Learner name:

Learner number:

T/601/2160

VRQ

UV11068

Cold food preparation

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

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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 45 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.

UV11068Cold food preparation

The aim of this unit is to develop the knowledge, understanding and practical skills you require to safely and hygienically prepare and present a cold buffet. You will develop an understanding of why strict rules of hygiene are in place. You will become confident in using a wide range of new skills to plan and prepare a cold buffet whilst working to strict hygiene rules.

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Observation(s)

GLH

Credit value

Level

External paper(s)

2

20

5

1

0

On completion of this unit you will:

Learning outcomes

Evidence requirements

UV11068

1. Be able to prepare cold food

2. Be able to present cold food

4. 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.

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

6. 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

Cold food preparation

Achieving observation outcomes Achieving range

Achieving observations and range

UV11068

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.

There is no range section that applies to this unit.

4

Learning outcome 1

Observations

You can:

UV11068

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

*May be assessed by supplementary evidence.

Be able to prepare cold food

5

a. Prepare a range of hors d’oeuvres

b. Prepare a range of salads

c. Prepare a range of sandwiches

d. Work in a safe and hygienic manner*

Learning outcome 2

You can:

UV11068

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Present a range of hors d’oeuvres

b. Present a range of salads

c. Present a range of sandwiches

d. Work in a safe and hygienic manner*

Be able to present cold food

6

*May be assessed by supplementary evidence.

Developing knowledge

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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

UV110688

Be able to prepare cold food

You can: Portfolio reference

e. State the meal occasions when cold food may be presented

f. List the types of food used in cold food preparation

g. State the quality points when preparing cold food

h. Explain the term hors d’oeuvre

i. State examples of salads for cold food preparation

j. State types of sandwiches for cold food preparation

Learning outcome 1

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Learning outcome 2

Be able to present cold food

You can: Portfolio reference

e. Explain why the presentation of cold foods is important

f. Explain how the different styles of service will affect the presentation of cold food

g. Identify suitable equipment to present cold food

h. List the techniques used to present cold food

i. State the quality points when presenting cold food

j. State the amount of time cold products can be left ambient

Outcome 1: Be able to prepare cold food

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.

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Prepare a range of hors d’oeuvres: Canapés (fish, meat, vegetarian, sweet), dips (hummus, guacamole), cheeses, fruit trays, accompaniments.

Prepare a range of salads: Coleslaw, rice, pasta, potato, pulses, Caesar, green salad, fruit salad, dressings, sauces.

Prepare a range of sandwiches: Open, canapés, club, afternoon tea, speciality sandwiches (BLT).

Work in a safe and hygienic manner: Work in line with health and safety legislation and regulations, use of correct chopping boards, correct use of equipment, correct storage of goods, personal protective equipment (PPE), uniform, hygiene to prevent cross-contamination.

State the meal occasions when cold food may be presented: Breakfast, lunch, afternoon tea, dinner, special receptions.

Types of foods: Pre-prepared (bought in, frozen, fresh, tinned, pickled, bottled), cooked meat, cured meat, pâté/terrine, fish, shellfish, pies, vegetables (raw, cooked), fruit (raw, cooked), salads, dairy, bread (wholemeal, white, wholegrain, speciality).

State the quality points when preparing cold food: Freshness, appearance, smell, temperature, portion size, portion control, minimise waste, handling (careful, follow specifications, accurate), peeling (washed, peeled correctly), cutting, chopping (size, shapes), carving/slicing (minimal waste, even slices), shredding.

State examples of salads for cold food preparation: Salad items (lettuce, radish, cucumber), vegetables (onion, carrots, peppers), fruits (strawberries, melons, apples, oranges).

State types of sandwiches for cold food preparation: Open, canapés, club, specialist.

Outcome 2: Be able to present cold food

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Range of hors d’oeuvres: Meat, fish, vegetables, fruit, vegetarian, dips, cheeses.

Present: Garnished (vegetables, herbs, fruit, dressings, sauces), portioning, labelling, accompaniments, serving items (spoons, glasses, cocktail sticks, plates).

Range of salads: Coleslaw, rice, pasta, potato, pulses, Caesar, green salad, fruit salad, dressings, sauces.

Range of sandwiches: Open, canapés, club, afternoon tea, speciality sandwiches (BLT).

Present salads and sandwiches: Garnished, dressing, portioning, labelling, accompaniments, serving items (utensils, plates).

Work in a safe and hygienic manner: Work in line with health and safety and health and hygiene regulations, use correct utensils, correct temperatures, PPE, clean uniform, prevent cross-contamination (wash hands after toilet breaks, after smoking break, hygiene).

Importance: Hygiene, cross-contamination (cooked and raw apart), appealing, ease of service, suitable layout (accompaniments, access to crockery and cutlery, flow of food (hot together, cold together, by course, variation of choices).

Difference styles: Fork buffet, finger buffet (small pieces, well presented, easy to eat), speciality buffets (themed, more extravagant), silver service (portion control, presentation on the plate, use of utensils).

Equipment: Plates, individual dishes, shaped plates, trays, bowls, chilled cabinets, paper display products, foil/silver display products.

Techniques: Assisted by staff, full cold buffet, table service, banquets, self-selection finger buffet.

Quality points: Fresh, neat, clean, correct temperature, correct presentation, canapés in straight lines, suitable garnish, portion control.

Amount of time: No longer than four hours, as shorter time as possible.

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Notes Use this area for notes and diagrams