Learner name:

Learner number:

L/503/1724

VRQ

UV31187

Carve, fillet, joint and serve food in a food service area

By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic.

This statement of unit achievement table must be completed prior to claiming certification.

Unit code Date achieved Learner signature Assessor initials

IV signature (if sampled)

Assessor name Assessor signature Assessors initials

Assessor number (optional)

Assessor tracking table

Statement of unit achievement

All assessors using this Record of Assessment book must complete this table. This is required for verification purposes.

VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 50 years of experience.

VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA.

VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement.

UV31187Carve, fillet, joint and serve food in a food service area

The aim of this unit is to develop your knowledge, understanding and practical ability in demonstrating advanced service skills in a restaurant situation. Many diners love the showmanship of food preparation at their tables and carving, filleting and jointing can be part of this spectacle. It is certainly a good way of increasing sales.

You will be able to understand which foods are suitable for carving, filleting or jointing and then learn how to carry out these tasks, ensuring good portion control. You will learn how to carve, fillet and joint foods in front of customers to a high standard of presentation.

UV31187_v5

Observation(s)

GLH

Credit value

Level

External paper(s)

2

44

5

3

0

On completion of this unit you will:

Learning outcomes

Evidence requirements

UV31187

1. Be able to carve, fillet, joint and serve food in a food service area

2. Understand how to carve, fillet, joint and serve food in a food service area

4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered.

5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.

6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved.

7. External paper There is no external paper requirement for this unit.

1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE).

2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available.

3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.

3

Carve, fillet, joint and serve food in a food service area

Achieving observation outcomes Achieving range

Achieving observations and range

UV31187

Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.

Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.

Your assessor will sign off a learning outcome when all criteria have been competently achieved.

The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered.

Your assessor will document the portfolio reference once a range has been competently achieved.

4

Learning outcome 1

Observations

You can:

UV31187

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

*May be assessed by supplementary evidence.

Be able to carve, fillet, joint and serve food in a food service area

5

a. Ensure that service areas and equipment are ready for service

b. Arrange the food and accompaniments prior to presentation to the customer

c. Present the dish to the customer before serving if required

d. Carve, fillet, joint and serve food in a food service area

e. Interact with customers throughout the service

f. Clear the area including any equipment used

You must practically demonstrate that you have:

Range

UV31187

Carried out all checks during service set-up Portfolio reference

Checked equipment

Checked crockery

Checked stock levels

Checked appropriate accompaniments are suitably presented

Carved, filleted or jointed a minimum of 3 types of meat Portfolio reference

Meat on the bone

Meat off the bone

Poultry on the bone

Fish

Used all cutting techniques to meet customers requests Portfolio reference

Carving

Filleting

Jointing

It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.

6

Developing knowledge

UV31187 7

Achieving knowledge outcomes

You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:

• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion

Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.

When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.

Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.

*This is not an exhaustive list.

Knowledge

UV311878

Understand how to carve, fillet, joint and serve food in a food service area

You can: Portfolio reference

a. Explain the legislative requirements relevant to carving, jointing and filleting food at the table

b. Identify food items suitable for carving, filleting and jointing

c. Explain how to prepare the equipment required for service

d. Identify departments that you may need to communicate with during service involving carving, filleting and jointing food

e. Explain how to carry out preparation techniques including: • carving • jointing • skinning • boning • filleting • portioning • presenting and arranging

f. Explain how food quality can be maintained whilst carving, filleting and jointing food at the table

g. Explain the importance of portion control

h. Explain how portion control can be maintained

i. Explain how to deal with problems that may arise when carving, jointing and filleting food at the table

Learning outcome 2

Outcome 1: Be able to carve, fillet, joint and serve food in a food service area

Unit content

This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.

UV31187 9

Areas and equipment: Check equipment is working and clean, check crockery for chips and cleanliness, sufficient stock of equipment, report faulty equipment to maintenance.

Arrange food and accompaniments: Customer satisfaction, attractive presentation, organisational standards.

Presenting the dish to the customer: Customer satisfaction, make any changes if required, answer customer questions regarding the dish.

Carve, fillet, joint and serve food: Carve (portion control, appropriate number of slices, customer requests, speed, ensure temperature maintained), fillet (cut along backbone, remove head and tail, slide fillets from backbone with forks, remove backbone, return fillets to original shape, speed), jointing (cut along and between bones as required by the joint, portion control, appropriate amount of meat, customer requests, ensure temperature is maintained), serve food (appropriate presentation, offer appropriate accompaniments, customer requests).

Interact with customers: Professional approach, showmanship, respond to questions and requests, discretion if required.

Clear the area and equipment: Quickly to avoid unsightly used equipment, hygiene, dispose of waste correctly, manual handling, turn off equipment.

Outcome 2: Understand how to carve, fillet, joint and serve food in a food service area

UV3118710

Legislative requirements: Current at time of delivery, current food safety, current health and safety at work legislation, sale of goods, trade descriptions.

Items suitable for carving, filleting and jointing: Poultry, meat on bone, meat off bone, fish, fruit.

Prepare equipment for service: Sufficient, clean equipment available, safe practices, hygienic practices, follow manufacturers’ instructions, check electrical equipment is working, check crockery for breakages.

Departments to be liaised with: Kitchen, bar, reception, maintenance.

Preparation techniques: Carving (cutting slices from meat or poultry, portion control, ensure temperature maintained), jointing (cutting meat or poultry away from the bone, portion control, ensure temperature maintained), skinning (using a knife to remove skin from meat or poultry, using a fork to remove skin from fish), boning (remove bones from meat, poultry or fish, importance of presentation, ensure temperature maintained), filleting (removing fish fillets from bones, ensure temperature maintained), portioning (customer satisfaction, profitability, equal standard portions), presenting and arranging (professionalism, customer satisfaction, standard presentation).

Food quality while carving, jointing and filleting: Ensure temperature maintained, customer satisfaction, preparation of equipment, working professionally with speed.

Importance of portion control: Customer satisfaction, professional standards, business profitability, repeat custom.

Maintaining portion control: Training staff, appropriate marking of foods, pre-portioned foods, using correct equipment.

Problems: Equipment failure, poor quality of food, insufficient ingredients, temperature of food, portion control, lack of knife skills, wastage.

Deal with problems: Prepare dishes to meet customer requests, have spare equipment readily available, have spare ingredients available if possible, avoid cross-contamination, consulting with the kitchen to resolve difficulties.