Overview of Assessment Tools PRACTICAL ASSESSMENT - PROFESSIONAL COOK 2. Candidate s Name:

Transcription

1 PRACTICA ASSESSMENT - PROFESSIONA COOK 2 Candidate s Name: ocation: Date: Included in this package: Information about the practical assessment s to prepare your menu Instructions: Rd all of the information about the practical assessment so that you are aware of the requirements of your menu Prepare your work plan for the day of the practical assessment according to the required components Gather and adjust the recipes needed to prepare your menu Overview of Assessment Tools You will be given a list of required menu items and be asked to write your work plan You will be asked to prepare, cook and present all menu items within the time limit allocated. One serving of ch item is to be served unless otherwise noted The first two hours of the assessment are set aside for preparation no finished dishes may be served in that time After the first two hours, you may present food according to the timeline you have prepared in your work plan. Menu items must be served in order, and there should be a minimum of 15 minutes between dishes to allow for tasting by the assessor Menu items not completed within the time limit may be assessed but will automatically lose the time factor for that dish. A maximum of 30 minutes of overtime will be allowed for the full menu to be completed. After an additional 30 minutes, no plates will be accepted Safety, Sanitation, Organization, and Work Habits will be assessed throughout the day 1

2 What the assessor will be looking for: Following safe work practices Following food safety practices Correct selection and use of tools and equipment Appropriate following and adjusting of recipes Selection, preparation and storage of ingredients and menu items Using correct techniques for cooking/baking Presenting menu items (including garnishes, sauces and accompaniments) that are to the industry standard and servable to the customer based on visual appl, doneness, taste, texture, colour, portion size, etc. Criteria to demonstrate competency Competence in all 3 sections must be successfully demonstrated in order to pass the practical assessment. Criteria for ch section is as follows: Section 1: Safety and Sanitation 5 of 5 critical factors demonstrated See grading sheet for details o Uses safety/personal protective equipment o Follows safety procedures o Correct product handling and storage o Minimizes risk of cross contamination o High level of personal hygiene 2

3 Section 2: Organization, Technical (Prep) Skills, Cooking Technique 5 of 8 critical factors demonstrated See grading sheet for details o Works in an organized manner o Works well with others o Demonstrates suitable knife skills o Adjusts and follows recipes o Minimizes wastage o Demonstrates a variety of cooking techniques (minimum 4) o Minimizes and rectifies faults o Tests for appropriate degree of doneness Section 3: Finished Products Each of the 5 menu items will be evaluated for the following criteria, for a total of 30 possible critical factors. 22 of 30 critical factors must be demonstrated See grading sheet for details o Servable product based on taste, texture, doneness, presentation, temperature, etc. o Served within time limit dish presented within the timeframe and in sequence 3

4 What do I need to bring? *Come prepared with items needed for production Essential Uniform cook s jacket, chef s hat, appropriate pants (checkered, black or white), apron and CSA approved footwr. PPE i.e. cut resistant gloves Small utensils and hand tools see recommended list Knives see recommended list Cloths white kitchen towels Work plan and menu sheets Recipes for reference Paper and pencil/pen for writing Note small kitchen utensils and knives will not be provided at the assessment venue Recommended knife and small tools list French / Chef s knife (10-12 ) Paring knife Sharpening steel Serrated brd knife Flexible wire whisk Palette knife / offset spatula Rubber spatula Plastic dough scraper Set of professional quality tongs Vegetable peeler Msuring spoons Calibrated msuring cups Mt thermometer Slotted spoon 4

5 Small sieve Optional Firm boning knife Flexible filleting knife Turning knife Fish tweezers Moulds or special baking dishes as required Small food processor Immersion blender Food mill Mandoline Piping bags/tips Supplied All food items Commercial kitchen equipment, stoves and ovens Pots and pans Cutting boards Prep ar with sink Refrigerator (may be shared with another challenger) Serving plates and platters Tasting spoons Aluminum foil Disposable gloves Paper towels Parchment paper Plastic wrap Skewers bamboo Prohibited Any outside food items or convenience products Any additional sources of ht or cold (portable burners, refrigerators, etc) Internet connected devices smartphones, tablets, computers, etc. may be used to track time, but transmitting and receiving functions must be turned 5

6 During the assessment You have the opportunity to demonstrate your skills against the occupational standards for Professional Cook 2. You will be able to spk with your assessor, ask for clarification and will need to answer questions throughout the assessment. If there are any issues with equipment or ingredients during the assessment, you must notify your assessor immediately. You cannot ask other candidates for assistance or information or interrupt their assessment tasks in any way. You cannot use your cell phone during the practical assessment. If you do, your assessment may be compromised. While you are undertaking your practical assessment, you are expected to follow personal hygiene, food safety and occupational hlth and safety requirements that apply in the workplace. This includes wring appropriate uniform and personal protective equipment (PPE) if required. It is essential that you follow all your assessor s instructions throughout the day. 7

7 Briefing An assessor will brief you on the practical tasks you will be required to complete on the day. You will also receive any additional instructions for your assessment. Assessors will be available to answer any questions you have regarding the process. You must sign a declaration indicating that all of the above have been completed before being allowed to set up your station. Set Up You will be allowed to set up your station and familiarize yourself with the location of kitchen equipment. You may finalize your work plan based on the menu you have to prepare. Your assessor will review your work plan during the assessment. Practical assessment Your practical assessment will commence and you will be required to complete the tasks specified in your menu. You will need to wr appropriate uniform and personal protective equipment and keep all relevant personal hygiene, food safety and occupational hlth and safety (OH&S) issues in mind. Time 15 minutes 15 minutes 4.5 hours Cln Up You will be expected to cln your station and help with any common ars to return the kitchen to the state it was in before the assessment. 30 minutes Food / Brks If you will need a short brk during the assessment, it may be scheduled in your work plan, but the menu still must be completed within the 4.5 hour time frame. Bathroom brks may be taken at any time as long as you notify the assessor. Mls will not be provided. You should bring any drinks, snacks or refreshments that you may require. Water will be available at the venue. 8

8 Assessment tasks Menu C You must crte and prepare a menu which follows the menu requirements and includes all of the required ingredients. You can only use ingredients found on the provided food supply list and must submit your food order to the assessment venue at lst one week before your scheduled assessment date. Over ordering of ingredients will result in the loss of marks for food wastage and organization. Category: Menu Requirements: Cold Canapé Required Protein: Scallops Prepare 6 individual bite sized toast or vegetable bases topped with a tartare or ceviche prepared using the required protein Items must be served cold and on one plate Hot Canapé Required Ingredient: Prs Prepare 6 individual filo pastries (two-bite size) with an ovo-lacto vegetarian filling and dipping sauce Items must be served warm and on one plate Entrée Required Protein: amb rack Prepare and serve one portion of the required protein (cooked mr-m) The entrée must be served with the following accompaniments: o Gnocchi or spaetzle (prepare up to 500ml, serve 1 portion) o 2 vegetables with different preparation methods (one must be turned) o Reduction sauce - demi glace base (prepare up to 250ml, serve 1 portion) 9

9 Dessert Profiteroles with pastry crm filling and chocolate sauce Prepare 12 small (5 cm diameter) profiteroles Prepare up to 500 ml pastry crm Serve three profiteroles filled with pastry crm with one portion of chocolate sauce and a suitable garnish Serve one individual tart with one portion of sauce and a suitable garnish Brd Prepare and serve one of the following yst brds of your choice: 12 dinner rolls (60g ch) ½ tray focaccia (500g) 1 baguette (250 g) 10

10 Candidate s Name: Date: Use this sheet to plan the timing of your menu items. No menu items may be served in the first 2 hours, this time is set aside for mise en place. Give this sheet to the assessor to place on your presentation ar. Menu Item Description Service Time Cold Canapé Hot Canapé Entrée Dessert Brd 11

11 Candidate s Name: Date: Work plan - Use this sheet to plan your time to complete all menu items 07:30 Arrival and check in 08:00 Briefing and set up 08:30 Start 09:00 09:30 10:00 10:30 Begin Service period - no menu items may be served before this time 11:00 11:30 12:00 12:30 1:00 Cln up 12

12 Practical Assessment Food Supply ist REQUIRED INGREDIENTS These items will be provided in the amounts indicated and must be used in your menu. You are not required to use the entire amount of the ingredient provided, but anything not used must be stored appropriately so that it can be used for another purpose and not wasted. Discarding of excess ingredients (unless directed to do so by the assessor) will result in the loss of marks for food wastage. Item Amount Provided Unit Scallops, ct Prs 2 amb rack, whole 1 ADDITIONA INGREDIENTS From the following list, place the food order for your menu items. You must submit this form along with your menu to the venue at lst a week prior to the practical assessment. Food items will only be supplied in the quantities requested in addition to the required proteins. On occasion, product availability may require a substitution by the venue. Over ordering of ingredients will result in the loss of marks for food wastage and organization. 13

13 Item Amount Required Unit PROTEINS bacon prawns scallops PRODUCE apples asparagus beets blueberries (frozen) bunch spinach butternut squash (small piece) cabbage (green) carrots cauliflower celery ribs cucumber eggplant, japanese bu bu 14

14 Item Amount Required Unit fennel garlic whole ginger green bns jalapeño peppers kiwi leek lemons lettuce lime mango mushrooms, shiitake mushrooms, white button onions oranges prs pepper (red, green and yellow) 15

15 Item Amount Required Unit pinpple potatoes (all purpose) raspberries, frozen red cabbage shallots squash strawberries tomato (cherry) tomatoes (roma) turnip yams zucchini DAIRY butter unsalted cheese - Blue cheese - Cheddar cheese - Emmenthal s 16

16 Item Amount Required Unit cheese - parmesan grated crm (light) crm (whipping) eggs (large) goat cheese milk (2%) sour crm yogurt STOCKS & SAUCES brown stock chicken stock espagnole / demi-glace vegetable stock fish stock HERBS FRESH basil chives bu 17

17 Item Amount Required Unit cilantro mint parsley rosemary tarragon thyme bu bu HERBS/SPICES, DRY assorted dry herbs/spices OIS canola olive sesame VINEGARS apple cider vinegar balsamic rice wine (red) 18

18 Item Amount Required Unit wine (white) IQUOR brandy Madeira wine (red) wine (white) DRY GOODS almond paste almonds slivered almonds (blanched whole) apricot glaze apricot jam baking powder baking soda barley brd crumb capers m 19

19 Item Amount Required Unit chocolate chips cocoa powder coconut milk coconut, medium cornml cornstarch couverture (dark) couverture (white) cranberries (dried) crm of tartar dijon (grainy) dijon (regular) espresso regular filo pastry flour (all purpose) flour (brd) flour (pastry/cake) 20

20 Item Amount Required Unit gelatin lves green t hazelnuts (whole) honey liquid horseradish, prepared icing sugar lentils, green maple syrup mayonnaise nori oats, rolled olives (black) olives (green) orzo panko crumbs raisins rice long grain bags 21

21 Item Amount Required Unit rice (arborio) rice (converted) rice (short grain) rice noodles sambal oelek soy sauce sugar (brown) sugar (white) sundried tomatoes tabasco tomato paste vanilla extract (imitation) wasabi powder (142 ml) wonton wrappers p (50) worcestershire sauce yst (dry) 22