Cook NOA (2008) Subtask to Unit Comparison
|
|
|
- Grant Franklin
- 6 years ago
- Views:
Transcription
1 Cook NOA (2008) Subtask to Unit Comparison NOA Subtask Task 1 Maintains tools and equipment Maintains knives. A6 Tools and Equipment 1.02 Maintains pots, pans, and utensils. A6 Tools and Equipment 1.03 Maintains equipment and appliances. A6 Tools and Equipment Task 2 Organizes work Communicates with others. A1 Orientation I: Structure and Scope of Cook A4 Communication 2.02 Organizes kitchen workplace. A1 Orientation I: Structure and Scope of Cook A7 Personal Hygiene and kitchen sanitation 2.03 Schedules production. A1 Orientation I: Structure and Scope of Cook Task 3 Manages information Plans menu and mise en place Uses documentation. A1 Orientation I: Structure and Scope of Cook A3 Trade Safety Awareness Task 4 Manages products and supplies Orders products and supplies A8 Weights and Measures A11 Receiving and Storage 4.02 Receives products. A11 Receiving and Storage 4.03 Maintains inventory. A11 Receiving and Storage 4.04 Stores products. A11 Receiving and Storage Task 5 Performs routine trade activities Performs portion control. A8 Weights and Measures 5.02 Uses recipes. A1 Orientation I: Structure and Scope of Cook A8 Weights and Measures 5.03 Plates finished product. Throughout 5.04 Assembles hot and cold platters. Throughout 5.05 Uses personal protective equipment A3 Trade Safety Awareness (PPE) Maintains safe work environment. A3 Trade Safety Awareness 5.07 Prepares convenience foods. Throughout Task 6 Practices food safety procedures Sanitizes tools and equipment. A7 Personal Hygiene and Kitchen Sanitation 6.02 Maintains safe condition and temperature of finished product Adapts kitchen to customers requirements Maintains personal hygiene. A7 Personal Hygiene and Kitchen Sanitation 6.05 Re-thermalizes foods. Task 7 Prepares stocks Selects stock B1 Stocks and Soups
2 7.02 Processes stock B1 Stocks and Soups 7.03 Completes stocks. B1 Stocks and Soups Task 8 Prepares thickening and binding agents Select thickening and binding B2 Thickening and Binding Agents 8.02 Combines thickening and binding B2 Thickening and Binding Agents Task 9 Prepares soups Selects soup B1 Stocks and Soups 9.02 Processes soup B1 Stocks and Soups 9.03 Completes soups. B1 Stocks and Soups Task 10 Prepares sauces Selects sauce B3 Sauces Adds alcohol for sauces. B3 Sauces Processes sauce B3 Sauces Completes sauces. B3 Sauces Task 11 Prepares marinades and brines Selects marinade and brine G7 Marinades, Rubs and Brines Processes marinade and brine G7 Marinades, Rubs and Brines Task 12 Prepares vegetables Selects vegetables. C1 Vegetables and Fungi Cleans vegetables. C1 Vegetables and Fungi Cuts vegetables. C1 Vegetables and Fungi Finishes vegetables. C1 Vegetables and Fungi Task 13 Prepares fruits Selects fruit. G3 Fruit Cleans fruit. G3 Fruit Cuts fruit. G3 Fruit Finishes fruit. G3 Fruit Task 14 Prepares herbs and spices Selects herbs and spices Cleans herbs and spices Finishes herbs and spices. Task 15 Prepares pastas Selects pasta D2 Pastas and Dumplings Makes pastas. D2 Pastas and Dumplings Cooks pastas. D2 Pastas and Dumplings Assembles pasta dishes. D2 Pastas and Dumplings Task 16 Prepares pulses, grains and nuts Selects pulses, grains and nuts. D1 Pulses, Grains and Nuts Cooks pulses, grains and nuts. D1 Pulses, Grains and Nuts Task 17 Prepares meat and game meat Selects meat and game meat E1 Meats I
3 17.02 Processes meat and game meat. E1 Meats I Cooks meat and game meat. E1 Meats I Carves meat and game meat. E1 Meats I Task 18 Prepares poultry and game birds Selects poultry and game birds. E3 Poultry I Processes poultry and game birds. E3 Poultry I Cooks poultry and game birds. E3 Poultry I Carves poultry and game birds. E3 Poultry I Task 19 Prepares variety meats Selects variety meats. G8 Charcuterie Processes variety meats. G8 Charcuterie Cooks variety meats. G8 Charcuterie Task 20 Prepares fish Selects fish. F1 Fish I Processes fish. F1 Fish I Cooks fish. F1 Fish I Finishes fish. F1 Fish I Task 21 Prepares shellfish Selects shellfish. F2 Seafood I Processes shellfish. F2 Seafood I Cooks shellfish. F2 Seafood I Finishes shellfish. F2 Seafood I Task 22 Prepares salads Selects salad G1 Salads Processes salad G1 Salads Processes dressings. G1 Salads Assembles salads. G1 Salads Task 23 Prepares hors d oeuvres Selects hors d oeuvres G6 Hors D oeuvres Processes hors d oeuvre G6 Hors D oeuvres Finishes hors d oeuvres. G6 Hors D oeuvres Task 24 Prepares sandwiches Selects sandwich G2 Sandwiches Processes sandwich G2 Sandwiches Assembles sandwiches. G2 Sandwiches Task 25 Prepares pates and terrines Selects ingredients for pates and G8 Charcuterie terrines Processes ingredients for pates and G8 Charcuterie terrines Finishes pates and terrines. G8 Charcuterie Task 26 Prepares condiments and accompaniments.
4 26.01 Selects ingredients for condiments and G4 Condiments and Accompaniments accompaniments Processes ingredients for condiments and accompaniments. G4 Condiments and Accompaniments Task 27 Prepares aspics, jellies and glazes Selects ingredients for aspics, jellies G5 Aspics, Jellies and Glazes and glazes Processes ingredients for aspics, jellies and glazes. G5 Aspics, Jellies and Glazes Task 28 Prepares cheese and dairy-related dishes Selects cheese and dairy-related Processes cheese and dairy-related Finishes cheese and dairy-related products. Task 29 Prepares eggs and egg-related dishes Selects ingredients for eggs and eggrelated dishes Processes ingredients for eggs and egg-related dishes Cooks ingredients for eggs and eggrelated dishes. Task 30 Prepares dough Selects ingredients for dough. D2 Pastas and Dumplings Mixes ingredients for dough. D2 Pastas and Dumplings Processes dough D2 Pastas and Dumplings Cooks dough products. D2 Pastas and Dumplings Task 31 Prepares batters Selects ingredients for batters Combines ingredients for batters Cooks batters. Task 32 Prepares creams, mousses, frozen desserts, fillings, icings, toppings and sugar works Selects ingredients for creams, mousses, frozen desserts, fillings, icings, toppings and sugar works Processes ingredients for creams, mousses, frozen desserts and fillings Finishes creams, mousses and frozen desserts Prepares icings and toppings for cakes Prepares sugar works.
5 Task 33 Prepares dessert sauces Selects ingredients for dessert sauces Processes ingredients for dessert sauces Finishes dessert sauces. Task 34 Assembles cakes Selects cake components for assembly. I6 Cakes and Tortes Decorates cakes. I6 Cakes and Tortes Task 35 Prepares pastries and pies Selects ingredients for pastries and pies. I2 Pastries Assembles pastries and pies. I2 Pastries Finishes pastries and pies. I2 Pastries Task 36 Prepares chocolate Selects chocolate. I10 Chocolate Processes chocolate. I10 Chocolate Stores chocolate. I10 Chocolate Rev. 11/2011
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
Atlantic Workforce Partnership. Curriculum Standard COOK. Version: 2015 Revised: N/A. Atlantic Apprenticeship
Atlantic Apprenticeship Curriculum Standard Atlantic Workforce Partnership COOK Version: 2015 Revised: N/A 1 Preface This Atlantic Apprenticeship Curriculum Standard is intended to assist instructional
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.
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 )
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
Cook On-the-Job Training Guide
Cook On-the-Job Training Guide Cooks prepare food, meals, soups, sauces and other products; perform meat cutting; and learn basic baking and pastry cooking. Training Requirements: 5400 hours (3 years)
COOK (PROFESSIONAL COOK 3)
To qualify to challenge certification in this trade or be granted authority to supervise and sign-off on apprentices in this trade, individuals must have: worked a minimum of 5,000 hours performing the
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,
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 )
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,
Module 1 Facilitation/practical demonstration dealing with customers and colleagues
Module No Module Name Facilitation Method 7791 Display cultural awareness in Module 1 dealing with customers and colleagues 7793 Describe layout, services and facilities of the organisation 11235 Maintain
Culinary 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
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
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,
Virginia Western Community College HRI 145 Garde Manger
HRI 145 Garde Manger Prerequisites HRI 106 & HRI 158 Course Description Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food
Entry 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
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
UNIT 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
SITHCCC019 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
Overview of Assessment Tools PRACTICAL ASSESSMENT - PROFESSIONAL COOK 1. Candidate s Name:
PRACTICAL ASSESSMENT - PROFESSIONAL COOK 1 Candidate s Name: Location: Date: Included in this package: Information about the practical assessment s to prepare your menu Instructions: Read all of the information
COMPETENCY ANALYSIS PROFILE. Cook 415A. (All unshaded skill sets must be demonstrated/completed.)
COMPETENCY ANALYSIS PROFILE Cook 415A (All unshaded skill sets must be demonstrated/completed.) DEMONSTRATE SAFE WORKING PRACTICES AND TECHNIQUES Select, maintain, and wear protective clothing Comply with
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
Unit 292 Practice food safety methods in a hospitality establishment or demonstrated equivalent knowledge and skills.
Unit ID: 533 Domain COMMERCIAL COOKERY AND CATERING Title: Apply advanced food preparation techniques to cook specialised meat, poultry and game dishes Level: 4 Credits: 8 Purpose This unit standard specifies
Institutional Food Worker CIP Task Grid
1 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
Revised April Unit/Standard Number. High School Graduation Years 2017, 2018 and 2019
Unit/Standard Number Institutional Food Worker CIP 12.0508 Task Grid Secondary Competency Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate
Institutional Food Worker CIP Task Grid
1 Unit/Standard Number Institutional Food Worker CIP 12.0508 Task Grid High School Graduation Years 2014, 2015 and 2016 Secondary Competency Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate
UNIT 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,
UNIT 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
UV21116 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
DIPLOMA IN FOOD PRODUCTION FOOD PRODUCTION THEORY SYLLABUS
DFP 1 DIPLOMA IN FOOD PRODUCTION FOOD PRODUCTION THEORY SYLLABUS UNIT I Aims and objectives of cooking, classification of raw materials, preparation of ingredients, methods of mixing foods, effect of heat
CHAPTER ch 1/2 TIME LINE
CHAPTER ch 1/2 TIME LINE STANDARDS 9 WEEKS 1.6 1.2 1.15 1.4 1.8 1.1 1.11 1.7 1.16 1.1 1.13 1.4 1.12 1.9 VOCABULARY WORDS: HACCP, FATTOM HYGIENE DRESS CODE HEALTH PRACTICES FOOD SPOILAGE CONTAMINATION RECEIVING
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
CONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice)
6th Annual South Regional Skills Competition CONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice) PURPOSE OF THE CHALLENGE DURATION: 3.5 HOURS To evaluate each contestants
Vegetarian Culinary Arts Courses 2018/2019
Vegetarian Culinary Arts Courses 2018/2019 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 102. Introduction to Culinary Fundamentals VGCA 109. Professional Cooking: Soups, Sandwiches
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
Unit ID: 319 FOOD PREPARATION Title: Prepare and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8
Unit ID: 319 Domain FOOD PREPARATION Title: Prepare and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies the competency required
JOB 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
Fairfield 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
Entry 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
Practice 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
Professional Cook Practical Assessment Information Level 1 Level 2 Level 3
Professional Cook Practical Assessment Information This document provides an overview and contains basic information about the tasks involved for the Professional Cook practical assessments: Levels 1,
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
baking soda [bicarbonate of soda for cooking purposes] / bicarbonate of soda for cooking purposes [baking soda]
![baking soda [bicarbonate of soda for cooking purposes] / bicarbonate of soda for cooking purposes [baking soda]](/thumbs/81/82966223.jpg "baking soda [bicarbonate of soda for cooking purposes] / bicarbonate of soda for cooking purposes [baking soda]")
Class 30 Coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; flour and preparations made from cereals; bread, pastries and confectionery; edible ices; sugar, honey, treacle; yeast, baking-powder;
UV21137 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
Apprenticeship and Industry Training
Apprenticeship and Industry Training Cook Apprenticeship Course Outline 018.2 (2013) ALBERTA ENTERPRISE AND ADVANCED EDUCATION Cook : apprenticeship course outline ISBN 978-1-4601-0720-1 (PDF) ALL RIGHTS
Marking Period 1. Marking Period 3. Marking Period 2. Marking Period 4
Week Marking Period 1 Week Marking Period 3 1 Safety, Knife Skills, Terms, Equipment 9 Pies 2 Yeast Breads 10 Meats/Seafood 3 Snacks & Candy Making 11 Candy Crafting/ Cake Decorating 4 Meal Planning/Shopping
Occupational Standards of Competence. Food Preparation and Cookery. Level 2
Technical and Vocational Education and Training (TVET) Council Occupational Standards of Competence Food Preparation and Cookery Level 2 #7 Chelwood, 8 th Avenue Belleville, St. Michael, Barbados Telephone:
APPLICANT GUIDE HOSPITALITY OCCUPATIONS
HOSPITALITY OCCUPATIONS OCCUPATION: Cook (ANZSCO 351411) QUALIFICATION: SIT31116 - Certificate III in Asian Cookery SKILLS ASSESSMENT - Occupational Requirements A person who works in Australia as ANZSCO
PATES AND TERRINES PATES
1 PATES AND TERRINES PATES The term pate means forcemeat baked in a crust, usually in a rectangular or oval loaf mold. In French it is termed as PATE EN CROUTE. In other words it can also be a spread of
CONTEST DESCRIPTION AND TEST PROJECT 32 - BAKING Secondary Level (NOTE: Document may change without notice) THE CHALLENGE DURATION: 3 HOURS
9th Annual Regional Skills Competition March 16, 2017 CONTEST DESCRIPTION AND TEST PROJECT 32 - BAKING Secondary Level (NOTE: Document may change without notice) THE CHALLENGE DURATION: 3 HOURS PURPOSE
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)
UNIT 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
Overview. 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
PART I HAWAII HEALTH SYSTEMS CORPORATION STATE OF HAWAII Class Specifications for the Classes:
PART I HAWAII HEALTH SYSTEMS CORPORATION 9.550 STATE OF HAWAII 9.555 9.560 9.565 Class Specifications for the Classes: COOK I - IV BC-05; BC-08, WS-08, F-108 BU:01; BU:02 COOK I 9.550 Assists in cooking
UV21081 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
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
Culinary 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
Chef de Partie. Apprenticeship Standard Culinary Range PREPARATION AND COOKING RANGE
Chef de Partie Apprenticeship Standard Culinary Range PREPARATION AND COOKING RANGE Annex B: Preparation and Cooking Range It is mandatory that across the practical observation and culinary challenge observation
Class 29. Explanatory Note. Basic No. Indication
Class 29 Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; milk and milk products; edible oils and fats. Explanatory
UV31168 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
Functional Skills English Assessment Reading Level 1
Functional Skills English Assessment Reading Level 1 IPS USE ONLY Learner name Learner Registration Number Learner signature Centre IPS International Ltd Assessment date Question Mark 1 2 3 4 5 6 7 Total
Class 30. Explanatory Note. Basic No. Indication
Class 30 Coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; flour and preparations made from cereals; bread, pastries and confectionery; edible ices; sugar, honey, treacle; yeast, baking-powder;
COUTURE CULINARY. Classes Offered
Hygiene for Food Service Food Preparation & Cookery (Level 1) Food Preparation & Cookery (Level 2) Stock, Soup & Sauces Cold Buffet & A La Carte Presentation Food & Beverage Competition - Mystery Basket,
PROGRAM OUTLINE. Professional Cook 1
PROGRAM OUTLINE The latest version of this document is available in PDF format on the ITA website www.itabc.ca To order printed copies of Program Outlines or learning resources (where available) for BC
IMMACULATE CONCEPTION HIGH SCHOOL HOME ECONOMICS DEPARTMENT SYLLABUSES
IMMACULATE CONCEPTION HIGH SCHOOL HOME ECONOMICS DEPARTMENT SYLLABUSES MISSION STATEMENT We, the members of the Home Economics Department at the Immaculate Conception High School, inspired by the teachings
CREATIVE CAKE. Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake.
Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake. EVENT CATEGORY Occupational Senior COMPETITION TOPIC sponge cold foaming method minimum 10 and
ACF Culinary. ry Arts Certifiication. ueprint. cation. Test Cod. 1 / Versio. on: 01
ACF Culinary ry Arts Certifiication Customized As ssessment Blu ueprint ACF A Cu ulinary Arts Certific C cation Test Cod de: 2990 and 2991 1 / Versio on: 01 Measuring What Matters Page 0 of 10 Specific
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
BKP 112 Introduction to Baking Science
BKP 112 Introduction to Baking Science Pre-Req: Take ENG-032, MAT-032 and RDG-032 with a minimum grade of C. Class 0, Lab 3, Credit 1 Semester Year This addendum is for reference only. Your instructor
B.C. SKILLS COMPETITION 2019
B.C. SKILLS COMPETITION 2019 SCOPE DOCUMENT Competition date April 17 th, 2019 Competition Location Tradex, Abbotsford Trade Number 32 Trade Name Level Baking / Pâtisserie Secondary BAKING: SECONDARY Please
POS Perkins Statewide Articulation Agreement Documentation Coversheet
POS Perkins Statewide Articulation Agreement Documentation Coversheet Student Name: Secondary School Name: Secondary School Address: CTE Program of Study: CIP # CIP Program Name Grade 9 1. CAREER AND TECHNICAL
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
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
CAKE BAKING AND PRODUCTION(PSTR 1302) Credit: 3:2:4 Prerequisite/Co-requisite: CHEF 1305, RSTO 1301
CAKE BAKING AND PRODUCTION(PSTR 1302) Credit: 3:2:4 Prerequisite/Co-requisite: CHEF 1305, RSTO 1301 Course Description Instruction in all aspects of Baking procedures, including yeast-made products, cakes,
TEST PROJECT / PROJET D ÉPREUVE COOKING CUISINE POST - SECONDARY / NIVEAU POSTSECONDAIRE
TEST PROJECT / PROJET D ÉPREUVE COOKING CUISINE POST - SECONDARY / NIVEAU POSTSECONDAIRE General Information Important: This Test Project is based on the Contest Description document for the Canadian Skills
Chicken Products: Fact Sheet
Chicken Products: Fact Sheet CVP CONTROLLED VACUUM PACKAGING (CVP) OVERVIEW The Controlled Vacuum Packaging process (CVP) is designed to preserve freshness, retain natural flavors and enhance shelf life
SOUTH AFRICAN CHEFS ASSOCIATON CCE SHORT COURSES
JULY 2017 03 FOOD HANDLING, SAFETY & HYGIENE 05 STOCKS, SOUPS AND SAUCES The fundamentals of knowing why safety, food handling and hygiene play a huge role in the culinary industry. This workshop will
Model Curriculum. Craft Baker SECTOR: SUB-SECTOR: OCCUPATION: REF. ID: NSQF LEVEL:
Model Curriculum Craft Baker SECTOR: SUB-SECTOR: OCCUPATION: REF. ID: NSQF LEVEL: FOOD PROCESSING BREAD AND BAKERY PROCESSING FIC/Q5002, VERSION 1.0 4 TABLE OF CONTENTS 1. Curriculum 2. Trainer Prerequisites
CROCUS 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
PROGRAM OUTLINE. Baker
PROGRAM OUTLINE Baker The latest version of this document is available in PDF format on the ITA website www.itabc.ca To order printed copies of Program Outlines or learning resources (where available)
The learners demonstrate an understanding of: 1. basic concepts and theories in cookery
Grade 7/8 (Exploratory) Course Description: This curriculum guide is an exploratory course in Cookery, which leads to National Certificate Level II (NC II). It covers five common competencies that a Grade
SENIOR 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
Commis Chef. Apprenticeship Standard Culinary Range PREPARATION AND COOKING RANGE
Commis Chef Apprenticeship Standard Culinary Range PREPARATION AND COOKING RANGE Annex B: Preparation and Cooking Range It is mandatory that across the practical observation and culinary challenge observation
SCOPE OF OPERATIONS FOR NP2 BUSINESSES
SCOPE OF OPERATIONS FOR NP2 BUSINESSES What does Scope of Operations mean? The term Scope of Operations is used to describe the activities of your food business and also includes: the sector(s) a food
PERFORMANCE 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
Food Preparation and Cookery. Level 1. Occupational Standards of Competence. Technical and Vocational Education and Training (TVET) Council
Technical and Vocational Education and Training (TVET) Council Occupational Standards of Competence Food Preparation and Cookery Level 1 #7 Chelwood, 8 th Avenue Belleville, St. Michael, Barbados Telephone:
VCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE
Victorian Certificate of Education 2004 SUPERVISOR TO ATTACH PROCESSING LABEL HERE VCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE Written examination Friday 29 October 2004 Reading time: 3.00 pm to
Course Title: Culinary Techniques Advanced
SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE MARIE, ON COURSE OUTLINE Course Title: Culinary Techniques Advanced Code No.: Semester: 2 Program: Chef Training Author: Glen Dahl Date: Septl99 Previous
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS MISE EN PLACE REPORT: ESSENTIAL SKILLS STEPS ESSENTIAL SKILLS STEPS SECOND EDITION
MISE EN PLACE REPORT: 1 2 ESSENTIAL SKILLS STEPS If the planning of a particular recipe has an essential skill associated, the steps or guidelines would go here. For example, if planning to make eggs benedict,
Overview. 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)
Barriers to Bare Hand Contact
Barriers to Bare Hand Contact Scoops Chopsticks Deli Papers Forks and Ladles Utensils to prepare ready-toeat foods. Single Use Gloves Toothpicks Tongs Spatulas Presentation prepared by the Food Contact
Appendix 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
Innovations for a better world. Ingredient Handling For bakeries and other food processing facilities
Innovations for a better world. Ingredient Handling For bakeries and other food processing facilities Ingredient Handling For bakeries and other food processing facilities From grain to bread Ingredient
CORRELATION FLORIDA DEPARTMENT OF EDUCATION COURSE DESCRIPTION. PAGE(S) OR LOCATION(S) WHERE TAUGHT IN MAJOR TOOL Culinary Operations 2
CORRELATON FLORDA DEPARTENT OF EDUCATON COURSE DESCRPTON COURSE NAE: Culinary Operations 2 COURSE CODE : 8515220 SUBSSON TTLE: On Cooking: A Textbook of Culinary Fundamentals PUBLSHER: Pearson Prentice
Skill Development Program of the Ministry of Tourism HUNNAR SE ROZGAR. Course Guidelines
Skill Development Program of the Ministry of Tourism HUNNAR SE ROZGAR Course Guidelines Course Title Waiter-cum-Houseman Objective Skill development and certification for employment Eligibility Duration
Understand 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
Environmental Services. Allergy and Intolerance (Advice for Caterers)
Environmental Services Allergy and Intolerance (Advice for Caterers) Introduction It's very important for all caterers to be aware about food allergy and to take it seriously. This is because when someone
We ve Discovered the Secret to a Wonderful Christmas It s all About Planning
MERRY CHRISTMAS 2017 We ve Discovered the Secret to a Wonderful Christmas It s all About Planning That s why this year we re launching our products and order form a little bit earlier so you can get a
Chapter 7 The Flow of Food: Preparation
Chapter 7 The Flow of Food: Preparation General Preparation Practices When prepping food: Make sure workstations, cutting boards, and utensils are clean and sanitized Prep food in small batches Return
1. Identify five types of salad presentations. 2. Define salad greens. 3. Describe four types of lettuces. 4. Contrast spinach, chard, and arugula.
1. Identify five types of salad presentations. 2. Define salad greens. 3. Describe four types of lettuces. 4. Contrast spinach, chard, and arugula. 2012 by American Technical Publishers, Inc. All rights
Follow Workplace Hygiene Procedures Case Studies
Follow Workplace Hygiene Procedures Case Studies Case study 1... 2 Preparation... 2 Cross contamination and food handling practices... 2 How to stop the spread... 3 Temperature control... 3 What can you
UV31179 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.