachelor of Science in Viticulture, Department of Viticulture and Enology
Academic Year 2014/2015 Assessment Report Bachelor of Science in Viticulture, Department of Viticulture and Enology Due to changes in faculty assignments, there was no SOAP coordinator for the Department
More informationPrinciples of preparing and cooking meat and poultry
Principles of preparing and cooking meat and poultry UV11054 K/502/8264 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy,
More informationFOOD SAFETY RISK ASSESSMENT FOR CCS CANTEENS AND KITCHENS. General purpose Catering kitchen, Hot & Cold Drinks. Created on 22/11/2010
C C S construction catering services tel 0207 682 2682 email info@constructioncateringservices.com 44 Staverton Rd London NW2 5HL Tel / Fax +44 207 682 2682 info@constructioncateringservices.com www.constructioncateringservices.com
More informationUse a temperature probe, knife, skewer, finger or poke test, bite, visual colour check or sound to establish whether an ingredient or recipe is ready.
SKILLS Weigh & measure Prepare ingredients & equipment Select and adjust cooking times Test for readiness Judge & modify sensory properties Accurate measurement of liquids & solids. Grease/oil, line, flour,
More informationRoaster/Production Operative. Coffee for The People by The Coffee People. Our Values: The Role:
Are you an enthusiastic professional with a passion for ensuring the highest quality and service for your teams? At Java Republic we are currently expanding, so we are looking for an Roaster/Production
More informationPrinciples of producing basic vegetable dishes
Principles of producing basic vegetable dishes UV21100 H/502/8294 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality
More informationOverview. PPL2PC16 - SQA Unit Code HK Prepare, cook and finish basic hot sauces
Overview This standard is about preparing, cooking and finishing basic hot sauces, for example: thickened gravy (jus lié) roast gravy (jus rôti) curry gravy white sauce (béchamel) brown sauce (demi glace)
More informationUnderstand and apply basic principles of cutting, learn how to make stocks, jus, sauces, bases and condiments
Diploma in Culinary Arts DIP101 - Cutting methods, bases, sauces and condiments Understand and apply basic principles of cutting, learn how to make stocks, jus, sauces, bases and condiments As an introduction
More informationUnit Summary. Achievement of this Unit will provide you with opportunities to develop the following SQA Core Skills:
Unit Summary This Unit is about oven baking a range of dough based bakery products in a non automated bakery production environment. Dough products typically include bread and roll doughs, plain and fruited
More informationCourse Assessment Plan
Course Plan The American Culinary Federation Educational Foundation, our accrediting body requires that all competencies that correspond to these student learning outcomes be assessed either formatively
More informationPractical work in Home Economics. The following guidelines are intended to help pupils organise themselves and prepare for practical lessons:
RECIPE SECTION Practical work in Home Economics Practical cookery is a popular and enjoyable part of Home Economics. The activities are part of the school curriculum. Everyone is expected to participate
More informationSYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus
DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production II CULN0140 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: KCKCC
More informationCupcake Competition. FCS Lesson BAKING AND PASTRY ARTS
Volume 40 Foods & Cooking FCS Lesson Grade Level: Middle School Time Required: 3 days for 45-50 minute class periods National FCS Standards for Food Production and Services: 8.2 Demonstrate food safety
More informationOverview. PPL2PC29 - SQA Unit Code HK8T 04. Prepare, cook and finish dim sum
Overview This standard is about preparing from raw ingredients, cooking and finishing the most common dim sum dishes. The standard looks at various preparation methods and then how to cook and finish dim
More informationBIG IDEA. Immunity- Intermediate. Understand: (big idea) How do we strengthen our immunity
Know: (content) Vocab Basic barebones themes Immune System - Keeps us healthy - Symptoms when healthy - Symptoms when unwell - How it s everywhere in the body Know what a toxin is - chemicals - emotional/stress
More informationChange of classification and review of Food Production Baking unit standards. Competenz has completed the review of the unit standards listed above.
Page 1 of 8 FIELD MANUFACTURING Change of classification and review of Food Production unit standards Subfield Domain Id Food and Related Products Processing Food Production 7731, 7841, 7842, 7864, 10603,
More information