Gateway Unit Standards and Resources

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Gateway Unit Standards and Resources"

Transcription

1 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 that the learning and assessment and tutor / assessor meets CMR requirements. Please note: Both NZQA accredited schools and providers with consent to assess, must meet s Consent and Moderation Requirements (e.g. for tutor experience and realistic work conditions for training, verification and assessment) in order for Level 3 unit standards to be approved for use with Gateway students. Unit Standard versions and prices are correct at time of going to print, for up-to-date information please refer to the website or contact your Schools Advisor. s are in addition to resource prices. Edition 1 February 2015 Gateway 1

2 HOSPITALITY must be ordered using the Gateway Student Registration and Resource Order Form. For all resource costs, please refer to the following tables. UNIT STANDARD 167 Note that assessment standard 167 is a prerequisite for many Cookery unit standards. prefers that the theory components of this unit are taught in a classroom (e.g. at the Provider s premises by the hospitality teacher of the NZQA secondary or tertiary provider with consent to assess). A request for the use of Level 3 unit standards for Gateway can be made to your Schools Advisor, who will discuss requirements and suitability on a case by case basis. Certificate of Achievement COOKERY SCHOOLS 1 Level 1 Total credits: 11 Covers unit standards at Level 1 around knowledge about the various sectors within hospitality, the training options and career paths, preparing and presenting meat, fruit and vegetables and egg and cheese dishes in the hospitality industry v3 Identify career pathways in the hospitality industry v4 Prepare and present meat in the hospitality industry v3 Prepare and present egg and cheese dishes in the hospitality industry v4 Prepare and present fruit and vegetables in the hospitality industry Certificate of Achievement COOKERY SCHOOLS 2 Level 2 Total credits: 10 Covers unit standards at Level 2 around food safety, handle and maintain knives, grilling and prepare and present salads in the hospitality industry. 167 v6 Practise food safety methods in a food business v3 Handle and maintain knives in a commercial kitchen v3 Cook food items by grilling v3 Prepare and present salads for service Gateway Edition 1 February 2015

3 Certificate of Achievement COOKERY SCHOOLS 3 Level 1 Total credits: 9 Covers cookery unit standards about demonstrating knowledge of hot finger food, preparing and presenting sauce and soup, baking, and cooking and knife use in the hospitality industry v4 Prepare and present hot finger food in the hospitality industry v4 Prepare and present sauce and soup in the hospitality industry v4 Prepare and cook a cake, a sponge and scones in the hospitality industry v3 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry Certificate of Achievement COOKERY SCHOOLS 4 Level 2 Total credits: 8 Covers unit standards on food frying, roasting, preparing fruit and vegetables and preparing and presenting sandwiches in a commercial kitchen v3 Cook food items by frying v3 Cook food items by roasting v3 Prepare fruit and vegetable cuts v4 Prepare and present basic sandwiches for service 256 Certificate of Achievement BASIC FOOD SAFETY Level 2 Total credits: 6 Gives students the basic knowledge and skills that are needed to work safely with food. 167 v6 Practise food safety methods in a food business v3 Demonstrate a basic knowledge of contamination hazards and control methods used in a food business 257 Edition 1 February 2015 Gateway 3

4 Certificate of Achievement ADVANCED FOOD SAFETY Level 2 Total credits: 8 Gives students the advanced knowledge and skills that are needed to work safely with food. 167 v6 Practise food safety methods in a food business 168 v4 Demonstrate knowledge of food contamination hazards, and control methods used in a food business Certificate of Achievement FOOD AND BEVERAGE SCHOOLS Level 2 Total credits: 11 Covers preparing and serving hot and cold non-alcoholic drinks, clearing areas for service, basic table service and maintaining personal presentation and greeting customers in a commercial v4 Prepare and serve hot and cold non-alcoholic drinks in a commercial hospitality v4 Prepare and clear areas for table service in a commercial hospitality v4 Provide table service in a commercial hospitality v6 Maintain personal presentation and greet customers in the hospitality industry Certificate of Achievement FOOD AND BEVERAGE SCHOOLS 2 Level 1 Total credits: 10 Covers knowledge of glassware types and uses, knowledge of alcohol beverages, providing wine service and preparing and presenting Mocktails in the hospitality industry v4 Demonstrate a basic knowledge of alcoholic beverages and beverage service equipment v3 Provide wine or equivalent service to the table v3 Provide food service to the table in the hospitality industry v3 Prepare, construct, and garnish mocktails for the hospitality industry Gateway Edition 1 February 2015

5 Certificate of Achievement COFFEE APPRECIATION Level 2 Total credits: 8 For schools at Level 2 covers unit standards about Preparing and presenting pressed and filtered coffee and demonstrating knowledge of commercial espresso equipment and preparing espresso beverages under supervision v6 Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision v4 Prepare and present pressed coffee for service v4 Prepare and present filtered coffee for service Certificate of Achievement BARISTA SKILLS Level 3 Total credits: 9 This COA gives students a comprehensive knowledge of barista skills. The programme includes the history and evolution of coffee, espresso technology and the production of all coffee recipes requested in today s café society v4 Demonstrate knowledge of coffee origin and production v4 Prepare and present espresso beverages for service SERVICEIQ HOSPITALITY RESOURCE PRICES COA Individual Student Workbook (includes assessment and certificate) Teacher Handbook (includes assessment guide and CD [where applicable]) COA Individual ITPs (Individual Training Packs) * * Cost of certificates not included in prices. Certificates cost $10.00 each incl. GST. $33.00 ($28.70 $33.00 ($28.70 Range from: $9.00 ($7.80 to $36.00 ($31.30 Please contact your Schools Advisor for assistance or referral to a registered Assessor for support with assessments if required. Visit (Hospitality) for training DVDs, industry reference books and pricing Edition 1 February 2015 Gateway 5

6 Individual Training Packs ITPs Level v4 Demonstrate knowledge of commercial cutlery and crockery types and uses in the hospitality industry v4 Demonstrate knowledge of terminology used for food and recipes in commercial cookery v4 Demonstrate knowledge of basic terminology in commercial food and beverage service v4 Demonstrate knowledge of boiling and baking in the commercial catering industry v4 Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry v4 Demonstrate knowledge of common types and uses of commercial catering equipment v4 Demonstrate knowledge of food and beverage control in the hospitality industry v4 Prepare and present meat in the hospitality industry v4 Prepare and present fruit and vegetables in the hospitality industry v4 Demonstrate a basic knowledge of alcoholic beverages and beverage service equipment v4 Serve non-alcoholic beverages to tables in the hospitality industry v4 Prepare and present hot finger food in the hospitality industry v4 Prepare and present sauce and soup in the hospitality industry v4 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry v3 Provide wine or equivalent service to the table v3 Provide food service to the table in the hospitality industry v3 Prepare and present egg and cheese dishes in the hospitality industry v3 Prepare, cook and present seafood in the hospitality industry v3 Prepare, construct, and garnish mocktails for the hospitality industry v3 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry Gateway Edition 1 February 2015

7 Individual Training Packs ITPs Level v7 Practice food safety methods in a food business under supervision v3 Cook food items by frying v4 Cook food items by baking v3 Cook food items by boiling v3 Cook food items by poaching v3 Cook food items by steaming v3 Cook food items by grilling v3 Cook food items by braising and stewing v3 Cook food items by roasting v3 Cook food items by microwaving v5 Prepare and present basic sandwiches for service in a commercial kitchen v3 Prepare and present salads for service v3 Clean food production areas and equipment v4 Handle and maintain knives in a commercial kitchen v4 Prepare and cook jams v3 Demonstrate knowledge of the characteristics of commercial cookery and their applications v4 Prepare and serve hot and cold non-alcoholic drinks in a commercial hospitality v4 Prepare and clear areas for table service in a commercial hospitality v4 Provide table service in a commercial hospitality v4 Prepare and clear areas for counter food service in a commercial hospitality v4 Pack food and beverage orders for takeaway in a commercial hospitality v6 Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision v3 Prepare and present pressed coffee for service v3 Prepare and present filtered coffee for service v3 Demonstrate basic knowledge of contamination hazards and control methods used in a food business v2 Compare characteristics of international dishes and prepare and present international dishes v2 Prepare and present tea for service v1 Apply safe working practices in a commercial kitchen Edition 1 February 2015 Gateway 7

8 Individual Training Packs ITPs Level v5 Demonstrate knowledge of food contamination hazards, and control methods used in a food business v3 * Prepare, assemble, and present complex sandwiches for service in a commercial kitchen v4 * Prepare and cook egg dishes in a commercial kitchen v3 * Prepare and cook basic pasta dishes in a commercial kitchen v3 * Prepare and bake basic cakes, sponges, and scones in a commercial kitchen v5 Demonstrate knowledge of basic nutrition in commercial catering v4 Demonstrate knowledge of coffee origin and production v4 Demonstrate knowledge of culinary products and terms 3 8 * These units require Work Placement because they need workplace verification from the employer/workplace supervisor. SUPPORTED SCHOOLS PROGRAMMES Please visit for further information. McDONALDS OASIS PROGRAMME (VIA OASIS PROGRAMME ONLY) Level 2 Total credits: v Practice food safety in a food business Maintain personal presentation and greet customers Pack food and beverage orders for takeaway in a commercial Perform duties in a quick service restaurant Serve customers in a quick service restaurant 8 Gateway Edition 1 February 2015

9 RETAIL must be ordered using the Gateway Student Registration and Resource Order Form. For all resource costs, please refer to the following tables. CUSTOMER SERVICE AWARD PACKAGE Level 2 Total credits: v7 Provide customer service $ v7 Maintain personal presentation and a positive attitude in a workplace involving customer contact ( v6 Employ customer service techniques to accommodate customer behavioral styles in a workplace v5 Communicate information in a specified workplace v3 Assist customers to select goods and/or services face to face v5 Establish and maintain positive customer service interactions v5 Maintain and integrate knowledge of legislation applicable to sale of goods and services v4 Participate in a team in a retail or distribution v4 Demonstrate knowledge of products in a retail or distribution MANAGING YOURSELF PACKAGE $ ($ Level 2 Total credits: v4 Manage own learning programme $ v4 Apply a problem solving method to a problem ($ v3 Demonstrate knowledge of time management $51.75 ($ Edition 1 February 2015 Gateway 9

10 MANAGING INFORMATION PACKAGE Level 3 Total credits: v5 Write in plain English 3 3 $ v4 Demonstrate information search, access and ($40.00 selection skills 2990 v5 Read texts to research information 3 4 $51.75 ($ Individual Training Packs ITPs 414 v2 * Demonstrate knowledge of the distribution 422 v2 * Create in-store displays in a retail or distribution v4 * Establish and maintain positive customer service interactions v5 * Maintain and integrate knowledge of legislation applicable to sale of goods and services v4 * Use safe work practices in a retail or distribution v4 * Participate in a team in a retail or distribution v4 * Demonstrate knowledge of products in a retail or distribution v4 * Demonstrate and apply product knowledge and/or service knowledge v1 * Prepare for and handle payment transaction in a service delivery context $14.40 inc GST ($ $16.70 inc GST ($14.52 $17.70 inc GST ($15.39 $13.00 inc GST ($11.30 $10.50 inc GST ($9.13 $13.40 inc GST ($11.65 $13.40 inc GST ($ TBC 3 4 TBC 242 for all above ITPs * These units require Work Placement because they need workplace verification from the employer/workplace supervisor. $46.00 inc GST ($ Gateway Edition 1 February 2015

11 SUPPORTED SCHOOLS PROGRAMMES Please visit for further information. THE WAREHOUSE RED SHIRTS IN SCHOOLS (VIA RSIS PROGRAMME ONLY) Level 2 Total credits: v7 Provide customer service As advised 62 v7 by Red Shirts Maintain personal presentation and a positive in Schools attitude in a workplace involving customer contact Coordinator 376 v6 Employ customer service techniques to accommodate customer behavioral styles in a workplace v3 Assist customers to select goods and/or services face to face v5 Establish and maintain positive customer service interactions v5 Maintain and integrate knowledge of legislation applicable to sale of goods and services v4 Use safe work practices in a retail or distribution v4 Participate in a team in a retail or distribution v4 Demonstrate knowledge of products in a retail or distribution 1100 Edition 1 February 2015 Gateway 11

12 WHOLESALE must be ordered using the Gateway Student Registration and Resource Order Form. For all resource costs, please refer to the following tables. WORKING IN DISTRIBUTION PACKAGE Level 2 Total credits: v7 Maintain personal presentation and a positive attitude in a workplace involving customer contact 414 v2 Demonstrate knowledge of the distribution 418 v2 Monitor stock in a distribution facility v7 Communicate with people from other cultures v4 Use safe work practices in a retail or distribution v3 Move goods manually and record stock movement in a retail or distribution v3 Pick and assemble goods for dispatch in a distribution $ ($ v3 Maintain safety in a distribution facility $ ($ Gateway Edition 1 February 2015

13 AVIATION must be ordered using the Gateway Student Registration and Resource Order Form. For all resource costs, please refer to the following tables. AVIATION GATEWAY PACKAGE only registered assessors may assess v4 Demonstrate knowledge of aviation industry law, systems and procedures v2 Describe the development of aviation from pre World War 1 through to current times v2 Identify aviation support structures, aircraft types and operations in New Zealand v2 Demonstrate knowledge of internal structures in the civil aviation industry in New Zealand v2 Demonstrate knowledge of aviation career and training options v2 Demonstrate knowledge of the principles of aircraft flight 1 1 $ ($ $42.50 per unit ($ $17.25 per resit ($ GST per resit) Aviation assessment fees will be invoiced after marking has been completed. Edition 1 February 2015 Gateway 13

14 TOURISM & TRAVEL must be ordered using the Gateway Student Registration and Resource Order Form. For all resource costs, please refer to the following tables. TOURISM GATEWAY PACKAGE v2 Perform calculations for a tourism workplace $ v1 Read and comprehend work-related documents in ($ English for a tourism workplace v1 Demonstrate knowledge of and use the Internet in a tourism workplace v1 Describe and compare social and cultural impacts of tourism v1 Demonstrate knowledge of work roles in tourism v2 Demonstrate knowledge of destination New Zealand 244 $ ( v1 Demonstrate knowledge of tourist characteristics and needs ADVANCED TOURISM GATEWAY PACKAGE v2 Demonstrate knowledge of New Zealand as a tourist destination v1 Identify and self-evaluate the demands of a specific role in a tourism workplace v1 Demonstrate knowledge of the tourism industry $ ($ $ ($ Gateway Edition 1 February 2015

15 SERVICE SECTOR PACKAGE v2 Demonstrate knowledge of specific New Zealand regions as tourist destinations v1 Demonstrate knowledge of communication and customer service theory in a tourism workplace v1 Demonstrate verbal communication skills in a wide range of tourism contexts Certificate of Achievement AOTEAROA PACKAGE 3 8 $ ($ v2 Demonstrate knowledge of New Zealand as a tourist destination v1 Describe and promote New Zealand as a tourist destination $ $ GST Student only $4.00 ($3.48 $80.50 ($ GST ) COA Tutor Pack $11.00 ($9.56 Edition 1 February 2015 Gateway 15

16 National Certificate in Tourism MAORI PACKAGE (8 UNITS) Level 3 Total credits: v5 Explain the importance, and demonstrate correct pronunciation, of Māori place names in tourism v5 List and use a range of te reo Māori greetings and farewells in tourism v5 Demonstrate knowledge of key forms of Māori communication and the significance of Māori identity in tourism Māori v5 Explain the value and benefits of whanau in tourism Māori v5 Examine and recite appropriate karakia in tourism Māori v5 Explain the importance of respecting Māori customs and practices in tourism Māori v5 Identify, and explain the history of, natural attractions and significant sites in tourism Māori v5 Identify and explain kaitiaki practices in tourism Māori National Certificate in Tourism MAORI PACKAGE (5 UNITS) 3 3 $ ($ $ ($ Level 3 Total credits: v5 Explain the importance, and demonstrate correct pronunciation, of Māori place names in tourism v5 List and use a range of te reo Māori greetings and farewells in tourism v5 Explain the importance of respecting Māori customs and practices in tourism Māori v5 Identify, and explain the history of, natural attractions and significant sites in tourism Māori v5 Identify and explain kaitiaki practices in tourism Māori 3 3 $ ($ $ ($ Gateway Edition 1 February 2015

17 National Certificate in Tourism MAORI Individual Training Packs (ITPs) v5 Demonstrate knowledge of key forms of Māori communication and the significance of Māori identity in tourism Māori v5 Explain the value and benefits of whanau in tourism Māori v5 Examine and recite appropriate karakia in tourism Māori TRAVEL GATEWAY PACKAGE Student ITP 1 unit $34.50 each $ GST each) v2 Demonstrate knowledge of Australia as a tourist destination v1 Demonstrate verbal communication skills in a wide range of tourism contexts v1 Identify and access travel product information and travel-related information 1 unit $86.25 each $ GST each) 3 8 $ ($ $ ($ Edition 1 February 2015 Gateway 17

18 GENERIC / CROSS SECTOR must be ordered via the Hospitality Shop For all resource costs, please refer to the following tables. is to be conducted by the School. Individual Training Packs (ITPs) CORE SERVICE SECTOR; WORK & STUDY; SELF-MANAGEMENT UNITS 57 v7 Provide customer service in given situations $9.00 ($ v7 Maintain personal presentation and a positive attitude in a workplace involving customer contact $10.00 ($ v6 Perform calculations for the workplace 1 2 $15.50 ( Gateway Edition 1 February 2015

Safe working practices include day to day observation of safety policies and procedures, legislative requirements and professional requirements.

Safe working practices include day to day observation of safety policies and procedures, legislative requirements and professional requirements. Unit ID: 319 Domain COMMERCIAL COOKERY AND CATERING Title: Prepare, cook, and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies

More information

UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45

UNIT 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 information

Prepare and serve wines

Prepare 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 information

WORLDCHEFS GLOBAL CULINARY CERTIFICATION

WORLDCHEFS GLOBAL CULINARY CERTIFICATION WORLDCHEFS GLOBAL CULINARY CERTIFICATION About this document This document provides an overview of the requirements for the Worldchefs Certified Chef de Partie professional title. It must be used together

More information

Diploma in Hospitality Management (610) Food and Beverage Management

Diploma 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 information

Level 2 Technical Certificate in Food Preparation and Service Version: Sample Base mark: 80

Level 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 information

Certificate III in Hospitality. Patisserie THH31602

Certificate 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 information

AWARD: Pulse Hospitality Operations Agreement 2016

AWARD: Pulse Hospitality Operations Agreement 2016 REPORTS TO: SUBORDINATE POSITIONS: Unit Manager Nil AWARD: Pulse Hospitality Operations Agreement 2016 JOB SUMMARY This job contributes to UOW Pulse s success by ensuring our service and retail standards

More information

110 Review Safety Data Sheets (SDS), explain their requirements in handling hazardous materials, and describe personal protective equipment.

110 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 information

Chef de Partie Apprenticeship Standard

Chef 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 information

Principles of preparing and cooking meat and poultry

Principles 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 information

Cocktail service UV21493 F/504/4583 VRQ. Learner name: Learner number:

Cocktail 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 information

Course Assessment Plan

Course 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 information

Preparation, cooking and finishing of hot sauces

Preparation, 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 information

Culinary Arts Level 2 Cook

Culinary Arts Level 2 Cook Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4536 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR:

NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve cocktails within the hotel industry workplace

More information

Haccp Manual For Institutional Food Service. Operations >>>CLICK HERE<<<

Haccp Manual For Institutional Food Service. Operations >>>CLICK HERE<<< Haccp Manual For Institutional Food Service Operations The HACCP has been prepared by the United States Food and Drug into your operations as those actions that you might take to open in the morning Manual

More information

UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: 20

UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: 20 UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: 20 UNIT NUMBER: D1.HBS.CL5.06 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve cocktails within the hotel

More information

Culinary Arts Program Guide CIP Code #

Culinary Arts Program Guide CIP Code # Culinary Arts Program Guide CIP Code # 12.0508 Standard Occupational Classifications 2015 Pennsylvania High Priority Occupations 35-2011-00 Cooks, Fast Food 35-2012-00 Cooks, Institutional and Cafeteria

More information

Culinary Arts Level 2 Cook

Culinary Arts Level 2 Cook Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4336 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

U14002: Prepare and cook basic meat, poultry and offal dishes. PERFORMANCE CRITERIA To be competent you must achieve the following:

U14002: 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 information

Principles of producing basic vegetable dishes

Principles 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 information

Fairfield Public Schools Family Consumer Sciences Curriculum Baking and Pastry 20

Fairfield Public Schools Family Consumer Sciences Curriculum Baking and Pastry 20 Fairfield Public Schools Family Consumer Sciences Curriculum Baking and Pastry 20 Baking and Pastry 20 BOE Approved 05/09/2017 1 Baking & Pastry 20 Baking & Pastry 20 In Baking & Pastry, the student will

More information

STATEWIDE CAREER/TECHNICAL EDUCATION COURSE ARTICULATION REVIEW DOCUMENT

STATEWIDE CAREER/TECHNICAL EDUCATION COURSE ARTICULATION REVIEW DOCUMENT STATEWIDE CAREER/TECHNICAL EDUCATION COURSE ARTICULATION REVIEW DOCUMENT Identifier is the postsecondary course prefix followed by Plan- Articulation Agreement Identifier: _ of-instruction version number

More information

MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM QUESTIONS TIME ALLOWED: 3 HOURS

MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM QUESTIONS TIME ALLOWED: 3 HOURS MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS TIME ALLOWED: 3 HOURS PERCENT OF TEST: 15 % Health and Safety Sanitation Food

More information

Overview PPL2FBS3. Prepare and serve cocktails (mixology)

Overview PPL2FBS3. Prepare and serve cocktails (mixology) Overview This standard is about preparing and serving cocktails, or mixology (the art of preparing mixed drinks). The standard covers how you prepare equipment and ingredients, mixing methods and presentation

More information

FREQUENTLY ASKED QUESTIONS (FAQS)

FREQUENTLY ASKED QUESTIONS (FAQS) FREQUENTLY ASKED QUESTIONS (FAQS) Table of Contents CAS FAQ... 4 1.1... CAS FAQ 4 2 1.1.1 What is Coffee Assurance Services (CAS)? 4 1.1.2 What is the vision of Coffee Assurance Services? 4 1.1.3 What

More information

Food Handlers Study Guide Ca

Food Handlers Study Guide Ca Food Handlers Study Guide Ca If you are searching for a ebook Food handlers study guide ca in pdf format, then you've come to loyal site. We present full edition of this ebook in DjVu, txt, doc, PDF, epub

More information

Prospectus 2017 / Apply online today! / treshamcollege / treshamcollege treshamcollege

Prospectus 2017 / Apply online today! / treshamcollege / treshamcollege treshamcollege Prospectus 2017 / 18 1 Apply online today! HOSPITALITY AND CATERING @treshamcollege / treshamcollege / treshamcollege treshamcollege HOSPITALITY AND CATERING We get to work in the Manor Restaurant, which

More information

Harpers Ferry Job Corps Civilian Conservation Center Harpers Ferry, West Virginia

Harpers Ferry Job Corps Civilian Conservation Center Harpers Ferry, West Virginia Harpers Ferry Job Corps Civilian Conservation Center Harpers Ferry, West Virginia Outreach/Pre-Announcement Notice Temp Cook WG-7404-06 ( Call When Needed Intermittent positions) January 27, 2014 Introductory

More information

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS

QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS CAREER CLUSTER Hospitality and Tourism CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Promotion QUICK SERVE RESTAURANT MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS The

More information

Stratford School Academy Schemes of Work

Stratford School Academy Schemes of Work 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

More information

2016 HSC Hospitality Food and Beverage Marking Guidelines

2016 HSC Hospitality Food and Beverage Marking Guidelines 06 HSC Hospitality Food and Beverage Marking Guidelines Section I Multiple-choice Answer Key Question Answer A B 3 C 4 B 5 A or D* 6 C 7 D 8 A 9 D 0 D D C 3 B 4 C 5 B *Both A and D were accepted as correct.

More information

CERTIFICATE PROGRAMS VITICULTURE AND WINERY TECHNOLOGY VWT 130 General Viticulture VWT 172 Laboratory Analysis

CERTIFICATE PROGRAMS VITICULTURE AND WINERY TECHNOLOGY VWT 130 General Viticulture VWT 172 Laboratory Analysis Napa Valley College 2277 Napa-Vallejo Highway, Napa, CA. 94558 VITICULTURE AND WINERY TECHNOLOGY Dr. Stephen J. Krebs, Program Coordinator, (707) 253-3259, skrebs@napavalley.edu Bryan Avila, Winery Technology

More information

LEVEL 1 CERTIFICATE PROGRAM CURRICULUM. COMPETENCIES Knowledge, Skills and Explanations of the BGA Barista Level 1 (CB1) Designation

LEVEL 1 CERTIFICATE PROGRAM CURRICULUM. COMPETENCIES Knowledge, Skills and Explanations of the BGA Barista Level 1 (CB1) Designation LEVEL 1 CERTIFICATE PROGRAM CURRICULUM CP103 Customer Service (REQUIRED CLASS) CP101 & CP102 Introduction to Espresso, Parts 1 & 2 GE103 Introduction to Cupping CP151 Introduction to Coffee Brewing & Extraction

More information

Food Handler Study Guide Florida

Food Handler Study Guide Florida Food Handler Study Guide Florida If you are searched for a book Food handler study guide florida in pdf format, in that case you come on to the correct site. We presented full version of this book in PDF,

More information

International Foods (Master)

International Foods (Master) St. Michael Albertville High School Teacher: Julie Read International Foods (Master) September 2014 Content Skills Learning Targets Assessment Resources & Technology CEQ: What different cooking techniques

More information

Cook Online Upgrading Pilot A Guide to Course Content

Cook Online Upgrading Pilot A Guide to Course Content Cook Online Upgrading Pilot A Guide to Course Content Cooks prepare, season and cook soups, meats, fish, poultry, vegetables and desserts. They make sauces, gravies and salads. They perform some meat cutting,

More information

Training Manual. Silver Service

Training Manual. Silver Service Training Manual Silver Service Contents Trainee Information 3 Certificate of Completion 4 Introduction 5 Be Organised 6 Prior to Service 7 Exceeding Customer s Expectations 8 Using Service Cutlery 9 Silver

More information

Academic 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 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 information

JCAST. Department of Viticulture and Enology, B.S. in Viticulture

JCAST. 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 information

UHC17X Produce petit fours

UHC17X 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 information

Level 2 Award in Barista Skills ( )

Level 2 Award in Barista Skills ( ) Level 2 Award in Barista Skills (7102-53) Qualification handbook for centres 500/7960/8 www.cityandguilds.com May 2010 Version 2.1 (June 2011) About City & Guilds As the UK s leading vocational education

More information

Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment

Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment FSS1063 BAKING (446575) PROFESSOR INFORMATION Chef Bouman chef.bouman@fscj.edu Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S 633-8120 And by Appointment COURSE DESCRIPTION

More information

Prepare and cook meat and offal

Prepare and cook meat and offal Prepare and cook meat and offal A/601/2144 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and

More information

Program Support Notes

Program Support Notes VEA Bringing Learning to Life Program Support Notes Grades 10 - College Espresso Coffee Service Preparing and Serving Café Style Coffee 30mins Teacher Notes by Simon Garner, B.Ed Produced by VEA Pty Ltd

More information

St. Therese School Allergy Awareness and Management Policy

St. Therese School Allergy Awareness and Management Policy St. Therese School Allergy Awareness and Management Policy Overview This policy is concerned with a whole school approach to the health care management of those members of the school community suffering

More information

On successful completion of this unit a learner will: 1 Understand the use of equipment and methods for creative patisserie work

On 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 information

Mastering. the CULINARY ARTS TRAINING COURSES

Mastering. the CULINARY ARTS TRAINING COURSES Mastering the CULINARY ARTS TRAINING COURSES 2018 Good cuisine is the basis of true happiness AUGUSTE ESCOFFIER INTRODUCTION A PIONEER OF MODERN CUISINE, AUGUSTE ESCOFFIER WAS THE FIRST EXECUTIVE CHEF

More information

ODESSA COLLEGE CULINARY ARTS. 201 West University Odessa, Texas COURSE SYLLABUS. COURSE TITLE : Intermediate Food Preparation

ODESSA COLLEGE CULINARY ARTS. 201 West University Odessa, Texas COURSE SYLLABUS. COURSE TITLE : Intermediate Food Preparation ODESSA COLLEGE CULINARY ARTS 201 West University Odessa, Texas 79764 COURSE SYLLABUS COURSE NUMBER : CHEF 2201 COURSE TITLE : Intermediate Food Preparation CREDIT HOURS : 2 [Lecture hours: 16, Laboratory

More information

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE CLASS HOURS: 2 LAB HOURS: 3 CREDITS: 3

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE CLASS HOURS: 2 LAB HOURS: 3 CREDITS: 3 NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4971 COURSE TITLE: DELUXE DESSERTS CLASS HOURS: 2 LAB HOURS: 3 CREDITS: 3 1. COURSE DESCRIPTION

More information

CCEI530B: Nutrition II: Nutrition and Food Service in the Childcare Setting Course Handout

CCEI530B: Nutrition II: Nutrition and Food Service in the Childcare Setting Course Handout CCEI530B: Nutrition II: Nutrition and Food Service in the Childcare Setting Course Handout Welcome to CCEI530B Nutrition II Nutrition and Food Service in the Childcare Setting Good nutrition is important

More information

Wine Elite. WineElite.org. Corporate Clients and Special Events. Sommelier-Guided Wine Tasting Experiences. www.

Wine Elite. WineElite.org. Corporate Clients and Special Events. Sommelier-Guided Wine Tasting Experiences. www. Wine Elite Sommelier-Guided Wine Tasting Experiences Corporate Clients and Special Events WineElite.org www. In Partnership with Destination Houston Introduction to The Wine Elite The Wine Elite is the

More information

PROGRAMME REGULATIONS Programme Schedule Bachelor of Sport

PROGRAMME REGULATIONS Programme Schedule Bachelor of Sport PROGRAMME REGULATIONS Programme Schedule Bachel of Spt To be read in conjunction with the Bachels Generic Regulations. 1. Programme Schedule This Programme Schedule applies to the Bachel of Spt (BSp) Level

More information

CENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.)

CENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.) CENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.) Executive Officer: Natalie Wilson President: James Dicey Central Otago Winegrowers Assn E: james@grapevision.co.nz P.O. Box 155 Ph. 027 445 0602 Cromwell, Central

More information

Roaster/Production Operative. Coffee for The People by The Coffee People. Our Values: The Role:

Roaster/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 information

POSITION DESCRIPTION. DATE OF VERSION: August Position Summary:

POSITION DESCRIPTION. DATE OF VERSION: August Position Summary: POSITION DESCRIPTION POSITION TITLE: DEPARTMENT: REPORTING TO: Wine Ambassador Global Marketing Graduate Manager LOCATION: Various PR JOB BAND: Local Banding F DATE OF VERSION: August 2016 Position Summary:

More information

DIABLO VALLEY COLLEGE CATALOG

DIABLO VALLEY COLLEGE CATALOG CULINARY ARTS CULN Despina Prapavessi, Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a chef, culinary

More information

COURSE FOD 3030: CREATIVE BAKING

COURSE FOD 3030: CREATIVE BAKING Name: _Due Date: Prerequisite: FOD1010: Food Basics COURSE FOD 3030: CREATIVE BAKING Description: Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries,

More information

The International Patisserie Diploma (IPD)

The International Patisserie Diploma (IPD) The UK s Specialist Hospitality Programme International Office: 00 44 0870 060 9800 Sami.Haq@westking.ac.uk is a 24-week, hands-on certificate programme in baking and pastry education that offers its students

More information

Year 9 Health Food Key Stage 3 Rationale September 2012 July 2013

Year 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 information

confidence for front line staff Specification for the WSET Level 1 Award Specification in Wines ISSUE 9.1

confidence for front line staff Specification for the WSET Level 1 Award Specification in Wines  ISSUE 9.1 confidence for front line staff Specification for the WSET Level 1 Award Specification in Wines ISSUE 9.1 www.wsetglobal.com The WSET Level 1 Award in Wines This specification contains necessary information

More information

2018 Application for Use of Certified Vegan Logo Trademark

2018 Application for Use of Certified Vegan Logo Trademark VEGAN AWARENESS FOUNDATION We only accept applications from companies with an office located in the United States, Canada, Australia, New Zealand, and US Territories. 2018 Application for Use of Certified

More information

HRI 220 Meat, Seafood, Poultry Preparation

HRI 220 Meat, Seafood, Poultry Preparation Revised: Fall 2016 HRI 220 COURSE OUTLINE Prerequisites: HRI 106, HRI 158 Course Description: Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the knowledge/ skills

More information

Implement Summer Food Standards of Excellence in Your Community

Implement Summer Food Standards of Excellence in Your Community Implement Summer Food Standards of Excellence in Your Community As an anti-hunger advocate, you understand the clear link between the food served at summer food sites and participation rates. Simply put,

More information

Aquarium of the Pacific Food Allergy and Anaphylaxis Protocol

Aquarium of the Pacific Food Allergy and Anaphylaxis Protocol Aquarium of the Pacific Food Allergy and Anaphylaxis Protocol Purpose Statement: The Aquarium of the Pacific recognizes the increasing prevalence of allergies in children, including many life threatening

More information

4-H Food Preservation Proficiency

4-H Food Preservation Proficiency 4-H Food Preservation Proficiency OVERVIEW The 4-H Food Preservation Proficiency program helps you learn what you need to know about your 4-H project. Your project leader will assist you in setting and

More information

Cook With Us. dishdivvy. Connecting Fabulous HomeCooks with Hungry Neighbors. #enjoyyourshare. All Rights Reserved

Cook With Us. dishdivvy. Connecting Fabulous HomeCooks with Hungry Neighbors. #enjoyyourshare.  All Rights Reserved Cook With Us Connecting Fabulous HomeCooks with Hungry Neighbors #enjoyyourshare www..com All Rights Reserved Food is Joy Especially when it s made with a whole lotta love. Bring the joy of homemade meals

More information

Click to edit Master title style Delivering World-Class Customer Service Through Lean Thinking

Click to edit Master title style Delivering World-Class Customer Service Through Lean Thinking 1 Delivering World-Class Customer Service Through Lean Thinking Starbucks Mission: To inspire and nurture the human spirit one person, one cup, and one neighborhood at a time Columbus Ohio Store Lane Avenue

More information

SkillsUSA. ational Culinary Arts Contest. Post Secondary June 21, 2017 Louisville, Kentucky

SkillsUSA. ational Culinary Arts Contest. Post Secondary June 21, 2017 Louisville, Kentucky SkillsUSA ational Culinary Arts Contest Post Secondary June 21, 2017 Louisville, Kentucky The Post Secondary Culinary Arts Competition is a Market Basket format. 1. Competitors will receive a market basket

More information

2017 Application for Use of Certified Vegan Logo Trademark

2017 Application for Use of Certified Vegan Logo Trademark VEGAN AWARENESS FOUNDATION We only accept applications from the US, Canada, Australia, New Zealand and US Territories 2017 Application for Use of Certified Vegan Logo Trademark The following company seeks

More information

Food Act 1984 (Vic) Application to register food vending machines

Food Act 1984 (Vic) Application to register food vending machines Food Act 1984 (Vic) Application to register food vending machines This form is to be used to apply for state-wide registration of one or more food vending machines from which a business sells food. Under

More information

Food Preservation Skills Checklist Dehydration of Fruits and Vegetables

Food Preservation Skills Checklist Dehydration of Fruits and Vegetables Food Preservation Skills Checklist Dehydration of Fruits and Vegetables Member s name: Note: This project requires blanching foods in boiling water or steam and the use of a dehydrator. It is only recommended

More information

Hot Beverage Strategy Explained Internal Use Only

Hot Beverage Strategy Explained Internal Use Only Hot Beverage Strategy Explained Internal Use Only Strategy Why we need to change The market has changed Consumers spend over $9 Billion on coffee in the workplace. Consumers are becoming more educated

More information

PROFESSIONAL TRAINING. Mastering. the CULINARY ARTS

PROFESSIONAL TRAINING. Mastering. the CULINARY ARTS PROFESSIONAL TRAINING Mastering the CULINARY ARTS PROFESSIONAL TRAINING 2016 Good cuisine is the basis of true happiness AUGUSTE ESCOFFIER INTRODUCTION A PIONEER OF MODERN CUISINE, AUGUSTE ESCOFFIER WAS

More information

SCHOOL SUPPORT STAFF CHECKLIST

SCHOOL SUPPORT STAFF CHECKLIST Food Allergy Management & Education SUPPORT STAFF SCHOOL SUPPORT STAFF CHECKLIST (Volunteers/Coaches, Extended Day Providers) Follow school district food allergy policy and procedure Participate in team

More information

H.E.MATTEN HEAD OF FOOD TECHNOLOGY THE BILLERICAY SCHOOL.

H.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 information

Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification. One world. One standard.

Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification. One world. One standard. Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification One world. One standard. Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification

More information

UV31190 Practical gastronomy

UV31190 Practical gastronomy UV31190 Practical gastronomy The aim of this unit is to prepare you for developing menus and dishes in a modern catering environment. You will study the factors that affect the dining experience and the

More information

NZQA registered unit standard version 5 Page 1 of 5. Demonstrate knowledge of culinary products and terms

NZQA registered unit standard version 5 Page 1 of 5. Demonstrate knowledge of culinary products and terms Page 1 of 5 Title Demonstrate knowledge of culinary products and terms Level 3 Credits 8 Purpose This entry-level theory-based unit standard is for people working as food service staff in a broad range

More information

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE CLASS HOURS: 1 LAB HOURS: 3.

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE CLASS HOURS: 1 LAB HOURS: 3. NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 1204 COURSE TITLE: BAKING AND PASTRY ARTS I CLASS HOURS: 1 LAB HOURS: 3.5 CREDITS: 3 1. COURSE

More information

Shop for Healthy Groceries

Shop for Healthy Groceries TOOLKIT #5 LESSON PLAN: Healthy Grocery Shopping 1 Shop for Healthy Groceries with the Super Crew! Grades: K-5 Designed by: SuperKids Nutrition Inc. in partnership with the American Institute for Cancer

More information

Coeliac disease catering gluten-free

Coeliac disease catering gluten-free Coeliac disease catering gluten-free About Coeliac UK National Charity for people with coeliac disease and dermatitis herpetiformis Founded in 1968 and is the largest coeliac charity in the world Mission:

More information

FOOD INDUSTRY FORESIGHT

FOOD INDUSTRY FORESIGHT FOOD INDUSTRY FORESIGHT New Zealand Foodservice A RESEARCH STUDY CONDUCTED BY FOOD INDUSTRY FORESIGHT FOR MORE THAN TWO DECADES w w w. F I F o r e s i g h t. c o m THE NEW ZEALAND FOODSERVICE MARKET HAS

More information

HTM*4050 Wine and Oenology W 2017 ½ Credit

HTM*4050 Wine and Oenology W 2017 ½ Credit HTM*4050 Wine and Oenology W 2017 ½ Credit General Course Information Instructor: Email Bruce McAdams bmcadams@uoguelph.ca Office Location Macs Room 204 Office Hours Monday 11-2 Department/School Hospitality,

More information

How to Implement Summer Food Standards of Excellence in Your Community

How to Implement Summer Food Standards of Excellence in Your Community How to Implement Summer Food Standards of Excellence in Your Community As an anti-hunger advocate, you understand the clear link between the food served at summer food sites and participation rates. Simply

More information

Mealtime Memo. Serving Safe Food in Child Care

Mealtime Memo. Serving Safe Food in Child Care Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No. 8, 200 Updated January 202 Serving Safe Food in Child Care Protecting children from foodborne illness

More information

Details of trainers registered with the Committee for Private Education (CPE)

Details of trainers registered with the Committee for Private Education (CPE) Details of trainers registered with the Committee for Private Education (CPE) No. 1. Lowe Richard Alan Master of Human Resource Management 2. Chua Siew Beng Master of Business Administration (Hospitality

More information

Prepare and serve alcoholic and cold nonalcoholic. beverages UV31166 D/503/1730 VRQ. Learner name: Learner number:

Prepare and serve alcoholic and cold nonalcoholic. beverages UV31166 D/503/1730 VRQ. Learner name: Learner number: Prepare and serve alcoholic and cold nonalcoholic beverages D/503/1730 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy,

More information

FARE College Food Allergy Program Survey

FARE College Food Allergy Program Survey FARE College Food Allergy Program Survey INTRO: Food Allergy Research & Education (FARE) is creating a public website with information about colleges and universities food allergy and celiac disease accommodations.

More information

PPL3FC6 Cook and finish complex vegetable dishes

PPL3FC6 Cook and finish complex vegetable dishes Overview This unit is about cooking and finishing complex vegetable dishes, for example: timbale vegetable terrine ratatouille potato rosti/gallette The vegetables covered by the unit are: roots bulbs

More information

A Practical Guide to Biocidal Products and Articles

A Practical Guide to Biocidal Products and Articles A Practical Guide to Biocidal Products and Articles Version 2.0 February 2017 Prepared by FIRA International Contents Introduction... 3 A quick step by step guide to help you meet EU Biocides Regulations

More information

APPLICATION GUIDE - FOOD PREMISES LICENCE

APPLICATION GUIDE - FOOD PREMISES LICENCE APPLICATION GUIDE - FOOD PREMISES LICENCE 1. COMPLETING THE APPLICATION For all types of Food Premises Applications, a copy of the application form may be obtained at any Service New Brunswick office or

More information

Amari Baking Center - Pricing Catalogue Baking Classes. Business Training. Recipe Books. Group Training.

Amari Baking Center - Pricing Catalogue Baking Classes. Business Training. Recipe Books. Group Training. BASIC CAKE MAKING & DECORATION SHORT COURSE INTERMEDIATE CAKE MAKING & DECORATION COURSE ADVANCED CAKE MAKING & DECORATION COURSE Kshs. 6,000 Kshs. 15,000 Kshs. 15,000 3 sessions of 4 hours each 9 sessions

More information

A vendor application must be submitted through the event coordinator for each Temporary Event.

A vendor application must be submitted through the event coordinator for each Temporary Event. TEMPORARY FOOD FACILITY (TFF) TYPES Food Facilities permitted to operate at a fixed location for the duration of an approved community event include: Food Booth temporary food booths set up indoors or

More information

EXPOGAST. 13 th INTERNATIONAL TRADE SHOW FOR GASTRONOMY REGIONAL TEAMS CONDITION OF PARTICIPATION

EXPOGAST. 13 th INTERNATIONAL TRADE SHOW FOR GASTRONOMY REGIONAL TEAMS CONDITION OF PARTICIPATION REGIONAL TEAMS CONDITION OF PARTICIPATION REGIONAL TEAMS CONDITION OF PARTICIPATION Organiser and responsible supervisor of the international culinary exhibition 2018 Villeroy & Boch - Culinary World Cup:

More information

Starbucks Barista. Employee Playbook Guide

Starbucks Barista. Employee Playbook Guide Starbucks Barista Employee Playbook Guide Prepared for: HMS Host Prepared by: Jamila Obsiye 8:00AM-9:00AM 5/2/2014 Table of Contents iii Table of Contents Table of Contents... iii Starbucks Coffee Company...

More information

Interim Logbook COOK. Note to Apprenticeship Applicants

Interim Logbook COOK. Note to Apprenticeship Applicants Interim Logbook COOK Note to Apprenticeship Applicants Apprenticeship and Trades Certification Division This form can only be used to record hours and skills while waiting for your official logbook. To

More information

Front- and Back-of-the-House. Food and Beverage Industry

Front- and Back-of-the-House. Food and Beverage Industry Front- and Back-of-the-House Food and Beverage Industry Front- and Back-of-the-House Front-of-the-House: area you can see, direct contact with customers, work closely with BOH employees Back-of-the-House:

More information

Sara Lee and SFI Partnering in Sustainability

Sara Lee and SFI Partnering in Sustainability Sara Lee and SFI Partnering in Sustainability Sara Lee History 1939 $24M Sales 1957 1985 2001-2002 1946 1978 1989 Over $10B Sales 2003 2005 A Proud Heritage Has Brought Us Here Common shares admission

More information