Professional Cook Practical Assessment Information

Transcription

1 Practical Assessment Information The following document contains basic information about the practical assessment tasks for s. Review the document to get a sense of how the practical assessment(s) will be organized and administered. Once you have familiarized yourself with the practical assessment set up and expectations, you can find more detailed information about the Practical Assessment(s) in the following documents: PC1 Practical Assessment Menu A and Menu B PC2 Practical Assessment Menu A, Menu B and Menu C PC2 Practical Assessment Menu A, Menu B and Menu c These documents, also housed on the ITA website, will help you to prepare your work plan, menu, and recipes. For challengers: Review the description of each level and the assessment information to help you determine that you have selected the right credential level to challenge. ITA will schedule your written exam. You will need to contact one of the designated venues to arrange for your practical assessment. Fees for the practical assessment may vary by venue. 1

2 1 (PC1): What are your workplace skills? C of Q PC1 What can you make from scratch? Teamwork and communication Workplace and food safety Use of tools and equipment Knife cuts Trimming and portioning meat, poultry, and seafood Following and adjusting recipes Basic terminology and nutrition Basic cooking and baking techniques Receiving and storage procedures Basic stocks, soups and sauces Common vegetables and fruits dishes Basic potato, rice, and pasta dishes Basic meat, poultry and seafood dishes Salads, salad dressings, and sandwiches Eggs and breakfast items Basic pies and tarts, cookies Fruit desserts and custards Basic quick and yeast breads Coffee and tea products 2 (PC2): What are your workplace skills? All PC1 skills plus: C of Q PC2 What can you make from scratch? All PC1 items plus: Preparing food for allergies and special diets Volume cooking Deboning meat, poultry and seafood Basic cost calculations Basic menu planning Taking inventory Specialty soups and secondary sauces Specialty vegetables & vegetarian dishes Specialty potato, pasta, grain dishes Meat, poultry and seafood dishes for volume functions Specialty salads and dressings Hors d oeuvre and appetizers Presentation platters Pastries, cakes and cheesecakes 3 (PC3): What are your workplace skills? All PC2 skills plus: RED SEAL C of Q PC3 What can you make from scratch? All PC2 items plus: Specialty cooking methods Maintaining food safety systems Food and labour costing Basic teambuilding, leadership and supervision skills Buffet presentation and design Basic wine knowledge and selection Specialty and ethnic sauces Game and variety meats Specialty and classic meat, poultry and seafood dishes Pates, terrines, basic sausage making, curing, and smoking Hot and specialty plated desserts Specialty cakes and tortes Frozen desserts, ice creams, and sorbets Basic chocolate and sugar garnishes 2

3 Practical Assessment Structure January 2018 Timeline: Orientation/Setup: Prep: Service: Cleanup: minutes. Time will start after setup is complete. 2 hours no food maybe served before 2 hour mark 2.5 hours (allow min between courses) all items served by 4.5 hr. mark minutes Achievement Criteria: All 3 sections must be passed in order to successfully complete the practical assessment. Criteria for each section are as follows: Section 1: Safety and Sanitation 5 of 5 critical factors demonstrated please see grading sheet for detailed breakdown. Section 2: Organization, Technical (Prep) Skills, Cooking Technique 5 of 8 critical factors demonstrated please see grading sheet for detailed breakdown. Section 3: Finished Product Marks 5 menu categories, each with critical factors; set menu structure at each level see below for high-level details and the grading sheeting for a more thorough breakdown. Pass criteria: 22 of 30 critical factors demonstrated each of the 5 dishes servable and presented within 4.5 hour timeframe please see grading sheet for detailed breakdown. Note: Any item receiving a borderline mark will not be given a check mark for the critical factors. 4

4 PC1 Candidates will be using standardized recipes to prepare the menu items. Recipes will be provided by the venue. Menu Item Sample Menu A Sample Menu B Soup Clear soup with variations (1 litre) Cream soup with variations (1 litre) Breakfast Garde Manger Entrée 2-egg French omelet with hash browns (1 serving) Chicken Caesar Salad (1 serving) Caesar dressing (500 ml.) Chicken leg fricassee with herbed pasta and green bean Amandine (1 serving) 2-eggs cooked medium with breakfast meat and hash browns (1 serving) Cobb Salad (1 serving) Emulsified French Dressing (500 ml.) Whole fish filleted in white wine sauce with rice pilaf and baby bok choy (1 serving) Baking/Dessert Crème Caramel (4 servings) Crème Anglaise (4 servings) PC2 Candidates will be given required proteins and a requisition list in advance and must plan their own menu and recipes according to the menu criteria provided. Menu Item Menu A Menu B Menu C Cold Canapé Puff pastry with beef sirloin Profiterole with goat cheese mousse filling Hot Canapé Stuffed cherry tomatoes Lamb loin brochettes with sauce Tartare or ceviche on toast with scallops Filo pastry with vegetarian filling and pears Entrée Game hen Trout Lamb rack Polenta Risotto Gnocchi or spaetzle 2 vegetables, one turned 2 vegetables, one stuffed 2 vegetables, one turned Reduction sauce Beurre blanc sauce Reduction sauce Dessert Lemon tart with fruit coulis/garnish Chocolate ganache tart with crème anglaise and garnish Profiteroles with pastry cream filling, chocolate sauce Bread dinner rolls OR focaccia OR baguette dinner rolls OR focaccia OR baguette dinner rolls OR focaccia OR baguette 5

5 PC3 - Candidates will be given a list of required proteins and a requisition list in advance and must plan their own menu and recipes according to the menu criteria provided. Menu Item Menu A Menu B Menu C Soup Scallop consommé with mousseline forcemeat quenelle Lobster bisque Game hen consommé with stuffed pasta garnish Cold Appetizer Cold trout appetizer with crepe Cold salmon terrine or mousse Cold cured or smoked trout appetizer Entrée Duck entrée 2 cooking methods on plate Grain or pulse 3 vegetables 1 turned, 1 stuffed, 1 puree Reduction sauce Lamb (rack and shank) 2 cooking methods on plate Anna/dauphine potato 3 vegetables 1 turned, 1 stuffed, 1 puree Reduction sauce Dessert Soufflé with crème anglaise Tarte tatin with caramel sauce Beef (tenderloin and short rib) 2 cooking methods on plate Gnocchi or spaetzle 3 vegetables 1 turned, 1 stuffed, 1 puree Reduction sauce Crepe with poached fruit filling and sugar garnish Bread Cracker or flatbread (served with soup) Cracker or flatbread (served with soup) Cracker or flatbread (served with appetizer) 6

6 General Practical Assessment Information- 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 footwear. PPE i.e. cut resistant gloves Small utensils and hand tools see list Knives see 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 ) Firm boning knife Flexible filleting knife Paring knife Turning knife Sharpening steel Serrated bread knife Flexible wire whisk Palette knife / offset spatula Rubber spatula Plastic dough scraper Set of professional quality tongs Vegetable peeler Measuring spoons Calibrated measuring cups Meat thermometer Fish tweezers Slotted spoon Small sieve 7

7 Optional items for PC2 and PC3 only. If you require any of these items to prepare your menu you will need to check with the venue to see if you will need to bring them yourself. Moulds; special baking dishes as required Small food processor Immersion blender Manual pasta machine Food mill Mandoline Wood chips for smoking Manual ice cream maker Circulator Other any special tools you may use for specialized tasks (sugar work, chocolate work, garnishes) Supplied All food items Commercial kitchen equipment, stoves and ovens Pots and pans Cutting boards Prep area with sink Refrigerator (may be shared with another challenger) Serving plates and platters Tasting spoons Basic non-food items foil, plastic wrap, sanitizer, etc. Prohibited Any outside food items or convenience products Any additional sources of heat or cold (portable burners, refrigerators, etc.) except those identified in the optional list Internet connected devices smartphones, tablets, computers, etc. may be used to track time, but transmitting and receiving functions must be turned off 8

8 Timeline You have the opportunity to demonstrate your skills against the standards for Cooks. You will be able to speak 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 health and safety requirements that apply in the workplace. This includes wearing appropriate uniform and personal protective equipment (PPE) if required. Major violations of safety or sanitation procedures may result in the termination of the assessment. Br iefing 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. T ime 15 minutes 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. 15 minutes Practical assessment Your practical assessment will commence and you will be required to complete the tasks specified in your menu. You will need to wear appropriate uniform and personal protective equipment and keep all relevant personal hygiene, food safety and occupational health and safety (OH&S) issues in mind. 4.5 hours Clean Up You will be expected to clean your station and help with any common areas to return the kitchen to the state it was in before the assessment. 30 minutes Food / Breaks If you will need a short break during the assessment, it may be scheduled in your work plan, but the menu still must be completed within the 4.5 hour timeframe. Bathroom breaks may be taken at any time as long as you notify the assessor. Meals will not be provided. You should bring any drinks, snacks or refreshments that you may require. Water will be available at the venue. 9

9 GRADING SCALE FOR PROFESSIONAL COOK PRACTICAL ASSESSMENTS Safety Sanitation Organization Technical Skills Excellent Good Satisfactory Borderline Unacceptable Exceptional safety practices Strong safety practices Generally strong safety practices Some questionable safety practices Questionable safety practices Calm and organized throughout day Calm and organized throughout day Generally calm and organized or minor infractions Major safety risk or hazard Any hazards addressed Any hazards addressed in a timely throughout day No major safety risks or hazards Hazards not addressed immediately manner Any hazards addressed, but not Any hazards addressed, but not always in the most timely manner always in the most timely manner Exceptional sanitation practices No errors of any kind All food stored and handled appropriately Well-constructed work plan Organized station, no clutter Timelines accurate and followed High level of skill for program level Accurate and even knife work Efficient use of ingredients Consistent sanitation practices Occasional minor errors, but not presenting any risk All food stored and handled appropriately Well-constructed work plan Organized station, minimal clutter Timelines mostly accurate and followed Expected level of skill for program level Accurate and even knife work Efficient use of ingredients Consistent sanitation practices Occasional minor errors, but not presenting any risk Most food stored and handled appropriately, but any errors not to the point of presenting risk Basic work plan Generally organized station, some clutter Timelines mostly accurate and followed Average level of skill for program level Mostly accurate and even knife work, but may lack production speed Generally good use of ingredients, but some excessive waste Inconsistent sanitation practices Occasional minor errors, but not presenting any risk Most food stored and handled appropriately, but any errors not to the point of presenting risk No work plan Some disorganization and clutter on station Timelines not followed, but tasks still completed within required parameters Below average level of skill for program level Some in accurate or uneven knife work, may lack production speed Minor errors in recipe outcome or wastage Poor sanitation practices Major food safety risk or hazard Food cross contaminated and unservable Completely disorganized station and loss of composure Skills not demonstrated or very poor skill level demonstrated Major errors in recipe outcome or wastage 10

10 GRADING SCALE FOR PROFESSIONAL COOK PRACTICAL ASSESSMENTS Cooking technique Taste Consistency (Soup) Balance Texture Doneness Excellent Good Satisfactory Borderline Unacceptable Cooking techniques demonstrated Cooking techniques generally Cooking techniques not always properly demonstrated properly, but may demonstrated properly, or lacking Regular monitoring of food with lack production speed production speed expected results Occasional monitoring of food with Food not monitored while cooking, small minor errors in results but resulting in servable product Overall pleasant flavour Flavour needs some enhancement Highly over or under seasoned, but Minor improvements suggested Neutral flavour, somewhat bland not to the extent that it would be sent back Too spicy or salty for some tastes Overall good texture and thickness Texture or thickness definitely Texture and thickness needs Reasonable amount of garnish; needs adjustment adjustment garnish good quality Lacking or too much garnish, but Garnish lacking or of poor quality, Some minor adjustments may be garnish still good quality but still servable Overall good of major components Minor number of components on Major components on the plate Some minor adjustments may be the plate definitely need slightly tough or too firm or soft, adjustments but still servable back Cooking techniques demonstrated properly Regular monitoring of food with superior results Outstanding flavour Perfect texture and thickness Ideal amount and quality of garnish Perfect balance between items on plate Perfect texture and balance between items on plate All components cooked perfectly Overall good texture of major components Some minor adjustments may be Most components cooked to ideal doneness Some minor adjustments may be Minor number of components on the plate definitely need adjustments Minor components slightly over or undercooked Some adjustments but not critical Major components on the plate slightly tough or too firm or soft, but still servable Major components somewhat over or undercooked, but still moist and tender Techniques not demonstrated or demonstrated incorrectly with major faults in outcome Food not monitored while cooking resulting in unservable product Far over or under seasoned Unpleasant flavour or smell Unpleasant texture or thickness Garnish inedible Would be sent back Some products on plate inedible Unpleasant texture, would be sent Some products on plate inedible Unpleasant texture, would be sent back Items extremely over or undercooked Item would be sent back Food safety concern with doneness 11

11 GRADING SCALE FOR PROFESSIONAL COOK PRACTICAL ASSESSMENTS Accompaniments Protein Vegetables Starch Sauce Excellent Good Satisfactory Borderline Unacceptable Complement main item Quality acceptable, but do not Quality lacking, but still servable Some minor adjustments may be complement main item Some adjustments Compliment and enhance main item Perfect doneness and tenderness Perfect doneness and tenderness Compliment and enhance main item Perfect doneness and texture Compliment and enhance main item Exceptional body and texture Compliment and enhance main item Doneness close to accurate, but not perfect Some minor adjustments may be Slightly over or undercooked Complement main item Some minor adjustments may be Slightly over or undercooked Texture not quite perfect Complement main item Some minor adjustments may be Good body and texture Complement main item Some minor adjustments may be but not critical Slightly over or undercooked Some adjustments but not critical Slightly over or undercooked Do not complement main item Some adjustments but not critical Slightly over or undercooked Texture needs adjustments Do not complement main item Some adjustments but not critical Reasonable body and texture Do not complement main item Some adjustments but not critical Somewhat over or undercooked, but still moist and tender Somewhat over or undercooked Quality lacking, but still servable Somewhat over or undercooked Quality lacking, but still servable Quality lacking, but still servable Detracts from other items on plate Item would be sent back Extremely over or undercooked Plate would be sent back Extremely over or undercooked Detracts from other items on plate Plate would be sent back Extremely over or undercooked Detracts from other items on plate Plate would be sent back Detracts from other items on plate Plate would be sent back 12

12 GRADING SCALE FOR PROFESSIONAL COOK PRACTICAL ASSESSMENTS Presentation Colour (Baking) Size/Shape (Baking) Temperature Timing Excellent Good Satisfactory Borderline Unacceptable Plate attractively presented Plates clean, not sloppy Plates lacking visual interest or Portion size within Portion sizes may need some colour range adjustment Portion sizes too large or small Range of shapes and colours May be lacking colour Somewhat difficult to eat Some minor adjustments may be Plate presented in modern, artistic style Portion sizes perfect Ideal balance of shapes and colours Perfect even colour and sheen Perfect size and shape, as per recipe All items on plate ideal temperature Serving dishes at appropriate temperature (hot plates for hot food, cold plates for cold food) Item presented no later than 5 minutes of when outlined in work plan and menu Item presented within time limit Even colour Some minor adjustments may be Even size and shape May be slightly larger or smaller than recipe yield Food on plate appropriate temperature Serving dishes need minor adjustments to temperature (too hot/cold) Item presented no later than 15 minutes of when outlined in work plan and menu Item presented within time limit Mostly even colour Minor adjustments definitely Inconsistent size and shape Within range of recipe yield Food mostly at ideal temperature Some minor adjustments Item presented no later than 30 minutes of when outlined in work plan and menu Item presented within time limit Pale or dark, but not under done or burnt Uneven size and shape Still within servable range Food a bit cool or warm Item presented more than 30 minutes after when outlined in work plan and menu but still presented within time limit Extremely sloppy plates Unappealing colour (grey, burnt, etc.) Portion sizes far too large or small Burnt or extremely pale Not sellable Shape and size unacceptable Too small or large to serve Food served at incorrect temperature Plates too hot to touch Item presented after time limit or not presented at all 13