Level 2/3 Certificates in Hospitality and Catering Principles (Technical Certificates) /33

Transcription

1 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 Version 1.11 (Otoer 2017) Qulifition hnook

2 Aout City & Guils As the UK s leing votionl eution orgnistion, City & Guils is leing the tlent revolution y inspiring people to unlok their potentil n evelop their skills. We offer over 500 qulifitions ross 28 inustries through 8500 entres worlwie n wr roun two million ertifites every yer. City & Guils is reognise n respete y employers ross the worl s sign of qulity n exeptionl trining. City & Guils Group The City & Guils Group opertes from three mjor hus: Lonon (serviing Europe, the Crien n Ameris), Johnnesurg (serviing Afri), n Singpore (serviing Asi, Austrli n New Zeln). The Group lso inlues the Institute of Leership & Mngement (mngement n leership qulifitions), City & Guils Liene to Prtie (ln-se qulifitions), the Centre for Skills Development (CSD works to improve the poliy n prtie of votionl eution n trining worlwie) n Lerning Assistnt (n online e-portfolio). Copyright The ontent of this oument is, unless otherwise inite, The City n Guils of Lonon Institute n my not e opie, reproue or istriute without prior written onsent. However, pprove City & Guils entres n nites stuying for City & Guils qulifitions my photoopy this oument free of hrge n/or inlue PDF version of it on entre intrnets on the following onitions: entre stff my opy the mteril only for the purpose of tehing nites working towrs City & Guils qulifition, or for internl ministrtion purposes nites my opy the mteril only for their own use when working towrs City & Guils qulifition The Stnr Copying Conitions (see the City & Guils wesite) lso pply. Plese note: Ntionl Ouptionl Stnrs re not The City n Guils of Lonon Institute. Plese hek the onitions upon whih they my e opie with the relevnt Setor Skills Counil. Pulishe y City & Guils, registere hrity estlishe to promote eution n trining City & Guils 1 Giltspur Street Lonon EC1A 9DD T +44 (0) F +44 (0) entresupport@itynguils.om

3 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 Version 1.11 (Otoer 2017) Qulifition hnook Version n te Chnge etil Setion 1.3 Novemer 2011 Applie Age restrition Age restritions 1.4 Jnury 2012 Upte reit vlue unit 227 Introution struture 1.5 July 2012 Eite rnge, inluing temperture requirements 1.6 April 2013 Aitionl unit e to optionl group D in the struture for Professionl Cookery Foo Preprtion n Cooking 1.8 Ferury 2015 Upte pge 2 Units Introution struture 1.9 July 2016 Upte reit vlue unit 250 Introution struture 1.10 Ferury 2017 Upte hnge prgrph Emulsifie sues rewor prgrph 1.11 Otoer 2017 Ae TQT n GLH etils Unit 353 Rnge setion uner the Corret tempertures setion (on pge 205 Qulifition Struture Delete QCF Throughout Qulifition title Numer Ofqul ref. Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery) Level 2 Certifite in Hospitlity n Ctering Priniples (Foo Proution n Cooking) Level 2 Certifite in Hospitlity n Ctering Priniples (Kithen Servies) Level 2 Certifite in Hospitlity n Ctering Priniples (Front of House Reeption) /0832/ /0838/ /0853/ /0839/8

4 Level 2 Certifite in Hospitlity n Ctering Priniples (Foo n Beverge Servie) /0841/6 Level 2 Certifite in Hospitlity n Ctering Priniples (Foo Servie) /0834/9 Level 2 Certifite in Hospitlity n Ctering Priniples (Beverge Servie) /0848/9 Level 2 Certifite in Hospitlity n Ctering Priniples (Housekeeping) /0849/0 Level 2 Certifite in Hospitlity n Ctering Priniples (Hospitlity Servies) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Foo Preprtion n Cooking) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Bngleshi Cuisine) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Thi Cuisine) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Inin Cuisine) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Chinese Cuisine) Level 3 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery) /0851/ /0854/ /0855/ /0856/ /0858/ /0860/X /0862/3 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 1

5 City & Guils Believe you n 2 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

6 Contents 1 Introution to the qulifitions 6 2 Centre requirements 30 3 Assessment guine 32 4 Units 37 Unit 151 Sfe, hygieni n seure working environments in hospitlity 40 Unit 152 Effetive temwork 42 Unit 153 Priniples of prepring n ooking fish 44 Unit 154 Priniples of prepring n ooking met n poultry 46 Unit 155 Priniples of mintining, hnling n lening knives 48 Unit 156 Priniples of proviing ounter n tkewy servie 49 Unit 157 Priniples of olleting linen n mking es 50 Unit 158 Priniples of lening winows from the insie 52 Unit 223 Priniples of prouing si fish ishes 54 Unit 224 Priniples of prouing si met ishes 56 Unit 225 Priniples of prouing si poultry ishes 58 Unit 226 Priniples of prouing si vegetle ishes 60 Unit 227 Priniples of prouing si hot sues 62 Unit 228 Priniples of prouing si rie, pulse n grin ishes 64 Unit 229 Priniples of prouing si pst ishes 66 Unit 230 Priniples of prouing si re n ough prouts 68 Unit 231 Priniples of prouing si pstry prouts 70 Unit 232 Priniples of prouing si kes, sponges n sones 72 Unit 233 Priniples of prouing si hot n ol esserts 74 Unit 234 Priniples of prouing ol strters n sls 76 Unit 235 Priniples of prouing flour, ough n try ke prouts 78 Unit 236 Priniples of how to mintin n effiient use of resoures in the kithen 80 Unit 237 Priniples of prepring mels for istriution 81 Unit 238 Priniples of proessing rie ingreients prior to ooking 82 Unit 239 Priniples of prepring ooking n finishing si egg ishes 84 Unit 240 Priniples of prepring ooking n finishing si rie ishes 86 Unit 241 Priniples of prepring ooking n finishing si pulse ishes 88 Unit 242 Priniples of prepring ooking n finishing si grin ishes 90 Unit 243 Priniples of prepring ooking n finishing si hot sues 92 Unit 244 Priniples of prepring ooking n finishing si soups 94 Unit 245 Priniples of mking si stok 96 Unit 246 Priniples of prepring n mixing spie n her lens 98 Unit 247 Priniples of prepring ooking n finishing im sum ishes 100 Unit 248 Priniples of prepring, ooking n finishing noole ishes 102 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 3

7 Unit 249 Priniples of prepring n ooking foo using tnoor 104 Unit 250 Priniples of prepring, ooking n finishing si pstry prouts 106 Unit 251 Priniples of prepring, ooking n finishing gme ishes 109 Unit 252 Foo Sfety in Ctering 111 Unit 253 Giving ustomers positive impression 118 Unit 254 Reeption ommunition proeures in the hospitlity inustry 120 Unit 255 Arrivl of ustomers 122 Unit 256 Deprture of ustomers 123 Unit 257 Preprtion n lering of servie res 125 Unit 258 Servie of foo t tle 128 Unit 259 Servie of loholi n non loholi rinks 130 Unit 260 Deling with pyments 132 Unit 261 Chemils n equipment use for lening in the hospitlity inustry 134 Unit 262 Clening n serviing of hospitlity res 136 Unit 263 Mintin housekeeping supplies 138 Unit 264 Provie linen servie 140 Unit 266 Prepre, ook n finish foo 142 Unit 267 Preprtion, ooking n finishing of fish ishes 144 Unit 268 Preprtion, ooking n finishing of met ishes 146 Unit 269 Preprtion, ooking n finishing of poultry ishes 148 Unit 270 Preprtion, ooking n finishing of vegetle ishes 150 Unit 271 Deling with ookings 152 Unit 272 Hnle mil n ook externl servies 154 Unit 273 Priniples of ompleting kithen oumenttion 156 Unit 274 Priniples of setting up n losing the kithen 157 Unit 275 Priniples of storing n retrieving informtion 158 Unit 276 Priniples of prepring n lering r res 160 Unit 277 Priniples of prepring n serving oktils 162 Unit 278 Priniples of prepring n serving wines 164 Unit 279 Priniples of prepring n serving ispense n instnt hot rinks 166 Unit 280 Priniples of prepring n serving hot rinks using speilist equipment 168 Unit 281 Priniples of mintining ellrs n kegs 170 Unit 282 Priniples of lening rinks ispense lines 172 Unit 283 Priniples of reeiving, storing n issuing rinks stok 174 Unit 284 Priniples of prepring n lening res for tle servie 175 Unit 285 Priniples of proviing silver servie 177 Unit 286 Priniples of proviing uffet n rvery servie 178 Unit 287 Priniples of mintining ustomer servie through effetive hnover 180 Unit 288 Priniples of promoting itionl servies or prouts to ustomers 182 Unit 289 Priniples of lening n proteting floors, rpets n soft furnishings 184 Unit 290 Priniples of rrying out perioi room serviing n eep lening 186 Unit 291 Priniples of resolving ustomer servie prolems Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

8 Unit 292 Priniples of ustomer servie in hospitlity, leisure, trvel n tourism 190 Unit 351 Development of working reltionships in hospitlity 195 Unit 352 Helth, sfety n seurity in the hospitlity working environment 198 Unit 353 Preprtion, ooking n finishing of hot sues 201 Unit 354 Preprtion, ooking n finishing of ressings n ol sues 203 Unit 355 Preprtion, ooking n finishing of fish ishes 205 Unit 356 Preprtion, ooking n finishing of met ishes 208 Unit 357 Preprtion, ooking n finishing of poultry ishes 211 Unit 358 Preprtion, ooking n finishing of vegetle ishes 214 Unit 359 Priniples of prepring, ooking n finishing omplex soups 216 Unit 360 Priniples of prepring, ooking n finishing fresh pst ishes 218 Unit 361 Priniples of prepring, ooking n finishing omplex kes, sponges, isuits n sones 220 Unit 362 Priniples of prepring, ooking n finishing omplex ol prouts 223 Unit 363 Priniples of prepring, ooking n finishing omplex hot esserts 226 Unit 364 Priniples of prepring, ooking n finishing omplex ol esserts 228 Unit 365 The priniples of foo sfety supervision for tering Course esign n elivery Initil ssessment n inution Reommene elivery strtegies 236 Appenix 1 Reltionships to other qulifitions 237 Appenix 2 Soures of generl informtion 238 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 5

9 1 Introution to the qulifitions 1.1 Overview This oument ontins the informtion tht entres nee to offer the following qulifitions: Qulifition titles n levels Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery) Level 2 Certifite in Hospitlity n Ctering Priniples (Kithen servies) Level 2 Certifite in Hospitlity n Ctering Priniples (Foo Proution n Cooking) Level 2 Certifite in Hospitlity n Ctering Priniples (Front of House Reeption) Level 2 Certifite in Hospitlity n Ctering Priniples (Foo n Beverge servie) Level 2 Certifite in Hospitlity n Ctering Priniples (Foo servie) Level 2 Certifite in Hospitlity n Ctering Priniples (Beverge servie) Level 2 Certifite in Hospitlity n Ctering Priniples (Housekeeping) Level 2 Certifite in Hospitlity n Ctering Priniples (Hospitlity Servies) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Foo Preprtion n Cooking) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Bngleshi Cuisine) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Thi Cuisine) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Inin Cuisine) City & Guils qulifition numers Ofqul reittion numers Lst reg te Lst ert te /0832/ /0853/ /0838/ /0839/ /0841/ /0834/ /0848/ /0849/ /0851/ /0854/ /0855/ /0856/ /0858/ Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

10 Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Chinese Cuisine) Level 3 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery) /0860/X /0862/ These qulifitions re ime t lerners who re unertking Hospitlity Apprentieship n serve s tehnil ertifites in the Hospitlity Apprentieship frmework. The qulifitions llow lerners to lern, evelop n prtise the knowlege for employment n/or reer progression in the Hospitlity setor. The qulifitions ontriute knowlege n unerstning towrs the relte Level 2 or 3 NVQs in Hospitlity, whilst ontining itionl skills n knowlege whih go eyon the sope of the NOS. The qulifitions were evelope in ssoition with People 1st. 1.2 Sheuling of tests n liming of ertifites Due to the type of on-line test this qulifition uses, eh unit hs two referene numers. Eh unit is teste n lime for iniviully. The numer of the unit in the hnook is lso the results entry numer to lim hievement n thus ertifition. It is lso use in the rules of omintion for the qulifition e.g To sheule the on-line test for the unit you use the Unerpinning Knowlege Test numer e.g For exmple: A lerner unertking unit 151 will nee to hieve the outomes in the hnook for tht unit n tke the on-line test If the lerner psses, the entre lims the ertifite, using the results entry numer , 909, 910 et epening upon the route hosen vi Plese refer to the tle on pge 11 of this oument for the list of the Certifition Moules. See the tle elow for the Wlle Gren tle of unit, results entry n on-line test numers. To lim your results entry use Unit & Assessments Level 1 Sfe, hygieni n seure working environments in hospitlity To sheule your test use Level 1 Effetive temwork Level 1 Priniples of prepring n ooking fish Level 1 Priniples of prepring n ooking met n poultry Level 1 Priniples of mintining, hnling n lening knives Level 1 Priniples of proviing ounter n tkewy servie Level 1 Priniples of olleting linen n mking es Level 1 Priniples of lening winows from the insie Creits Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 7

11 Level 2 Priniples of prouing si fish ishes Level 2 Priniples of prouing si met ishes Level 2 Priniples of prouing si poultry ishes Level 2 Priniples of prouing si vegetle ishes Level 2 Priniples of prouing si hot sues Level 2 Priniples of prouing si rie, pulse n grin ishes Level 2 Priniples of prouing si pst ishes Level 2 Priniples of prouing si re n ough prouts Level 2 Priniples of prouing si pstry prouts Level 2 Priniples of prouing si kes, sponges n sones Level 2 Priniples of prouing si hot n ol esserts Level 2 Priniples of prouing ol strters n sls Level 2 Priniples of prouing flour, ough n try ke prouts Level 2 Priniples of mintining n effiient use of resoures in the kithen Level 2 Priniples of prepring mels for istriution Level 2 Priniples of proessing rie ingreients prior to ooking Level 2 Priniples of prepring, ooking n finishing si egg ishes Level 2 Priniples of prepring, ooking n finishing si rie ishes Level 2 Priniples of prepring, ooking n finishing si pulse ishes Level 2 Priniples of prepring, ooking n finishing si grin ishes Level 2 Priniples of prepring, ooking n finishing si hot sues Level 2 Priniples of prepring, ooking n finishing si soups Level 2 Priniples of mking si stok Level 2 Priniples of prepring n mixing spie n her lens Level 2 Priniples of prepring, ooking n finishing si Dim Sum ishes Level 2 Priniples of prepring, ooking n finishing noole ishes Level 2 Priniples of prepring n ooking foo using tnoor Level 2 Priniples of prepring, ooking n finishing si pstry prouts Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

12 Level 2 Priniples of prepring, ooking n finishing gme ishes Level 2 Foo sfety in tering Level 2 Giving ustomers positive impression Level 2 Reeption ommunition proeures in the hospitlity inustry Level 2 Arrivl of ustomers Level 2 Deprture of ustomers Level 2 Preprtion n lering of servie res Level 2 Servie of foo t tle Level 2 Servie of loholi n non loholi rinks Level 2 Deling with pyments Level 2 Chemils n equipment use for lening in the hospitlity inustry Level 2 Clening n serviing of hospitlity res Level 2 Mintin housekeeping supplies Level 2 Provie linen servie Level 2 Prepre, ook n finish foo Level 2 Preprtion, ooking n finishing of fish ishes Level 2 Preprtion, ooking n finishing of met ishes Level 2 Preprtion, ooking n finishing of poultry ishes Level 2 Preprtion, ooking n finishing of vegetle ishes Level 2 Del with ookings Level 2 Hnle mil n ook externl servies Level 2 Priniples of ompleting kithen oumenttion Level 2 Priniples of setting up n losing the kithen Level 2 Priniples of storing n retrieving informtion Level 2 Priniples of prepring n lering r res Level 2 Priniples of prepring n serving oktil Level 2 Priniples of prepring n serving wines Level 2 Priniples of prepring n serving ispense or instnt hot rinks Level 2 Priniples of prepring n serving hot rinks using speilist equipment Level 2 Priniples of mintining ellrs n kegs Level 2 Priniples of lening rinks ispense lines Level 2 Priniples of reeiving, storing n issuing rinks stok Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 9

13 Level 2 Priniples of prepring n lering res for tle servie Level 2 Priniples of proviing silver servie Level 2 Priniples of proviing uffet n rvery servie Level 2 Priniples of mintining ustomer servie through effetive hnover Level 2 Priniples of promoting itionl servies or prouts to ustomers Level 2 Priniples of lening n proteting floors, rpets n soft furnishings Level 2 Crrying out perioi room servie n eep lening Level 2 Priniples of resolving ustomer servie prolems Level 2 Priniples of ustomer servie in hospitlity, leisure, trvel n tourism Level 3 Development of working reltionships in hospitlity Level 3 Helth, sfety n seurity in the hospitlity working environment Level 3 Preprtion, ooking n finishing of hot sues Level 3 Preprtion, ooking n finishing of ressings n ol sues Level 3 Preprtion, ooking n finishing of fish ishes Level 3 Preprtion, ooking n finishing of met ishes Level 3 Preprtion, ooking n finishing of poultry ishes Level 3 Preprtion, ooking n finishing of vegetle ishes Level 3 Priniples of prepring, ooking n finishing omplex soups Level 3 Priniples of prepring, ooking n finishing fresh pst ishes Level 3 Priniples of prepring, ooking n finishing omplex kes, sponges, isuits n sones Level 3 Priniples of prepring, ooking n presenting omplex ol prouts Level 3 Priniples of prepring, ooking n finishing omplex hot esserts Level 3 Priniples of prepring, ooking n finishing omplex ol esserts Level 3 Priniples of foo sfety supervision for tering Plese see guine notes elow 3 10 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

14 Plese note: Unit 365 is not ssesse y the on-line multiple hoie test ut y short nswer question pper. The Assessment Pk ontining the question ppers is ville on See the tle elow for the Wlle Gren list of Certifition Moules for Level 2 Certifites in Hospitlity n Ctering Priniples. Pthwy Level 2 Certifite in Hospitlity n Ctering Priniples (Foo n Beverge Servie) Level 2 Certifite in Hospitlity n Ctering Priniples (Foo Servie) Level 2 Certifite in Hospitlity n Ctering Priniples (Beverge Servie) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Bngleshi Cuisine) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Thi Cuisine) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Chinese Cuisine) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Inin Cuisine) Level 2 Certifite in Hospitlity n Ctering Priniples (Hospitlity Servies) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery) Level 2 Certifite in Hospitlity n Ctering Priniples (Foo Proution n Cooking) Level 2 Certifite in Hospitlity n Ctering Priniples (Front of House Reeption) Level 2 Certifite in Hospitlity n Ctering Priniples (Housekeeping) Level 2 Certifite in Hospitlity n Ctering Priniples (Kithen Servies) Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery - Foo Preprtion n Cooking) To lim the ertifite use Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 11

15 1.3 Qulifition struture The tles elow illustrte the unit titles, the reit vlue of eh unit n the title of the qulifitions whih will e wre to lerners suessfully ompleting the require omintions of units n/or reits. It lso shows ny exlue omintion of units. Level 2 Certifite in Hospitlity n Ctering Priniples (Foo n Beverge Servie) Lerners must hieve 16 reits in totl 8 reits from Mntory Group A At lest 1 reit from Optionl Group B At lest 1 reit from Optionl Group C The remining reits n e tken from Optionl Group B, C or D Mntory: Group A Level Unit Title GLH 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity Unit 152 Effetive temwork Unit 253 Giving ustomers positive impression Unit 252 Foo sfety in tering Unit 292 Priniples of ustomer servie in Hospitlity, leisure, trvel n tourism 10 1 Optionl: Group B (foo servie units) Level Unit Title GLH Creit vlue 1 Unit 156 Priniples of proviing ounter n tkewy servie Unit 258 Servie of foo t tle Unit 285 Priniples of proviing silver servie Unit 286 Priniples of proviing uffet n rvery servie 6 1 Optionl: Group C (everge servie units) Level Unit Title GLH Creit vlue 2 Unit 277 Priniples of prepring n serving oktils Unit 278 Priniples of prepring n serving wines Unit 279 Priniples of prepring n serving ispense n instnt hot rinks 2 Unit 280 Priniples of prepring n serving hot rinks using speilist equipment Unit 259 Servie of loholi n non-loholi rinks Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

16 Optionl: Group D (shre units) Level Unit Title GLH Creit vlue 2 Unit 257 Preprtion n lering of servie res Unit 284 Priniples of prepring n lering res for tle servie Unit 281 Priniples of mintining ellrs n kegs Unit 282 Priniples of lening rinks ispense lines Unit 283 Priniples of reeiving storing n issuing rinks stok Unit 276 Priniples of prepring n lering r res Unit 288 Priniples of promoting itionl servies or prouts to ustomers Unit 260 Deling with pyments Unit 287 Priniples of mintining ustomer servie through effetive hnover Unit 291 Priniples of resolving ustomer servie prolems 10 2 Level 2 Certifite in Hospitlity n Ctering Priniples (Foo Servie) Lerners must hieve 14 reits in totl 8 reits from Mntory Group A At lest 1 reit from Optionl Group B The remining reits n e tken from Optionl Group B or C Mntory: Group A Level Unit Title GLH Creit vlue 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity 1 Unit 152 Effetive temwork Unit 253 Giving ustomers positive impression Unit 252 Foo sfety in tering Unit 292 Priniples of ustomer servie in Hospitlity, leisure, trvel n tourism Optionl: Group B (foo servie units) Level Unit Title GLH Creit vlue 1 Unit 156 Priniples of proviing ounter n tkewy servie Unit 284 Priniples of prepring n lering res for tle servie Unit 258 Servie of foo t tle Unit 285 Priniples of proviing silver servie Unit 286 Priniples of proviing uffet n rvery servie 6 1 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 13

17 Optionl: Group C (shre units) Level Unit Title GLH Creit vlue 2 Unit 279 Priniples of prepring n serving ispense n instnt hot rinks 2 Unit 280 Priniples of prepring n serving hot rinks using speilist equipment 2 Unit 288 Priniples of promoting itionl servies or prouts to ustomers Unit 260 Deling with pyments Unit 287 Priniples of mintining ustomer servie through effetive hnover Unit 291 Priniples of resolving ustomer servie prolems Unit 257 Preprtion n lering of servie res Unit 278 Priniples of prepring n serving wines Unit 276 Priniples of prepring n lering r res 15 2 Level 2 Certifite in Hospitlity n Ctering Priniples (Beverge Servie) Lerners must hieve 13 reits in totl 7 reits from Mntory Group A At lest 1 reit from Optionl Group B The remining reits n e tke e tken from Optionl Group B or C Mntory: Group A Level Unit Title GLH Creit vlue 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity 1 Unit 152 Effetive temwork Unit 253 Giving ustomers positive impression Unit 292 Priniples of ustomer servie in Hospitlity, leisure, trvel n tourism Optionl: Group B (everge units) Level Unit Title GLH Creit vlue 2 Unit 276 Priniples of prepring n lering r res Unit 277 Priniples of prepring n serving oktils Unit 278 Priniples of prepring n serving wines Unit 259 Servie of loholi n non-loholi rinks Unit 279 Priniples of prepring n serving ispense n instnt hot rinks 2 Unit 280 Priniples of prepring n serving hot rinks using speilist equipment Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

18 Optionl: Group C (shre units) Level Unit Title GLH Creit vlue 2 Unit 282 Priniples of lening rinks ispense lines Unit 283 Priniples of reeiving storing n issuing rinks stok Unit 281 Priniples of mintining ellrs n kegs Unit 260 Deling with pyments Unit 288 Priniples of promoting itionl servies or prouts to ustomers 2 Unit 287 Priniples of mintining ustomer servie through effetive hnover Unit 291 Priniples of resolving ustomer servie prolems 10 2 Level 2 Certifite in Hospitlity n Ctering Priniples (Housekeeping) Lerners must hieve 13 reits in totl 6 reits from Mntory Group A At lest 7 reits from Optionl Group B Mntory: Group A Level Unit Title GLH Creit vlue 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity 1 Unit 152 Effetive temwork Unit 262 Clening n serviing of hospitlity res Optionl: Group B Level Unit Title GLH Creit vlue 1 Unit 158 Priniples of lening winows from the insie Unit 261 Chemils n Equipment use for Clening in the Hospitlity Inustry Unit 263 Mintin housekeeping supplies Unit 289 Priniples of lening n proteting floors, rpets n soft furnishings Unit 157 Priniples of olleting linen n mking es Unit 264 Provie linen servie Unit 290 Priniples of rrying out perioi room servie n eep lening Unit 253 Giving Customers Positive Impression 18 2 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 15

19 2 Unit 287 Priniples of mintining ustomer servie through effetive hnover 2 Unit 292 Priniples of ustomer servie in Hospitlity, leisure, trvel n tourism Level 2 Certifite in Hospitlity n Ctering Priniples (Front of House Reeption) Lerners must hieve 14 reits in totl 7 reits from Mntory Group A At lest 1 reit from Optionl Group B The remining reits n e tken from Optionl Group B or C Mntory: Group A Level Unit Title GLH Creit vlue 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity 1 Unit 152 Effetive temwork Unit 253 Giving ustomers positive impression Unit 292 Priniples of ustomer servie in Hospitlity, leisure, trvel n tourism Optionl: Group B Level Unit Title GLH Creit vlue 2 Unit 254 Reeption ommunition proeures in the hospitlity inustry 2 Unit 255 Arrivl of ustomers Unit 271 Del with ookings Unit 256 Deprture of ustomers Optionl: Group C Level Unit Title GLH Creit vlue 2 Unit 272 Hnle mil n ook externl servies Unit 260 Deling with pyments Unit 288 Priniples of promoting itionl servies or prouts to ustomers Unit 275 Priniples of storing n retrieving informtion Unit 287 Priniples of mintining ustomer servie through effetive hnover Unit 291 Priniples of resolving ustomer servie prolems Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

20 Level 2 Certifite in Hospitlity n Ctering Priniples (Foo Proution n Cooking) Lerners must hieve 16 reits in totl 5 reits from Mntory Group A At lest 4 reits from Optionl Group B The remining reits n e tken from Optionl Group B or C Mntory: Group A Level Unit Title GLH Creit vlue 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity 1 Unit 152 Effetive temwork Unit 252 Foo sfety in tering Optionl: Group B Level Unit Title GLH Creit vlue 2 Unit 223 Priniples of prouing si fish ishes Unit 224 Priniples of prouing si met ishes Unit 225 Priniples of prouing si poultry ishes Unit 226 Priniples of prouing si vegetle ishes Unit 227 Priniples of prouing si hot sues Unit 228 Priniples of prouing si rie, pulse n grin ishes Unit 229 Priniples of prouing si pst ishes Unit 230 Priniples of prouing si re n ough prouts Unit 231 Priniples of prouing si pstry prouts Unit 232 Priniples of prouing si kes, sponges n sones Unit 233 Priniples of prouing si hot n ol esserts Unit 234 Priniples of prouing ol strters n sls Unit 235 Priniples of prouing flour, ough n try ke prouts 9 2 Optionl: Group C Level Unit Title GLH Creit vlue 2 Unit 237 Priniples of prepring mels for istriution Unit 253 Giving ustomers positive impression Unit 260 Deling with pyments Unit 273 Priniples of ompleting kithen ouments Unit 274 Priniples of setting up n losing the kithen Unit 236 Unit 292 Priniples of mintining n effiient use of resoures in the kithen Priniples of ustomer servie in Hospitlity, leisure, trvel n tourism Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 17

21 1 Unit 156 Priniples of proviing ounter n tkewy servie 6 1 Level 2 Certifite in Hospitlity n Ctering Priniples (Kithen Servies) Lerners must hieve 13 reits in totl 5 reits from Mntory Group A At lest 1 reit from Optionl Group B (mximum of 2 reits) The remining reits from Optionl Group C Mntory: Group A Level Unit Title GLH Creit vlue 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity 1 Unit 152 Effetive temwork Unit 252 Foo sfety in tering Optionl: Group B Level Unit Title GLH Creit vlue 1 Unit 153 Priniples of prepring n ooking fish Unit 154 Priniples of prepring n ooking met n poultry Unit 156 Priniples of proviing ounter n tkewy servie Unit 236 Priniples of mintining n effiient use of resoures in the kithen 11 2 Optionl: Group C Level Unit Title GLH Creit vlue 2 Unit 273 Priniples of ompleting kithen ouments Unit 274 Priniples of setting up n losing the kithen Unit 233 Priniples of prouing si hot n ol esserts Unit 234 Priniples of prouing ol strters n sls Unit 266 Prepre, ook n finish foo Unit 292 Priniples of ustomer servie in hospitlity, leisure, trvel n tourism Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

22 Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery) Lerners must hieve 26 reits in totl 7 reits from Mntory Group A At lest 19 reits from Optionl Group B Mntory: Group A Level Unit Title GLH Creit vlue 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity 1 Unit 152 Effetive temwork Unit 155 Priniples of mintining, hnling n lening knives Unit 252 Foo sfety in tering Optionl: Group B Level Unit Title GLH Creit vlue 2 Unit 238 Priniples of proessing rie ingreients prior to ooking Unit 246 Priniples of prepring n mixing spie n her lens Unit 267 Preprtion, ooking n finishing of fish ishes Unit 268 Preprtion, ooking n finishing of met ishes Unit 269 Preprtion ooking n finishing of poultry ishes Unit 251 Priniples of prepring, ooking n finishing of gme ishes Unit 270 Preprtion ooking n finishing of vegetle ishes Unit 243 Priniples of prepring ooking n finishing of si hot sues Unit 244 Priniples of prepring ooking n finishing of si soups Unit 245 Priniples of mking si stok Unit 240 Unit 241 Unit 239 Unit 250 Unit 242 Priniples of prepring ooking n finishing si rie ishes Priniples of prepring ooking n finishing si pulse ishes Priniples of prepring ooking n finishing si egg ishes Priniples of prepring ooking n finishing si pstry prouts Priniples of prepring ooking n finishing si grin ishes Unit 247 Priniples of prepring ooking n finishing im sum Unit 248 Priniples of prepring ooking n finishing noole ishes Unit 249 Priniples of prepring n ooking foo using tnoor Unit 273 Priniples of ompleting kithen ouments Unit 274 Priniples of setting up n losing the kithen 7 1 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 19

23 2 Unit 292 Priniples of ustomer servie in hospitlity, leisure, trvel n tourism 10 1 Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery Foo Preprtion n Cooking) Lerners must hieve 26 reits in totl 7 reits from Mntory Group A At lest 6 reits from Optionl Group B At lest 1 reit from Optionl Group C The remining reits n e me up from Optionl Groups B, C or D Mntory: Group A Level Unit Title GLH Creit vlue 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity 1 Unit 152 Effetive temwork Unit 155 Priniples of mintining, hnling n lening knives Unit 252 Foo sfety in tering Optionl: Group B Level Unit Title GLH Creit vlue 2 Unit 267 Preprtion, ooking n finishing of fish ishes Unit 268 Preprtion, ooking n finishing of met ishes Unit 269 Preprtion, ooking n finishing of poultry ishes Unit 270 Preprtion, ooking n finishing of vegetle ishes 26 3 Optionl: Group C Level Unit Title GLH Creit vlue 2 Unit 243 Priniple of prepring, ooking n finishing of si hot sues 9 2 reits 2 Unit 244 Priniples of prepring, ooking n finishing of si soups 9 2 reits 2 Unit 245 Priniples of mking si stok 7 1 reit 20 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

24 Optionl: Group D Level Unit Title GLH Creit vlue 2 Unit 230 Priniples of prouing si re n ough prouts Unit 238 Priniples of proessing rie ingreients prior to ooking Unit 246 Priniples of prepring n mixing spie n her lens Unit 251 Priniples of prepring, ooking n finishing of gme ishes Unit 240 Priniples of prepring ooking n finishing si rie ishes 2 Unit 241 Priniples of prepring ooking n finishing si pulse ishes 2 Unit 239 Priniples of prepring ooking n finishing si egg ishes 2 Unit 250 Priniples of prepring ooking n finishing si pstry prouts 2 Unit 242 Priniples of prepring ooking n finishing si grin ishes Unit 247 Priniples of prepring ooking n finishing im sum Unit 248 Priniples of prepring ooking n finishing noole ishes Unit 249 Priniples of prepring n ooking foo using tnoor Unit 273 Priniples of ompleting kithen ouments Unit 274 Priniples of setting up n losing the kithen Unit 292 Priniples of ustomer servie in hospitlity, leisure, trvel n tourism 10 1 Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery Bngleshi Cuisine) Lerners must hieve 26 reits in totl 9 reits from Mntory Group A At lest 17 reits from Optionl Group B Mntory: Group A Level Unit Title GLH Creit vlue 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity Unit 152 Effetive temwork Unit 155 Priniples of mintining, hnling n lening knives Unit 252 Foo sfety in tering Unit 246 Priniples of prepring n mixing spie n her lens Unit 249 Priniples of prepring n ooking foo using tnoor 9 1 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 21

25 Optionl: Group B Level Unit Title GLH Creit vlue 2 Unit 238 Priniples of proessing rie ingreients prior to ooking Unit 267 Preprtion, ooking n finishing of fish ishes Unit 268 Preprtion, ooking n finishing of met ishes Unit 269 Preprtion ooking n finishing of poultry ishes Unit 251 Priniples of prepring, ooking n finishing of gme ishes Unit 270 Preprtion ooking n finishing of vegetle ishes Unit 243 Priniples of prepring ooking n finishing of si hot sues Unit 244 Priniples of prepring ooking n finishing of si soups Unit 245 Priniples of mking si stok Unit 240 Priniples of prepring ooking n finishing si rie ishes 2 Unit 241 Priniples of prepring ooking n finishing si pulse ishes 2 Unit 239 Priniples of prepring ooking n finishing si egg ishes 2 Unit 250 Priniples of prepring ooking n finishing si pstry prouts 2 Unit 242 Priniples of prepring ooking n finishing si grin ishes Unit 247 Priniples of prepring ooking n finishing im sum Unit 248 Priniples of prepring ooking n finishing noole ishes Unit 273 Priniples of ompleting kithen ouments Unit 274 Priniples of setting up n losing the kithen Unit 292 Priniples of ustomer servie in hospitlity, leisure, trvel n tourism 10 1 Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery Thi Cuisine) Lerners must hieve 26 reits in totl 8 reits from Mntory Group A At lest 18 reits from Optionl Group B Mntory: Group A Level Unit Title GLH Creit vlue 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity Unit 152 Effetive temwork Unit 155 Priniples of mintining, hnling n lening knives Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

26 2 Unit 252 Foo sfety in tering Unit 246 Priniples of prepring n mixing spie n her lens 9 1 Optionl: Group B Level Unit Title GLH Creit vlue 2 Unit 238 Priniples of proessing rie ingreients prior to ooking Unit 267 Preprtion, ooking n finishing of fish ishes Unit 268 Preprtion, ooking n finishing of met ishes Unit 269 Preprtion ooking n finishing of poultry ishes Unit 251 Priniples of prepring, ooking n finishing of gme ishes Unit 270 Preprtion ooking n finishing of vegetle ishes Unit 243 Priniples of prepring ooking n finishing of si hot sues Unit 244 Priniples of prepring ooking n finishing of si soups Unit 245 Priniples of mking si stok Unit 240 Priniples of prepring ooking n finishing si rie ishes 2 Unit 241 Priniples of prepring ooking n finishing si pulse ishes 2 Unit 239 Priniples of prepring ooking n finishing si egg ishes 2 Unit 250 Priniples of prepring ooking n finishing si pstry prouts 2 Unit 242 Priniples of prepring ooking n finishing si grin ishes Unit 247 Priniples of prepring ooking n finishing im sum Unit 248 Priniples of prepring ooking n finishing noole ishes Unit 249 Priniples of prepring n ooking foo using tnoor Unit 273 Priniples of ompleting kithen ouments Unit 274 Priniples of setting up n losing the kithen Unit 292 Priniples of ustomer servie in hospitlity, leisure, trvel n tourism 10 1 Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery Inin Cuisine) Lerners must hieve 26 reits in totl 9 reits from Mntory Group A At lest 17 reits from Optionl Group B Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 23

27 Mntory: Group A Level Unit Title GLH Creit vlue 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity Unit 152 Effetive temwork Unit 155 Priniples of mintining, hnling n lening knives Unit 252 Foo sfety in tering Unit 246 Priniples of prepring n ooking foo using tnoor Unit 249 Priniples of prepring n mixing spie n her lens 9 1 Optionl: Group B Level Unit Title GLH Creit vlue 2 Unit 238 Priniples of proessing rie ingreients prior to ooking Unit 267 Preprtion, ooking n finishing of fish ishes Unit 268 Preprtion, ooking n finishing of met ishes Unit 269 Preprtion ooking n finishing of poultry ishes Unit 251 Priniples of prepring, ooking n finishing of gme ishes Unit 270 Preprtion ooking n finishing of vegetle ishes Unit 243 Priniples of prepring ooking n finishing of si hot sues Unit 244 Priniples of prepring ooking n finishing of si soups Unit 245 Priniples of mking si stok Unit 240 Priniples of prepring ooking n finishing si rie ishes 2 Unit 241 Priniples of prepring ooking n finishing si pulse ishes 2 Unit 239 Priniples of prepring ooking n finishing si egg ishes 2 Unit 250 Priniples of prepring ooking n finishing si pstry prouts 2 Unit 242 Priniples of prepring ooking n finishing si grin ishes Unit 247 Priniples of prepring ooking n finishing im sum Unit 248 Priniples of prepring ooking n finishing noole ishes Unit 273 Priniples of ompleting kithen oumenttion Unit 274 Priniples of setting up n losing the kithen Unit 292 Priniples of ustomer servie in Hospitlity, leisure, trvel n tourism Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

28 Level 2 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery Chinese Cuisine) Lerners must hieve 26 reits in totl 11 reits from Mntory Group A At lest 15 reits from Optionl Group B Mntory: Group A Level Unit Title GLH Creit vlue 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity Unit 152 Effetive temwork Unit 155 Priniples of mintining, hnling n lening knives Unit 252 Foo sfety in tering Unit 238 Priniples of proessing rie ingreients prior to ooking Unit 247 Priniples of prepring ooking n finishing im sum Unit 248 Priniples of prepring ooking n finishing noole ishes 8 1 Optionl: Group B Level Unit Title GLH Creit vlue 2 Unit 246 Priniples of prepring n mixing spie n her lens Unit 267 Preprtion, ooking n finishing of fish ishes Unit 268 Preprtion, ooking n finishing of met ishes Unit 269 Preprtion ooking n finishing of poultry ishes Unit 251 Priniples of prepring, ooking n finishing of gme ishes Unit 270 Preprtion ooking n finishing of vegetle ishes Unit 243 Priniples of prepring ooking n finishing of si hot sues Unit 244 Priniples of prepring ooking n finishing of si soups Unit 245 Priniples of mking si stok Unit 240 Priniples of prepring ooking n finishing si rie ishes 2 Unit 241 Priniples of prepring ooking n finishing si pulse ishes 2 Unit 239 Priniples of prepring ooking n finishing si egg ishes 2 Unit 250 Priniples of prepring ooking n finishing si pstry prouts 2 Unit 242 Priniples of prepring ooking n finishing si grin ishes Unit 249 Priniples of prepring n ooking foo using tnoor Unit 273 Priniples of ompleting kithen ouments Unit 274 Priniples of setting up n losing the kithen 7 1 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 25

29 2 Unit 292 Priniples of ustomer servie in Hospitlity, leisure, trvel n tourism 10 1 Level 2 Certifite in Hospitlity n Ctering Priniples (Hospitlity Servies) Lerners must hieve 15 reits in totl 7 reits from Mntory Group A At lest 6 reits from Optionl Group B The remining reits n e me up from Optionl Group B or C Mntory: Group A Level Unit Title GLH Creit vlue 1 Unit 151 Sfe, hygieni n seure working environments in hospitlity 1 Unit 152 Effetive temwork Unit 253 Giving ustomers positive impression Unit 292 Priniples of ustomer servie in hospitlity, leisure, trvel n tourism Optionl: Group B Level Unit Title GLH Creit vlue 2 Unit 252 Foo sfety in tering Unit 257 Preprtion n lering of servie res Unit 258 Servie of foo t tle Unit 285 Priniples of proviing silver servie Unit 286 Priniples of proviing uffet n rvery servie Unit 277 Priniples of prepring n serving oktils Unit 278 Priniples of prepring n serving wines Unit 259 Servie of loholi n non-loholi rinks Unit 281 Priniples of mintining ellrs n kegs Unit 282 Priniples of lening rinks ispense lines Unit 283 Priniples of reeiving storing n issuing rinks stok Unit 279 Priniples of prepring n serving ispense n instnt hot rinks 2 Unit 280 Priniples of prepring n serving hot rinks using speilist equipment Unit 223 Priniples of prouing si fish ishes Unit 226 Priniples of prouing si vegetle ishes Unit 228 Priniples of prouing si rie, pulse n grin ishes Unit 229 Priniples of prouing si pst ishes Unit 262 Clening n serviing of hospitlity res Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

30 2 Unit 261 Chemils n Equipment use for Clening in the Hospitlity Inustry Unit 263 Mintin housekeeping supplies Unit 264 Provie linen servie Unit 290 Priniples of rrying out perioi room servie n eep lening Unit 255 Arrivl of ustomers Unit 271 Deling with ookings Unit 256 Deprture of ustomers Unit 272 Hnle mil n ook externl servies Unit 275 Priniples of storing n retrieving informtion Unit 291 Priniples of resolving ustomer servie prolems Unit 288 Priniples of promoting itionl servies or prouts to ustomers 2 Unit 287 Priniples of mintining ustomer servie through effetive hnover Unit 260 Deling with pyments Unit 289 Priniples of lening n proteting floors, rpets n soft furnishings Unit 273 Priniples of ompleting kithen ouments Unit 274 Priniples of setting up n losing the Kithen Unit 284 Priniples of prepring n lering res for tle servie 15 2 Optionl: Group C Level Unit Title GLH Creit vlue 1 Unit 158 Priniples of lening winows from the insie Unit 156 Priniples of proviing ounter n tkewy servie Unit 157 Priniples of olleting linen n mking es 6 1 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 27

31 Level 3 Certifite in Hospitlity n Ctering Priniples (Professionl Cookery) Lerners must hieve 26 reits in totl 9 reits from Mntory Group A At lest 17 reits from Optionl Group B Mntory: Group A Level Unit Title GLH Creit vlue 3 Unit 351 Development of working reltionships in hospitlity Unit 352 Helth, sfety n seurity in the hospitlity working environment 2 Unit 252 Foo sfety in tering Optionl: Group B Level Unit Title GLH Creit vlue 3 Unit 355 Preprtion, ooking n finishing of fish ishes Unit 356 Preprtion, ooking n finishing of met ishes Unit 357 Preprtion, ooking n finishing of poultry ishes Unit 358 Preprtion, ooking n finishing of vegetle ishes Unit 353 Preprtion, ooking n finishing of hot sues Unit 359 Priniples of prepring, ooking n finishing omplex soups Unit 360 Priniples of prepring ooking n finishing of fresh pst ishes 3 Unit 361 Priniples of prepring ooking n finishing omplex kes, sponges, isuits n sones 3 Unit 362 Priniples of prepring, ooking n presenting omplex ol prouts Unit 354 Preprtion, ooking n finishing ressings n ol sues Unit 363 Priniples of prepring, ooking n finishing omplex hot esserts 3 Unit 364 Priniples of prepring, ooking n finishing omplex ol esserts Unit 365 The priniples of foo sfety supervision for tering 25 3 Totl Qulifition Time Totl Qulifition Time (TQT) is the totl mount of time, in hours, expete to e spent y Lerner to hieve qulifition. It inlues oth guie lerning hours (whih re liste seprtely) n hours spent in preprtion, stuy n ssessment. 28 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

32 Title n level GLH TQT Level 2 Certifite In Hospitlity n Ctering Priniples (Foo Servie) Level 2 Certifite In Hospitlity n Ctering Priniples (Beverge Servie) Opportunities for progression On ompletion of these qulifitions lerners my progress into employment or to the following City & Guils qulifitions: Level 3 NVQ Diplom in Hospitlity Supervision n Leership (7250) Level 3 Diplom in Avne Professionl Cookery (7100) City & Guils HLQ in Hospitlity n Ctering 1.5 Qulifition support mterils City & Guils lso provies the following pulitions n resoures speifilly for this [these] qulifitions: Desription Centre hnook Assessment pks Fst trk pprovl forms/generi fst trk pprovl form How to ess or through Pulition sles, orer oe: EN Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 29

33 2 Centre requirements This setion outlines the pprovl proesses for entres to offer these qulifitions n ny resoures tht entres will nee in ple to offer the qulifitions inluing qulifition-speifi requirements for entre stff. Centres lrey offering City & Guils qulifitions in this sujet re Centres lrey pprove to offer , 03, 12, 13 will e utomtilly pprove for , 33. Centres pprove to offer the qulifitions Level 2/3 NVQs in Hospitlity (7082/3), Level 2 NVQ Diploms in Hospitlity (7132) n Level 3 NVQ Diplom in Professionl Cookery (7133) my pply for pprovl for the new tehnil ertifites ( n 33) using the fst trk pprovl form, ville from the City & Guils wesite. Centres my pply to offer the new qulifitions using the fst trk form proviing there hve een no hnges to the wy the qulifitions re elivere, n if they meet ll of the pprovl riteri speifie in the fst trk form guine notes. Fst trk pprovl is ville for 12 months from the lunh of the qulifition. After this time, the qulifition is sujet to the stnr Qulifition Approvl Proess. It is the entre s responsiility to hek tht fst trk pprovl is still urrent t the time of pplition. 2.1 Resoure requirements Humn resoures Stff elivering these qulifitions must e le to emonstrte tht they meet the following ouptionl expertise requirements. They shoul: e tehnilly ompetent in the res for whih they re elivering trining n/or hve experiene of proviing trining. This knowlege must e t lest to the sme level s the trining eing elivere hve reent relevnt experiene in the speifi re they will e ssessing hve reile experiene of proviing trining. Centre stff my unertke more thn one role, eg tutor n ssessor or internl verifier, ut must never internlly verify their own ssessments. Assessors n internl verifiers While the Assessor/Verifier (A/V) units re vlue s qulifitions for entre stff, they re not urrently requirement for the qulifitions. Continuing professionl evelopment (CPD) Centres re expete to support their stff in ensuring tht their knowlege remins urrent of the ouptionl re n of est prtie in elivery, mentoring, trining, ssessment n verifition, n tht it tkes ount of ny ntionl or legisltive evelopments. 30 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

34 Lerner entry requirements Lerners shoul not e entere for qulifition of the sme type, ontent n level s tht of qulifition they lrey hol. These qulifitions re tehnil ertifites for the Apprentieship Frmework in Hospitlity n shoul therefore only e tken y lerners who re unertking n pprentieship. There re no forml entry requirements for lerners unertking these qulifitions. However, entres must ensure tht lerners hve the potentil n opportunity to gin the qulifitions suessfully. Without eviene of forml qulifitions, lerners must e le to emonstrte equte prior knowlege n experiene to ensure they hve the potentil to gin the qulifitions suessfully. Age restritions City & Guils nnot ept ny registrtions for nites uner 16 s this qulifition is not pprove for uner 16s. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 31

35 Assessment guine Eh of the units within the Level 2 n 3 Hospitlity n Ctering Priniples Tehnil Certifites with exeption of unit 365 re ssesse y mens of multiple hoie knowlege tests. Centres will reeive ess to these tests when the lerner is registere, n will use the lerner s City & Guils enrolment numer to sheule n unlok eh on-line test they sit. The on-line multiple hoie tests use to ssess these qulifitions re forml summtive ssessments n shoul e trete s suh. They re forml exmintions n must e invigilte. NVQ ssessors n tutors re not llowe to invigilte these tests. A seprte invigiltor must e use. Tests shoul e sheule t n pproprite time, n only when lerners re rey to emonstrte the knowlege in the units. One lerners hve st the tests, sore report will e proue. This is the eviene of the lerner s test result n shoul e kept on reor y the entre for minimum perio of 3 yers. This my e heke y City & Guils t ny time, n usully y n externl verifier responsile for ensuring the qulity of the elivery of ssessments in the entre. Centres will e require to enter lerner results fter the test is omplete. All tests re gre pss/fil. Unit 365 is not ssesse y the online multiple hoie test ut y short nswer question pper. The Assessment Pk ontining the question ppers is ville on The tests hve vrious numers of questions epening on the size of the units. The numer of questions n the time limit for eh of the unit tests re etile elow: Unit 501 Sfe, hygieni n seure working environments in hospitlity No of question s Effetive temwork Priniples of prepring n ooking fish Priniples of prepring n ooking met n poultry 505 Priniples of mintining, hnling n lening knives 506 Priniples of proviing ounter n tkewy servie Priniples of olleting linen n mking es Priniples of lening winows from the insie Foo sfety in tering 40 1 hour 603 Giving ustomers positive impression Reeption ommunition proeures in the hospitlity inustry Time limit In minutes unless stte 32 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

36 Unit No of question s 605 Arrivl of ustomers Deprture of ustomers Preprtion n lering of servie res Servie of foo t tle Servie of loholi n non-loholi rinks Deling with pyments Chemils n equipment use for lening in the hospitlity inustry Clening n serviing of hospitlity res Mintin housekeeping supplies Provie linen servie Prepre, ook n finish foo Preprtion, ooking n finishing of fish ishes Preprtion, ooking n finishing of met ishes Preprtion, ooking n finishing of poultry ishes 620 Preprtion, ooking n finishing of vegetle ishes Deling with ookings Hnle mil n ook externl servies Priniples of prouing si fish ishes Priniples of prouing si met ishes Priniples of prouing si poultry ishes Priniples of prouing si vegetle ishes Priniples of prouing si hot sues Priniples of prouing rie, pulse n grin ishes Priniples of prouing si pst ishes Priniples of prouing si re n ough prouts Priniples of prouing si pstry prouts Priniples of prouing si kes, sponges n sones 633 Priniples of prouing si hot n ol esserts Priniples of prouing ol strters n sls Priniples of prouing flour, ough n try ke prouts 636 Priniples of mintining n effiient use of resoures in the kithen Priniples of prepring mels for istriution Priniples of proessing rie ingreients prior to ooking Time limit In minutes unless stte Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 33

37 Unit 639 Priniples of prepring, ooking n finishing si egg ishes 640 Priniples of prepring, ooking n finishing si rie ishes 641 Priniples of prepring, ooking n finishing si pulse ishes 642 Priniples of prepring, ooking n finishing si grin ishes 643 Priniples of prepring, ooking n finishing si hot sues 644 Priniples of prepring, ooking n finishing si soups No of question s Priniples of mking si stok Priniples of prepring n mixing spie n her lens 647 Priniples of prepring, ooking n finishing si Dim Sum ishes 648 Priniples of prepring, ooking n finishing noole ishes 649 Priniples of prepring n ooking foo using tnoor 650 Priniples of prepring, ooking n finishing si pstry prouts 651 Priniples of prepring, ooking n finishing gme ishes Priniples of ompleting kithen oumenttion Priniples of setting up n losing the kithen Priniples of storing n retrieving informtion Priniples of prepring n lering r res Priniples of prepring n serving oktils Priniples of prepring n serving wines Priniples of prepring n serving ispense n instnt hot rinks 660 Priniples of prepring n serving hot rinks using speilise equipment Priniples of mintining ellrs n kegs Priniples of lening rinks ispense lines Priniples of reeiving, storing n issuing rinks stok 664 Priniples of prepring n lening res for tle servie Priniples of proviing silver servie Proviing uffet n rvery servie Priniples of mintining ustomer servie through effetive hnover Time limit In minutes unless stte 34 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

38 Unit 668 Priniples of promoting itionl servies or prouts to ustomers 669 Priniples of lening n proteting floors, rpets n soft furnishings 690 Priniples of rrying out perioi room serviing n eep lening 691 Priniples of resolving ustomer servie prolems 692 Priniples of ustomer servie in hospitlity, leisure, trvel n tourism 701 Development of working reltionships in hospitlity 702 Helth, sfety n seurity in the hospitlity working environment No of question s Preprtion, ooking n finishing of hot sues Preprtion, ooking n finishing of ressings n ol sues Preprtion, ooking n finishing of fish ishes Preprtion, ooking n finishing of met ishes Preprtion, ooking n finishing of poultry ishes 708 Preprtion, ooking n finishing of vegetle ishes 709 Priniples of prepring, ooking n finishing omplex soups 710 Priniples of prepring, ooking n finishing fresh pst ishes 711 Priniples of prepring, ooking n finishing omplex kes, sponges, isuits n sones 712 Priniples of prepring, ooking n presenting omplex ol prouts 713 Priniples of prepring, ooking n finishing omplex hot esserts 714 Priniples of prepring, ooking n finishing omplex ol esserts 365 The priniples of foo sfety supervision for tering Time limit In minutes unless stte Plese refer to the Assessment pk on Test speifitions The test speifitions for the units re ville in seprte Assessment Speifitions oument ville on Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 35

39 Areittion of prior lerning n experiene (APEL) APL is not typilly llowe for this qulifition; however, there my e ses where lerners hve hieve these units within other qulifitions. Where lerner hs lrey hieve the unit elsewhere they re not expete to repet it. 36 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

40 3 Units Struture of units The units in these qulifitions re written in stnr formt n omprise the following: City & Guils referene numer title level n reit vlue Unit Areittion Numer reltionship to NOS, other qulifitions n frmeworks unit im lerning outomes whih re omprise of numer of ssessment riteri Summry of units City & Guils unit numer 151 Title Sfe, hygieni n seure working environments in hospitlity Unit numer Creits R/600/ Effetive temwork Y/600/ Priniples of prepring n ooking fish D/502/ Priniples of prepring n ooking met n poultry K/502/ Priniples of mintining, hnling n lening knives Y/502/ Priniples of proviing ounter n tkewy servie T/502/ Priniples of olleting linen n mking es L/502/ Priniples of lening winows from the insie D/502/ Priniples of prouing si fish ishes K/502/ Priniples of prouing si met ishes A/502/ Priniples of prouing si poultry ishes L/502/ Priniples of prouing si vegetle ishes H/502/ Priniples of prouing si hot sues J/502/ Priniples of prouing si rie, pulse n grin ishes R/502/ Priniples of prouing si pst ishes F/502/ Priniples of prouing re n ough prouts M/502/ Priniples of prouing si pstry prouts F/502/ Priniples of prouing si kes, sponges n sones H/502/ Priniples of prouing si hot n ol esserts T/502/ Priniples of prouing ol strters n sls K/502/ Priniples of prouing flour, ough n try ke prouts Priniples of mintining effiient use of resoures in the kithen H/502/ R/502/ Priniples of prepring mels for istriution R/502/ Priniples of proessing rie ingreients prior to ooking K/502/ Priniples of prepring, ooking n finishing si egg ishes A/502/ Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 37

41 Priniples of prepring, ooking n finishing si rie ishes Priniples of prepring, ooking n finishing si pulse ishes Priniples of prepring, ooking n finishing si grin ishes Priniples of prepring, ooking n finishing si hot sues A/502/ J/502/ J/502/ F/502/ Priniples of prepring, ooking n finishing si soups L/502/ Priniples of mking si stok D/502/ Priniples of prepring n mixing spie n her lens K/502/ Priniples of prepring, ooking n finishing si Dim Sum ishes M/502/ Priniples of prepring, ooking n finishing noole ishes F/502/ Priniples of prepring n ooking foo using tnoor H/502/ Priniples of prepring, ooking n finishing si pstry prouts H/502/ Priniples of prepring, ooking n finishing gme ishes H/502/ Foo sfety in tering H/502/ Giving ustomers positive impression D/600/ Reeption ommunition proeures in the hospitlity inustry K/600/ Arrivl of ustomers D/600/ Deprture of ustomers H/600/ Preprtion n lering of servie res F/600/ Servie of foo t tle T/600/ Servie of loholi n non-loholi rinks J/600/ Deling with Pyments L/600/ Chemils n equipment use for lening in the hospitlity inustry R/600/ Clening n serviing of hospitlity res L/600/ Mintin housekeeping supplies J/600/ Provie linen servie M/600/ Prepre, ook n finish foo T/600/ Preprtion, ooking n finishing of fish ishes A/600/ Preprtion, ooking n finishing of met ishes T/600/ Preprtion, ooking n finishing of poultry ishes J/600/ Preprtion, ooking n finishing of vegetle ishes Y/600/ Deling with ookings F/600/ Hnle mil n ook externl servies A/600/ Priniples of ompleting kithen oumenttion H/502/ Priniples of setting up n losing the kithen T/502/ Priniples of storing n retrieving informtion D/502/ Priniples of prepring n lening r res Y/502/ Priniples of prepring n serving oktils Y/502/ Priniples of prepring n serving wines M/502/ Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

42 Priniples of prepring n serving ispense n instnt hot rinks Priniples of repiring n serving hot rinks using speilist equipment H/502/ D/502/ Priniples of mintining ellrs n kegs R/502/ Priniples of lening rinks ispense lines J/502/ Priniples of reeiving storing n issuing rinks stok M/502/ Priniples of prepring n lering res for tle servie R/502/ Priniples of proviing silver servie A/502/ Priniples of proviing uffet n rvery servie M/502/ Priniples of mintining ustomer servie through effetive hnover Priniples of promoting itionl servies or prouts to ustomers Priniples of lening n proteting floors, rpets n soft furnishings Priniples of rrying out perioi room serviing n eep lening K/502/ Y/502/ M/502/ Y/502/ Priniples of resolving ustomer servie prolems A/502/ Priniples of ustomer servie in hospitlity, leisure, trvel n tourism T/600/ Development of working reltionships in hospitlity F/600/ Helth, sfety n seurity in the hospitlity working environment A/600/ Preprtion, ooking n finishing of hot sues F/600/ Preprtion, ooking n finishing of ressings n ol sues J/600/ Preprtion, ooking n finishing of fish ishes L/600/ Preprtion, ooking n finishing of met ishes D/600/ Preprtion, ooking n finishing of poultry ishes H/600/ Preprtion, ooking n finishing of vegetle ishes K/600/ Priniples of prepring, ooking n finishing omplex soups Priniples of prepring, ooking n finishing fresh pst ishes Priniples of prepring, ooking n finishing omplex kes, sponges, isuits n sones Priniples of prepring, ooking n presenting omplex ol prouts Priniples of prepring, ooking n finishing omplex hot esserts Priniples of prepring, ooking n finishing omplex ol esserts D/502/ T/502/ Y/502/ F/502/ K/502/ F/502/ Priniples of foo sfety supervision for tering K/502/ Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 39

43 Unit 151 Sfe, hygieni n seure working environments in hospitlity Level 1 Creit vlue 2 UAN R/600/0615 NOS 1GEN1 Unit im n purpose This unit hs een written to over the knowlege relting to the si helth, hygiene, sfety n seurity, whih they n pply in hospitlity environment. Lerning outomes n ssessment riteri 1 Know their personl responsiilities uner the Helth n Sfety t Work At. stte personl responsiility for helth n sfety when in the workple ientify the importne of following sfety proeures in the workple stte reporting proeures in the se of personl illness 2 Know why it is importnt to work in sfe n hygieni wy. e stte why it is importnt to mintin goo personl hygiene stte why orret lothing, footwer n heger shoul e worn t ll times stte why, n to whom, ients n ner ients shoul e reporte esrie sfe lifting n hnling tehniques tht you must follow stte why it is importnt to report ll unusul/non-routine inients to the pproprite person 3 Know out hzrs n sfety in the workple. e f ientify the types of ommon hzrs foun in the workple ientify types of emergenies tht my hppen in the workple esrie why first i proeures shoul e in ple ientify possile uses of fire in the workple esrie fire sfety proeures esrie seurity proeures 40 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

44 Rnge Personl responsiility Mintin helth n sfety of self n others, omply with ompny proeures/trining n instrution. Importne of following sfety proeures To prevent ients to self n others, to omply with the lw. Reporting proeures Report to supervisor/line mnger, provie meil ertifite if require on return to work. Importne of mintining goo personl hygiene Prevent ross ontmintion, omply with legisltion, promote goo ompny imge. Corret lothing, footwer n heger Protet foo from teri, protet the employee. Why, n to whom ients n ner ients shoul e reporte Why; to prevent further ients, to omply with legisltion, to ientify prolem res To whom; supervisor/line mnger, relevnt first ier. Why it is importnt to report ll unusul/non-routine inients To omply with legisltion, for seurity purposes, to ensure pproprite tion n e tken. Types of ommon hzrs Spillge, triling wires when operting eletril equipment, ostles on floor, lifting hevy los. Types of emergenies Aients, fire lrm, power filure, om thret. Possile uses of fire Ruish not orretly store, poor mintenne of eletril equipment/mge wiring, isre igrette ens/poor isposl of igrette wste, inorret storge n use of hemils, poor supervision of equipment. Fire Sfety proeures Swith off n unplug ll eletril equipment when not in use, inspetion of puli rooms n stff hnging rooms for eris, orret wste storge, orret storge of hzrous sustnes. Seurity proeures Loking oors, key seurity, esignte seurity stff, wrning/prompting signs for ll stff. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 41

45 Unit 152 Effetive temwork Level 1 Creit vlue 2 UAN Y/600/0616 NOS 1GEN4 Unit im n purpose This unit will provie lerners with the knowlege to mke useful ontriutions to the work of tem. Lerning outomes n ssessment riteri 1 Know how to orgnise their own work. stte the orer of work to omplete tsk esrie situtions when it is pproprite to sk for help esrie situtions when it is pproprite to help n support others stte the importne of working to elines e stte why it is importnt to follow instrutions urtely f stte the importne of keeping work res len n tiy 2 Know how to support the work of tem. stte the enefits of helping tem memers stte the importne of pssing informtion to the relevnt people stte the importne of ler ommunition esrie wys to mintin goo working reltionships in tem e stte prolems in working reltionships tht shoul e reporte to line mngers 3 Know how to ontriute to their own lerning n evelopment. list enefits of self evelopment stte the importne of feek from tem memers esrie how lerning pln oul improve spets of work list types of tivities tht help lerning 42 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

46 Rnge When it is pproprite to sk for help To e le to omplete work tsks on time, to prevent errors, to mintin goo working reltionships, to work to high stnrs. When it is pproprite to help n support others When own work tsks hve een omplete, when requeste y mnger or supervisor, when extr jo tsks re pplile to your skills. Working to elines To mintin ustomer stisftion, to emonstrte professionl imge, to emonstrte ompetene in the jo role. Keeping work res len n tiy To omplete work tsks on time n to high stnr, present positive n professionl imge to ustomers, omply with legisltion Benefits Iniviul, tem, usiness profitility, ustomer effiient work, motivtionl, tem uiling. To e le to respon to hnge, to progress ones reer, jo stisftion, ontinuous personl evelopment (CPD). Pssing informtion To mintin goo working reltionships, omplete work tsks on time, prevent errors, minimise wste, omply with Dt Protetion At Cler ommunition To prevent errors, to ensure ommunition is unerstoo, informtion is urte. Goo working reltionships By isplying suitle ehviour to enhne reltionships; respetful, polite, helpful, frienly, oopertive. Prolems Where there is onflit sitution, where there is n esltion of issues, where tem morle is ffete. Feek To unerstn own strengths n weknesses, to evelop positive reltionships with ollegues. Lerning pln Ientifition of strengths n weknesses, speifi tion ientifie to improve work, timesles set for improvements. Ativities Mentoring/ohing, forml trining, pprisls, one to one onverstions. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 43

47 Unit 153 Priniples of prepring n ooking fish Level 1 Creit vlue 2 UAN D/502/8262 NOS 1FPC1/09 Unit im n purpose This unit ims to provie lerners with knowlege of how to prepre ook fish for simple ishes. It overs oth ote n pre-prepre unote fish n the following preprtion n ooking methos: Coting Deep frying Grilling Bking Lerning outomes n ssessment riteri 1 Know how to prepre fish. Stte storge methos for frozen n fresh fish Outline the qulity points of frozen fish Outline the qulity points of fresh fish Stte how to efrost fish e Desrie how to el with prolems with fish 2 Know how to ook fish. Stte tools n equipment use to ook fish Stte the importne of using the orret tools n equipment to ook fish Give exmples of ooking methos for fish Stte require tempertures when ooking fish using ifferent methos e Stte how to hek tht fish is ooke orretly f Give exmples of how to present ooke fish g Know out hzrs n sfety in the workple. 44 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

48 Rnge Fish Fresh, frozen, ote, unote Storge methos Cover, lel, frige/freezer temperture (fresh n frozen fish) Qulity points Fresh fish: smell, texture Frozen fish: lk of freezer urn Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Tools n equipment Deep fryer, spier, fish slie, king trys Cooking methos Deep frying, grilling, king Tempertures Reommene ore temperture for ooke foo 75 C Cooking tempertures s suitle for ifferent ishes n ooking methos Presenttion Grnishes (lemon, prsley), ompniments (trtr sue, tomto sue) Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 45

49 Unit 154 Priniples of prepring n ooking met n poultry Level 1 Creit vlue 2 UAN K/502/8264 NOS 1FPC2 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre n ook met n poultry for simple ishes. It overs the following types of met n poultry: Cote Pre-prepre unote Steks Chops Cuts of hiken Lerning outomes n ssessment riteri 1 Know how to prepre met. Stte storge methos for frozen n fresh mets Outline qulity points in frozen met Outline qulity points in fresh met Stte the methos use to efrost met e Stte sesonings use within met ishes f Desrie how to el with prolems with met 2 Know how to ook met. Stte the importne of using the orret tools n equipment to ook met Desrie ooking methos for met Give exmples of how to finish met ishes Stte the orret temperture for holing met ishes. 46 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

50 3 Know how to prepre poultry. Stte storge methos for frozen n fresh poultry Outline qulity points in frozen poultry Outline qulity points in fresh poultry Stte how to efrost poultry e Stte sesonings use within poultry ishes f Desrie how to el with prolems with poultry 4 Know how to ook poultry. Stte the importne of using the orret tools n equipment to ook poultry Desrie ooking methos for poultry Give exmples of how to finish poultry ishes Stte the orret temperture for holing poultry ishes Rnge Met/poultry Cote, pre-prepre unote, steks, hops, uts of hiken Qulity points Smell, texture, olour Sesonings Flvourings n spies (eg Cjun spie, pprik) Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Tools n equipment Deep fryer, spier, king trys, griles, slmner, frying pns, tongs Cooking methos Grilling/griling, shllow frying, eep frying, mirowving, stewing Finishing methos Sues, grnishes n ompniments, justing sesoning, follow ish speifition Tempertures for holing Hot holing 63 C or ove Chill holing 8 C or elow Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 47

51 Unit 155 Priniples of mintining, hnling n lening knives Level 1 Creit vlue 2 UAN Y/502/8258 NOS 1GEN7/10 Unit im n purpose This unit ims to provie lerners with the knowlege of how to use n re for knives within professionl kithen. It overs stright n serrte le knives, levers, sissors n seteurs. Lerning outomes n ssessment riteri 1 Know how to mintin, hnle n len knives. Stte why knives shoul e kept shrp Stte why knives shoul e store sfely Stte why ients must e reporte Ientify the pproprite knives require for ifferent tsks e Stte sfety onsiertions when hnling knives f Outline why knives shoul e lene when using for ifferent foostuffs g Desrie the risks ssoite with using poorly mintine or mge knives h Stte why utting surfes shoul e len i Desrie tions to e tken to prevent llergi retions Rnge Knives Stright le knives n levers, serrte les, sissors/seteurs, flexile le Different tsks Prepring si vegetle uts, prepring met, poultry n fish, prepring re, opening pkging, shrpening Foostuffs Vegetles, met, poultry, fish, re 48 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

52 Unit 156 Priniples of proviing ounter n tkewy servie Level 1 Creit vlue 1 UAN T/502/8297 NOS 1FS4 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to serve foo n rink on ounter or tkewy sis n how to mintin the ounter n servie res. Lerning outomes n ssessment riteri 1 Know how to serve ustomers t the ounter. Desrie sfe n hygieni working prties for serving ustomers n its importne Stte the importne of ontrolling portions when serving ustomers Stte the importne of giving urte informtion to ustomers Desrie the types of unexpete situtions tht might our when serving ustomers 2 Know how to mintin ounter n servie res. Desrie sfe n hygieni working prties for lering ounter n servie res Stte the importne of keeping ounter preprtion res n ining res tiy n free from ruish n foo eris throughout the servie Stte the importne of mintining onstnt stok of servie items Desrie the types of unexpete situtions tht might our when lering wy Rnge Informtion Items ville, ingreients, pries, speil offers n promotions Servie items Trys, servie utensils, foo ontiners, rokery, utlery Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 49

53 Unit 157 Priniples of olleting linen n mking es Level 1 Creit vlue 1 UAN L/502/8256 NOS 1HK1 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to ollet len linen n e overings n move them to the rooms n how to strip n mke es. Lerning outomes n ssessment riteri 1 Know how to ollet len linen n e overings. e f Desrie sfe lifting n hnling tehniques n their importne Ientify stnrs for qulity of linen n e overings Desrie the importne of keeping soile linen seprte from len linen Desrie the importne of seurity proeures for linen n linen store Desrie the importne of heking linen to mke sure it is len n up to stnr Desrie the types of prolems tht might our when hoosing n olleting linen from linen store 2 Know how to strip n mke es. e f Ientify the orret proeures to el with soile linen Ientify the orret prtie to sort ifferent fris Ientify stnr proeures for mking n re-sheeting es Stte the importne of using the right size linen Stte the types of unexpete situtions tht might hppen when stripping n mking es Desrie proeures to use when eugs or other infesttions re foun 50 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

54 Rnge Linen Bthroom n e linen Be overings Sheets, lnkets/uvets, espres/throws, pillow ses, wterproof sheets, mttress protetors, uvets/pillows Bes Doule/single es, ots/foling es, zip n link, sof es Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 51

55 Unit 158 Priniples of lening winows from the insie Level 1 Creit vlue 1 UAN D/502/8326 NOS 1HK2 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to prepre to len winows from the insie, the pproprite lening equipment n mterils to use n how to len the insie surfe of winows. Lerning outomes n ssessment riteri 1 Know how to prepre to len winows from insie. Stte the importne of prepring winows n surrouning res efore lening Ientify types of equipment n lening mterils tht shoul e use for loose irt n irt tht is hr to remove Stte the importne of following mnufturers instrutions when using lening equipment n mterils Ientify types of prolems tht might our when lening winows 2 Know how to len the insie surfe of winows. e Stte the stnrs for lening winows Stte the require frequeny for lening winows Ientify the pproprite sfety equipment n personl protetive lothing to use when lening winows Desrie the importne of reporting ny irt tht nnot e remove to the relevnt person Desrie the importne of leving frmes n sills ry t the en of lening 52 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

56 Rnge Preprtion Winows, Winow frmes, use of protetive lothing, us of hzr wrning signs, protet surrouning res Clening equipment n mterils Cloths, Clening hemils, Squeegees Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 53

57 Unit 223 Priniples of prouing si fish ishes Level 2 Creit vlue 1 UAN K/502/8281 NOS 2PR1 Unit im n purpose This unit ims to provie lerners with the knowlege of how to ook n finish si fish ishes using rw fish portions, proesse fish prouts n whole fish. Lerning outomes n ssessment riteri 1 Know how to ook si fish ishes. e f g Outline the qulity points to look for in fish Desrie how to el with prolems with fish Stte the importne of using the orret tools n equipment to ook fish Desrie ooking methos for fish Stte why the orret ooking metho must e use in reltion to ifferent types of fish Stte the require temperture when ooking fish Explin the importne of ooking fish t the orret temperture 2 Know how to finish si fish ishes. Give exmples of how to grnish n present fish ishes Explin how to orret fish ish to ensure it meets ish requirements for olour, onsisteny n flvour Stte the temperture for holing n serving fish ishes Stte helthy eting onsiertions when prouing fish ishes 54 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

58 Rnge Qulity points Smell (fresh), texture (firm), visul (eyes, gills, slime) Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Tools n equipment Deep fryer, spier, fish slie, king trys, stemer, slmner, frying pns, fish kettle Cooking methos Frying eep, shllow, grilling, oiling (inluing oil in the g), steming, king, mirowving, pohing Types of fish Roun, flt, oily, white, ifferent uts of fish Tempertures Reommene ore temperture for ooke foo 75 C Hot holing for servie 63 C or ove Cooking tempertures s suitle for ifferent ishes n ooking methos Chill holing 8 C or elow Grnishes n presenttion Lemon, prsley, sues (eg trtr, tomto) Correting Test n just sesoning, flvouring Helthy eting onsiertions Reue slt, use holesterol reuing oil, use helthy ooking methos (eg steming, pohing) Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 55

59 Unit 224 Priniples of prouing si met ishes Level 2 Creit vlue 1 UAN A/502/8284 NOS 2PR2 Unit im n purpose This unit ims to give lerners the knowlege of how to ook n finish si met ishes suh s stek, stews, sseroles, urries n mine ishes (e.g. lsgne or shepher s pie). This will over rw met portions, proesse met prouts n met joints. Lerners will gin knowlege of vriety of ooking methos inluing: Grilling Griling Frying Boiling Brising Steming Stewing Rosting Bking Mirowving Lerning outomes n ssessment riteri 1 Know how to ook si met ishes. Outline qulity points in prepre met Desrie how to el with prolems with met Stte the enefits of seling met Desrie how ifferent uts of met shoul e ooke e Stte the importne of using the orret tools n equipment to ook met f Stte the temperture require for ooking met 2 Know how to finish si met ishes. Desrie methos use for orreting met ishes to meet ish requirements Desrie grnish n presenttion methos for met ishes 56 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

60 Stte the orret temperture for holing met ishes Stte helthy eting options when ooking n finishing met ishes Rnge Qulity points Smell, texture, olour Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Cuts of met Steks, hops, joints, proesse met (urgers, susges) Cooking methos Grilling, griling, frying, oiling, rising, stewing, rosting, king, mirowving Tools n equipment Deep ft fryer, spier, king trys, tongs, griles, slmner, frying pns, ovenproof ishes, suepns, rtt pns Temperture Reommene ore temperture for ooke foo 75 C Hot holing for servie 63 C or ove Cooking tempertures s suitle for ifferent ishes n ooking methos Chill holing 8 C or elow Correting methos Ajust sesoning, flvouring, onsisteny (eg thikening, thinning), olour Grnish n presenttion Sues (eg pepperorn, prsley utter), ompniments (eg wterress, strw pottoes) Helthy eting options Trim met, remove exess ft, hoose lener uts of met, reue slt, use low ft ingreients, hoose helthier ooking methos (eg grilling, griling) Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 57

61 Unit 225 Priniples of prouing si poultry ishes Level 2 Creit vlue 1 UAN L/502/8290 NOS 2PR3 Unit im n purpose This unit ims to provie lerners with the knowlege of how to ook n finish si poultry ishes inluing hiken kiev, sutée hiken n hiken n on pie. Lerners will gin knowlege of the following ooking methos: Grilling Griling Rosting Pohing Frying Steming Bking Mirowving Lerning outomes n ssessment riteri 1 Know how to ook si poultry ishes. Outline the qulity points in poultry Desrie how to el with prolems with poultry Stte the importne of using the orret tools n equipment to ook poultry Desrie ooking methos for poultry e Stte the importne of using the orret ooking metho f Stte the require temperture when ooking poultry 2 Know how to finish si poultry ishes. Desrie how to grnish n present poultry ishes Explin how to orret poultry ish to ensure it meets ish requirements for olour, onsisteny n flvour Stte the tempertures for holing n serving poultry ishes Stte helthy eting onsiertions when prouing n finishing poultry ishes 58 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

62 Rnge Qulity points Smell, texture, olour Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Tools n equipment Deep fryer, spier, king trys, griles, slmner, frying pns, stemer, tongs, suepns Cooking methos Grilling, griling, frying, oiling, rosting, king, pohing, steming, mirowving Temperture Reommene ore temperture for ooke foo 75 C Hot holing for servie 63 C or ove Cooking tempertures s suitle for ifferent ishes n ooking methos Chill holing 8 C or elow Grnish n presenttion Sues (eg sls, jus roti, piqunt), ompniments (eg wterress, strw pottoes) Corretion methos Ajust sesoning, flvouring, olour Helthy eting options Remove exess ft, reue slt, use low ft ingreients, hoose helthier ooking methos (eg grilling, steming, pohing) Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 59

63 Unit 226 Priniples of prouing si vegetle ishes Level 2 Creit vlue 1 UAN H/502/8294 NOS 2PR4 Unit im n purpose This unit ims to provie lerners with the knowlege of how to ook n finish si vegetle ishes inluing vegetle urry, roste vegetles n stuffe vegetles, s well s how to finish vegetles in simple form, for exmple oiling, steming, rosting. Lerning outomes n ssessment riteri 1 Know how to ook vegetle ishes. Outline qulity points in prepre vegetles Desrie how to el with prolems with vegetles Stte the importne of using the orret tools n equipment to ook vegetles Desrie ooking methos for vegetle ishes e Stte the temperture require for ooking vegetles f Desrie how the nutritionl vlue of vegetles n e mintine uring ooking g Stte the enefits of lnhing vegetles h Ientify vegetles suitle for high n low pressure steming 2 Know how to finish vegetle ishes. Desrie finishing methos for vegetle ishes Stte the orret temperture for holing n serving vegetles ishes Stte helthy eting options when ooking n finishing vegetle ishes 60 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

64 Rnge Vegetles Roots n tuers, uls, flower hes, fungi, sees n pos, leves, stems, vegetle fruits Qulity points Colour, texture, smell Tools n equipment Deep ft fryer, spier, king trys, griles, slmner, frying pns, tongs, suepns, olners Cooking methos Blnhing, oiling, rosting, king, grilling, frying, (eep/shllow/stir), steming, omintion ooking methos, mirowving Temperture Reommene ore temperture for ooke foo 75 C Hot holing for servie 63 C or ove Cooking tempertures s suitle for ifferent ishes n ooking methos Chill holing 8 C or elow Finishing methos Corret sesoning, hek onsisteny of ompnying sue, rush with utter, grnish to meet reipe requirements Helthy eting options Reue slt, use low ft n unsturte fts, use ooking methos retining nutritionl ontent (eg steming, stir frying, grilling) Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 61

65 Unit 227 Priniples of prouing si hot sues Level 2 Creit vlue 1 UAN J/502/8286 NOS 2PR7 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre n ook si hot sues inluing: Thikene grvy (jus lie) Rost grvy (jus roti) White sue (éhmel) Brown sue (espgnole) Veloute Puree Lerning outomes n ssessment riteri 1 Know how to ook si hot sues. e Desrie the sfe use of lohol in hot sues Outline the qulity points in sue ingreients Stte the importne of using the orret equipment n tehniques when prouing hot sues Stte the require temperture when ooking vrious hot sues Desrie how to ientify when hot sues meet requirements for olour, onsisteny n flvour 2 Know how to finish si hot sues. Outline how to present ooke sues Stte the temperture for holing n serving hot sues Stte helthy eting onsiertions when prouing hot sues 62 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

66 Rnge Hot sues Thikene grvy (jus lie), rost grvy (jus roti), white sue (éhmel), rown sue (espgnole), veloute, puree Qulity points Consisteny, olour, texture (lumpy, smooth) Equipment Sles, ors, knives, sue pns, striners, whisks, leners Tehniques Weighing/mesuring, hopping, pssing/strining/lening, skimming, whisking Temperture Holing for servie 63 C or ove Cooking most sues will reh temperture of 100 C uring the ooking proess (minimum 75 C) Requirements Colour, onsisteny n flvour oring to ish speifition Helthy eting onsiertions Ft remove from stoks, reue level of slt, use ingreients low in sturte ft Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 63

67 Unit 228 Priniples of prouing si rie, pulse n grin ishes Level 2 Creit vlue 1 UAN R/502/8291 NOS 2PR8 Unit im n purpose This unit ims to provie lerners with the knowlege of how to ook n finish si rie, pulse n grin ishes, inluing simple ooke rie n pulses to ompny other ishes s well s speifi rie n pulse ishes inluing hl, moule rie n grille set polent. The lerner will gin knowlege of the following preprtion n ooking methos: Soking n wshing Boiling Brising Steming Frying Bking Mirowving Lerning outomes n ssessment riteri 1 Know how to ook rie, pulse n grin ishes. Outline qulity points in rie, pulses n grins Desrie how to el with prolems with rie, pulses n grins Stte the importne of using the orret tools n equipment to ook rie, pulses n grins Desrie ooking methos for rie, pulses n grins 2 Know how to finish rie, pulse n grin ishes. Stte how to ientify when rie, pulse n grin se ishes hve the orret flvour, olour, texture n qulity Desrie methos for ooling ooke rie, grin n pulses tht mintin foo sfety Stte the orret temperture for holing rie, pulse n grin ishes Stte helthy eting options when ooking rie, pulse n grin ishes 64 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

68 Rnge Qulity points No physil ontminnts (eg stones), no signs of pest infesttion Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Tools n equipment Frying pns, stemers, sue pns, striners, mouls, olner Cooking methos Boiling, rising, steming, frying, king, mirowving Cooling methos Col running wter, lst hiller Temperture Col ishes serve t 5C Hot ishes serve t or ove 63C Rehete rie serve t ore temperture of 75C Holing 63C or ove Helthy eting options Reue slt, use unsturte ft, use wholegrin rie Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 65

69 Unit 229 Priniples of prouing si pst ishes Level 2 Creit vlue 2 UAN F/502/8285 NOS 2PR9 Unit im n purpose This unit ims to provie lerners with knowlege of how to prepre, ook n finish si pst ishes. Lerners will gin knowlege of the following types of pst: Stuffe Shpe Lsgne Drie Pre-prepre fresh pst Lerning outomes n ssessment riteri 1 Know how to ook si pst ishes. e f Outline the qulity points in pst n ish ingreients Desrie how to el with prolems with pst Desrie why time n temperture re importnt when ooking pst Stte whih tools n equipment re use when prepring n ooking pst Stte the importne of using the orret equipment n tehniques when prouing pst ishes Explin how to ientify when pst meets ish requirements for olour, onsisteny n flvour 2 Know how to finish si pst ishes. Stte the temperture for holing n serving pst ishes Desrie how to ool pst prior to storge Stte how to store ooke pst ishes Stte helthy eting onsiertions when prouing pst ishes 66 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

70 Rnge Pst Stuffe pst, shpe pst, lsgne, rie pst, pre-prepre fresh pst Qulity points No signs of pest infesttion, shpes not mge, fillings not split Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Temperture Col ishes serve t 5 C Hot ishes holing for servie serve t or ove 63 C Rehete serve t ore temperture of 75 C Tools n equipment Sue pns, striners, olners Tehniques Blnhing, strining, mixing, oiling, king Requirements Colour, onsisteny n flvour oring to ish speifition Cooling methos Col running wter, lst hiller Storge Covere, lelle showing the te, store in refrigertor t 3-5 C Helthy eting options Reue slt, use unsturte ft, use wholegrin pst, sustitute ingreients high in ft with helthier options Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 67

71 Unit 230 Priniples of prouing si re n ough prouts Level 2 Creit vlue 1 UAN M/502/8279 NOS 2PR11 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre, ook n finish si re n ough prouts inluing uns, re, re rolls, nn, pitt re, pizz n so re ough. Lerning outomes n ssessment riteri 1 Know how to ook re n ough prouts. Outline qulity points in ingreients for re n ough prouts Stte the importne of using the orret tools n equipment to ook re n ough prouts Desrie how to el with prolems with the ingreients Desrie ooking methos for re n ough prouts 2 Know how to finish re n ough prouts. Stte how to ientify when re n ough hve the orret flvour olour texture n qulity Desrie finishing methos for re n ough prouts Stte the orret temperture n onitions for holing re n ough prouts Stte how to store re n ough prouts e Stte helthy eting options when mking re n ough prouts 68 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

72 Rnge Bre n ough prouts un ough, re ough, nn ough/pitt ough, pizz ough, so re ough, prt-ooke prouts Ingreients Flour, yest, utter, eggs Qulity points in ingreients No signs of pest infesttion, no physil ontminnts, fresh yest (rumly, fresh smell, grey in olour, mlty), rie yest (within use y te), utter (smooth texture, remy in olour to eep yellow, no strong smell) Eggs (rke or mge eggs shoul not e use) Tools n equipment Proover, oven, eep fryer, spier, ooling wire, oker, piping g Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Cooking methos Bking, frying Finishing methos Glzing, iing, filling, eorting Conitions Hel t room temperture, ry tmosphere, hilling Storge Cooke ough prouts shoul e store t room temperture. Dough prouts with high risk foo (ie; rem) store in refrigertor Helthy eting options Reue slt n sugr where possile, use unsturte ft, use wholegrin flour Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 69

73 Unit 231 Priniples of prouing si pstry prouts Level 2 Creit vlue 1 UAN F/502/8285 NOS 2PR12 Unit im n purpose This unit ims to provie lerners with knowlege of how to prepre, ook n finish si pstry prouts inluing hoolte élir, pple trt, svoury quihe. Lerners shoul over the following types of pstry: Short Sweet Suet Choux Puff Conveniene Lerning outomes n ssessment riteri 1 Know how to ook si pstry prouts. e f g h Outline the qulity points of ingreients use to ook pstry prouts Desrie how to el with prolems with ingreients Desrie the importne of following the reipe when prepring pstry prouts Desrie how to use tools n equipment when prepring n ooking pstry prouts Stte the importne of using the orret tools n equipment to ook pstry prouts Desrie preprtion methos for pstry prouts Desrie ooking methos for pstry prouts Stte the require temperture when ooking pstry prouts 2 Know how to finish si pstry prouts. Desrie how to ientify when pstry prouts hve the orret olour, texture n flvour Stte how to store pstry prouts fter preprtion n ooking Stte helthy eting onsiertions when prouing pstry ishes 70 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

74 Rnge Pstry Short, sweet, suet, houx, puff, onveniene Ingreients Flour, utter, eggs Qulity points in ingreients No signs of pest infesttion, no physil ontminnts, utter (smooth texture, remy in olour to eep yellow, no strong smell) eggs (rke or mge eggs shoul not e use), hek use y tes, ensure pkging not mge/roken Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Tools n equipment Sles, rolling pin, fln ring, oven, oker, pstry utter Preprtion methos Weighing/mesuring, sifting, ruing in, reming, resting, piping, rolling, lminting/foling, utting/shping/trimming, lining Cooking methos Bking, steming, omining ooking methos Store Cooke pste prouts unfille in irtight onitions Fille prouts ontining high risk foos in refrigertor Helthy eting onsiertions Reue slt n sugr where possile, use unsturte ft, use wholegrin flour Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 71

75 Unit 232 Priniples of prouing si kes, sponges n sones Level 2 Creit vlue 1 UAN H/502/8280 NOS 2PR13 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre, ook n finish si kes, sponges n sones. Lerning outomes n ssessment riteri 1 Know how to ook kes, sponges n sones. e Outline qulity points in ingreients for kes, sponges n sones Stte the importne of using the orret tools n equipment to ook kes, sponges n sones Desrie how to el with prolems with the ingreients Desrie preprtion methos for kes, sponges n sones Desrie ooking methos for kes, sponges n sones 2 Know how to finish kes, sponges n sones. Stte how to ientify when kes sponges n sones hve the orret flvour, olour, texture n qulity Desrie finishing methos for kes, sponges n sones Desrie how to present kes, sponges n sones Stte how to store kes, sponges n sones e Stte helthy eting options when mking kes, sponges n sones 72 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

76 Rnge Ckes, sponges n sones Ckes (eg Fruit ke, rok kes, smll kes, shortke/re) Sponges (eg Vitori snwih, sponge isuits, Swiss roll) Sones, tter mix Ingreients Flour, utter, eggs Qulity points in ingreients No signs of pest infesttion, no physil ontminnts, utter (smooth texture, remy in olour to eep yellow, no strong smell) eggs (rke or mge eggs shoul not e use) Tools n equipment Smll equipment (owl, spoons, ke tins), mixers, oven Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Preprtion methos Using prepre mixes, weighing/mesuring, reming/eting, whisking, foling, ruing in, gresing, mixing, kneing, portioning, shping, lining Cooking methos Bking, griling Finishing methos Filling, rolling, trimming / iing, spreing / smoothing, usting / reging / sprinkling, piping, glzing, portioning Store Cooke prouts unfille in irtight onitions Fille prouts ontining high risk foos in refrigertor Helthy eting options Reue slt n sugr where possile, use unsturte ft, sustitute ingreients high in ft with helthier options Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 73

77 Unit 233 Priniples of prouing si hot n ol esserts Level 2 Creit vlue 2 UAN T/502/8283 NOS 2PR14 Unit im n purpose This unit ims to provie lerners with knowlege of how to ook n finish si hot n ol esserts. It overs rnge of ooking n finishing methos: Bking Frying Mirowving Steming Grnishing De-mouling Sliing Portioning Piping Glzing Lerning outomes n ssessment riteri 1 Know how to proue n ook si hot n ol esserts. Desrie how to el with prolems with ingreients Desrie the importne of following the reipe when prouing hot n ol esserts Stte the importne of using the orret tools n equipment to proue hot n ol esserts Desrie preprtion n ooking methos for hot n ol esserts 2 Know how to finish si hot n ol esserts. Explin how to ientify when hot n ol esserts hve the orret onsisteny, olour, texture n flvour Stte why time n temperture re importnt when finishing hot n ol esserts 74 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

78 e f Desrie finishing methos for hot n ol esserts Desrie qulity points in hot n ol esserts Stte how to store hot n ol esserts fter preprtion n ooking Stte helthy eting onsiertions when prouing hot n ol esserts Rnge Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Hot n ol esserts Ie rems, sorets, mousse, egg se esserts, tter se esserts, sponge se esserts, fruit se esserts, vrois Tools n equipment Soretiere, oven, eep fryer, smll equipment (spoons, owls, mouls, whisks), sieve Preprtion Using prepre mixes, weighing/mesuring, reming/eting, whisking, foling, gresing, portioning, piping, shping, lining, filling, proving, mouling, soking Cooking methos Bking, frying, steming, mirowving, in mrie Finishing methos Grnishing, e-mouling, sliing, portioning, piping, glzing Qulity points Texture, onsisteny, visul (lenly e-moule) oring to ish speifitions Storge Ie rems n sorets in freezer elow -22C Mousses n egg-se esserts in frige t 3-5C Sponge-se esserts ir-tight ontiner Fruit-se esserts in frige Helthy eting onsiertions Reue slt n sugr where possile, use unsturte ft, sustitute ingreients high in ft with helthier options Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 75

79 Unit 234 Priniples of prouing ol strters n sls Level 2 Creit vlue 1 UAN K/502/8295 NOS 2PR15 Unit im n purpose This unit ims to provie lerners with knowlege on how to prepre n present ol prouts inluing sls, re prouts, pies, ptes n ure mets. This unit lso overs how to hol these foos to mintin effetive foo sfety. Lerning outomes n ssessment riteri 1 Know how to prepre ol strters n sls. e Outline qulity points in ooke, ure n prepre foos Desrie how to el with prolems with foo prouts or grnishes Stte the importne of using the orret tools n equipment Desrie methos use to prepre foo prouts n grnishes for ol presenttion Desrie how to proue si ressings n ol sues 2 Know how to finish ol strters n sls. e Desrie methos for finishing ol strters n sls Stte how to ientify when ol strters n sls hve the orret flvour olour texture n qulity Explin why time n temperture re importnt when prepring ooke, ure n prepre foos for presenttion Explin why ooke, ure n prepre foos shoul e kept t the require temperture efore presenttion Stte helthy eting options when prepring n presenting foo for ol presenttion 76 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

80 Rnge Cooke, ure n prepre foos Bre prouts, sls, pre-prepre pstry items, ooke n ure mets, fish n shellfish, preprepre ptes, ol ressings n sues, pre-prepre vegetle items Prepre foo prouts n grnishes De-frosting, wshing, sliing, ressing, portioning, omining ingreients Bsi ressings n ol sues Vinigrette, myonnise Finishing ol strters n sls Portioning, ressing, suing, grnishing Helthy eting onsiertions Remove exess ft, reue level of slt, use ingreients low in sturte ft Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 77

81 Unit 235 Priniples of prouing flour, ough n try ke prouts Level 2 Creit vlue 2 UAN H/502/8330 NOS 2PR16 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre flour, ough n try kes, s well s how to orretly store items not for immeite use. It will lso provie lerners with knowlege of king n frying prouts suh s isuits n sones. Lerning outomes n ssessment riteri 1 Know how to prepre flour, ough n try ke prouts. e Desrie prolems tht n our when prepring flour, ough n try-ke prouts Explin why ovens shoul e t the orret temperture efore king strts Explin why time n temperture re importnt when prepring flour, ough n try-ke prouts Outline qulity points in flour, ough n other ingreients for try-ke prouts Desrie preprtion methos for flour, ough n try ke prouts 2 Know how to ook flour, ough n try ke prouts. Desrie ooking methos for flour, ough n try-ke prouts Desrie how to ientify when flour, ough n try-ke prouts hve the orret rom, olour, texture n onsisteny Desrie prolems tht n our when ooking flour, ough n try ke prouts 3 Know how to finish n present flour, ough n try ke prouts Desrie how to present flour, ough n try-ke prouts Stte why it is importnt to use the orret equipment when portioning Stte helthy eting onsiertions when prouing flour, ough n try-ke prouts 78 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

82 Rnge Flour, ough n try ke prouts Pre-prepre pstry, ke/sponge mixes, sone mix, ough mix, isuit mix, try-ke mix Qulity points in ingreients No signs of pest infesttion, no physil ontminnts, utter (smooth texture, remy in olour to eep yellow, no strong smell) eggs (rke or mge eggs shoul not e use) Preprtion methos Using prepre mixes, weighing/mesuring, reming/eting, whisking,foling,ruing in, gresing, mixing, kneing, portioning, shping, lining, melting, rolling, utting Cooking methos Bking, frying Prolems tht n our Lk of prout, infeste prout, lk of equipment, inorret tehnique use, roken or mge mhinery Helthy eting options Reue slt n sugr where possile, use unsturte ft, sustitute ingreients high in ft with helthier options Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 79

83 Unit 236 Priniples of how to mintin n effiient use of resoures in the kithen Level 2 Creit vlue 2 UAN R/502/8257 NOS 2PR19, 2PR20 Unit im n purpose This unit ims to provie lerners with the knowlege of how to work in n effiient wy to ensure foo resoure wstge is limite n how to ensure physil resoures use in the kithen, inluing energy n wter, re not wste. Lerning outomes n ssessment riteri 1 Know how to use resoures effetively. Stte the priniples of stok ontrol Stte the priniples of portion ontrol Desrie the finnil impt of wstge within n orgnistion Stte the importne of mintining minimum stok levels e Desrie how opene stok items shoul e store n lelle f Stte the priniples of energy effiieny n wste reution g Explin how to minimise the wstge of eletriity n gs h Desrie how ifferent types of wste shoul e hnle Rnge Stok ontrol FIFO, minimum levels, in rs Portion ontrol mesures: Use of soops, mesures n sles, ounting of items, following stnr reipe n rn stnr Wste Foo wste, glss, r, plsti pkging 80 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

84 Unit 237 Priniples of prepring mels for istriution Level 2 Creit vlue 1 UAN R/502/8274 NOS 2PR23 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre finish ishes n mels for istriution to wrs n ptients, inluing how to protet, over n lel foo, n how to prepre the trolley n other ontiners use to trnsport mels. Lerning outomes n ssessment riteri 1 Know how to prepre mels for istriution. Stte equipment use to trnsfer foo within n opertion Desrie systems tht n e use to trnsfer foo within n orgnistion Stte foo sfety onsiertions Stte helth n sfety onsiertions e Stte the tempertures for holing foo f Stte mximum timesles for holing foo Rnge Equipment Continers, hot trolleys, ol trolleys Temperture Hot holing 63 C or ove Chill holing 8 C or elow Timesles Holing ol foo mximum of 4 hours Holing hot foo mximum of 2 hours Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 81

85 Unit 238 Priniples of proessing rie ingreients prior to ooking Level 2 Creit vlue 1 UAN K/502/8278 NOS 2FP8/10 Unit im n purpose This unit ims to provie lerners with the knowlege of how to proess ishes whih inorporte rie ingreients inluing rie met, rie fish n rie vegetles n fungi. The proessing methos overe inlue portioning, re-hyrting n omining with other ingreients. Lerning outomes n ssessment riteri 1 Know how to proess rie ingreients prior to ooking. Ientify the qulity points to look for in rie ingreients Desrie how to el with prolems with rie ingreients Desrie preprtion methos Desrie how to minimise n orret ommon fults e Stte the hrteristis of re-hyrte ingreients f Stte the temperture for holing n storing rie ingreients g Stte how to store un-ooke, rehyrte ingreients Rnge Qulity points Free from mge, free from moul Drie ingreients Met, fish, mushrooms, vegetles Prolems Inform supervisor, seprte, o not use Preprtion methos Clening, soking, wshing, strining 82 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

86 Corret ommon fults Uner hyrtion, over hyrtion Temperture Cooke hot ishes serve n hel 63 C or ove Cooke ol ishes serve n hel 8 C or elow Store Covere, wrppe, te Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 83

87 Unit 239 Priniples of prepring ooking n finishing si egg ishes Level 2 Creit vlue 2 UAN A/502/8267 NOS 2FPC8/10 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre n ook si egg ishes inluing: Omelettes Soth eggs Sweet egg ishes Lerners will gin knowlege of the following preprtion n ooking methos: Whisking Boiling Frying Griling Pohing Srmling Bking Bin mrie Lerning outomes n ssessment riteri 1 Know how to prepre si egg ishes. Outline qulity points in eggs n other ish ingreients Desrie how to el with prolems with eggs n other ish ingreients Stte the importne of using the orret tools n equipment to prepre egg ishes Desrie preprtion methos for egg ishes 2 Know how to ook si egg ishes Stte the importne of using the orret tools n equipment to ook egg ishes Desrie ooking methos for eggs 84 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

88 Stte how to ientify when egg ishes hve the orret flvour olour texture n qulity 3 Know how to finish si egg ishes Desrie how to finish eggs n egg ishes Stte the orret temperture for holing n serving egg ishes Stte how to store ooke egg ishes Stte helthy eting options when mking egg ishes Rnge Eggs Fresh egg, psteurise egg Tools n equipment Bowl, whisk, pns Preprtion Whisking Cooking methos Boiling, frying/griling, pohing, king, srmling Egg ishes Omelettes, soth eggs, sweet egg ishes Tempertures Hot holing for servie - 63 C or ove Helthy eting options Reue slt, use low ft ingreients, use helthier methos of ookery Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 85

89 Unit 240 Priniples of prepring ooking n finishing si rie ishes Level 2 Creit vlue 2 UAN A/502/8270 NOS 2FPC4/10 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre, ook n finish si rie ishes. Lerners will gin knowlege of ifferent preprtion n ooking tehniques n ifferent types of rie inluing long, short, roun n rown rie. Lerning outomes n ssessment riteri 1 Know how to prepre si rie ishes. Outline the qulity points in ifferent types of rie Desrie how to el with prolems with rie or other ish ingreients Stte the tools n equipment require to rry out ifferent preprtion methos Desrie preprtion methos for rie ishes 2 Know how to ook si rie ishes. Stte the tools n equipment require to rry out ifferent ooking methos Desrie ooking methos for rie ishes Stte the importne of using the orret equipment n tehniques when prouing rie ishes Stte helthy eting onsiertions when mking rie ishes 3 Know how to finish si rie ishes. Desrie how to finish rie ishes Stte the temperture for holing n serving rie ishes Explin how to ientify when rie meets ish requirements for olour, texture n flvour Desrie how to store ooke rie ishes 86 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

90 Rnge Types of rie Long, short, roun, rown Tools n equipment Pns, owls, stemer Preprtion Soking, wshing Cooking Boiling, frying, rising, steming, stewing, king, mirowving Helthy eting onsiertions Reue level of slt, use ingreients low in sturte ft Finishing methos Sues n grnishes, justing sesoning, follow ish speifition Temperture Hot holing for servie - 63 C or ove Requirements Colour, onsisteny n flvour oring to ish speifition Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 87

91 Unit 241 Priniples of prepring ooking n finishing si pulse ishes Level 2 Creit vlue 2 UAN J/502/8269 NOS 2FPC6/10 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre, ook n finish si pulse ishes inluing: Flfel Hummus Ben goulsh Ben rissoles Lentil fritters or loves Lerning outomes n ssessment riteri 1 Know how to prepre si pulse ishes. Outline qulity points in pulses Desrie how to el with prolems with pulses Stte the importne of using the orret tools n equipment to prepre pulse ishes Desrie preprtion methos for pulses 2 Know how to ook si pulse ishes. Stte the importne of using orret tools n equipment to ook pulse ishes Desrie ooking methos for pulses Stte how to etermine when pulse ishes hve the orret flvour olour texture n qulity 3 Know how to finish si pulse ishes. Desrie how to finish pulses n pulse ishes Stte the orret temperture for holing n serving pulse ishes Stte helthy eting options when mking pulse ishes 88 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

92 Rnge Pulses Bens, pes, lentils Qulity points Free from pests n stones, no wter mge Tools n equipment Bowls, trys, griles, slmner, frying pns, tongs Preprtion Soking n wshing, puréeing, omining with other ingreients Pulse ishes Flfel, hummus, en goulsh, en rissoles, lentil fritters or loves, l Cooking Boiling, rising, steming, eep frying, stewing, king Finishing Sues, grnishing, sesoning Temperture Hot holing for servie 63 C or ove. Chill holing for servie 8 C or elow. Helthy eting options Reue slt, use low ft ingreients, hoose helthier ooking methos (eg oiling, steming) Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 89

93 Unit 242 Priniples of prepring ooking n finishing si grin ishes Level 2 Creit vlue 2 UAN J/502/8272 NOS 2FPC12/10 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre, ook n finish si grin ishes. It overs the following types of grin: Perl n pot rley Bukwhet Corn/mize (polent) Ots Roun Millet Whet: ulgr, semolin, ous ous Quino Lerners will lso gin knowlege of the following preprtion n ooking tehniques: Soking Boiling Leving overe Bking Lerning outomes n ssessment riteri 1 Know how to prepre si grin ishes. Stte other foos for whih grins n e use s sustitute Outline the qulity points in ifferent types of grin Desrie how to el with prolems with grin or other ingreients Stte the tools n equipment require to rry out ifferent preprtion methos e Desrie preprtion methos for grin ishes 90 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

94 2 Know how to ook si grin ishes. e Stte the tools n equipment require to rry out ifferent ooking methos Desrie how ifferent ooking methos re rrie out Stte the importne of using the orret equipment n tehniques when prouing grin ishes Explin how to ientify when grin meets ish requirements for olour, texture n flvour Stte helthy eting onsiertions when mking grin ishes 3 Know how to finish si grin ishes. Desrie how to finish grin ishes Stte the temperture for holing n serving grin ishes Desrie how to store ooke grin ishes Rnge Grins Perl n pot rley, ukwhet, orn/mize (polent), ots, millet, whet: ulgr, semolin, ous ous, quino, rye Qulity points Clen, free from moul, free from pest infesttion, free from physil ontminnts Prolems Report to supervisor, o not use Preprtion methos Soking, leving overe Cooking methos Boiling, steming, king, frying Helthy eting onsiertions Use helthier methos of ookery, use rème frihe, use lterntive lower holesterol ingreients. Finish Sue, ress, grnish, slie, portion Temperture for holing n serving Hot holing for servie 63 C or ove. Chill holing for servie 8 C or elow. Store Covere, te, lelle, hille Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 91

95 Unit 243 Priniples of prepring ooking n finishing si hot sues Level 2 Creit vlue 2 UAN F/502/8268 NOS 2FPC1/10 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre, ook n finish hot sues inluing: Thikene grvy (jus lie) Rost grvy (jus roti) Curry grvy White sue (éhmel) Brown sue (espgnole) Veloute Puree Lerning outomes n ssessment riteri 1 Know how to prepre si hot sues. e Desrie the sfe use of lohol in sues Outline the qulity points in sue ingreients Desrie how to el with prolems with ingreients Stte the importne of using the orret tools, equipment n tehniques to prepre hot sues Desrie preprtion methos for hot sues 2 Know how to ook si hot sues. Stte the importne of using the orret tools, equipment n tehniques to ook hot sues Desrie ooking methos for hot sues Stte the temperture for ooking hot sues Stte how to ientify when hot sues hve the orret flvour olour, texture n qulity 92 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

96 3 Know how to finish si hot sues. Desrie how to finish hot sues Explin how to present ooke hot sues Stte the orret tempertures for holing n serving hot sues Stte helthy eting options when mking hot sues Rnge Sues Thikene grvy (jus lie), rost grvy (jus roti), white sue (éhmel), rown sue (espgnole), veloute, puree, emi gle, wrm utter sues Qulity points Consisteny, olour, texture (lumpy, smooth) Equipment Sles, ors, knives, sue pns, striners, whisks, leners, sieve Tehniques Weighing/mesuring, hopping, pssing/strining/lening, skimming, whisking Cooking Browning, simmering, oiling, reuing Temperture Hot holing for servie 63 C or ove Cooking most sues (suh s emi gle) will reh temperture of 100 C uring the ooking proess (minimum 75 C) Helthy eting onsiertions Ft remove from stoks, reue level of slt, use ingreients low in sturte ft Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 93

97 Unit 244 Priniples of prepring ooking n finishing si soups Level 2 Creit vlue 2 UAN L/502/8273 NOS 2FPC2/10 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre, ook n finish si soups inluing puree, rem n roth/potge. Lerning outomes n ssessment riteri 1 Know how to prepre si soups. Outline qulity points in soup ingreients Desrie preprtion methos for soups Stte the tools n equipment require to rry out ifferent preprtion methos Desrie how to el with prolems with soup ingreients 2 Know how to ook si soups. e Stte the importne of using the orret equipment n tehniques when ooking soups Desrie ooking methos for ifferent types of soups Stte the temperture for ooking soups Stte how to ientify when soups meet ish requirements for olour, flvour n onsisteny Stte helthy eting onsiertions when mking soups 3 Know how to finish si soups. Desrie the finishing methos for soups Explin how to just the tste n flvour of soups Stte the orret temperture for holing n serving soups 94 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

98 Rnge Preprtion Weighing/mesuring, hopping, simmering, lrifying, whisking, pssing/strining, skimming, liison with grnish, hilling Soups Puree, rem, roth Tools n equipment Sles, ors, knives, sue pns, striners, whisks, leners Cooking Browning, simmering, oiling, sweting, reuing Temperture Hot holing for servie 63 C or ove Requirements Colour, onsisteny n flvour oring to ish speifition Helthy eting onsiertions Ft remove from stoks, reue level of slt, use ingreients low in sturte ft Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 95

99 Unit 245 Priniples of mking si stok Level 2 Creit vlue 1 UAN D/502/8259 NOS 2FPC3/10 Unit im n purpose This unit ims to provie the lerner with knowlege on how to prepre n ook si stoks, inluing vegetle, hiken, fish, gme n eef stok. Lerners will gin knowlege of the following preprtion n ooking methos: Weighing/mesuring Browning/rosting Simmering Boiling Skimming Strining Lerning outomes n ssessment riteri 1 Know how to mke si stoks. e f g h Outline qulity points in stok ingreients Desrie how to el with prolems with ingreients Stte the importne of using the orret tools n equipment to mke stoks Desrie preprtion methos for stoks Desrie ooking methos for stoks Stte how to ientify when stoks hve the orret flvour olour texture n qulity Stte the orret temperture for holing n serving stoks Stte helthy eting options when mking stoks 96 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

100 Rnge Stok Vegetle, hiken, fish, gme, eef Ingreients Bones, vegetles, ouquet grni Tools Knives, levers, stok pot, hinois, rosting tin Methos Chopping, peeling, lnhing, rosting, eglzing, skimming Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 97

101 Unit 246 Priniples of prepring n mixing spie n her lens Level 2 Creit vlue 1 UAN K/502/8331 NOS 2FP9/10 Unit im n purpose This unit ims to provie lerners with the knowlege of how to selet, prepre n len vriety of spies n hers to proue spie mixes rey for ooking, inluing msl lens, ry spie mixes n pste for Thi green urry. Lerners will gin knowlege of the following preprtion n ooking tehniques: Sliing Chopping Crushing Pouning Grining Blening Tosting/rosting Lerning outomes n ssessment riteri 1 Know how to prepre n mix spie n her lens. e f g h i j k Ientify the qulity points in spie mix ingreients Desrie how to el with prolems with the ingreients Stte the tools n equipment require to rry out ifferent preprtion methos Desrie preprtion methos Stte the tools n equipment require to rry out ifferent ooking methos Stte the importne of using the orret equipment n tehniques when following preprtion n ooking methos Stte the temperture for ooking n tosting spies Desrie how to ientify when iniviul spies n spie mixes meet requirements for olour, flvour, rom n onsisteny Stte how to finish n store spie mixes Desrie how to minimise n orret ommon fults Stte the hrteristis tht relte to spie mixes 98 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

102 l m Stte the temperture n onitions for holing n storing spie mixes Stte how to store spie mixes Rnge Ingreients Fresh spies n hers, rie spies, vegetles Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Tools n equipment Spie griner, pestle n mortr, knives, fine grter Preprtion Clening n trimming, weighing/mesuring, hopping, rushing, pouning, grining, mixing, tosting Qulity points Blne of flvours (sweet, slty, sour n itter), olour, rom, onsisteny Storge Airtight, temperture, humiity, shelf life Correting Test n just flvouring Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 99

103 Unit 247 Priniples of prepring ooking n finishing im sum ishes Level 2 Creit vlue 2 UAN M/502/8329 NOS 2FPC16/10 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre, ook n finish ommon Dim Sum ishes from rw ingreients inluing rw fish, met n poultry; vegetles; sesonings; sues n rie ingreients. Lerning outomes n ssessment riteri 1 Know how to prepre Dim Sum. e f g h Outline qulity points in ingreients use in Dim Sum fillings Outline qulity points in prepre Dim Sum ough n Won Ton wrpper prouts Desrie how to el with prolems with ingreients Stte the importne of using the orret tools n equipment to prepre Dim Sum ishes Desrie preprtion methos for Dim Sum ishes Stte how to ientify when Dim Sum fillings hve the orret olour, flvour, texture n quntity Stte how to minimise n orret ommon fults with fillings n wrppers Desrie storge onitions require for prepre Dim Sum 2 Know how to ssemle n ook Dim Sum e f Stte the ingreients require for Dim Sum ishes Stte the importne of using the orret tools n equipment to ook Dim Sum ishes Desrie preprtion n ooking methos for Dim Sum Desrie the effets of temperture n humiity on Dim Sum Stte the orret tempertures for storing fillings not for immeite use Stte how to ientify when Dim Sum ishes hve the orret flvour olour texture n qulity 100 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

104 g h Desrie the holing requirements for proesse Dim Sum Explin how to minimise ommon fults when prouing Dim Sum 3 Know how to finish Dim Sum ishes Desrie how to ontrol portion sizes of Dim Sum ishes Explin how to store Dim Sum ishes Stte helthy eting options when prepring n ooking Dim Sum ishes Rnge Ingreients Vegetles, shellfish, fish, met, poultry, sesonings, sues, rie ingreients. Prepre ough n wrppers Dough, Won ton wrppers, rie noole wrppers (Cheung fun), pstry-se sing inluing Chr Sui Bo, Hr Gu, Siu Mi n Lw Bok Gow. Qulity points Ingreients (texture, smell, olour, size), no signs of pest infesttion, shpes not mge, fillings not spilt Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Tempertures Reommene ore temperture for ooke foo 75 C Hot holing for servie 63 C or ove Cooking tempertures s suitle for ifferent ishes n ooking methos Chill holing 8 C or elow Refrigertion temperture: 3 C to 5 C Frozen temperture: -18 C to -24 C Preprtion methos Weighing/mesuring, hopping/iing, omining ingreients, filling, shping Cooking methos Steming, oiling, frying, king, omintion ooking methos Tools n equipment for prepring n ooking im sum Knives (eg Chinese lever), spier, moo stemer, eep ft fryer, wok, stemer, oven, sles Storge Covere, lelle showing the te, store in refrigertor t 3-5C Helthy eting options Reue slt, use unsturte ft, sustitute ingreients high in ft with helthier options, low slt sues n ressings Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 101

105 Unit 248 Priniples of prepring, ooking n finishing noole ishes Level 2 Creit vlue 1 UAN F/502/8271 NOS 2FPC17/10 Unit im n purpose This unit ims to provie lerners with knowlege of how to prepre, ook n finish noole ishes. This unit overs oth fresh n rie nooles, s well s the following preprtion n ooking tehniques: Portioning Boiling Comining ooking methos Lerning outomes n ssessment riteri 1 Know how to prepre noole ishes. Outline the qulity points in nooles n other ish ingreients Desrie how to el with prolems with nooles or other ingreients Desrie preprtion methos for noole ishes 2 Know how to ook noole ishes. Desrie ooking methos for noole ishes Explin how to minimise n orret fults with noole ishes Explin how to ientify when nooles meet ish requirements for olour, flvour n texture 3 Know how to finish noole ishes. Stte the temperture for holing n serving noole ishes Desrie how to store, rie n fresh nooles Desrie how to store ooke nooles n noole ishes Stte helthy eting onsiertions when mking noole ishes 102 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

106 Rnge Nooles Drie Noole, fresh Nooles, tofu, gr, whet, so, egg Qulity points No signs of pest infesttion, shpes n texture Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Temperture Hot holing for servie 63 C or ove Chill holing for servie 8 C or elow Preprtion methos Soking, lnhing, strining, mixing, Cooking methos Boiling, steming, eep frying, wok frying, omining ooking methos Storge Covere, lelle showing the te, store in refrigertor t 3 C-5 C Helthy eting options Reue slt, use unsturte ft, use wholegrin pst, sustitute ingreients high in ft with helthier options Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 103

107 Unit 249 Priniples of prepring n ooking foo using tnoor Level 2 Creit vlue 1 UAN H/502/8263 NOS 2FPC18/10 Unit im n purpose This unit ims to provie lerners with knowlege on how to prepre n ook foo using Tnoor oven, inluing: Tnoori hiken Kes Tnoori fish Nn res Lerners will gin knowlege of the following preprtion n ooking methos: Mrinting Portioning Forming on skewers Tnoori rosting Lerning outomes n ssessment riteri 1 Know how to prepre foo n equipment for tnoor ooking. Outline qulity points in tnoor ish ingreients Desrie how to el with prolems with ingreients Desrie preprtion methos for ish ingreients Desrie how to prepre the tnoor for ooking 2 Know how to ook foo using tnoor. Stte the importne of using the orret tools n equipment when ooking using tnoor Stte the orret tempertures for tnoor ooking Stte the qulity points in tnoor ooke ishes Explin how to minimise n orret ommon fults 104 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

108 Rnge Qulity points Smell, texture, olour Prolems Inform supervisor, seprte prolem ingreients from the rest of foo, o not use Preprtion methos Mrinting, portioning, forming on skewers, tnoor rosting Cooking Tnoori hiken, Kes, Tnoori fish, Nn res Tempertures Reommene ore temperture for ooke foo 75 C Tnoor preheting temperture 250 C C Mximum temperture in tnoor n pproh 480 C Cooking tempertures As suitle for ifferent ishes Tools n equipment Tnoor oven, skewers, tongs, nnles Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 105

109 Unit 250 Priniples of prepring, ooking n finishing si pstry prouts Level 2 Creit vlue 2 UAN H/502/8263 NOS 2FPC10 Unit im n purpose This unit is out prepring, ooking n finishing si pstry prouts, for exmple: hoolte élir pple trt svoury quihe pple turnover/pie jm roly-poly The preprtion n ooking methos overe inlue: weighing/mesuring sifting ruing in reming resting piping rolling lminting/foling utting shping trimming lining king steming omining ooking methos Lerning outomes n ssessment riteri 1 Know how to prepre si pstry prouts. 106 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

110 e f Outline qulity points in pstry ingreients Desrie the importne of following the reipe when prepring pstry prouts Desrie preprtion methos for pstry prouts Stte the tools n equipment require to rry out ifferent preprtion methos Desrie how to el with prolems with pstry ingreients Desrie how to store pstry prouts fter preprtion 2 Know how to ook n finish si pstry prouts. e Stte the importne of using the orret equipment n tehniques when ooking pstry prouts Desrie ooking methos for ifferent types of pstry prouts Desrie finishing methos for pstry prouts Desrie how to ientify when pstry prouts meet ish requirements for olour, flvour, texture n finish Stte helthy eting onsiertions when mking pstry prouts Rnge Pstry ingreients Flour, sugr, fts Qulity points No signs of pest infesttion, no physil ontinments, utter (texture, olour, no strong smell), eggs (unmge) use y tes, pkging Pstry Short, sweet, suet, houx, puff, onveniene Preprtion methos Weighing, mesuring, ruing in, reming, resting, piping, rolling, lminting/foling, utting, trimming, shping Tools n equipment Bowls, rolling pins, king trys, fln rings, mouls, piping gs n nozzles, okers, pstry utters, pns, spoons, king ens, rum sieve, sles Prolems Report to supervisor, seprte, o not use Store Covere, te, hille, frozen Pstry prouts Flns, pies, trts, esserts, kes Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 107

111 Cooking methos Bking, steming, frying Finishing methos Glzing, piping, filling, sliing, portioning Helthy eting onsiertions Reple lr with vegetle lterntive, use rème frihe s n lterntive 108 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

112 Unit 251 Priniples of prepring, ooking n finishing gme ishes Level 2 Creit vlue 2 UAN H/502/8277 NOS 2FC5/10, 2FP5/10 Unit im n purpose This unit ims to provie lerners with knowlege on how to prepre, ook n finish gme for si ishes. Lerners will gin knowlege on oth skinne n pluke gme inluing: Venison Rit Phesnt Grouse Prtrige They will lso gin knowlege on the following preprtion methos: Cheking n prepring the vity Sesoning/mrining Trimming Cutting Stuffing/filling Trussing Lerning outomes n ssessment riteri 1 Know how to prepre gme ishes. e f Ientify the types of gme ville in ifferent sesons Outline the qulity points in fresh gme: furre n fethere Stte wht shoul e one if there re prolems with the qulity of gme Stte the importne of using the orret tools, equipment n tehniques when prepring gme Desrie preprtion methos for gme Ientify how to store prepre gme whih is rey for ooking 2 Know how to ook gme ishes. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 109

113 Stte the importne of using the orret tools n equipment to ook gme ishes Desrie ooking methos for ifferent types of gme Stte the importne of using the orret ooking methos Stte the orret tempertures for ooking gme 3 Know how to finish gme ishes Desrie finishing methos for gme ishes Desrie how to orret gme ish to meet finishing requirements Stte the orret temperture for holing n serving gme ishes Stte helthy eting onsiertions when ooking n finishing gme Rnge Gme Furre (venison, rit), fethere (phesnt, guine fowl, prtrige) Qulity points Texture, eks, spurs, ers esily torn, rests Preprtion Cheking n prepring the vity, sesoning/mrinting, trimming, utting, stuffing/filling, trussing, lring n ring Cooking Grilling / griling, sutéing, rosting, sting, omining ooking methos, shllow frying, pot rosting, stewing, rising Temperture Reommene ore temperture for ooke foo 75 C Hot holing for servie 63 C or ove Cooking tempertures s suitle for ifferent ishes n ooking methos Chill holing 8 C or elow Finishing Glzing, grnishing, ompniments Corretion methos Ajust sesoning, flvouring, olour, onsisteny Helthy eting options Reue slt, use low ft ingreients 110 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

114 Unit 252 Foo Sfety in Ctering Level: 2 Creit vlue: 1 UAN H/502/0132 NOS 2GEN3 Unit im This unit will provie lerners with knowlege of the prmeters of si foo sfety prtie s relevnt to the tering inustry. Ahievement of the unit t level 2 will enle lerners to ientify how to mke hnges to tering prtie in orer to improve the sfety of the tering servie s whole. This unit provies lerners with rnge of foo sfety skills iretly relevnt to the tering n hospitlity inustry. Lerning outomes There re four lerning outomes to this unit. The lerner will: 1. unerstn how iniviuls n tke personl responsiility for foo sfety 2. unerstn the importne of keeping him/herself len n hygieni 3. unerstn the importne of keeping the work res len n hygieni 4. unerstn the importne of keeping foo sfe Guie lerning hours It is reommene tht 9 hours shoul e llote for this unit. This my e on full-time or prttime sis. Detils of the reltionship etween the unit n relevnt ntionl ouptionl stnrs These qulifitions re se on NOS whih hve een evelope y the SSC People1st. Titles re s follows: Level 2 NVQ in Hospitlity. Enorsement of the unit y setor or other pproprite oy This unit is enorse y People1st, the setor skills ounil for Hospitlity, Leisure, Trvel n Tourism. Assessment This unit will e ssesse y: multiple hoie online test overing unerpinning knowlege. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 111

115 Unit 252 Outome 1 Foo Sfety in Ctering Unerstn how iniviuls n tke personl responsiility for foo sfety Assessment riteri Unerpinning knowlege The lerner n: 1. outline the importne of foo sfety proeures, risk ssessment, sfe foo hnling n ehviour 2. esrie how to report foo sfety hzrs 3. outline the legl responsiilities of foo hnlers n foo usiness opertors. Rnge Importne Potentil to hrm people (ustomers, ollegues, ny other people), legisltive requirements (personl responsiilities), risk to usiness (legl tion, reputtion), risk to self (legl tion). Foo sfety proeures Reeiving eliveries (frm to fork), storge, preprtion, holing of prepre foo, sikness proeures (reporting), ient reporting, ifferene etween etergents, isinfetnts, snitizer, steriliztion. Risk ssessment Reognition of the likelihoo of hzr ourring. Consiertion of ue iligene. Sfe foo hnling Use of est prtie in the hnling of foo, to ensure the proution of sfe foo. Behviour Behviours relting to working with foo, goo level of personl hygiene, effet of poor personl hygiene on risk in foo preprtion (wshing hns fter oughing, sneezing, touhing fe, nose lowing, touhing rw foo wste prouts, lening mterils, toilet reks, smoking reks), tking re over foo, wreness of n reporting of uneptle ehviours. Foo sfety hzrs Physil, iologil, hemil, llergeni. Legl responsiilities Foo hnlers personl hygiene, illness (reporting, pproprite time wy from foo 48 hours fter lst symptoms), unerstning of foo poisoning (nything whih when ingeste will use hrm), unerstning of foo hygiene (steps tken to prevent foo poisoning). Foo usiness opertors pproprite foo hygiene prties, requirement of foo usinesses to e registere with lol uthorities, ompline with EHO. 112 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

116 Unit 252 Outome 2 Foo Sfety in Ctering Unerstn the importne of keeping him/herself len n hygieni Assessment riteri Unerpinning knowlege The lerner n: 1. explin the importne of personl hygiene in foo sfety inluing its role in reuing the risk of ontmintion 2. esrie effetive personl hygiene prties, for exmple, protetive lothing, hn wshing, personl illnesses, uts n wouns. Rnge Importne of personl hygiene Prevention of the trnsmission of pthogeni teri (in prtiulr stphyloous ureus) /ojetionle mtter from n iniviul into the foo hin, routes n vehiles to voi ross ontmintion Prties Protetive lothing use of pproprite lothing (own lothing not to e use in the foo environment, work lothing not to e worn out of workple, no externl pokets, urle, fit for purpose, esy to len, shoul over ll outoor lothing, pproprite use of gloves, hir nets, light oloure lothing), not wering jewellery, sustnes tht n tint foo (strong perfume, ftershve, eoornt, nil vrnish), wre of pproprite ehviour in foo environment, short, len nils, no nil iting, no smoking in the foo environment, no smoking in work lothing, pproprite prtie when eling with ontt ermtitis. Hn wshing Trnsmission of teri, orret hn wshing proeures n equipment (sop, wter ove 45 C, rying filities, rushes), importne of hn wshing fter hnling of rw foo, seprte sink for hn wshing. Personl illnesses Reporting of illnesses (irrhoe, vomiting, ols, sore throts, ongeste eyes, skin infetions, stomh upsets, suspete foo poisoning), reporting lose/prolonge ontt with persons with the ove symptoms, eg fmily memers, friens not returning to work within 48 hours of esstion of lst symptoms. Cuts n wouns Reporting uts n wouns, unerstning the ifferene etween septi uts n wouns n uninfete uts n wouns, pproprite use of etetile wterproof ressings (eg lue plsters). Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 113

117 Unit 252 Outome 3 Foo Sfety in Ctering Unerstn the importne of keeping the work res len n hygieni Assessment riteri Unerpinning knowlege The lerner n: 1. explin how to keep the work re n equipment len n tiy to inlue lening n isinfetion methos, sfe use n storge of lening hemils n mterils, n wste isposl 2. stte how work flow, work surfes n equipment n reue ontmintion risks n i lening 3. outline the importne of pest ontrol Rnge Work re n equipment Foo hnling re n ll equipment ssoite with it, hn touh points (eg oor hnles), foo preprtion surfes. Clening n isinfetion methos Work re len s you go, low risk n high risk res in foo preprtion environments, work surfes, orret lening proeures to prevent ontmintion, stges of lening (remove eris, min wsh, rinse, snitise, ry), len, rinse, snitise metho. Doule-sink wshing up, pre-len, min len using etergent, seon sink to isinfet using hemils or wter ove 82C. Single use loths or olour-oe loths. Equipment lening in ple (stti equipment eg eer lines, ie mhines, ishwshers), move out n len ehin equipment whih is esy to tke prt. Sfe use n storge of lening hemils n mterils Chemils COSHH, lokle storge wy from foos (restrite ess) storge in originl ontiners, lelling, ilution, mixing of hemils, mnufturers instrutions, PPE, voiing hemil ontmintion/ross-ontmintion (eg over-spry), pproprite lening n isposl of hemil spillges, sfety t sheets. Mterils pproprite storge res wy from foo, voiing prolonge soking of mterils, single use n olour-oe loths. Wste isposl Regulr isposl, no over-night storge, use of in gs, wste ontiners kept len n in goo onition, len s you go, seprting foo n generl wste eg glss poliy, externl wste storge (overe wste ontiner, impervious surfe, wy from iret sunlight, kept len n tiy to voi oours n so s not to ttrt pests). 114 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

118 How work flow, work surfes n equipment n reue ontmintion risks n i lening Work flow ler seprtion etween low n high risk res (irty res, eg storge n foo preprtion n ooking res, len res, eg finl preprtion n servie res), goo visiility. Work surfes smooth, impervious, non tinting, esily lene, no revsses, resistnt to orrosion, fit for purpose (eg for ommeril use). Equipment esy to tke prt, in goo stte of repir, instlle s to llow equte lening of surrouning res, esily len, impervious, non-tinting, resistnt to orrosion, fit for purpose. Importne of pest ontrol Legisltive requirements, to voi ontmintion (pthogeni teri, spoilge teri), to voi spre of isese, loss of reputtion n profit, to prevent rop in stff morle, to voi mge, wstge of foo. Pests roents, okrohes, insets, store prouts insets, omesti pets, irs, wil ts. Signs of pest infesttion roppings, smell, smer mrks, pupe/egg ses, lrve, mge/gnwe pkging n foo spillges, infrstruture holes. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 115

119 Unit 252 Outome 4 Foo Sfety in Ctering Unerstn the importne of keeping foo sfe Assessment riteri Unerpinning knowlege The lerner n: 1. stte the soures n risks to foo sfety from ontmintion n ross-ontmintion to inlue miroil, hemil, physil n llergeni hzrs 2. explin how to el with foo spoilge inluing reognition, reporting n isposl 3. esrie sfe foo hnling prties n proeures for storing, prepring, ooking, hilling, reheting, holing, serving n trnsporting foo 4. explin the importne of temperture ontrols when storing, prepring, ooking, hilling, reheting, holing, serving n trnsporting foo 5. esrie stok ontrol proeures inluing eliveries, storge, te mrking n stok rottion Rnge Soures n risks to foo sfety High risk groups pregnnt, young, ol, sik (those with wekene immune system). Miroil pthogens (slmonell, stphyloous ureus, lostriium perfringens, illus ereus, lostriium otulinum, e-oli), foo-orne iseses (mpyloter enteritis, illry ysentery, typhoi/prtyphoi, listeri), spoilge orgnisms (mouls, yests), hrmless orgnisms, viruses, toxins. Chemil lening hemils/mterils, pestiies (eg roentiies, insetiies). Physil merury, plsters, equipment (nuts, olts), its of lothing or PPE, flking pint, glss. Allergeni nuts, whet, iry, gluten, fish/shellfish, plnts/fungi, green sprouting pottoes, ny other potentilly llergi foo stuff/sustne. How to el with foo spoilge Reognition visul (moul, olour), smell, texture. Reporting to supervisor/line mnger. Disposl lerly lelle ( Not for humn onsumption ), seprte from generl wste, ispose of wy from foo storge res/kithen. Sfe foo hnling prties n proeures / Importne of temperture ontrols Tempertures heke with len, snitize proe; temperture logs for friges n freezers, n serving inets. 116 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

120 Dnger zone for foo = 5 C 63 C, responsiility to ensure foo is hete through nger zone s quikly s possile, or hille through nger zone s quikly s possile. Prepring efrosting t ottom of frige overnight, or in thwing inet (est prtie), ore temperture not to go ove 8 C; hel outsie of orret storge temperture for s little time s possile. Cooking ooke to 75 C or higher unless this is etrimentl to the qulity of the foo. To kill spores, foo must e ooke to ove 120 C for 3 minutes ie for retorting. Chilling foo must e hille elow 8 C within 90 minutes of ooking to voi multiplition of teri (nger zone). Reheting est prtie is to rehet ove 75 C ore temp for two minutes, rehet one only, est prtie in Sotln is rehet ove 82 ore temp for two minutes, rehet one only. Holing n Serving ol: elow 8 C, hot: ove 63 C. Legl time tolernes: hot foo tht is not temperture ontrolle n e hel for up to 2 hours; ol foo tht is not temperture ontrolle n e hel for up to 4 hours. Trnsporting trnsporte in vehile speifilly esigne for the purpose, n t the orret temperture (ie whether for frozen, hille, ol or hot). Stok ontrol proeures Deliveries foo shoul e proe for orret temperture t point of elivery, foo shoul e store within 15 minutes of reeipt, heke ginst elivery note, hek of use y/sell y tes, hek of qulity. Storge lelling (ie lrity of wht ommoity is), off floor, suitle ry onitions, pest proof, rw foo store seprtely (eg in seprte friges, or t the ottom of frige lso ontining ooke foo to voi rip ontmintion), orret temperture (est prtie is to set friges etween 1 n 5 to ensure 8 ore temperture for hille; -18 ore temp for frozen), ry goos my e store t mient temperture. Dte mrking lelling (ie storge te / use y te / est efore te). Stok rottion effetive stok rottion (FIFO first in, first out). Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 117

121 Unit 253 Giving ustomers positive impression Level 2 Creit vlue 2 UAN D/600/0617 NOS 2GEN1, 2R1, 2R2, 2FS2 Unit im This unit will give lerners the knowlege to ommunite with ustomers n give positive impression of themselves n n orgnistion. Lerning outomes n ssessment riteri 1 Know how to estlish positive reltionships with ustomers. ientify the importne of orret pperne n ehviour esrie the importne of reognising ustomer nees n expettions stte the importne of prout knowlege when relting to ustomers ientify signs of when ustomer is ngry or onfuse 2 Unerstn why orgnistions hve stnrs n proeures. esrie the legl frmeworks y whih orgnistions provie goos n servies to ustomers stte the importne of ontrtul greements tht ustomers hve with orgnistions stte the importne of oes of prtie n stnrs tht ffet the wy prouts n servies re elivere to ustomers 3 Know how to ommunite informtion to ustomers. stte why there re limits to n iniviul s responsiilities when eling with ustomers stte the importne of ler, polite n onfient ommunition ientify ifferent methos of ommunition esrie when the ifferent methos of ommunition re use 118 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

122 Rnge Reognising ustomer nees To e le to respon ppropritely leing to ustomer stisftion n repet usiness, to voi misunerstnings n onflit, to present positive imge. Prout knowlege To ensure ustomers reeive urte informtion out prouts n servies, to ensure potentil sles re not misse, to portry professionl n ring imge, to promote ustomer stisftion n repet usiness. Signs Boy lnguge, ustomer my e shouting, ustomer s fe my e flushe, ustomer my use inpproprite lnguge swering. Legl frmeworks Tres esription At, Dt protetion At, Re reltions At, Freeom of Informtion At. Contrtul greements Will epen on orgnistion, ut my inlue: written onfirmtion n/or eposit etween ustomer n orgnistion to onfirm vne ookings. The requirement for ustomers to urtely omplete registrtion ouments when ooking into ommotion. Coes of prtie n stnrs To ensure tht orgnistion omplies with legisltion, to ensure tht ll prouts will e genuine, to ensure stff prties reflet poliies n proeures, to mintin ustomer stisftion. Cler, polite n onfient ommunition To voi misunerstnings, to present professionl imge, ustomers my hve hering prolems. Methos of ommunition Telephone, fx, emil, fe to fe iret, letters, text, vieo onferening, we ht rooms. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 119

123 Unit 254 Reeption ommunition proeures in the hospitlity inustry Level 2 Creit vlue 1 UAN K/600/0619 NOS 2R1, 2R2 Unit im n purpose The purpose of this unit is to give lerners n unerstning of how to effetively el with ommunitions s prt of the front offie funtion. Lerning outomes n ssessment riteri 1 Know how to ommunite when working on Reeption. e list the ommunitions equipment tht re use on reeption stte the importne of eing polite, ler n helpful to ustomers n ollegues when working on reeption esrie how to respon to types of unexpete situtions tht my our when ommuniting with others stte the importne of giving only urte n non-onfientil informtion stte the importne of gthering informtion when eling with ustomers queries 2 Know the orret proeures for reoring n pssing on messges. esrie the importne of n orgnistion s ommunition style ientify ifferent proeures for reoring messges ientify the importne of pssing informtion to the relevnt people in timely mnner Rnge Polite, ler n helpful To rete professionl imge n positive imge of the orgnistion, to reue misunerstnings, to enourge repet usiness, to mintin positive working reltionships with ollegues. How to respon Apologise to ustomer, inform them tht you will ome k to them, re-estlish ontt s soon s possile. 120 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

124 Aurte n non-onfientil informtion To voi misleing the ustomers, to provie informtion in professionl wy, to voi ontrvening the t protetion t, to voi onflit. Importne of pssing informtion To ensure ustomers reeive messges quikly mintining ustomer stisftion, to ensure urgent situtions re te on y the pproprite people, to ensure usiness opportunities re not misse. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 121

125 Unit 255 Arrivl of ustomers Level 2 Creit vlue 1 UAN D/600/0620 NOS 2R2 Unit im n purpose The im of this unit is to el with the priniples involve with the rrivl n registrtion of guests. Lerning outomes n ssessment riteri 1 Know the proeures for heking in ustomers. esrie the ifferent stges when heking in ustomers ientify the legl requirements when heking in ustomers esrie how to respon to types of unexpete situtions tht my our when ustomers rrive 2 Know the oumenttion for heking in ustomers. list pproprite oumenttion for heking in ustomers stte the importne of hving ll orresponene relte to the ooking ville Rnge Legl requirements Overses ustomers; full nme, pssport or registrtion ertifite numer, ntionlity UK ustomers; Full nme, ntionlity, Disility Disrimintion, Tre Desription, Dt Protetion, Helth & Sfety, Equl Opportunities. Approprite oumenttion Booking etils, emil/written orresponene with ustomer, relevnt operting proeures, registrtion r. Corresponene To ensure ny speil requests re met, to prepre the registrtion form in vne, to spee up heking in proeures for ustomers, to present professionl imge of the orgnistion. 122 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

126 Unit 256 Deprture of ustomers Level 2 Creit vlue 1 UAN H/600/0621 NOS 2R4 Unit im n purpose This unit provies lerners with the knowlege to mintin ustomer ounts, n el with eprting ustomers. Lerning outomes n ssessment riteri 1 Know how to prepre n mintin ustomer ounts. stte the importne of following orgnistionl proeures for ustomer ounts ientify why ustomer ounts must e upte regulrly with hnges n justments. ientify why it is importnt to give urte informtion to ustomers e ientify why ustomer ounts must e kept seure from unuthorise ess esrie how to respon to types of unexpete prolems tht my our when proessing ustomer ounts 2 Know how to el with the eprture of ustomers. ientify legl requirements relting to ustomer eprture esrie proeures tht shoul e implemente when ustomers re eprting stte why omplints, omments n suggestions shoul e reore esrie how to respon to types of unexpete prolems tht my our when ustomers re heking out Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 123

127 Rnge Orgnistionl proeures To ensure tht ustomers re ille urtely, to ensure tht ustomer informtion is kept onfientil n seure, to mintin positive imge of the orgnistion. Upte regulrly To ensure tht ustomers re ille orretly, mximise revenue, voi omplints/queries out ustomer ount, to ensure reit limit is not exeee, to enle urte ounts, to ensure ll ounts re ompletely oumente. Aurte informtion Mintin ustomer stisftion, to omply with the Tre Desriptions At, to voi ustomer onfusion, to mintin professionl imge of the orgnistion, to ensure effiient servie, to ensure repet usiness. Kept seure To ensure tht onfientil informtion nnot e esse to omply with the Dt Protetion At. How to respon Apologise to ustomer, ontt line mnger or supervisor, ensure tht onfientil informtion is not left unttene. Legl requirements Tre Desriptions At, Sle of Goos n Servies At. Complints, omments n suggestions To ress prolems tht the ustomer experiene, to highlight res where improvements nee to e me, to prevent future omplints. 124 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

128 Unit 257 Preprtion n lering of servie res Level 2 Creit vlue 3 UAN F/600/0626 NOS 2FS1, 2DS1 Unit im n purpose The im of this unit is to enle lerners to unerstn how to prepre foo n rink servie res n equipment for servie efore ustomers rrive, n ppropritely ler own fter they hve left. Lerning outomes n ssessment riteri 1 Know how to prepre servie res n equipment for foo n rink servie. e f esrie sfe n hygieni working prties for prepring servie res n equipment esrie proeures for mintining foo servie items n equipment esrie the proeures for mintining rink servie items n equipment stte the importne of orret hnling n isposl of wste esrie how to respon to types of unexpete situtions tht my our uring preprtion of servie res. 2 Know how to prepre ustomer res for foo n rink servie. esrie sfe n hygieni working prties when prepring ustomer ining res for tle servie stte the importne of heking ustomer res efore servie stte the importne of heking environmentl ontrols efore servie esrie how to respon to types of unexpete situtions tht my our when prepring ustomer ining res. 3 Know how to ler foo n rink servie res fter servie. esrie sfe n hygieni working prties when lering servie res stte the importne of proeures to e followe fter servie esrie how to respon to types of unexpete situtions tht my our when lering servie res. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 125

129 4 Know how to len n store glsswre. esrie sfe n hygieni working prties when hnling glsswre, lening equipment n mterils stte the importne of orret hnling of glsswre esrie the proeure for isposing of roken glss esrie how to respon to types of unexpete situtions tht my our when hnling n lening glsswre. Rnge Sfe n hygieni working prties Prepring servie res n equipment: keep res tiy n free from hzrs, ler spillges immeitely, hek eletril equipment is turne on, ensure rokery n utlery is len, use len witers loths, mintin goo personl hygiene eg len uniform, wsh hns regulrly, long hir tie k, minimum jewellery. Prepring ustomer ining res: keep res tiy n free from hzrs, use orret mnul hnling proeures when moving furniture, tke re when using eletril equipment, ensure rokery, utlery n equipment is len, mintin goo personl hygiene eg len uniform, wsh hns regulrly, long hir tie k, minimum jewellery. Clering servie res: stk items orretly, ler spillges immeitely, follow orret mnul hnling proeures, turn off eletril equipment when lening or re-stoking, use orret helth n sfety signs, orret use of entrnes n exits to kithens. Hnling glsswre, lening equipment n mterils: tret spillges immeitely, ispose of roken glss sfely, store lening mterils orretly n sfely, use Personl Protetive Equipment (PPE), use lening equipment orretly, limit ontt y hn on glsswre n servie equipment, ensure orret tempertures re use when wshing glsses, follow COSHH stnrs. Proeures Foo servie items n equipment: ensure ll items n equipment re in working orer, hek for lenliness n where neessry replenish servie equipment, linen, rokery, utlery, menus n oniments. Drink servie items n equipment: ensure ll items n equipment re in working orer, hek glsses re len n free from rks/reks, ensure suffiient stok of glsses n ll rinks re ville, hek expiry tes on stok. Clering Servie res: Clen servie res, stk items orretly, ler spillges, ispose of wste, turn off relevnt eletril equipment, orretly store foo n rink stoks, follow seurity proeures eg sh nke, res seure from unuthorise ess, keys seure sfely. Hnling n isposl of wste To minimise ients, prevent ross-ontmintion, voi pest infesttion, omply with foo hygiene n helth n sfety legisltion, voi oours, ensure plesnt working environment n mintin professionl imge. Respon to types of unexpete situtions Contt supervisor/line mnger. 126 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

130 Cheking ustomer res To ensure equipment n utensils re len, to ensure tht ining n servie res re sfe n hygieni, to mintin equte stoks of equipment n prouts. Cheking environmentl ontrols To ensure ll filities work n report fults if neessry, to rete omfortle environment, to rete n effetive miene n tmosphere. Corret hnling of glsswre To voi ross ontmintion, to voi rekges n ients, to present goo imge of self n the orgnistion, personl sfety. Proeure for isposing of roken glss Wrp in plenty of pper n ple in metl in. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 127

131 Unit 258 Servie of foo t tle Level 2 Creit vlue 1 UAN T/600/0624 NOS 2FS2 Unit im n purpose This unit gives lerners knowlege on greeting n proviing ustomers with informtion in hoosing foo. It lso overs serving ustomer orers, proviing ustomers with items suh s utlery n oniments n keeping the ining re len, tiy n sfe uring servie. Lerning outomes n ssessment riteri 1 Know how to greet ustomers n tke orers. stte the importne of greeting ustomers ppropritely stte the importne of giving urte menu informtion esrie how to provie pproprite ssistne to ustomers with ifferent nees esrie how to respon to types of unexpete situtions tht my our when greeting ustomers n eling with their orers 2 Know how to serve ustomers in ining re. e esrie sfe n hygieni working prties when serving ustomers orers list orret oniments, ompniments n servie equipment for ifferent menu items stte the importne of rrnging n presenting foo in line with menu speifitions stte the importne of mintining the ining n servie re esrie how to respon to types of unexpete situtions tht my our when serving foo t tle. 128 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

132 Rnge Menu informtion To here to the Tre Desriptions At, meet the nees of people with speil ietry requirements, to ensure tht the ustomer is wre of ish vilility n prie Approprite ssistne Depens on sitution ut oul inlue the following; Customer who is hr of hering spek slowly n lerly, repet informtion if require Customer in wheel hir provie esy ess to the resturnt n their tle Customer with young hil provie highhir. Types of unexpete situtions Contt supervisor or line mnger Sfe n hygieni working prties Inform ustomers if pltes re hot, items stke orretly, orret use of entrnes n exits to kithen, use of len rokery n utlery, witer's loth n uniform is len, mintin goo personl hygiene. Arrnging n presenting foo To ensure ustomer stisftion, to give stnristion of menu items, to i portion ontrol, styles of servie (eg silver servie, uffet, self servie, tle servie) Mintining the ining/servie re To omply with foo hygiene n helth n sfety legisltion, voi ross ontmintion, voi pest infesttion, to voi the risk of fire, ensure ustomer stisftion. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 129

133 Unit 259 Servie of loholi n non loholi rinks Level 2 Creit vlue 1 UAN J/600/0627 NOS 2DS2 Unit im n purpose This unit provies knowlege on serving loholi n non-loholi rinks, n ientifies the pproprite legisltion tht nees to e omplie with. Lerning outomes n ssessment riteri 1 Know how to tke ustomer orers. stte the importne of serving ustomers in orer of rrivl where possile ientify the importne of ury when tking rink orers esrie how to respon to ustomer who might hve speil requirements esrie ifferent servie styles tht n e use when serving rinks e stte how to el with violent / isorerly ustomers 2 Know how to serve loholi n non-loholi rinks. stte the importne of heking glsswre for mge stte the orret temperture for storing n serving the rnge of rinks offere within the opertion esrie how to serve ifferent rinks inluing ottle rinks, rft eers, free pouring n opti se stte pproprite types of glss for serving ifferent rinks 3 Know the pproprite legisltion tht reltes to the serving of loholi rinks esrie the implitions of urrent relevnt legisltion relting to liensing, weights n mesures ientify when ustomer shoul not e serve with lohol esrie how to respon to someone who might e uner the influene of rugs or uying/selling rugs 130 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

134 Rnge Serving ustomers in orer of rrivl To mintin ustomer stisftion n prevent omplints, i smooth running of rink servie, enourge repet usiness. Aury of tking rinks orers To ensure ustomers mke the right hoie, inform the loholi strength of the rink, ensure ustomers re wre of prie, to omply with regultions. Del with violent / isorerly ustomers Remin polite, inform mnger/supervisor, tlk to ustomer, mintin sfety of stff n ustomers, sty lm n in ontrol. Cheking glsswre Avoi injury, mintin orgnistions stnrs, ensure orret presenttion of rink. Current relevnt legisltion Liensing At 2003, Weights n Mesures (Intoxiting Liqueur) Orer Customer not serve with lohol Outsie of legl opening hours, uner the influene of rugs, runk, uner 18. Uner the influene of rugs Report to supervisor/mnger. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 131

135 Unit 260 Deling with pyments Level 2 Creit vlue 1 UAN L/600/1133 NOS 1GEN2 Unit im n purpose This unit is out proviing knowlege for mintining n eling with pyments. Lerning outomes n ssessment riteri 1 Know how to set up pyment point. ientify the mterils neee to set up n mintin pyment point stte the importne of hving proeures for olleting the ontents of the pyment point 2 Know how to operte pyment point. esrie the orret proeures for hnling pyments stte the importne of reporting errors tht my our uring pyment ientify seurity proeures for hnling sh n other types of pyments stte the legl requirements for operting pyment point when tking pyments from ustomers 3 Know the prolems tht my our t the pyment point. esrie the types of prolems tht might hppen when eling with pyment stte the importne of telling the ustomer out ny elys uring the pyment proess. Rnge Mterils Flot, till, spre till rolls, sh rwer, promotionl items. 132 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

136 Proeures for hnling pyments Csh: sh reeive shoul e heke in front of ustomer. Pyment shoul e kept out of sh rwer until hnge hs een given to ustomer. Chnge shoul e ounte k to the ustomer n ompnie y n itemise reeipt. Cheque: Cheques shoul lwys e ompnie y heque gurntee r. Customer to sign heque in front of you. Chek the etils (pyee, te n mount). Chek signture sort oe, ount numer n nme on gurntee r mthes tht on heque. Confirm gurntee mount is suffiient to over mount of pyment. Chek expiry te. Write r numer on k of heque. Return gurntee r with reeipt. Creit Cr: Mnul: Complete pyment slip or swipe r. Confirm signture on pyment slip mthes tht on r. Wit for uthoristion. Chek r expiry te. Chek hologrm. Chip & Pin: If hip n pin sk ustomer to enter pin numer. Return reit r with reeipt. Importne of reporting errors To voi suspiion of theft, to i with till reonilitions, to ensure tht isrepnies re not rrie over to the next shift. Seurity Proeures Follow orgnistion proeures, for shing up n hning ontents over to uthorise person. Never leve till unttene Legl requirements All pries must e isplye, it is illegl to hrge prie other thn the prie isplye. Types of Prolems Lk of hnge, power filure, till roll runs out, till rwer jms, inorret hnge given to ustomer, foreign oins tenere Delys Customers eome frustrte if ignore, ngry ustomers will hve n impt on others t the pyment point, professionl servie will enourge repet usiness. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 133

137 Unit 261 Chemils n equipment use for lening in the hospitlity inustry Level 2 Creit vlue 2 UAN R/600/0629 NOS 2HK2 Unit im n purpose This unit ientifies the proeures n sfe prties tht nee to e omplie with when using ifferent hemils n equipment. Lerning outomes n ssessment riteri 1 Know how to sfely use ifferent lening hemils. e f g h list pproprite lening hemils for ifferent purposes esrie the pproprite protetive lothing to use when using lening hemils esrie urrent legisltion for using lening hemils stte the importne of following informtion on lening hemil ontiners ientify preprtions to work res tht re neessry efore using lening hemils stte the importne of work routines n sequenes list ouments tht shoul e omplete when using hemils esrie how to respon to types of prolems n unexpete situtions tht my our when prepring n using hemils 2 Know how to sfely use ifferent types of lening equipment. e esrie urrent legisltion for using lening equipment selet pproprite lening equipment for ifferent purposes stte the importne of following mnufturers instrutions for use of lening equipment esrie sfe working prties when using lening equipment esrie how to respon to types of prolems n unexpete situtions tht my our when prepring n using lening equipment 134 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

138 Rnge Clening hemils for ifferent purposes Consier the following: Surfe to e lene, how irty the surfe is, type of irt involve, time ville, qulity of the finishe result require, skill of pplition of the hemil, ost of orret lening. Current legisltion Helth n Sfety t work t (HASAWA) Control of Sustnes Hzrous to Helth regultions (COSHH), Eletril testing regultions. Importne of following informtion To ensure the hemil performs orretly, to ensure hemil oes not use injury or mge. Preprtions to work res Surfe shoul e lere of eris, signge shoul e put out, surrouning res shoul e overe. Work routines n sequenes To get the jo one most effiiently n orretly, to mintin orgnistionl stnrs, to enle others to omplete their jos effetively. Douments Mteril sfety t sheet, issuing requisition, trining reor. Following mnufturers instrutions To mke sure the equipment is use orretly n is not mge, voi mge to the surfe eing lene, to voi injury to the user or others, to prolong the life of the equipment. Sfe working prties Ensure equipment is regulrly servie, hek equipment is in working orer efore use, follow sfe hnling n lifting tehniques, stff trining, operte eletril equipment refully mking sure tht eletril flexes re not triling, use pproprite wrning signs when operting equipment. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 135

139 Unit 262 Clening n serviing of hospitlity res Level 2 Creit vlue 2 UAN L/600/0631 NOS 2HK1 Unit im n purpose This unit provies lerners with the knowlege to effetively servie guest erooms, throoms n toilets n to orretly ispose of wste. Lerning outomes n ssessment riteri 1 Know the generl lening proeures. e f g stte proeures to follow when prepring rooms for lening stte the importne of mintenne proeures stte the importne of reors on ompletion of lening ientify orret isposl methos for ifferent types wste esrie the mterils n equipment tht re use for wste isposl esrie how to respon to types of prolems n unexpete situtions tht my our when isposing of wste stte the importne of orgnistion of stnrs for lening 2 Know how to len n servie toilet n throom res. list the mterils n equipment use for lening ifferent res of toilets n throoms esrie how to respon to types of unexpete situtions tht my our when lening toilets n throoms 3 Know how to len n servie furnishe res. list the mterils n equipment use for lening ifferent furnishe res esrie how to respon to types of unexpete situtions tht my our when lening furnishe res stte the importne of using sfe lifting n rrying tehniques stte the importne of keeping res seure from unuthorise ess 136 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

140 Rnge Mintenne proeures To mke sure nothing is left in ngerous onition, to mintin orgnistion stnrs. Reors Use to inform other eprtments eg mintenne request, supplies requisition, use to reor work sheule, use to reor informtion eg lost property. Disposl methos Non-hzrous - In reyling ontiner or in plsti g. Hzrous - In speifi sele ontiner. Mterils n equipment for wste Metl ins, plsti gs, ruer gloves, msks, srpers, ustpn/rush, mop/uket. Orgnistion stnrs To ensure onsisteny, to omply with legisltion, to mintin ustomer stisftion. Equipment Shower Colour-oe loth, e-sler, etergent. Bth - Colour-oe loth, e-sler, non-rsive lener. Toilet - Colour-oe loth, rush, toilet lener. Wsh hn sin - Colour-oe loth, e-sler, non-rsive lener. Floor - Detergent, olour-oe loth, vuum lener. Wll tiles - Detergent, olour-oe loths, grouting lener. Unexpete situtions If ustomer is in the room retret n return lter, for mintenne prolems ontt the mintenne eprtment, for other prolems ontt supervisor. Mterils n equipment for furnishe res Vuum lener/shmpoo, Vuum/shmpoo/ifferent tthments, Neutrl etergent spry/polish. Sfe lifting n rrying To voi injury to self n others. Seure Clening mterils - helth n sfety legisltion. Clening equipment - to prevent theft, voi injury to untrine personnel. Offies seurity of personnel informtion, t protetion t. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 137

141 Unit 263 Mintin housekeeping supplies Level 2 Creit vlue 1 UAN J/600/1082 NOS 2HK3 Unit im n purpose This unit provies knowlege ssoite with working with housekeeping supplies n the res use to store them sfely. Lerning outomes n ssessment riteri 1 Unerstn the helth n sfety onsiertions require when hnling housekeeping supplies. esrie the si legl requirements tht ensure tht helth n sfety is mintine when hnling housekeeping supplies explin how housekeeping supplies shoul e store to ensure helth n sfety is mintine 2 Unerstn the importne of heking housekeeping supplies when elivere to hospitlity premises. explin why heking housekeeping supplies on elivery is require esrie the prtiulr points tht nee to e heke when housekeeping supplies re elivere esrie the methos use to lift n hnle housekeeping supplies sfely esrie why seurity proeures re neee in housekeeping supplies storge re 3 Unerstn the importne of proeures use uring the storing n issuing of housekeeping supplies. e f explin how the storge re is mintine to ensure tht housekeeping supplies re kept in the orret onition esrie the working prties tht nee to e followe to ensure tht storge res remin seure esrie the working prties tht nee to e followe to ensure tht storge res remin free of pests explin how housekeeping supplies re kept t n pproprite level for the nees of the usiness stte the importne of seprting ifferent lening hemils within the storge re esrie the proeures to follow when unexpete situtions rise 138 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

142 Rnge Legl requirements Helth n Sfety t Work At (HASAWA), Control of sustnes Hzrous to Helth (COSHH), Mnul hnling regultions Supplies To prevent theft, to prevent ey from poor rottion n hemil rekown, to prevent mge from pests n poor stking Cheking housekeeping supplies To ensure there re no isrepnies in elivery, to ensure supplies re unmge, to ensure eliveries mth the requisition Prtiulr points Quntity of goos, qulity of goos, ensure goos mth those orere Lift n hnle housekeeping supplies Chek items re seurely pke n stke, ensure ll items re trnsporte together, use trolley or sk truk n get help to trnsport lrge, hevy or wkwr eliveries, pik items up with stright k n ent legs Storge re is mintine Ensure storge re is ry n well ventilte, keep free from pests, ensure spe is equte for supplies eing store, ensure there is equte shelving, rotte stok n mintin seurity Working prties Seurity Keep urte reors of issues n eliveries of items, rotte stok orretly, o not stk items too high, keep the store re len, keep the storge re loke when not in use, only llow uthorise entry into the stores re To keep res free of pests Keep the re len t ll times, ent ontents of mge ontiners into suitle lelle other ontiner, hek there re no holes in the wlls or floors of the re, ensure pest ontrol servies hek n it the re regulrly Approprite level Determine minimum n mximum stok levels, mintin omplete n up to te stok reors, follow stok rottion systems Seprting ifferent lening hemils Avoi ross ontmintion Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 139

143 Unit 264 Provie linen servie Level 2 Creit vlue 1 UAN M/600/1092 NOS 2HK6 Unit im n purpose This unit investigtes the knowlege require to effetively reeive n hnle linen s prt of linen servie foun within hospitlity opertions inluing hotels n hospitls. Lerning outomes n ssessment riteri 1 Unerstn the role of the linen servie in hospitlity opertions. esrie the si legl requirements tht ensure tht helth n sfety is mintine when hnling linen supplies 2 Unerstn the importne of heking linen when elivere to hospitlity premises. explin why heking linen on elivery is require esrie the methos use to lift n hnle linen sfely esrie why seurity proeures re neee in linen storge re 3 Unerstn the importne of proeures use uring the storing n issuing of linen. e explin how the linen re is mintine to ensure tht the linen is kept in the orret onition esrie the working prties tht nee to e followe to ensure tht storge res remin seure esrie the working prties tht nee to e followe to ensure tht storge res remin free of pests explin how linen supplies re kept t n pproprite level for the nees of the usiness esrie the proeures to follow when unexpete situtions rise. 140 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

144 Rnge Legl requirements Helth n Sfety t Work At (HASAWA), Mnul hnling regultions. Cheking linen on elivery To mintin onsisteny of supplies, to provie goo ustomer servie, to keep usiness osts low, to ensure linen is unmge. Seurity proeures Prevent theft, ontrol stok, prevent ontmintion etween len n irty linen. Linen re is mintine Well ventilte n hete storge rooms, equte shelving, len, tiy n free of ruish. Working prties Seurity Chek n ount linen, keep urte stok reors, shelve linen in orret res, keep linen stores loke with only uthorise ess. Pest prevention Chek for signs of infesttion, mintin lening proeures, use pest ontrol ontrtor, rry out regulr uits. Approprite level for usiness Determine minimum n mximum stok levels, mintin omplete n up to te stok reors, follow stok rottion systems. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 141

145 Unit 266 Prepre, ook n finish foo Level 2 Creit vlue 4 UAN T/600/0638 NOS 2FP1, 2FP3, 2FP4, 2FP7, 2FC1, 2FC3, 2FC4, 2FC7 Unit im n purpose This unit onsiers the min priniples involve in prepring, ooking n finishing foo. Lerning outomes n ssessment riteri 1 Know the si priniples of foo preprtion. list pproprite tools n equipment for prepring foo ommoities esrie the importne of qulity when prepring foo ommoities esrie the importne of heking tht ommoities meet requirements esrie the importne of reporting prolems with ommoities e esrie the importne of orret storge of prepre foo 2 Know the si priniples for ooking foo. ientify ifferent ooking methos use for rnge of ishes stte pproprite methos for ooking foo stte the key fetures of helthier foos esrie the importne of proviing helthy eting options e esrie the importne of holing ooke foo orretly 3 Know the si priniples of finishing foo. esrie the importne of finishing ishes for servie stte the importne of using pproprite foo grnishes esrie the importne of heking tht ishes meet requirements for olour, onsisteny n flvour 4 Know how to ler own work res n equipment n store foo t en of proution. esrie the orret proeures for lering own ientify foo suitle for re-use or isposl 142 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

146 Rnge Reporting prolems Prout n e returne to supplier, sustitute prout will hve to e use, menu my nee to e hnge. Corret storge To prevent ross ontmintion, prevent growth of teri, reue spoilge of foo. Cooking methos Boiling, steming, pohing, stewing n rising, frying, grilling, rosting, king, omintion ooking, mirowving. Key fetures Using fresh ingreients, reuing sturte ft, sugr n slt, inresing fire n strh, using ooking methos tht mximise nutritionl vlue, helthier sues, ressings n oniments. Proviing helthy eting To promote helthier iet n lifestyle for ustomers, to ter for people with foo intolernes n speil ietry requirements. Holing ooke foo orretly To prevent the growth of foo poisoning teri, proution of poisons y teri. Finishing ishes Importnt to hek ishes for temperture, flvour, sesoning, grnish, ompniments n sues in orer to provie stnr n sfe ishes for servie to ustomers. Corret proeures Follow five stges of lening: remove eris, min wsh, rinse, snitise, ry. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 143

147 Unit 267 Preprtion, ooking n finishing of fish ishes Level 2 Creit vlue 3 UAN A/600/0639 NOS 2FC1, 2FP1 Unit im n purpose This unit is out proviing knowlege for prepring fresh, semi-prepre fish for si ishes using ifferent preprtion methos. This unit is for stff who hve si preprtion skills n re ple of working uner limite supervision only. Lerning outomes n ssessment riteri 1 Know how to prepre fish for si ishes. esrie preprtion methos for fish stte the resons for using ifferent methos of fish preprtion esrie the hrteristis of ifferent types of ommonly use fish stte wht shoul e one if there re prolems with the qulity of fish e ientify how to store prepre fish whih is rey for ooking f ientify the orret proeures for thwing frozen fish 2 Know how to ook fish for si ishes. ientify the orret tools n equipment for ifferent fish ooking methos esrie orret ooking methos for ifferent types of fish stte the orret tempertures for ooking fish stte helthy eting onsiertions when ooking fish 3 Know how to finish fish for si ishes. esrie the orret finishing methos for fish ishes stte the importne of orretly finishing ishes for servie stte the requirements for olour, onsisteny n flvour of ifferent fish ishes stte the orret temperture for holing n serving fish ishes 144 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

148 Rnge Preprtion methos Trim, skin, fillet, stuff. Chrteristis of ifferent types of ommonly use fish White flt (plie, lemon sole Dover sole, turot, hliut) roun (o, hok) oily roun (trout, slmon, mkerel, herring). Prolems Inform supervisor, Seprte prolem ingreients from the rest, sustitute prolem ingreients. Store prepre fish Cover, lel, store t ottom of frige t temperture less thn 5. Cooking methos Dry Rost (whole fish, lrger uts). Grill ( whole fish, lrger uts - shellfish). Shllow fry (whole fish, goujons, fillets, suprêmes). Deep fry (goujons, fillets, suprêmes, fry of fish). Bke (fish pies, en ppillotte, whole fish, lrge uts). Wet Boil (suitle shellfish). Poh (whole fish, fillets, pupiettes). Stem (whole fish, suprêmes, rnes). Stew (whole fish). Brise (whole fish, lrger uts). Corret temperture Core temperte for ooke foo 75 C Hot holing for servie 63 C or ove Chill holing for servie 8 C or elow Frozen temperture -18 C to -24 C Cooking tempertures s suitle for ifferent ishes n ooking methos Helthy eting Use fresh rther thn frozen, reue slt, use holesterol reuing oil suh s olive oil, stem fish rther thn fry. Colour, onsisteny n flvour Follow reipe speifition, use suitle ooking methos, test n just sesoning. Finishing ishes Conform to menu speifitions, pperne n presenttion, finishing methos (eg glzing, grnishing, ompniments) Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 145

149 Unit 268 Preprtion, ooking n finishing of met ishes Level 2 Creit vlue 3 UAN T/600/0641 NOS 2FP3, 2FC3 Unit im n purpose This unit is out proviing knowlege for prepring fresh, semi-prepre met for si ishes using ifferent preprtion methos. This unit is for stff who hve si preprtion skills n re ple of working uner limite supervision only. Lerning outomes n ssessment riteri 1 Know how to prepre met for si ishes. esrie preprtion methos for met stte the resons for using ifferent methos of met preprtion esrie the hrteristis of ifferent types of met ientify uts of met e stte wht shoul e one if there re prolems with the qulity of met f ientify how to store prepre met whih is rey for ooking 2 Know how to ook met for si ishes. ientify the orret tools n equipment for ifferent met ooking methos esrie orret ooking methos for ifferent types of met stte the enefits of seling met stte the orret tempertures for ooking met e stte helthy eting onsiertions when ooking met 3 Know how to finish met for si ishes. esrie the orret finishing methos for met ishes stte the importne of orretly finishing ishes for servie stte the how to hek met ishes hve met finishing requirements stte the orret temperture for holing n serving met ishes 146 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

150 Rnge Preprtion methos Soring, oning, trimming, sliing, iing, mining, stuffing, tying/seuring. Chrteristis of ifferent types of met Beef right re, smll fleks of white ft (mrle), ft shoul e firm, rittle in texture. Pork flesh, ple, pink, white ft firm, smooth. Lm ull re olour, fine textures, ft evenly istriute, hr rittle, flky. Cuts of met Beef: sirloin, fillet, rump, foreris, topsie, huk. Lm: legs, shouler, loins, rk/est en. Pork: loin, leg, fillet, on - k, streky, gmmon. Vel: ushion, loin, utlets. Prolems with the qulity Inform supervisor, o not use it, seprte prolem ingreients from the rest, sustitute the prolem ingreients. Store prepre met Ensure met is overe, lelle, refrigerte, store in orret prt of the frige. Cooking methos Dry:- Rost (est ens of lm, rolle n stuffe rest of pork), grill (pork hops, ri eye steks, kes - lms liver, lms kineys), shllow fry (stir frie eef, pork eslopes, lm mellions - vel liver, pork kineys (pne)), eep fry (roquettes, tempurs, smoss, sweet & sour pork -, ke (stek n kiney pies, psties, ptés (in mrie)) Wet: Boil (fresh n slte) - Silversie of eef, hoks of on ones (stoks), tongue, tripe, poh (fillet of eef), stem (stek n kiney puings, terrines), stew (nvrins, rgoûts, lnquettes, frissées, urries, hilli on rne), rise (eef olives, rones, hot pots, sseroles - herts, oxtil, ox liver, ox tongue), omintion (hms). Seling met Sels in moisture, s olour n flvour. Helthy eting onsiertions Use len uts of met, trim the met, use helthier ooking methos (Pohing, oiling, grilling), voi oily mrines or e fts, use lterntives to slt for ing flvours, use unsturte oil. Corret temperture Core temperte for ooke foo 75 C Hot holing for servie 63 C or ove Chill holing for servie 8 C or elow Frozen temperture -18 C to -24 C Cooking tempertures s suitle for ifferent ishes n ooking methos Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 147

151 Unit 269 Preprtion, ooking n finishing of poultry ishes Level 2 Creit vlue 3 UAN J/600/0644 NOS 2FP4, 2FC4 Unit im n purpose This unit is out proviing knowlege for prepring fresh, semi-prepre poultry for si ishes using ifferent preprtion methos. This unit is for stff who hve si preprtion skills n re ple of working uner limite supervision only. Lerning outomes n ssessment riteri 1 Know how to prepre poultry for si ishes. esrie preprtion methos for poultry stte the resons for using ifferent methos of poultry preprtion esrie the hrteristis of ifferent types of poultry stte wht shoul e one if there re prolems with the qulity of poultry e ientify how to store prepre poultry whih is rey for ooking 2 Know how to ook poultry for si ishes. ientify the orret tools n equipment for ifferent poultry ooking methos esrie orret ooking methos for ifferent types of poultry stte the orret tempertures for ooking poultry e stte helthy eting onsiertions when ooking poultry 3 Know how to finish poultry for si ishes. esrie the orret finishing methos for poultry ishes stte the importne of orretly finishing ishes for servie stte how to hek poultry ishes hve met finishing requirements stte the orret temperture for holing n serving poultry ishes 148 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

152 Rnge Preprtion methos Skinning (rest hiken/uk), trimming ones/ft/sinew, oning legs of poultry, sliing, emines (stir fry), iing (pies), mining (foremets), stuffing nek vities, trussing poultry. Types of poultry Chiken, turkey, guine fowl, uk, goose. Prolems Inform supervisor, seprte prolem ingreients from the rest, sustitute prolem ingreient. Store prepre poultry Temperture, te, lelling, overe, position, stok rottion. Cooking methos Dry - Rost (whole poultry), grill (flttene/spthok hiken, kes), shllow fry (eslopes, supremes (pné), hiken suté), eep fry (southern frie, roquettes), ke (hiken n hm pies). Wet - Poh (hiken supremes), stew (frissees, urries), rise (uk legs), omintion. Helthy eting onsiertions Use poultry with lower ft ontent, o not over-seson with slt, use unsturte oils or olive oil for mrines (or mrine in yogurt), remove the skin, use high fire ingreients Chek poultry ishes Remove skin n one, men onsisteny (reutions, liison of egg yolks n rem, stoks, monter u eurre/olive oil, syon), just flvouring (poultry glze, soy sue, Worester sue, tomto kethup, sweet hilli), orret sesoning (slt/spies), just temperture Corret temperture Core temperte for ooke foo 75 C Hot holing for servie 63 C or ove Chill holing for servie 8 C or elow Frozen temperture -18 C to -24 C Cooking tempertures s suitle for ifferent ishes n ooking methos Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 149

153 Unit 270 Preprtion, ooking n finishing of vegetle ishes Level 2 Creit vlue 3 UAN Y/600/0647 NOS 2FC7, 2FP7 Unit im n purpose This unit is out proviing knowlege for prepring vegetles n semi-prepre vegetles for si ishes using ifferent preprtion methos. This unit is for stff who hve si preprtion skills n re ple of working uner limite supervision only. Lerning outomes n ssessment riteri 1 Know how to prepre vegetles for si ishes. e f esrie preprtion methos for vegetles stte the resons for using ifferent methos for prepring vegetles esrie the hrteristis of ifferent vegetles esrie how to mintin the pperne n texture of vegetles uring preprtion stte wht shoul e one if there re prolems with the qulity of vegetles ientify how to store prepre vegetles whih re rey for ooking 2 Know how to ook vegetles for si ishes. ientify the orret tools n equipment for ifferent vegetle ooking methos esrie orret ooking methos for ifferent types of vegetles stte the orret tempertures for ooking vegetles stte helthy eting onsiertions when ooking vegetles ishes e stte the resons for lnhing vegetles 3 Know how to finish vegetles for si ishes. esrie the orret finishing methos for vegetle ishes stte the importne of orretly finishing ishes for servie stte the how to hek vegetle ishes hve met finishing requirements stte the orret temperture for holing n serving vegetle ishes 150 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

154 Rnge Preprtion methos Wsh n sort, peel, trim, srpe, shpe, ie, slie, ut, hop, grte, rush, sore, shre, esee, ore, segment, ot, stuff, lyer n mix, lnh, sok, onssè, seson, mrine. Prolems with the qulity Inform supervisor, seprte prolem ingreients from the rest, sustitute prolem ingreients. Store prepre vegetles Covere, refrigerte elow 5 C. Tools n equipment Fryers, rising pots, rosting trys, king trys, sue pns, frying pns, mouls, piping gs, utters, leners, grters, sorent pper Cooking methos Wet: Boiling (whole, portione, ut), pohing (whole, portione), steming (whole, portione, ut), rising (whole, trimme, elery, onion), stewing (whole, hlve, ut) Dry: Rosting (whole, portione, ut), grilling (slie, hlve, stuffe), shllow n eep frie (whole, portione, ut, roquette), king (whole, portione, stuffe, ut). Helthy eting onsiertions Use unpeele vegetles where pproprite, o not sok s this n issolve the vitmin C, o not prepre too erly or overook s this n reue the vitmin C. Blnhing vegetles To prtly ook, to remove skin, to remove itter tste, to spee up servie. Finishing methos Correting sesoning, hek onsisteny of n ompnying sue, rush with utter, grnish n/or sue to meet reipe requirements. Corret temperture Aove 63 C. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 151

155 Unit 271 Deling with ookings Level 2 Creit vlue 1 UAN F/600/1078 NOS 2R3 Unit im n purpose This unit provies knowlege ssoite with eling with ustomer enquiries n proessing them s full ookings. The unit lso exmines how sles n e mximise when ommuniting with potentil ustomers. Lerning outomes n ssessment riteri 1 Know the importne of effetive ommunition when eling with ookings. explin the importne of effetive ommunition when eling with ooking enquiries explin why it is importnt to give urte spoken n written informtion to ustomers stte the legl requirements ssoite with esriing servies n when proessing ustomer ookings 2 Unerstn how to el effetively with ooking enquiries. esrie the orgnistionl proeures for hnling enquiries n ookings explin how sles my e inrese through reful esriptions of servies explin the importne of reoring ooking etils urtely 3 Know how to proess ookings. stte the stges of hnling ooking through to the onfirmtion stge stte how nelltions shoul e elt with explin why it is importnt to follow up unonfirme ookings 152 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

156 Rnge Effetive ommunition To fulfil ustomers expettions, mintin professionl imge of the orgnistion, ensure repet usiness. Aurte spoken n written informtion To mintin professionl imge, to voi misunerstnings n emrrssment, to enle ustomer to mke n informe eision, to ensure ustomer stisftion. Legl requirements. Tre Desription At, Sle of Goos At, Dt Protetion At, Bsi Contrts. Reoring ooking etils Avois mistkes, provies reor of ustomer requirements, vois potentilly emrrssing situtions on ustomer rrivl, if require n tke eposit. Unonfirme ookings To ensure tht ll rooms re oupie, in orer to gin onfirmtion of ookings n otin eposit, if ooking is not require they n e relese n room n e re-sol. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 153

157 Unit 272 Hnle mil n ook externl servies Level 2 Creit vlue 1 UAN A/600/1080 NOS 2R8 Unit im n purpose This unit evelops the knowlege require to work in front of house eprtment where mil n messges re hnle on ehlf of guests. The unit lso exmines the knowlege neee to ook externl servies on ehlf of guests suh s thetre tikets, txis n event. The unit lso exmines the prtiulr seurity onerns tht re relevnt to hnling pkges n mil s items of guest property. Lerning outomes n ssessment riteri 1 Know the level of responsiility require when hnling mil n messges. explin the importne of effetively hnling mil n messges for guests stte the legl requirements ssoite with hnling mil n messges 2 Know the roles ssoite with hnling mil n messges. esrie how mil n messges shoul e hnle to ensure tht they re seure esrie how suspiious items shoul e elt with esrie how written ommunitions n e seure ginst unuthorise ess esrie pproprite proeures for hnling reore n registere mil 3 Unerstn the roles ssoite with ooking externl servies for guests. esrie the rnge of servies tht might e ooke on ehlf of guests explin how guests n e effetively informe of externl servies tht re ville to them esrie the proeures require to provie onfirmtion of servies esrie how unexpete situtions shoul e elt with 154 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

158 Rnge Legl requirements Mil must not e opene without the permission of the ressee. If the mil nnot e elivere it shoul e returne to the sener, ontents of messges must remin onfientil etween the sener n reeiver. Seure Chek n sort mil, store letters in orret ple rey for elivery to stff/guests, mke sure the re is kept loke when unttene. Suspiious items Inform seurity servies/supervisor. Proeures Letter must e signe for on elivery. The letter must e kept seure until olletion. The following informtion shoul e reore: the te of elivery, the person for whom it is intene n the signture of tht person when it is ollete. Rnge of servies Thetre/inem tikets, r Hire, plne/ril tikets, resturnt ookings, txi. Informe of externl servies Brohure in room, informtion t reeption esk, vertising roun hotel, informtion leflets sent out t point of ooking, internet. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 155

159 Unit 273 Priniples of ompleting kithen oumenttion Level 2 Creit vlue 1 UAN H/502/8313 NOS 2P&C1/09 Unit im n purpose This unit ims to give lerners knowlege of oumenttion ommonly use in kithen environments, inluing: Temperture hrts Time sheets Aient report forms Foo sfety informtion Equipment fult reports Stok usge reports Lerning outomes n ssessment riteri 1 Know how to omplete kithen oumenttion. e f g h i Stte why it is importnt to omplete kithen oumenttion Explin how to omplete kithen ouments Stte where oumenttion is otine from Stte when oumenttion nees to e opie n where this nees to e kept Explin who to ontt n why if prolems our Stte why kithen oumenttion nees to remin onfientil Stte whih informtion nees to e reore n retine to omply with legisltion Explin why informtion nees to e urte Explin the implitions of fruulently ompleting oumenttion Rnge Kithen oumenttion / Informtion Temperture hrts, foo sfety informtion, ient report forms, equipment fult reports, stok usge reports 156 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

160 Unit 274 Priniples of setting up n losing the kithen Level 2 Creit vlue 1 UAN T/502/8316 NOS 2P&C2/09 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre tools n equipment in kithen for foo opertions n how to sfely shut own the kithen t the en of shift. Lerning outomes n ssessment riteri 1 Know how to set up the kithen. Explin why knives n utensils must e hnle orretly Stte to whom inients must e reporte Stte why inients must e reore Explin why fulty equipment n mintenne requirements must e reporte 2 Know how to lose the kithen Explin why it is importnt to turn off equipment sfely Explin why tools shoul e lene n store following use Stte the legl requirements for the storge of foo when the kithen is lose Stte who you shoul report prolems to Rnge Knives Cooks, pring, peeler, sissors Utensils Lles, spoons, owls, sieves Equipment Oven/omintion oven, grill, ho, fryer, mirowve, stemer, frige/freezer Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 157

161 Unit 275 Priniples of storing n retrieving informtion Level 2 Creit vlue 2 UAN D/502/8312 NOS 2FOH Unit im n purpose The im of this unit is to enle lerners to gin knowlege of relevnt proesses n proeures for storing n retrieving informtion using ifferent systems in line with orgnistionl requirements n legisltion. Lerning outomes n ssessment riteri 1 Know how to proess informtion following relevnt proeures n legisltion. e Stte the legl requirements n relevnt proeures overing the seurity n onfientility of informtion Desrie the purpose of storing n retrieving require informtion Ientify the methos tht n e use to ollet require informtion Desrie ifferent informtion systems n their min fetures Stte the importne of following proeures for ientifying n eleting informtion 2 Know how to retrieve informtion following relevnt proeures n legisltion. e Stte the legl requirements n relevnt proeures for essing n informtion system Desrie the purpose of onfirming informtion to e ollete, store n retrieve Desrie the proeures to e followe to ess informtion systems Desrie the purpose of proviing urte informtion in the require formt n within gree timesles Desrie prolems tht my our with informtion systems 158 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

162 Rnge Legl requirements Dt Protetion At 1998 Proeures Methos suh s not islosing informtion, not leving it where it n e seen. Lerners shoul therefore e wre of the types of informtion tht my e onsiere sensitive or onfientil. Informtion Relting to ustomers n the orgnistion. Purposes Customer purhse history, future referene, sttistil, finnil, ontt - eg promotions, to notify hnges, follow-up. Methos Eg questionnires, surveys, pplition forms, loylty rs, interviews, questioning, oth fe-tofe, vi telephone or in writing. Informtion systems Both eletroni (CRM Customer Reltionship Mngement systems, tse) n pper-se (methos of storge n lssifition of informtion: lphetil, numeril, hronologil). Fetures Avntges/isvntges of eh: spee, ess, seurity, ese of use (to store, retrieve, men), spe require, vilility, sorting n proessing of informtion. Proeures File retention poliies. Methos to ensure orret informtion is remove n ny require uthoristion. Purpose In terms of effiieny, meeting requirements, not wsting time. Proeures Psswors/user nme, request forms, uthoristion. Formts Written: forml or informl, eg letter, report, messge, hrt/grph; orlly. Prolems Diffiulty in loting informtion, missing informtion, inurte reors, uplite reors. The use of outguies in pper-se filing system when file hs een orrowe to inite when n y whom. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 159

163 Unit 276 Priniples of prepring n lering r res Level 2 Creit vlue 2 UAN Y/502/8261 NOS 2BS1 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to prepre n ler ustomer n servie res y prepring stok n equipment efore servie n lering own n how to len n store glsswre n el with roken glss in sfe n hygieni mnner. Lerning outomes n ssessment riteri 1 Know how to prepre ustomer n servie res. e Desrie sfe n hygieni working prties when prepring ustomer n servie res Stte the importne of seuring servie res from unuthorise ess t ll times Desrie the proeures for mintining servie n eletril equipment Stte the importne of following orret storge proeures n mintining onstnt stoking, restoking n rotting of rinks n ompniments Desrie the types of unexpete situtions tht my our when prepring the ustomer n servie res 2 Know how to ler ustomer n servie res. e Desrie sfe n hygieni working prties when lering ustomer n servie res Stte the importne of turning off selete eletril equipment fter servie Stte the importne of seuring servie res from unuthorise ess fter servie Stte the importne of following orret storge proeures for foo n rink stoks Desrie the types of unexpete situtions tht my our when lering the ustomer n servie res 3 Know how to len n store glsswre. Desrie sfe n hygieni working prties when hnling glsswre, lening equipment n mterils 160 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

164 e Stte the importne of hnling glsswre with re Ientify the orret proeure for isposing of roken glss Desrie how to mintin glss wshing equipment Desrie the types of unexpete situtions tht my our when hnling n lening glsswre Rnge Servie equipment Bottle openers/ork srews, optis, mesurers/pourers, glsswre, rip trys n rip mts, ie ukets n tongs, knives n hopping ors, osters n rink mts Eletril equipment Refrigerte units, ie mhine Servie res Counters n shelves, wste ins/ottle ontiners, floors, tles n hirs Drinks Bottle soft/loholi rinks, rught soft/loholi rinks, soft/loholi rinks serve y optis, soft/loholi rinks free poure with mesure n pourer, hot rinks Aompniments Ie, foo grnishes for rinks, ompniments for hot rinks, eortive items from rinks Glsswre Glsses, wter jugs Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 161

165 Unit 277 Priniples of prepring n serving oktils Level 2 Creit vlue 1 UAN Y/502/8308 NOS 2BS3 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to prepre servie res n equipment for oktil servie, how to prepre n serve oktils using ifferent methos. Lerning outomes n ssessment riteri 1 Know how to prepre servie res n equipment for serving oktils. Desrie sfe n hygieni working prties when prepring res n equipment for mking oktils Stte the importne of keeping preprtion res n equipment hygieni when prepring oktils Stte the importne of hving ll the ingreients rey efore prepring oktils Desrie the types of unexpete situtions tht might our when prepring res n equipment to mke oktils 2 Know how to prepre n serve oktils. e f g Outline the ifferent ingreients tht n e use when mixing oktils Desrie the ifferent methos use to mix oktils Stte urrent relevnt legisltion relting to liensing n weights n mesures legisltion Desrie sfe n hygieni working prties when prepring n serving oktils Stte the importne of following sfe working prties when prepring n serving oktils Stte the importne of offering ustomers urte informtion Desrie the types of unexpete situtions tht might hppen when prepring n serving oktils 162 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

166 Rnge Equipment Pourers, leners, shkers/mixers, stirring equipment, squeezers n striners, knives n hopping or, glsses/jugs, ie soops, oktil list/menu Coktils Spirit se, non-loholi, rem-se, hmpgne se, sour Ingreients Alohol, fruit juies/soft rinks, sweeteners/sugrs, rem/milk, fruit, hers Mixing Methos Shken, stirre, lene, mule, uilt Legisltion Sle n Supply of Goos At, liensing legisltion, Prie Mrking Orer (Foo n rink servie), Weights n Mesures legisltion, rink wreness Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 163

167 Unit 278 Priniples of prepring n serving wines Level 2 Creit vlue 2 UAN M/502/8265 NOS 2BS4 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to prepre servie res, equipment n stok for wine servie, how to etermine ustomer requirements for wine, the promotion of wines n how to present n serve wine t the orret temperture. Lerning outomes n ssessment riteri 1 Know how to prepre servie res, equipment n stok for wine servie. e Desrie sfe n hygieni working prties when prepring servie res, equipment n stok for wine servie Ientify equipment n glsswre neee for ifferent types of wine Ientify suitle tempertures for the storge of ifferent types of wine Desrie proeures for prepring servie res, equipment n stok Desrie the types of unexpete situtions tht might hppen when prepring servie res 2 Know how to promote n serve wines to meet relevnt legisltion n ustomer nees. e Stte urrent relevnt legisltion relting to the sle of wine Stte the importne of mximising sles through up-selling n how to o this Desrie how to interpret the wine lel informtion Ientify wht ftors to onsier when proviing vie to ustomers on hoie of wine Outline uner wht irumstnes ustomer must not e serve with lohol 3 Know how to present n serve wine to meet relevnt legisltion n ustomer nees. Stte relevnt liensing weights, mesures n tres esription legisltion Ientify glsswre n hnling proeures use in the servie of ifferent types of wine Ientify the reommene tempertures for the storge of ifferent types of wine uring servie 164 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

168 e Desrie the orret metho of servie for white, re, rose n sprkling wines Desrie the types of unexpete situtions tht might our when serving wine Rnge Equipment Glsswre, trys, servie loths/linen, orksrews/ottle opener, ie ukets/stns, hillers/oolers Wine Re, white, rosé, sprkling/semi-sprkling, essert Wine lel informtion Nme n type of wine, ABV, style hrteristi, region/ountry of origin, vintge Avie to ustomers Tste n style, prie, osion, mthing wine to menu items Legisltion Sle n Supply of Goos At, liensing legisltion, Prie Mrking Orer (Foo n rink servie), Weights n Mesures legisltion, rink wreness Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 165

169 Unit 279 Priniples of prepring n serving ispense n instnt hot rinks Level 2 Creit vlue 1 UAN H/502/8327 NOS 2BS7 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to prepre the work re n preprtion, servie n other equipment for servie n how to prepre n serve ispense n instnt hot rinks suh s offee, te n hot hoolte. Lerning outomes n ssessment riteri 1 Know how to prepre work re n equipment for servie. Desrie sfe n hygieni working prties when prepring the work re n equipment for servie Desrie the importne of hving rink, ingreients n ompniments ville n rey for immeite use Desrie the importne of heking ll work res n servie equipment for mge efore tking orers Desrie the types of unexpete sitution tht might our when prepring work res n equipment for the preprtion of hot rinks 2 Know how to prepre n serve instnt hot rinks. Desrie sfe n hygieni working prties when prepring n serving hot rinks Stte the importne of giving urte informtion out prouts to ustomers Ientify the tehniques for mixing n prepring ifferent types of everges Stte the importne of keeping ustomer n servie res len, tiy n free from ruish n use equipment 166 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

170 Rnge Beverges Coffee, hot hoolte, te Preprtion equipment Smll vening mhines, pour n serve mhines, kettles, urns, offee pots/fetières, te pots Servie equipment Cutlery, glsswre, rokery, trys Drink ingreients Coffee gs/pos/psules, pre-groun offee ens, instnt offee, syrups, hoolte power, loose te, te gs, fruit/herl te Drink ompniments Sugr, milk, usting/topping power, rem Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 167

171 Unit 280 Priniples of prepring n serving hot rinks using speilist equipment Level 2 Creit vlue 2 UAN D/502/8309 NOS 2BS8 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to prepre work re n equipment suh s espresso mhines, en griners n fetières n how to prepre n serve hot rinks suh s offee, te n hot hoolte. Lerning outomes n ssessment riteri 1 Know how to prepre work re n equipment for servie. Desrie sfe n hygieni working prties when prepring work re n equipment for servie Stte the importne of hving rink, ingreients n ompniments ville n rey for immeite use Stte the importne of heking ll work res n servie equipment for mge efore tking orers Desrie the types of unexpete sitution tht might our when prepring work res n equipment for the preprtion of hot rinks 2 Know how to prepre n serve hot rinks using speilist equipment. Desrie sfe n hygieni working prties when prepring n serving hot rinks n mintining hot rink mking equipment Desrie the tehniques for mixing n prepring ifferent types of everges Stte the importne of keeping ustomer n servie res len, tiy n free from ruish n use equipment Desrie the types of unexpete sitution tht might our when prepring n serving hot rinks n mintining hot rinks equipment 168 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

172 Rnge Equipment Espresso mhine, rem whipper, knok out ox, en griners, filter system, fetière, lener, stemer, urn Drinks Coffee, hot hoolte, te, steme milk rinks, ie rinks (ie frppé/ie te) Ingreients Freshly groun offee ens, pre-groun offee ens, syrups, hoolte power, milk, ie rem, spry rem, te, ie Drink ompniments Sugr, usting/topping power, rem Servie equipment Cutlery, glsswre, rokery, trys Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 169

173 Unit 281 Priniples of mintining ellrs n kegs Level 2 Creit vlue 2 UAN R/502/8307 NOS 2BS5 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to mintin ellrs, keeping them len, ensuring tht equipment suh s refrigertion units is in working orer, n tht onitions re orret, n how to onnet n isonnet kegs n gs yliners n hek they re funtioning properly. Lerning outomes n ssessment riteri 1 Know how to mintin ellrs. e Desrie sfe n hygieni prties when mintining ellrs Stte the importne of following speifi seurity proeures for going in n out of the ellr Stte the importne of seuring ellrs ginst unuthorise ess t ll times Stte the importne of keeping the ellr len n tiy n t reommene temperture t ll times Desrie the types of unexpete situtions tht might hppen when mintining ellrs 2 Know how to prepre kegs n gs for use. e Desrie sfe n hygieni working prties when prepring kegs n gs yliners for use n eling with mixe gses Stte the importne of turning off the gs supply efore isonneting the keg Desrie how to tell if stok is out of onition Stte the importne of heking te stmp on stok Desrie the types of situtions tht might hppen when prepring kegs n gs yliners 170 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

174 Rnge Sfe n hygieni prties Keep ellrs well lit, well ventilte, ry Kegs Beer, ier, lger, rel les Gs yliners Cron ioxie/mixe gs yliners, ulk gs Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 171

175 Unit 282 Priniples of lening rinks ispense lines Level 2 Creit vlue 2 UAN J/502/8319 NOS 2BS6 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how n why to len rink ispense lines to the orret stnr n how to sfely use lening gents n equipment to ensure lines re free from mge n in goo working orer. Lerning outomes n ssessment riteri 1 Know how to len rink ispense lines to the orret stnr. e Stte urrent legisltion regring sfe n hygieni working prties when lening rink ispense lines Ientify ngers of mishnling kegs n gs yliners Stte the importne of testing on-line everges fter lening pipes n lines Desrie proeures for lening n mintining post-mix ispense systems Desrie the types of unexpete situtions tht my our when lening lines 2 Know how to sfely use lening gents n equipment. e Stte urrent legisltion regring the use of lening gents n equipment Outline helth n sfety issues when working with line lening hemils Stte the importne of heking tht lening gents re orretly ilute Ientify equipment neee to len rink ispense lines Desrie the types of unexpete situtions tht my our when using lening gents n equipment 172 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

176 Rnge Drink ispense line Beer/stout/lger/ier ispense lines Kegs Beer, ier, lger, rel les Gs yliners Cron ioxie/mixe gs yliners Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 173

177 Unit 283 Priniples of reeiving, storing n issuing rinks stok Level 2 Creit vlue 1 UAN M/502/8315 NOS 2BS9 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to prepre for n hek rinks eliveries, the oumenttion tht shoul e reeive n the importne of stok rottion. Lerning outomes n ssessment riteri 1 Know how to reeive rinks eliveries. e Desrie sfe n hygieni working prties when reeiving rinks eliveries Stte the importne of seuring reeiving res from unuthorise ess Stte the importne of heking tht eliveries mth the orer n elivery oumenttion Ientify wht oumenttion must e retine for reors Desrie the types of unexpete situtions tht might our when reeiving rinks stok 2 Know how to store n issue rinks stok. e Desrie sfe n hygieni working prties when storing n issuing rinks Stte the importne of seuring storge res from unuthorise ess t ll times Stte the importne of following orret storge n rottion proeures n mintining minimum stok of rink items Stte the importne of reeiving the orret oumenttion efore stok is issue Desrie the types of unexpete situtions tht might our when storing n issuing rinks Rnge Drink eliveries Crte ottle rinks, oxe ottle rinks, ottle wines, ottle spirits, keg eers, sk eers 174 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

178 Unit 284 Priniples of prepring n lening res for tle servie Level 2 Creit vlue 2 UAN R/502/8260 NOS 2FS1 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to prepre n ler res n equipment for tle servie inluing heking stok levels, prepre ustomer ining res for tle servie inluing lying tles n lering ining n servie res suh s stking utlery for lening. Lerning outomes n ssessment riteri 1 Know how to prepre servie res n equipment for tle servie. Desrie sfe n hygieni working prties when prepring res n equipment for tle servie Desrie proeures for storge n stok rottion of foo servie items Desrie proeures for mintining servie equipment Desrie the types of unexpete situtions tht might our when prepring servie res n equipment 2 Know how to prepre ustomer n ining res for tle servie. Desrie sfe n hygieni working prties when prepring ustomer ining res for tle servie Stte the importne of heking tle items n menus efore servie Stte the importne of heking heting/ir onitioning/ventiltion n lighting efore use when prepring ustomer ining res for tle servie Desrie the types of unexpete situtions tht might our when prepring ustomer ining res 3 Know how to ler ining n servie res fter tle servie Desrie sfe n hygieni working prties when lering ining n servie res Desrie the proeures for hnling n isposing of wste orretly Ientify the seurity proeures tht shoul e followe Desrie the types of unexpete situtions tht might our when lering ining n servie res Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 175

179 Rnge Equipment Hot/ol everge serving ontiners, refrigertion units, hete units, servie utensils, trolleys Foo servie items Trys, rokery, promotionl items, isposle tle overings, eortive items, isposle npkins, linen, utlery, menu, prepre sues/ressings, prepre re items 176 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

180 Unit 285 Priniples of proviing silver servie Level 2 Creit vlue 1 UAN A/502/8298 NOS 2FS3 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to silver serve vrious foos inluing soups n sues, re rolls, pottoes, met n poultry, vegetles n sweets, n how to ler finishe ourses inluing utlery, rokery n other tle items suh s glsswre. Lerning outomes n ssessment riteri 1 Unerstn how to silver serve foo. Desrie sfe n hygieni working prties when proviing silver servie Explin the importne of eing fmilir with the ville menu items Desrie the opertionl proeures for serving ourses Desrie the types of unexpete situtions tht might our when proviing silver servie 2 Know how to ler finishe ourses when proviing silver servie. Desrie sfe n hygieni working prties when lering finishe ourses Desrie proeures for lering finishe ourses Desrie the hygiene spets of lering tles Desrie the types of unexpete situtions tht might our when lering ourses Rnge Menu items Soups, grvies/sues, re rolls/pottoes/other soli items, slie met/poultry, rie/vegetles/other smll hoppe items, pies/trts/flns/gteux, puings/spoone esserts, heese Cler finishe: Cutlery, rokery n other tle items Courses Strters, min ourse, sweet, heese Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 177

181 Unit 286 Priniples of proviing uffet n rvery servie Level 2 Creit vlue 1 UAN M/502/8296 NOS 2FS4 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to prepre n mintin uffet n rvery isply y rrnging tle items, servie equipment n foo items n how to serve n ssist ustomers t uffet n rvery isply. Lerning outomes n ssessment riteri 1 Know how to prepre n mintin uffet n rvery isply. Desrie sfe n hygieni working prties when prepring n mintining uffet or rvery isply Desrie proeures for mintining ining servie res n servie equipment Stte the importne of heking tle items for mge n lenliness efore servie Desrie the types of unexpete situtions tht might our when prepring n mintining uffet or rvery 2 Know how to serve n ssist ustomers t uffet n rvery isply. Desrie sfe n hygieni working prties when mintining ining re n serving ustomers t uffet or rvery isply Stte the importne of giving urte informtion to ustomers when serving foo items Stte the importne of ontrolling portions when serving ustomers Desrie the types of unexpete situtions tht might our when serving ustomers from uffet or rvery isply 178 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

182 Rnge Buffet or Crvery Serve uffet/rvery, self-servie uffet/rvery Tle items Crokery, utlery/silverwre, glsswre, tle overings, npkins, eortive items, flowers Servie equipment Dishes/flts/pltes, servie utlery/silverwre, servie loths/linen Foo items Hot foo, ol foo, ompniments Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 179

183 Unit 287 Priniples of mintining ustomer servie through effetive hnover Level 2 Creit vlue 2 UAN K/502/8314 NOS 2GEN8 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of the responsiilities in ustomer servie tem n this is orgnise, how to follow up ustomer servie tions n how to mintin ustomer servie through effetive hnover y heking ompletion of tions with ollegues. Lerning outomes n ssessment riteri 1 Know out responsiilities in ustomer servie tem. Ientify servies or prouts tht rely on effetive temwork Ientify ustomer servie elivery proess stges tht rely on exhnge of informtion etween self n ollegues Desrie the importne of greeing how informtion shoul e exhnge with ollegues to enle ompletion of ustomer servie tions Desrie wys of retining informtion when pssing responsiility to ollegues for ompleting ustomer servie tion 2 Know how to follow up ustomer servie tions. Stte the importne of heking tht ustomer servie tion hs een omplete Stte the importne of knowing ll etils of ustomer servie tions tht ollegues were ue to omplete Stte the importne of sking ollegues out the outome of ompleting the ustomer servie tion s gree Review the wy ustomer servie tions re shre with ollegues 3 Know how to mintin ustomer servie through effetive hnover Desrie pproprite ustomer servie proeures for the elivery of servies or prouts 180 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

184 Stte the importne of pssing responsiility to pproprite ollegues for ompleting prtiulr ustomer servie tions Stte the importne of refully heking with ollegue whether the expete ustomer servie tions hve een omplete Contriute to reviewing the wy ustomer servie tions re shre in ustomer servie proesses Rnge Lerning Outome 1: Delivery proess stges Requiring further informtion, using servies of internl prtners, eg trnsport, point of sle, proessing omplints, uring hnover. Customer servie tions Estlishing nees, ientifying prout/servie, losing sle, promoting itionl prouts/servies, following up queries/requests, proessing omplints, fter-sles servie. Wys Notes/lists, iries, sheulers, forml logging proeures to ensure follow-up. Informtion Detils of ustomer, tions tken so fr, ustomer requirements, promises me, ollegue tking responsiility Lerning Outome 2: Detils Customers onerne, timesle, promises me, tions tken, whether omplete. Outomes Timesle, promises me, tions tken, ustomer stisftion. Review Use of feek, nlysis of reors, ssessment tehniques, eg SWOT, to ientify improvements. Lerning Outome 3: Customer servie proeures Relting to pproh, personl presenttion, estlishing nees, ientifying prout, up- n rossselling, responing to queries/requests, eling with omplints, tem-working. Approprite ollegues In terms of knowlege/experiene, ility, uthority. Wys Communition methos orl, written, fe-to-fe. Tools to log tions - sheulers, tses. Tem n hnover meetings. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 181

185 Unit 288 Priniples of promoting itionl servies or prouts to ustomers Level 2 Creit vlue 2 UAN Y/502/8311 NOS 2GEN6 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of the importne of promoting itionl servies or prouts tht re ville to inrese ustomer stisftion n how to promote itionl servies or prouts to ustomers to the enefit of orgnistions n its ustomers. Lerning outomes n ssessment riteri 1 Know the importne of promoting itionl servies or prouts tht re ville. Stte the importne of urte servies or prouts knowlege when eling with ustomers Stte the importne of heking with ollegues when unsure out new servie or prout etils Stte the importne of ientifying pproprite servies or prouts tht my interest ustomers Stte the importne of informing ustomers of itionl servies or prouts tht will improve the ustomer experiene 2 Know how to promote itionl servies or prouts to ustomers to enefit orgnistions n its ustomers. Desrie pproprite proeures n systems for enourging ustomers to use itionl servies or prouts Desrie how the use of itionl servies or prouts will enefit orgnistions n its ustomers Ientify ftors tht influene ustomers to use itionl servies or prouts Desrie how to introue itionl servies or prouts to ustomers outlining its enefits, overoming ny reservtions n greeing to provie the itionl servies or prouts 182 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

186 Rnge Customers Externl n internl. Knowlege Prie, vilility, fetures/enefits. Cheking with ollegues Wht my hppen if inurte etils re supplie oth from ustomer n servie eliverer points of view. Methos of heking. Approprite Aoring to ustomer nees. Use of questioning/listening tehniques n uiling of rpport. Informing Methos fe-to-fe, y telephone, written. Aitionl servies or prouts Wrrnties, loylty shemes, up-selling, ross-selling. Prouts/servies my e offere y servie prtners. Proeures n systems Orgnistionl n generl guielines overing when, eg t point of sle, n how, eg the ilogue to e use, the itionl prouts/servies re introue. Resons for voiing hr-sell. Benefits to orgnistions n its ustomers In terms of sles/profits, inrese rnge of prouts to offer, time sve for ustomer, orgnistion s reputtion, professionl pperne of stff. Ftors Ese of the trnstion, isounts offere, vlue for money, suitility of prout, rpport with the servie eliverer, ustomer s moo. Introue itionl servies or prouts Approh, guging interest, use of two-wy questioning, provision of informtion. Benefits seurity/pee of min time sving money svers/mkers helth n sfety sttus/luxury onveniene omfort flexiility enjoyment to omply with legisltion Reservtions Relting to ost, time. How to overome these ressurne, emphsising enefits, further informtion. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 183

187 Unit 289 Priniples of lening n proteting floors, rpets n soft furnishings Level 2 Creit vlue 2 UAN M/502/8301 NOS 2HK5 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to prepre to len soft floors n furnishings n how to mintin soft floors n furnishings inluing the removl of stins n pplying tretments. Lerning outomes n ssessment riteri 1 Know how to prepre to len n protet floors, rpets n soft furnishings. e Stte the importne of mintining personl hygiene tht meets the stnrs of the lening speifition throughout the lening proess Stte the importne of wering the pproprite personl protetive equipment throughout the lening proess Stte the importne of heking helth n sfety instrutions ginst orgnistionl requirements Stte the importne of following heks n restritions for use of eep lening equipment Stte the importne of heking tht the mteril is suitle for the plnne tretment 2 Know how to mintin soft floors n furnishings. e Stte the importne of removing superfiil ust n eris efore strting the lening proess Stte the importne of softening groun-in soil n/or stins Stte the importne of rrying out test lens efore pplying tretments Desrie sfe working prties when working t heights Stte the importne of removing ny exess moisture from the re whih hs een lene 184 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

188 Rnge Clening proess Removl of stins, pplying tretments Deep lening equipment Dry sution, pile gittion, onnet mopping sorption, ry power extrtion, wter extrtion, ry solvent pplition, shmpooing, pile relignment Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 185

189 Unit 290 Priniples of rrying out perioi room serviing n eep lening Level 2 Creit vlue 2 UAN Y/502/8325 NOS 2HK7 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to unertke perioi room serviing, eep lening involving, for exmple turning mttresses, hnging urtins, high usting, lening rpet eges, skirting ors n pintwork, n how to unertke perioi serviing n eep lening of throoms n toilets. Lerning outomes n ssessment riteri 1 Know how to unertke perioi room serviing. Desrie the importne of following sheule for perioi room serviing n eep lening in n orgnistion Desrie the importne of inspeting the work re on ompletion of perioi room serviing Desrie qulity stnrs for the pperne n lenliness of rooms Ientify the orret proeures for eling with items tht nee to e or hve een reple 2 Know how to unertke perioi eep lening. Desrie the preprtions neee to rry out perioi eep lening n its importne Ientify the equipment n mterils neee for perioi eep lening of rooms Ientify proeures for using equipment n mterils effiiently n sfely Ientify helth n sfety requirements for high usting 3 Know how to unertke perioi serviing n eep lening of throoms n toilets. Ientify the preprtions neee to rry out perioi serviing n eep lening of throoms n toilets Ientify mterils n equipment neee to serviing n lening ifferent res of throoms n toilets 186 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

190 Desrie how to report res n items tht might nee speilist mintenne Desrie the types of unexpete situtions tht might our when serviing n lening throoms n toilets Rnge Perioi room serviing n eep lening High usting, vuuming uner furniture n rpet eges, lening shower rils, plug trps, rins, ehin peestls, plugs n swithes, lening skirting ors n other pintwork, lening ir vents n extrtors Preprtion Use of pproprite protetive lothing, move furniture to len unerneth, protet vulnerle surrouning res Equipment n mterils Vuum lener, mnul equipment, eletril equipment, lening mterils Proeures Turning mttresses, hnging urtins n rpes, hnging other soft furnishings s require Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 187

191 Unit 291 Priniples of resolving ustomer servie prolems Level 2 Creit vlue 2 UAN A/502/8317 NOS 2GEN5 Unit im n purpose The im of this unit is to enle lerners to gin knowlege of how to reognise n resolve ustomer servie prolems. Lerning outomes n ssessment riteri 1 Know out ustomer servie prolems. e Desrie how to respon to ustomer servie prolem when it is rise Stte the importne of reognising repete prolems n lerting the pproprite person Stte the importne of shring ustomer feek with others to ientify potentil prolems efore they hppen Ientify options for resolving ustomer servie prolem Stte the importne of keeping the ustomer fully informe out wht is hppening to resolve the prolem 2 Know how to resolve ustomer servie prolems. e Desrie orgnistionl proeures n systems for eling with ustomer servie prolems Desrie how to resolve potentilly iffiult situtions Desrie how to negotite with others to resolve prolems Desrie the limittions of wht n e offere to ustomer to resolve prolem Desrie types of tion tht my mke ustomer prolem worse n tht shoul e voie 188 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

192 Rnge Prolem System or proeure filure, lk of resoures, humn error Resolving ustomer servie prolem Use gree orgnistionl proeures, hve me exeptions to usul prtie Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 189

193 Unit 292 Priniples of ustomer servie in hospitlity, leisure, trvel n tourism Level 2 Creit vlue 1 UAN T/600/1059 NOS N/A Unit im n purpose To meet the requirements of the Hospitlity, Leisure, Trvel n Tourism setor in proviing stff who engge with internl n externl ustomers with introutory knowlege in ustomer servie. Lerning outomes n ssessment riteri 1 Unerstn the importne to the orgnistion in proviing exellent ustomer servie in the hospitlity, leisure, trvel n tourism inustries. e Desrie the role of the orgnistion in reltion to ustomer servie Ientify the hrteristis n enefits of exellent ustomer servie Give exmples of internl n externl ustomers in the inustries Desrie the importne of prout knowlege n sles to orgnistionl suess Desrie the importne of orgnistionl proeures for ustomer servie 2 Unerstn the role of the iniviul in elivering ustomer servie in the hospitlity, leisure, trvel n tourism inustries. e Ientify the enefits of exellent ustomer servie for the iniviul Desrie the importne of positive ttitue, ehviour n motivtion in proviing exellent ustomer servie Desrie the importne of personl presenttion within the inustries Explin the importne of using pproprite types of ommunition Desrie the importne of effetive listening skills 3 Unerstn the importne of ustomers nees n expettions in the hospitlity, leisure, trvel n tourism inustries Ientify wht is ment y ustomer nees n expettions in the inustries Ientify the importne of ntiipting n responing to vrying ustomers nees n expettions 190 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

194 e f Desrie the ftors tht influene the ustomers hoie of prouts n servies Desrie the importne of meeting n exeeing ustomer expettions Desrie the importne of eling with omplints in positive mnner Explin the importne of omplint hnling proeures Rnge Role of the Orgnistions Tour opertors; trnsport proviers; ommotion proviers; visitor ttrtions; resturnts n fst foo outlets; leisure entres; onferene n nqueting; pus, rs n nightlus; fes rs n istros; sports, gyms, reretionl n soil lus. Orgnistion s role reltes to: 1 Setting the servie offer. The servie offer, lso known s ustomer hrter, sets the sis on whih the orgnistion will provie servie to its ustomers. Customers will know this is wht they n expet while orgnistions know wht they must eliver. 2 Monitoring, evluting n improving stnrs vi ustomer feek, nlysis of reors, omplints, omment rs. 3 Complying with inustry oes of prtie n legisltion: Helth n Sfety t Work At. Dt Protetion At. Equl opportunities - Disility Disrimintion At, Sex Disrimintion At, Re Reltions At. Consumer legisltion - Sle of Goos At. Supply of Goos n Servies At, Unsoliite Goos n Servies At, Tre Desriptions At, Consumer Protetion At, Consumer Creit At, The Consumer Protetion Regultions. Exellent ustomer servie meeting n exeeing ustomer expettions, knowing key enefits/fetures of orgnistions servies n prouts, tively listening to the ustomer, eing professionl, frienly n polite, enourging ustomer loylty, forming reltionship with ustomers, ensuring ustomers leve hppy n return, ensuring ustomers pss on positive feek to others. Hving experiene ertin level of ustomer servie from n orgnistion, ustomers then ome to expet tht level of ustomer servie whether goo or. Benefits of exellent ustomer servie: Inrese sles, fewer omplints, new ustomers, numers of ompliments, repet usiness/rn loylty, reue stff turnover, referre usiness, jo stisftion n stff motivtion. Goo ustomer reltionships re importnt to servie provier euse they uil ustomer loylty, resulting in repet usiness. It is enefiil for n orgnistion to hve loyl ustomers s it tens to e heper n esier to repet usiness with n existing stisfie ustomer thn it is to fin new ustomer. Customers n iniviul or n orgnistion n is someoy who reeives ustomer servie from servie eliverer. Customers n e internl eg from nother prt of the sme orgnistion or ollegues; externl eg iniviuls; usinesses inluing suppliers. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 191

195 The lerner shoul e le to ientify the hosen orgnistion s ustomers e they internl n/or externl n lso those who require speil ssistne for exmple those who hve speifi nees eg helth, lnguge, ge, ulturl nees, fmily nees or who hve speifi lerning iffiulties. Importne of Prout Knowlege n Sles provie relevnt prout informtion to the ustomer to help them with their eision or ny questions, explin prouts to the ustomer to give professionl impression n inrese trust with the ustomer, ross-sell n up-sell, mth the ustomer s nees ginst the orret prout, inrese referrls/repet usiness/ inrese sles. Importne of Orgnistionl Proeures servie stnrs, feek systems, omplints proeures, emergeny proeures. Orgnistions write proeures for stff to follow to ensure tht speifi jo or tsk is omplete in set wy to hieve the sme outome n level of servie. A proeure my lso e in ple to ensure tht legisltive requirements re met. Benefits of exellent ustomer servie reognition within the orgnistion, motivtion, ustomer loylty, engging/uiling reltionships with ustomers mkes the role more enjoyle, jo stisftion, monetry rewrs, referrls, inrese sles, etter reer prospets. Importne of Personl presenttion own personl presenttion, pproh n ttitue will influene the ustomer s pereption of the servie elivere. If the ustomer expets to see stff in uniform who mke frienly pproh n hve positive ttitue they will not e stisfie if they re fe with someone who mkes no pproh n ppers not to re. A servie eliverer s presenttion shoul ress: reting first impression, ress oes, personl hygiene, verl n oy lnguge, pproh n ttitue, ehviour. Servie eliverers shoul lwys e professionl espite iffiult irumstnes eg eing uner pressure through lk of time, uring usy perios. Types of ommunition Communition Cler, respetful, polite n onfient, without the use of jrgon, pte to meet iniviul nees. It is importnt to pt methos of ommunition to meet the iniviul nees of rnge of ustomers for exmple those: with lnguge iffiulties, with helth issues, of ifferent ge groups, with ulturl ifferenes, with lerning iffiulties. Fe-to-fe is out eye ontt n tive listening. Norml eye ontt my iffer ross ultures; tive listening is out he noing, gestures n repeting k phrses tht re her n onfirmtion of unerstning Written ommunition is eg letter, emil, memos n reports. There will e guielines on when n how to use written ommunition eg house styles, lnguge to e use et. Written ommunition will e neessry when forml response is require. 192 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

196 Telephone ommunition requires eing le to operte the equipment effiiently n effetively; mking sure ustomers re regulrly informe when the servie eliverer is essing informtion to provie responses, or if they re going to e on hol, et; speking lerly n slowly to llow for the possiility tht reeption on the phone line my not e perfet; pting speeh to meet iniviul nees of ustomer. Importne of effetive listening skills Being goo or tive listener ensures the exhnge of informtion etween the speker n the listener is orretly unerstoo: mke eye ontt, py ttention to the wors, expressions, n oy lnguge of the speker, use positive oy lnguge to express your ontinue onentrtion, use enourging phrses suh s "I see" or Go on, o not interrupt llow the speker to finish, give the person your omplete ttention, summrise the isussion to ring the onverstion to lose. Tehniques to ensure unerstning: Prphrsing, lrifying, proing, verifying, summrising Customer nees informtion eg iretions, filities, prie, vilility, helth, sfety n seurity, ssistne eg for prents, those with isilities, level of servie eg tht timesles re met, promises kept, vlue for money, qulity presenttion, speifi nees, prouts n servies eg ustomers expettions, ientifition of nees, knowlege of prouts n servies. Other types of ustomer nees exist where ustomers helth, moo, lnguge skills, ge or ulturl kgroun or lerning iffiulties influene how servie provier my nee to pt their ehviour n pt their methos of ommunition to meet these iniviul nees. (Speifi to inustry) Customer expettions re wht ustomers think shoul hppen n how they elieve they shoul e trete when sking for or reeiving ustomer servie. Expettions re forme: through wht ustomers her n see, wht they re n the messges the orgnistion sens (ie vi its reputtion n rn), wht tully hppens to them when eling now n in the pst with n orgnistion, y wor of mouth, through the mei. Customer expettions will e speifi to the inustries ut roly fll into expettions out: level of servie, vlue for money, hygiene n helth n sfety, luxury ftor. Importne of ntiipting n responing to vrying ustomers nees n expettions The ustomer servie eliverer nees to estlish the ustomer s expettions n nees in wy tht tkes full ount of them s n iniviul. The use of questioning n listening tehniques will estlish nees n expettions. They nee to look out for verl n non verl lues so tht ustomer s re trete with respet n in the right mnner oring to the sitution ie iffusing onflit with n ngry ustomer. The ustomer servie eliverer shoul ehve oring to the orgnistion s poliies n proeures. Ftors Prie, vlue for money, reputtion/rn, pst experiene, reommention. Customers uy enefits n solutions not prouts n the lerner shoul e fmilir with the tehnique of selling fetures n enefits n shoul know how these ompre with those of ompetitors. Benefits n e: seurity/pee of min, time svers, money svers, helth n sfety, sttus, onveniene, omfort, flexiility, enjoyment, to omply with legisltion. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 193

197 Importne of eling with omplints Anlysis of omplints logs n ssist in the proess of ontinuous improvement. Types of omplint my e: prie-vlue, qulity, spee of servie/eliver, level of servie, poor stff ttitue, rekown. Importne of omplint hnling proeures Importne It is importnt to el properly with ny ustomer omplint within the orgnistion s reognise systems n proeures for oing so in orer to retin the ustomer. Lerners must know the proeures for hnling ustomer whih will inlue: knowleging the omplint, pologising for inonveniene, prompt ttention to sitution, ientifying questions to nswer, investigte the omplint, ientifying prolems to resolve. Tehniques for eling with omplints inlue: keeping lm, empthise with ustomer, keep ustomer informe, rriving t mutully eptle solution, follow up with ustomer n/or with stff. Strtegies to el with omplints involve voiing onflit n not reting to possile nger from ustomers fe-to fe, on the phone or in writing. Use the HEAT strtegy (Her, Empthise, Apologise, Tke Ownership). 194 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

198 Unit 351 Development of working reltionships in hospitlity Level 3 Creit vlue 4 UAN F/600/1808 NOS HS02 Unit im n purpose This unit provies the lerner n unerstning of the priniples of eveloping working reltionships in hospitlity. The unit overs working reltions with oth ustomers n ollegues, there is lso fous on working with mnger n the importne of goo ommunition. Lerning outomes n ssessment riteri 1 Unerstn the key elements tht enourge goo working reltionships. e Explin the importne of ler ommunition in the workple Ientify methos for ommuniting lerly with ollegues, mngers n ustomers Ientify the si legl requirements tht over working with ollegues Stte the importne of reognising n vluing iversity Explin the importne of meeting the speil nees tht ollegues n ustomers my hve 2 Unerstn the priniples of mintining goo working reltionships with ollegues. e f g Stte the importne of working s tem Stte the importne of proviing honest, helpful n motivting feek to ollegues on their performne Stte the importne of isussing issues with ollegues Explin how to uil ollegues strengths n weknesses in the ontext of tem Stte the importne of showing tht ollegues re respete s iniviuls Explin how to el with isgreements etween ollegues Ientify the types of informtion out ollegues n ustomers tht shoul e kept onfientil 3 Know how to work well with mnger. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 195

199 stte the importne of keeping mngers up-to-te with work relte issues esrie situtions where mnger s help n vie shoul e sought. stte the importne of responing positively to feek from mnger stte the importne of hving proeures to follow for when someone hs isgreement with their mnger 4 Know how to mintin goo ustomer reltions. e f g h esrie how to present positive n professionl imge to ustomers ientify the nee to pt ehviour for ifferent ustomers ientify types of issues tht ustomers nee to e kept informe out esrie how to explin to ustomers when their nees n expettions nnot e met stte the vlue of exeeing ustomers expettions ientify the importne of knowing limits of personl uthority when solving ustomers prolems stte the importne for hving proeures for eling with ustomer omplints stte the importne for hving proeures for eling with ustomers who re ggressive n usive Rnge Cler ommunition To ensure requirements re unerstoo, to ensure effiient use of resoures n get the jo one effetively, helth n sfety resons. Methos for ommuniting using pproprite lnguge, eing iret n preise, eing ler in wht is ommunite, whether verlly, in writing or eletronilly, onfirming unerstning. Legl requirements Equl opportunities, employment lw. Meeting speil nees of ustomers To show respet to ustomers s iniviuls, to provie the est possile servie. Disussing issues To evelop n mintin temwork, to ssist in tem uiling to get the jo one effetively n effiiently, to mintin helth n sfety t work, to omply with ompny prties n proeures. Collegues re respete s iniviuls To get the est out of them, work effetively s tem, hieve the ompny stnrs, provie ustomer stisftion, here to legl / orgnistionl requirements. How to el with isgreements By eing ptient n lm, through resone isussion n ompromise, if neessry involve mngement. 196 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

200 Keeping mngers up-to-te To keep them wre of tivities, issues, evelopments, to mintin support from them, to ressure them tht mtters re uner ontrol, to ientify prolems or potentil prolem res, to ensure smooth running of the usiness n to report on finnil mtters. Situtions In unexpete situtions (eg severe stff shortges), those outsie of own experiene n knowlege Importne of responing positively To improve work performne, qulity of support for ollegues, qulity of servie to ustomers, to hieve ompny trgets, to evelop s n iniviul. Present positive n professionl imge By: ttention to pperne n etil, emonstrting goo soil skills, following ompny prties n proeures, proviing qulity servie, eing positive out the orgnistion. How to explin to ustomers Listen to their requirements, explin lerly why their nees nnot e met, outline lterntive tions tht oul e tken Vlue Customer stisftion, Orgnistion s reputtion is improve, future usiness through wor of mouth Proeures Provies stff with ler guielines on how to el with iffiult situtions, ensures tht ll stff el with the sitution in onsistent mnner n ll ustomers re trete in the sme wy. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 197

201 Unit 352 Helth, sfety n seurity in the hospitlity working environment Level 3 Creit vlue 4 UAN A/600/1810 NOS HS04 Unit im n purpose This unit provies the lerner with the unerstning ssoite with Helth, Sfety n Seurity in the Hospitlity Working Environment. The unit overs res relting to the mintenne of the work environment, quisition n storge of relevnt informtion n the priniples of risk mngement. Lerning outomes n ssessment riteri 1 Know how to mintin helth, hygiene, sfety n seurity t work. ientify the enforement genies for helth, hygiene, n sfety lws n regultions stte the importne for n orgnistion of hving proeures whih mintin helth, hygiene, sfety n seurity t work stte the implitions of reking the lw on helth, hygiene n sfety stte the importne of hving nme iniviul responsile for helth, hygiene, sfety n seurity 2 Unerstn the nee for the mintenne of informtion regring helth, hygiene, sfety n seurity. e f ientify people n orgnistions who my nee ess to informtion explin proeures use to reor n store informtion stte the informtion tht externl uthorities my require ientify the types of informtion tht shoul e reore n store stte the importne of hving proeures for mking reommentions out helth, hygiene, sfety n seurity esrie how to ommunite with ollegues on issues to o with helth, hygiene, sfety, n seurity 3 Unerstn risk mngement in the work ple. 198 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

202 f g stte the nee to ientify, report n el with fulty equipment stte the importne of ontingeny plns to reue the impt of ny helth, hygiene, sfety n seurity prolems explin how to monitor n re to mintin the helth, hygiene, sfety n seurity of employees, ustomers n other memers of the puli ientify the frequeny with whih helth, hygiene, sfety n seurity inspetions shoul e rrie out explin how to minimise the risks ssoite with ifferent types of helth, hygiene, sfety n seurity hzrs stte the importne of emergeny proeures Rnge Enforement genies Helth n Sfety Exeutive Environmentl Helth Offiers (EHOs), Fire Offiers, Tring Stnrs Tring Stnrs Offiers. Implitions Iniviul: Dismissl, fine, imprisonment, injury, eth. Orgnistion: Improvement notie, prohiition orer, emergeny prohiition notie, hevy fine, imprisonment of nme person responsile for helth n sfety, reputtion, losure of usiness. Importne To ensure stff know their legl responsiilities, to provie or rrnge trining, to monitor stff n orgnistionl ompline. People n orgnistions Line mnger, supervisors, EHOs, helth n sfety exeutive, otors, polie, fire uthority, ustomers. Proeures Informtion my e reore n store mnully or eletronilly n shoul e kept seure. Informtion (reore n store/require y externl uthorities) Notifile illnesses, ients, risk ssessments, fire ssessments, fire rill reors, HACCP n temperture reors, first i ssessment, guest n visitor registrtions, COSHH oumenttion. Proeures for mking reommentions Issues n e rought to the ttention of helth n sfety offier n mngement, ensures reporting mehnism is unerstoo n utilise y ll, forms prt of stff helth n sfety trining. Importne of ontingeny plns Contingeny plns ientify key res to e monitore suh s; Resoures (physil n humn),ommunitions, monitoring n support of tem, trining for tem, reporting mehnism. How to monitor re Regulr heks, keep informe on requirements, oservtion of self n others t work, heking reors, monitoring strengths, wekness, opportunities n threts (SWOT), heklists. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 199

203 How to minimise the risks Monitor ritil ontrol points n set ontrol limits for isrepnies, ensure wreness of potentil n rel hzrs, oserve sfe prties, exerise ue re n ttention, supervision, omply with risk ssessment, onsier lterntives / ontingenies. Importne of emergeny proeures To provie ler guine to stff, ustomers n visitors, to omply with legisltion. 200 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

204 Unit 353 Preprtion, ooking n finishing of hot sues Level 3 Creit vlue 3 UAN F/600/1811 NOS 3FPC1 Unit im n purpose This unit is out proviing knowlege for prepring omplex sues, stoks, grvies n glzes using ifferent preprtion n ooking methos. The unit lso provies the unerstning relting to finishing hot sues orretly. Lerning outomes n ssessment riteri 1 Know how to prepre hot sues. esrie preprtion methos for hot sues stte the resons for using ifferent methos of hot sues preprtion esrie the hrteristis of ifferent types of hot sues stte orretive tion to tke if prolems re ientifie with sues e ientify how to store prepre hot sues 2 Know how to ook hot sues. ientify the orret tools n equipment for ifferent hot sues ooking methos esrie orret ooking methos for ifferent types of hot sues stte the orret tempertures for ooking hot sues stte helthy eting onsiertions when ooking hot sues 3 Unerstn how to finish hot sues. e f g esrie the orret finishing methos for hot sues ishes stte the importne of orretly finishing ishes for servie stte how to hek hot sue ishes hve met finishing requirements explin how to just the tste n flvour of omplex hot sues stte the orret temperture for holing n serving hot sues ishes stte methos to minimise n orret ommon fults in omplex sues, stoks, grvies n glzes explin the methos use to lne the flvour, texture, olour, onsisteny n qulity of the finl ish with the sue Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 201

205 Rnge Preprtion methos Weighing n mesuring, hopping, sliing, liquiising/lening, omining, emulsifying, knife skills Types of hot sues Compoun utter sues, other roux se sues, emulsifie sues, rem thikene sues, white/rown sue erivtives Rost (vel, eef, pork), ehmel erivtives, veloutés erivtives, (jus lie/rown sues erivtives), jus (thikene/unthikene), purées (fruits/vegetles/hers), reutions (wine, stoks, rem), misellneous (re, tomto). Store prepre hot sues Hot sues shoul e overe with rtouhe n kept ove 63C, or if not to e use immeitely they shoul e oole to 5C or elow within 90 minutes n lelle n store Tools n equipment Suepns, suteuse, wooen sptul, spoons, lles, striners, olner, sieves, pestle n mortr, whisks, knives, hopping ors, muslin loth, tmmy loth, in mrie, serving equipment. Cooking methos Sweting/frying, mixing, simmering, reuing, skimming, temperture ontrol, strining, whisking. Corret tempertures Cooking most sues (suh s emi gle) will reh temperture of 100 C uring the ooking proess (minimum 75 C) Hot holing for servie 63 C or ove. Cooking emulsifie sues will only reh 37 C ut shoul e prepre to orer, just efore servie n not kept for ny length of time. While most sues hve holing temperture, emulsifie sues o not s they re not suitle for holing. Helthy eting Reple utter in roux with vegetle fts/mrgrine, ensure tht ft is remove from stoks use in sues, o not use utter, fresh rem, egg yolks, reue level of slt n sesoning, voi use of lohol in finishing the sue, use of vegetles Finishing methos Liquiising, pssing, men onsisteny (reutions, liison of egg yolks n rem, stoks, monter u eurre/olive oil, syon), Ajust flvouring, orret sesoning (slt/spies), grnishing, just temperture. Ajust tste n flvour Use of hers, spies, ouquet grni, mirepoix of vegetles, proprietry sues. 202 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

206 Unit 354 Preprtion, ooking n finishing of ressings n ol sues Level 3 Creit vlue 3 UAN J/600/1812 NOS 3FPC11 Unit im n purpose This unit is out proviing knowlege for prepring Dressings n Col sues using ifferent preprtion n ooking methos. The unit lso provies the unerstning relting to finishing ressings n ol sues orretly in reiness for servie. Lerning outomes n ssessment riteri 1 Know how to prepre ressings n ol sues for si ishes. e esrie preprtion methos for ressings n ol sues stte the resons for using ifferent methos of ressings n ol sues preprtion esrie the hrteristis of ifferent types of ressings n ol sues stte the orretive tion to e tken if there re qulity prolems ientify how to store prepre ressings n ol sues 2 Know how to ook ressings n ol sues. ientify the orret tools n equipment for ifferent ressings n ol sues ooking methos esrie orret ooking methos for ifferent types of ressings n ol sues stte the orret tempertures for ooking ressings n ol sues stte helthy eting onsiertions when ooking ressings n ol sue 3 Know how to finish ressings n ol sues. e esrie the orret finishing methos for ressings n ol sues ishes stte the importne of orretly finishing ishes for servie stte how to hek ressings n ol sues ishes hve met finishing requirements stte the orret temperture for holing n serving ressings n ol sues ishes esrie methos for justing the flvour of ressings n ol sues Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 203

207 Rnge Preprtion methos Weighing n mesuring, hopping, whisking, liquiising/lening, lnhing, emulsifying, knife skills Types of ressings n ol sues Emulsifie egg se sues, oil se ressings, fruit/pulses/vegetle thikening sues, rem thikene sues, egg n oil emulsions, sour rem/yoghurt se, oulis Corretive tion Ajust quntities, resueing split myonnise Store prepre ressings n ol sues Sues shoul e store in overe owl whih shoul e lelle n te n ple in refrigertor n store t tempertures elow 5 Sues shoul e use in rottion - First in First out. Tools n equipment Suepns, suteuse, wooen sptul, spoons, lles, striners, olner, sieves, pestle n mortr, whisks, knives, hopping ors, muslin loth, tmmy loth, in mrie, serving equipment. Cooking methos Weighing n mesuring, knife skills, sweting/frying, mixing, simmering, reuing, skimming, temperture ontrol, strining, whisking, sieving. Corret tempertures Cooking sues C. Holing n serving ressings n sues Storge 8ºC or elow, Servie 5ºC Helthy eting Reue slt, serve ressings seprtely from min ishes, use unsturte fts, use semi-skimme milk. Finishing methos Chek onsisteny, sesoning n pperne, just oringly, present oring to ish requirements 204 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

208 Unit 355 Preprtion, ooking n finishing of fish ishes Level 3 Creit vlue 3 UAN L/600/1813 NOS 3FP1/3FC1 Unit im n purpose This unit is out proviing the unerstning for reting omplex fish ishes using ifferent preprtion n ooking methos. This unit lso provies the unerstning for finishing omplex fish ishes orretly in reiness for servie. Lerning outomes n ssessment riteri 1 Unerstn how to prepre fish for omplex ishes. e f g h explin the seletion proess use in orer to ensure fish meets the ish requirements ientify how to ontrol portions to minimise wste esrie preprtion methos for ifferent omplex fish ishes explin the resons for using ifferent methos of fish preprtion esrie the hrteristis of ifferent types of ommonly use fish stte helthy eting onsiertions when prepring fish esrie the orretive tion to e tken if there re qulity prolems ientify how to store prepre fish whih is rey for ooking 2 Unerstn how to ook fish for omplex ishes. e f esrie the tools n equipment use for ifferent fish ooking methos esrie orret ooking methos for ifferent omplex fish ish requirements stte the importne of using the orret tempertures for ooking ifferent types of fish ientify the nutritionl vlue of ifferent types of fish stte helthy eting onsiertions when ooking fish explin how to omine fish with other ingreients to rete omplex n lne ish Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 205

209 3 Unerstn how to finish omplex fish ishes. e f g esrie the orret finishing methos for rnge of omplex fish ishes stte the importne of orretly finishing ishes for servie esrie how to minimise n orret ommon fults in omplex fish ishes esrie how to just the olour, onsisteny n flvour of ifferent fish ishes ientify the orret temperture for holing n serving omplex fish ishes stte the orret storge methos for omplex fish ishes esrie urrent trens n methoologies in reltion to ooking n finishing omplex fish ishes Rnge Seletion proess The ingreients re heke ginst the reipe to ensure they re orret, they re of the orret weight for the ish to e prepre orretly, qulity is heke to ensure tht fish is fresh, plesnt smell, firm texture, ler eyes, pink gills, not slimy Control portions Purhse fish to speifition, whih hve high portion yiel, prepre fish into iniviul portions, o not mke the size of the portion too lrge. Preprtion methos Filleting, gutting through the gills, removing ones leving whole fish intt, skinning eel, stuffing whole fish with multiple fillings, lssi uts of fish, ompressing n shping tehniques, mrines, sous vie, rving, mining/lening n preprtion of fine/orse foremets. Chrteristis Exoti fish (eg rrmuni, grouper, tilpi, prrot fish, re snpper), oily fish (eg trout, slmon, mkerel, herring, tun, shrk, eels), flt fish (eg. skte/ry, Dover sole, rill), roun fish (eg o, hok, se ss, re snpper), fresh wter fish (eg se rem, pike, snre). Helthy eting Preprtion methos; Use olive oil when mrinting, use low ft items when topping or overing, prepre fish y using helthy ooking methos suh s steming, use fresh fish s oppose to frozen, reue slt ontent. Cooking methos; use helthier ooking tehniques suh s steming or pohing rther thn frying. Corretive tion Fish must not e use, Reple fish, seek vie, hnge menu. Store prepre fish Controlle temperture environment, etween 1ºC 5ºC, seprte from other items. Tools n equipment Pns, trys, sptuls, whisks, striners, tongs, spoons, lles, mouls, knives, in mrie, stoves, grills (over n uner fire), ovens, fryer, hot pltes, ol n frozen storge. 206 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

210 Cooking methos Dry Rost (whole fish, lrger uts). Grill ( whole fish, lrger uts shellfish). Shllow fry (whole fish, goujons, fillets, suprêmes - suitle shellfish). Deep fry (goujons, fillets, suprêmes, fry of fish suitle shellfish). Bke (fish pies, en ppillotte, u grtin/rusts, whole fish, lrge uts suitle shellfish). Wet Boil (suitle shellfish). Poh (whole fish, fillets, pupiettes suitle shellfish). Stem (whole fish, suprêmes, rnes suitle shellfish). Stew (whole fish suitle shellfish). Brise (whole fish, lrger uts). Corret tempertures Fish my e overooke, rek up, qulity of tter my e poor, tter will rown efore fish ooks, fish my stik to ottom of the pn. Will not meet ish requirements. Corret temperture Cooking 75ºC or ove. Hot holing for servie 63 C or ove. Finishing methos Remove skin/one/shells, men onsisteny (reutions, liison of egg yolks n rem, stoks, monter u eurre/olive oil, syon), just flvouring (fish glze, soy sue, Worester sue, tomto/mushroom kethup, fish, sweet hilli), orret sesoning (slt/spies), just temperture. Corret storge methos Hol ove 63 C n serve s quikly s possile, or, ool rpily to 5ºC (preferly with the use of lst hiller), over n lel ish, refrigerte within 90 minutes Current trens Cooking methos fous on helthier pproh, sues me using lterntive thikening gents to roux se sues, use of orgni prouts, use of pre-prepre n pre-portione fish, use of wier vriety of fish eg exoti fish, use of frm fishe prouts eg slmon, sustinility.. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 207

211 Unit 356 Preprtion, ooking n finishing of met ishes Level 3 Creit vlue 3 UAN D/600/1816 NOS 3FP3/3FC3 Unit im n purpose This unit is out proviing the unerstning for reting omplex met ishes using ifferent preprtion n ooking methos. This unit lso provies the unerstning for finishing omplex met ishes orretly in reiness for servie. Lerning outomes n ssessment riteri 1 Unerstn how to prepre met for omplex ishes. e f g h explin the seletion proess use in orer to ensure met meets the ish requirements ientify how to ontrol portions to minimise wste esrie preprtion methos for ifferent omplex met ishes explin the resons for using ifferent methos of met preprtion esrie the hrteristis of ifferent types of met ishes stte helthy eting onsiertions when prepring met for omplex ishes esrie the orretive tion if there re qulity prolems ientify how to store prepre met whih is rey for ooking 2 Unerstn how to ook met for omplex ishes. e f g esrie the tools n equipment use for ifferent met ooking methos esrie orret ooking methos for ifferent omplex met ish requirements stte the importne of using the orret tempertures for ooking ifferent types of met esrie the proess for heking met is ooke orretly ientify the nutritionl vlue of ifferent types of met stte helthy eting onsiertions when ooking met explin how to omine met with other ingreients to rete omplex n lne ish 208 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

212 3 Unerstn how to finish omplex met ishes. e f g esrie the orret finishing methos for rnge of omplex met ishes stte the importne of orretly finishing ishes for servie esrie how to minimise n orret ommon fults in omplex met ishes esrie the orretive tion to just the olour, onsisteny n flvour of ifferent met ishes ientify the orret temperture for holing n serving omplex met ishes stte the orret storge methos for omplex met ishes esrie urrent trens n methoologies in reltion to ooking n finishing omplex met ishes Rnge Seletion proess The ingreients re heke ginst the reipe to ensure they re orret, they re of the orret weight for the ish to e prepre orretly, qulity is heke to ensure met is fresh, orret olour n mount of ft for ut n type, orret perio of geing n slughtering metho. Control portions Buy goo qulity prouts whih hve high portion yiel, o not mke the size of the portion too lrge. Prepre the met into iniviul portions, met shoul e ut into the orret size, weight or shpe for servie. Preprtion methos Lring, ring, tunnel oning, smoking, uring, rying, ompressing n shping tehniques, sustnes use for tenerising, mrines, mining/lening n preprtion of fine/orse foremets (eg for quenelles, moussellines, pojrskis, terrines, ptes, susges). Chrteristis Beef (sirloin, fillet, rump, foreris, topsie, huk), lm (legs, shouler, loins, rk/est en), pork (loin, leg, shouler, fillet), on (k, streky, gmmon), vel (ushion, loin, utlets). Helthy eting Preprtion methos: Trim met to remove exess ft, hoose lener uts of met, use olive oil when mrinting, use low ft items for topping n overing, use fresh met inste of frozen, reue slt ontent. Cooking methos Grilling the met on rk to llow ft to rin, rushing with unsturte rther thn sturte fts uring grilling, serving sues seprtely to the ish for ustomer hoie, skimming exess ft from pot-roste n rise met ishes, frying t orret temperture in un-sturte fts, remove rem from sues/low ft option, reue slt ontent, inrese vegetle grnish. Corretive tion Segregte the prolem met, inform kithen mnger n seek vie, isontinue prepring the met, investigte uses of the prolem, ensure HACCP system is reviewe. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 209

213 Store prepre met Store met t ottom of refrigertor, lel prepre met n ensure lel inlues te, temperture shoul e ontrolle t 1-5, ensure ifferent types of met re store seprtely to prevent ross-ontmintion. Tools n equipment Pns, trys, sptuls, whisks, striners, tongs, spoons, lles, knives, in mrie, stoves, grills (over n uner fire), ovens, fryer, hot pltes, ol n frozen storge. Cooking methos Dry:- Rost (est ens of lm, rolle n stuffe rest of pork), grill (pork hops, ri eye steks, kes - lms liver, lms kineys), shllow fry (stir frie eef, pork eslopes, lm mellions - vel liver, pork kineys (pne)), eep fry (roquettes, tempurs, smoss, sweet & sour pork - romesquis (Kromeskys) pig s ul, ke (stek n kiney pies, psties, ptés (Bin Mrie)) Wet: Boil (fresh n slte) - Silversie of eef, hoks of on ones (stoks), tongue, tripe, poh (fillet of eef), stem (stek n kiney puings, terrines), stew (nvrins, rgoûts, lnquettes, frissées, urries, hilli on rne), rise (eef olives, rones, hot pots, sseroles - herts, oxtil, ox liver, ox tongue), omintion (hms). Nutritionl vlue Vitmins A, K, B12, B6, Rioflvin, Iron, Zin. Finishing methos Relevnt sues, ressings n finishes; Strh se, reution se, monté u eurre, liison finish, fom, emulsion, her oils, slss. Corretive tions Introue more stok or wine, reue liquor further to men onsisteny, itionl ingreients eg tomto puree, utter, further sesoning. Corret temperture Hot holing for serving 63 C or ove. Storge methos If not to e serve immeitely then the ish shoul e oole rpily to 5º within 90 minutes, it shoul then e overe, lelle n store on the ottom shelf of refrigertor. Current trens Use of orgni foo, pre-prepre portions, use of lener/helthier uts of met. 210 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

214 Unit 357 Preprtion, ooking n finishing of poultry ishes Level 3 Creit vlue 3 UAN H/600/1817 NOS 3FP4/3FC4 Unit im n purpose This unit is out proviing the unerstning for reting omplex poultry ishes using ifferent preprtion n ooking methos. This unit lso provies the unerstning for finishing omplex poultry ishes orretly in reiness for servie. Lerning outomes n ssessment riteri 1 Unerstn how to prepre poultry for omplex ishes. e f g h explin the seletion proess use in orer to ensure poultry meets the ish requirements ientify how to ontrol portions to minimise wste esrie preprtion methos for ifferent omplex poultry ishes explin the resons for using ifferent methos of poultry preprtion esrie the hrteristis of ifferent types of omplex poultry ishes stte helthy eting onsiertions when prepring poultry for omplex ishes esrie orretive tion for if there re qulity prolems ientify how to store prepre poultry whih is rey for ooking 2 Unerstn how to ook poultry for omplex ishes. e f g esrie the tools n equipment use for ifferent poultry ooking methos esrie orret ooking methos for ifferent omplex types of poultry stte the importne of using the orret tempertures for ooking ifferent types of poultry esrie the proess for heking poultry is ooke to the orret extent ientify the nutritionl vlue of ifferent types of poultry stte helthy eting onsiertions when ooking poultry explin how to omine poultry with other ingreients to rete omplex n lne ish Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 211

215 3 Unerstn how to finish omplex poultry ishes. e f g esrie the orret finishing methos for rnge of omplex poultry ishes stte the importne of orretly finishing ishes for servie esrie how to minimise n orret ommon fults in omplex poultry ishes esrie the tion require to just the olour, onsisteny n flvour of ifferent poultry ishes ientify the orret temperture for holing n serving omplex poultry ishes stte the orret storge methos for omplex poultry ishes esrie urrent trens n methoologies in reltion to ooking n finishing omplex poultry ishes Rnge Seletion proess Choie of Poultry: eg quil, hiken (in poussin), turkey, guine fowl, goose. Dish speifition: Methoology, preise quntities, timings, presenttion, lne of ingreients Control portions Ensure portion size is not too lrge, prepre iniviul portions, purhse goo qulity prouts in orer to proue higher yiel. Preprtion methos Skimming (rest hiken/uk), trimming ones/ft/sinus, oning legs of poultry, oning whole irs, sliing, emines (stir fry), iing (pies), mining (foremets), stuffing nek vities, trussing poultry. Chrteristis Age, unmge, pliility of rest one, plumpness of rest, rittleness of ek, freshness, rom, olour, pkging, temperture, texture, wter ontent n omposition of poultry eg texture, ft ontent, musle evelopment, olour. Helthy eting onsiertions Preprtion: Remove skin, omit slt n use unsturte oils when mrinting, use low ft other ingreients when prepring poultry. Cooking: Grill or poh ishes where pproprite, remove poultry skin, fry or suté in un-sturte fts, serve rih sues seprtely for ustomer hoie, o not seson hevily, use low ft prouts. Corretive tion Segregte the prolem ingreient, inform mnger n relevnt ollegues, notify front of house (hnge menu if neessry), fin replement ingreient. Storge methos Prepre poultry: lel prepre poultry n ensure lel inlues te, temperture shoul e ontrolle t 1-5 C. Cooke poultry: It shoul e oole rpily to 5ºC within 90 minutes, overe, lelle n store on the ottom shelf of refrigertor. 212 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

216 Tools n equipment Knives, ors, trys. Cooking methos Dry: Rost (whole poultry), grill (flttene/spthok hiken, kes), shllow fry (esllopes, supremes (pné), hiken suté), eep fry (southern frie, roquettes), ke (hiken n hm pies). Wet: Poh (hiken supremes), stew (frissees, urries), rise (uk legs), omintion. Priniples: Brown (otings), ook without pplying olour (sutés, stews), ser to olour (stews, rise), ishes, grills, rosts, sutés, stir fries, e-glze (wines, stoks), thiken sues (first n seon stge roux, eurre mnie, ornflour, purees), simmer n skim (grvies, roths, stoks, thikene grvies), sting (rosting, rising), glzing (pies, psties, hiken, rising, grilling). Corret temperture For ooking: 75ºC. For serving n holing: Aove 63ºC. Finishing methos Remove skin n one, men onsisteny (reutions, liison of egg yolks n rem, stoks, monter u eurre/olive oil, syon), just flvouring (poultry glze, soy sue, Worester sue, tomto or mushroom kethup, sweet hilli), orret sesoning (slt/spies), just temperture Minimise n orret ommon fults Lring with on ft, regulr sting, regulrly turning the ish, ooking t the orret temperture. Use the pproprite ooking metho. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 213

217 Unit 358 Preprtion, ooking n finishing of vegetle ishes Level 3 Creit vlue 3 UAN K/600/1818 NOS 3FC6 Unit im n purpose This unit is out proviing the unerstning for reting omplex vegetle ishes using ifferent preprtion n ooking methos. This unit lso provies the unerstning for finishing omplex vegetle ishes orretly in reiness for servie. Lerning outomes n ssessment riteri 1 Unerstn how to ook omplex vegetle ishes. e f g h I explin the seletion proess use in orer to ensure vegetles meet the ish requirements esrie the hrteristis of ifferent types of omplex vegetle ishes esrie the orretive tion to e tken if there re prolems with the qulity of vegetles or other ingreients esrie the tools n equipment use for ifferent vegetle ooking methos ientify orret ooking methos for ifferent omplex vegetle ishes stte the importne of using the orret tempertures for ooking ifferent types of vegetle stte the methos use to mximize n retin nutritionl ontent of omplex vegetle ishes uring ooking stte helthy eting onsiertions when ooking vegetles explin how to omine vegetles with other ingreients to rete omplex n lne ish 2 Know how to finish omplex vegetle ishes. esrie the orret finishing methos for rnge of omplex vegetle ishes stte the importne of orretly finishing ishes for servie esrie how to minimise n orret ommon fults in omplex vegetle ishes esrie wht shoul e one to just the olour, onsisteny n flvour of ifferent vegetle ishes 214 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

218 e f ientify the orret temperture for holing n serving omplex vegetle ishes stte the orret storge methos for omplex vegetle ishes Rnge Seletion proess The ingreients re heke ginst the reipe to ensure they re orret, they re of the orret weight for the ish to e prepre orretly, qulity is heke to ensure they re fresh, hve goo rom vegetles shoul e len, moul n lemish free, firm or risp, orret olour, even size n shpe, ge n tenerness, unmge pkging. Chrteristis Vegetles: roots, tuers, uls, leves n rssis, pos n sees, fruits, nuts, rie, pulses, root, tuer, ul, lef n rssi, vegetle fruits, stems n shoots, fungi, flower, sqush, vegetle protein, miro protein, sewee/se vegetles, exoti/unommon (ok/pk hoi), speilist fungi (eg morel, trompette, hnterelle, enoki, epes, porini, lk n white truffles), rtihokes (gloe, Jeruslem), slsify, okr, wter hestnuts, moo shoots, fennel, white sprgus, kohlri, urin. Tools n equipment Knives, ors, trys, owls, grters, mnolin, mouls. Cooking methos Wet: Boiling (whole, portione, ut), pohing (whole, portione), steming (whole, portione, ut), rising (whole, trimme, white-elery, rown onion), stewing (whole, hlve, ut). Dry: Rosting (whole, portione, ut), grilling (slie, hlve, stuffe), shllow n eep frie (whole, portione, ut), king (whole, portione, stuffe, ut). Nutritionl ontent High pressure steming, stir frying, mirowving, sous vie. Helthy eting Choose ooking methos tht retin nutritionl ontent suh s steming, stir frying, sues shoul e me with low ft prouts, oils shoul e unsturte, reue slt or use lo slt. Comine vegetles Use of liquis n sues; éhmel erivtives, oils, vinegrs, lemon juie, tomto, jus lie. Finishing methos Correting sesoning, heking the onsisteny of n ompnying sue, grnishing ppropritely, grtinte, glze, meeting reipe requirements. Minimise n orret ommon fults Inform kithen mnger n seek vie, segregte the prolem vegetle or ingreient, fin replement, investigte possile uses of the prolem n ensure HACCP system is reviewe. Corret temperture For serving n holing: Aove 63ºC. Storge methos Dishes my e hel ove 63ºC prior to servie or oole rpily within 90 minutes n store t 5ºC. Other ishes my e ottle or vuum pke Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 215

219 Unit 359 Priniples of prepring, ooking n finishing omplex soups Level 3 Creit vlue 2 UAN D/502/8276 NOS 3FPC2 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre, ook n finish omplex soups inluing: Consommé Bisque Chower Veloute Col soups Lerning outomes n ssessment riteri 1 Know how to prepre omplex soups. Desrie preprtion methos for omplex soups Explin the resons for using ifferent preprtion methos Desrie the hrteristis of ifferent omplex soups Desrie orretive tions if there re qulity prolems with ingreients e Desrie how to store prepre soups 2 Know how to ook omplex soups. Ientify the tools n equipment for ifferent ooking methos Desrie ooking methos for ifferent types of omplex soups Stte the temperture for ooking omplex soups Stte helthy eting onsiertions when ooking omplex soups 3 Know how to finish omplex soups Desrie the finishing methos for omplex soups 216 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

220 e Desrie the hrteristis of finishe omplex soups Explin how to just the tste n flvour of omplex soups Stte the orret temperture for holing n serving omplex soups Desrie methos to minimise ommon fults in omplex soups Rnge Preprtion Weighing/mesuring, utting, hopping, simmering, lrifying, whisking, pssing/strining, skimming, liison with grnish, hilling Complex soups Consommé, isque, ol soup, velouté, hower, rems Storge Lelling (prout nme, te, nme, quntity, use y te) Tools n equipment Knives, pns, hinois, thermo-mix/lener, whisks, muslin loth Temperture Hot holing for servie 65 C or ove Chill holing for servie 8 C n elow Cooking tempertures s suitle for ifferent soups Helthy eting options Reue slt, use low ft ingreients, skim exess ft from stoks Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 217

221 Unit 360 Priniples of prepring, ooking n finishing fresh pst ishes Level 3 Creit vlue 2 UAN T/502/8266 NOS 3FPC3/10 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre, ook n finish fresh pst ishes, inluing rvioli n tortellini. It will over knowlege of oth fresh n fille pst n rnge of preprtion n ooking tehniques. Lerning outomes n ssessment riteri 1 Know how to prepre fresh pst ishes. e Desrie qulity points in fresh pst Explin the resons for using ifferent preprtion methos Desrie orretive tions if there re qulity prolems with ingreients Ientify the tools n equipment use when rrying out ifferent preprtion methos Desrie the importne of using the orret equipment n tehniques when rrying out ifferent preprtion methos 2 Know how to ook fresh pst ishes. Desrie ooking methos for fresh pst ishes Explin how to ientify when pst is ooke orretly Stte the temperture for ooking omplex pst ishes 3 Know how to finish fresh pst ishes. Desrie the finishing methos for fresh pst ishes Desrie the hrteristis of finishe omplex pst ishes Stte methos to minimise ommon fults in fresh pst ishes Stte the orret temperture for holing n serving omplex pst ishes e Stte how to store omplex pst ishes f Stte helthy eting onsiertions when ooking omplex pst ishes 218 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

222 Rnge Pst Fille pst, unfille pst Preprtion Weighing/mesuring, sieving, pulling/kneing, resting, rolling, portioning Cooking Boiling, king, omining ooking methos Tools n equipment Sue pns, striners, olners Finishing Glzing, grnishing Temperture Reommene ore temperture for ooke foo 75 C Hot holing for servie 65 C Chill holing for servie 8 C n elow Cooking tempertures s suitle for ifferent soups Storge Covere, lelle showing the te, store in refrigertor t 3 C-5 C Helthy eting options Reue slt, use unsturte ft, use wholegrin pst, sustitute ingreients high in ft with helthier options Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 219

223 Unit 361 Priniples of prepring, ooking n finishing omplex kes, sponges, isuits n sones Level 3 Creit vlue 2 UAN Y/502/8275 NOS 3FPC5 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre, ook n finish omplex kes, sponges, isuits n sones inluing: Genoese Rih fruit kes Joone sponge isuits Svrin Sle isuits Tuiles isuits Fresh gteux Choolte torte Hot plte sones Lerning outomes n ssessment riteri 1 Know how to prepre omplex kes, sponges, isuits n sones. e f Desrie the qulity points in ingreients use for prepring omplex kes, sponges, isuits n sones Desrie orretive tions if there re qulity prolems with ingreients Stte the orret tools n equipment to use when prepring omplex kes, sponges, isuits n sones Explin the effets of vrious preprtion n ertion methos on omplex kes, sponges, isuits n sones Explin how the hoie of ft n flour reltes to the en prout Desrie preprtion methos for omplex kes, sponges, isuits n sones 2 Know how to ook omplex kes, sponges, isuits n sones. Desrie ooking methos for ifferent types of omplex kes, sponges, isuits n sones 220 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

224 Stte the tempertures for ooking omplex kes, sponges, isuits n sones Stte helthy eting onsiertions when ooking omplex kes, sponges, isuits n sones 3 Know how to finish omplex kes, sponges, isuits n sones. e Ientify when omplex kes, sponges, isuits n sones hve the orret olour, flvour, texture n quntity Explin how to minimise ommon fults Explin how to ontrol portions n minimise wste Desrie finishing methos for omplex kes, sponges, isuits n sones Explin how to store omplex kes, sponges, isuits n sones Rnge Complex kes, sponges, isuits n sones Genoese/light ftless, Swiss roll, rih fruit ke/dunee ke, joone, sponge isuits/fingers, svrin, isuits (sle, shortre, tuilés, lngue e ht), mroons, fresh gteux, hoolte torte, sones/rop sones Ingreients Flour, ft/oil, eggs, sugr, rising gents, flvourings, rie fruit Qulity points in ingreients Conition (pest free, no physil ontminnts, freshness), ft/oil (texture, olour, smell, flvour), eggs (fresh/rie/liqui, unmge, struture, olour, smell), sugr (type, free flowing, ry), flour (type, gluten ontent, ry) Tools n equipment Smll equipment (owls, spoons, ke tins, srpers, sptuls, plin/flute utters, piping g n plin/flute nozzles, mouls, whisks, plette knife), mixers, oven Prolems Tke pproprite tions (orretive, isr) Preprtion methos Weighing/mesuring, reming/eting/whisking, foling, ruing in, gresing, glzing, portioning, piping, shping, filling, rolling, lining, trimming/iing, spreing/smoothing, kneing, proving, usting/reging/sprinkling, mixing, oting, stking, sliing, king Aertion methos Chemil, mehnil, iologil Cooking methos Bking, frying Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 221

225 Cooking tempertures Aoring to ifferent prout requirements Finishing methos Filling, rolling, trimming / iing, spreing / smoothing, usting / reging / sprinkling, piping, glzing, portioning, stking Store Cooke prouts unfille in irtight onitions Fille prouts ontining high risk foos in refrigertor Helthy eting options Reue slt n sugr where possile, use unsturte ft, sustitute ingreients high in ft with helthier options 222 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

226 Unit 362 Priniples of prepring, ooking n finishing omplex ol prouts Level 3 Creit vlue 2 UAN F/502/8318 NOS 3FPC9/10 Unit im n purpose This unit ims to provie lerners with knowlege of how to proue omplex ol prouts suh s ooke mets, sls, frineous prouts, fish (whole n portione), pte, terrines n mousses. They will gin knowlege of the following preprtion, ooking n finishing tehniques: Boiling Rosting Comintion ooking methos Pohing (shllow n eep) Bking Steming Pressing n reforming Shping n mouling Filleting De-oning Skinning n trimming Blening/liquiising Rolling Crving Trussing n tying Mining n proessing Sieving Lerning outomes n ssessment riteri 1 Know how to prepre omplex ol prouts. Explin ifferent preprtion methos when prepring omplex ol prouts Desrie orretive tions if there re qulity prolems with ingreients Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 223

227 Ientify the tools n equipment use when rrying out ifferent preprtion methos Stte the importne of using the orret equipment n tehniques when rrying out ifferent preprtion methos 2 Know how to ook omplex ol prouts. Desrie ifferent ooking methos for omplex ol prouts Desrie the hrteristis of finishe omplex ol prouts Desrie methos to minimise ommon fults in omplex ol prouts Stte helthy eting onsiertions when mking omplex ol prouts 3 Know how to present omplex ol prouts. Desrie the finishing methos for omplex ol prouts Stte grnishes use to present omplex ol prouts Desrie how grnishes re use in the presenttion of omplex ol prouts Stte how to el with unwnte prouts from the uffet tle e Stte how to store omplex ol prouts Rnge Complex ol prouts Sls, res, pies, ooke met inluing joints, poultry fish inluing whole fish, shellfish, ptes, terrines, mousses, gme, ure mets, ol sues, linis, grv lx, glntine, llotine, prfit Prolems Return ingreient to supplier, use lterntive prouts Preprtion methos Sliing, e oning, pressing, shping, mouling, filleting, skinning, lening, rolling, rving, tying, whisking, omining Cooking methos Boiling, frying, rosting, pohing, king, steming, onfit Chrteristis Colour, texture, flvour, sesoning Common fults Over ooke, over sue, over sesone, urle myonnise Helthy eting onsiertions Use lterntive lower holesterol ingreients, serve sues seprtely 224 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

228 Finishing Grnishing, sliing, presenttion, ompniments Grnishes Fruits, vegetles, hers, sues, glzes, ressings Store Store 5 C or elow No longer thn 4 hours Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 225

229 Unit 363 Priniples of prepring, ooking n finishing omplex hot esserts Level 3 Creit vlue 2 UAN K/502/8328 NOS 3FPC12 Unit im n purpose This unit ims to provie lerners with the knowlege of how to prepre, ook n finish omplex hot esserts inluing: Hot soufflés Pste se esserts Fruit se esserts Sponge se esserts Lerning outomes n ssessment riteri 1 Know how to prepre hot esserts. Desrie the qulity points in the ingreients Explin how to ontrol portions Desrie ooking methos for hot esserts Explin the effets of tempertures on ingreients e Stte the orret tools n equipment for prepring omplex hot esserts f Explin the types of prolem whih my our when prepring hot esserts 2 Know how to ook omplex hot esserts. Desrie ooking methos for ifferent types of omplex hot esserts Stte the qulity points relting to the finishe prout Stte helthy eting onsiertions when ooking omplex hot esserts 3 Know how to finish omplex hot esserts. Desrie finishing methos for omplex hot esserts Desrie the types of prolem whih my our when ooking hot esserts Explin how to el with prolems when finishing omplex hot esserts 226 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

230 Rnge Qulity points Eggs, flour, sugr, ft, fruit (ripeness, shpe, size), hoolte (pperne, texture, olour n tste), nuts Hot esserts Egg se esserts, tter se esserts, sponge se esserts, fruit se esserts, hot soufflés Tools n equipment Oven, eep fryer, smll equipment (spoons, owls, mouls, loths, whisks), shrometer Preprtion Using prepre mixes, weighing/mesuring, reming/eting, whisking, foling, gresing, portioning, piping, shping, lining, filling Cooking methos Bking, frying (eep n shllow), steming, mirowving, pohing Helthy eting onsiertions Reue slt n sugr where possile, use unsturte ft, sustitute ingreients high in ft with helthier options Finishing methos Grnishing, e-mouling, sliing, portioning, piping, glzing, sues, presenttion Prolems Texture, onsisteny, visul (lenly e-moule) oring to ish speifitions Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 227

231 Unit 364 Priniples of prepring, ooking n finishing omplex ol esserts Level 3 Creit vlue 2 UAN F/502/8254 NOS 3FPC13/10 Unit im n purpose This unit ims to provie lerners with knowlege of how to prepre, ook n finish omplex ol esserts inluing heeseke, mousses, meringues n sorets. They will over rnge or preprtion, ooking, proessing n finishing tehniques. Lerning outomes n ssessment riteri 1 Know how to prepre omplex ol esserts. Desrie preprtion methos when prepring omplex ol esserts Desrie orretive tions if there re qulity prolems with ingreients Ientify the tools n equipment use when rrying out ifferent preprtion methos Stte the importne of using the orret equipment n tehniques when rrying out ifferent preprtion methos 2 Know how to ook omplex ol esserts. Desrie ifferent ooking methos for omplex ol esserts Desrie the hrteristis of finishe omplex ol esserts Desrie methos to minimise ommon fults in omplex ol esserts Stte helthy eting onsiertions when mking omplex ol esserts 3 Know how to finish omplex ol esserts. Explin how to ientify when omplex ol esserts meet ish requirements for olour, flvour, texture n finish Desrie finishing methos for omplex ol esserts 228 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

232 Rnge Preprtion methos Creming, ertion, omining, sieving, pssing, pureeing, foling, ition of flvours, strining, pohing, whisking Prolems with ingreients Use lterntive, return to supplier, just reipe where possile Tools n equipment Mouls, smll equipment inluing; sles, owls, spoons mesuring jugs, mixing mhines, stemer, freezer, piping rgs n nozzles, soops, sieves, rmekins, low torh, striner, suepns, whisks Tehniques De mouling, freezing, hilling Cooking methos Pohing, king, oiling Chrteristis Colour, texture, onsisteny Helthy eting onsiertions Use lower holesterol ingreients, use helthier ooking methos Finishing Cooling, stking, sliing, filling, glzing, portioning, utting, piping Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 229

233 Unit 365 The priniples of foo sfety supervision for tering Level 3 Creit vlue 3 UAN K/502/3775 NOS 2GEN3 Unit im n purpose The im of the unit is to ensure tht lerners re trine in orne with regultion (EC) no 853/2004 of the Europen Prliment n of the ounil of 29 April These regultions require foo usinesses to evelop n implement foo sfety mngement systems tht re se on HACCP priniples. The unit will ensure tht supervisors or prospetive supervisors reeive trining in foo sfety mngement n the evelopment n implementtion of foo sfety mngement proeures tht is ommensurte with their responsiilities. Lerning outomes n ssessment riteri 1 Unerstn the role of the supervisor in ensuring ompline with foo sfety legisltion. Summrise the importne of foo sfety mngement proeures Explin the responsiilities of employers n employees in respet of foo sfety legisltion n proeures for ompline Outline how the legisltion is enfore 2 Unerstn the pplition n monitoring of goo hygiene prtie. Explin the importne of, n methos for, temperture ontrol Explin proeures to ontrol ontmintion n ross-ontmintion Justify the importne of high stnrs of personl hygiene Explin proeures for lening, isinfetion n wste isposl e Outline requirements relting to the esign of foo premises n equipment f Desrie the importne of, n methos for, pest ontrol 3 Unerstn how to implement foo sfety mngement proeures Desrie the importne to foo sfety of miroil, hemil, physil n llergeni hzrs esrie methos n proeures for ontrolling foo sfety to inlue ritil ontrol points, ritil limits n orretive tions 230 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

234 explin the requirements for monitoring n reoring foo sfety proeures esrie methos for, n the importne of, evluting foo sfety ontrols n proeures 4 Unerstn the role of the supervisor in stff trining explin the requirements for inution n on-going trining of stff explin the importne of effetive ommunition of foo sfety proeures Rnge Rnge for Lerning Outome 1 Importne To ensure sfe elivery, storge, preprtion, ooking n servie of foo, ompline with legl requirements, to voi using hrm, to voi legl tion from government genies, to voi ivil tion (oth personl n ginst the usiness), to emonstrte ue iligene Foo sfety mngement proeures HACCP (hzr nlysis n ritil ontrol points): rnging of HACCP, ientifition monitoring n ssessment of ritil ontrol points, implementtion of HACCP, orretive tion, verifition, oumenttion, ongoing review Monitoring n reporting proeures, pest ontrol, swing, supervision, instrution n trining, lening, wste isposl, mintenne of equipment n uiling infrstruture SFBB (Sfer Foo, Better Business) Responsiilities Employers registering the foo usiness (premises n vehiles), ensure pproprite lienes re in ple, requirement for t lest one employer to e trine in HACCP, ensure trining is provie ommensurte with employees level of responsiility, to ensure poliies n proeures re in ple for trining, reruitment n y-to-y stffing levels, supervision, implementtion of foo sfety mngement proeures, supply of pproprite snitry ommotion, potle wter supply, equte wshing filities, equipment, mterils n PPE (personl protetive equipment), reor keeping n ient reporting, ompline with EHOs (environmentl helth offiers)/ehps (environmentl helth prtitioners), provie suffiient ventiltion Employees to omply with the lw, to follow instrutions n omply with employer s proesses/proeures, to tten instrution/trining/supervision, goo personl hygiene, reporting of illness, reporting of errors/omissions in employer proesses/proeures (eg hn wshing filities, kithen n lening equipment suh s friges, infrstruture fults, eliveries) Proeures for ompline Rnging n implementtion of HACCP (7 priniples of HACCP) Written oumenttion (eg on reruitment, instrution/supervision/trining, guine on working prties, reporting proeures) Reor keeping (eg temperture ontrol, elivery reors, sikness reors, supplier reors) Ensure reputle suppliers re in ple How the legisltion is enfore Through the Foo Sfety At 1990, the Foo Sfety (Engln, Sotln, Wles, Northern Ireln) Regultions 2006, enforement visits (eg y EHOs/EHPs), enforement noties (hygiene improvement notie, hygiene prohiition orer, hygiene emergeny prohiition notie), through the Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 231

235 ivil n riminl ourts, in ition the employer enfores legisltion through pproprite prties, proeures n trining Rnge for Lerning Outome 2 Importne of temperture ontrol To prevent, or reue to n eptle level, teril multiplition; to prevent outreks of foo poisoning; to meet ue iligene riteri; EHO requirements; to keep foo sfe; to omply with legisltion; to ontrol wstge Methos for temperture ontrol Temperture logs; use of friges (uner 8 C ore), freezers (uner -18 C) n serving inets, ovens, hiller inets, hot upors/ins mrie (ove 63 C), other methos of holing hot foo for servie (eg Norwegin flsks), thwing inets, lst hiller; in orer to prevent optimum teril growth in foo het/hill foo through nger zone s quikly s possile (5C 63C); lirte, snitize temperture proes, temperture mngement systems (omputerise/utomte systems); visul heks/ontrol systems, mnul ontrol systems; foo to e hille elow 8C within 90 minutes of ooking, eg y reking own into smller portions; ook hill; effetive serviing ontrts; use of pproprite vehiles for trnsporting foo Proeures to ontrol ontmintion n ross-ontmintion COSHH; effetive lening proeures whih re monitore n reviewe regulrly; orret use of lening prouts; olour oing (eg of utensils, hopping ors, lening equipment); regulr miroil swing of foo preprtion res; ler seprtion etween low n high risk res; goo visiility; pest ontrol; work surfes whih re smooth, impervious, non-tinting, esily lene, no revsses, resistnt to orrosion, fit for purpose (eg for ommeril use); equipment whih is esy to tke prt, in goo stte of repir, instlle s to llow equte lening of surrouning res, esily lene, impervious, non-tinting, resistnt to orrosion, fit for purpose; personl hygiene proeures (hn wshing); orret use of protetive lothing; visitors poliy; use of seprte sinks for foo/wshing foo equipment/hn wshing; use of sterilising sinks; orret storge of equipment; internl/externl wste/foo isposl proeures Importne of high stnrs of personl hygiene Prevention of the trnsmission of pthogeni teri (in prtiulr stphyloous ureus) /ojetionle mtter from n iniviul into the foo hin, routes n vehiles to voi rossontmintion; onvlesent n helthy rriers; onsiertion to o-workers; tinting/spoilge of foo Proeures for lening, isinfetion n wste isposl Clening n isinfetion ensuring equipment is isonnete from power efore lening; len s you go, tritionl stges of lening (pre-len, min len, rinse, isinfet, rinse, ry), len, rinse, snitise metho; oule-sink wshing up, pre-len, min len using etergent, seon sink to isinfet using wter ove 82C; lening in ple; onsiertion of proeures from elivery of foo to servie point; orret lerge of res for lening (to voi hemil ontmintion, overspry); orret ilution of hemils, orret equipment (single use loths, olour oing); COSHH, lokle storge wy from foos (restrite ess), storge in originl ontiners, ilution, mixing of hemils, mnufturers instrutions, PPE, pproprite lening n isposl of hemil spillges, sfety t sheets; use of mehnil equipment Wste isposl regulr isposl, no over-night storge, use of in gs, wste ontiners kept len n in goo onition, kept on hr surfes, esy ess for olletion, len s you go, seprting foo n generl wste eg glss poliy, externl wste storge (overe wste ontiner, impervious surfe, wy from iret sunlight/rin, kept len n tiy to voi oours n so s not to ttrt pests, vilility of hoses), reylles; wste olletion of foo wste (liqui foo wste, oil, grese trps) 232 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

236 Requirements relting to the esign Foo premises esigne to mke goo foo hygiene prtile, relting to wlls, floors, eilings, winows, oors, lighting, esign of wste res, work flow (seprtion etween high n low risk res, goo visiility), ventiltion, esign of uiling infrstruture/work res (eg for pest ontrol, storge, surfes), wshing filities (hn wshing sins, toilets), stff res (hnging, shower re s neessry), servies (gs, eletriity, wter, ringe, snittion) Equipment esy to tke prt, in goo stte of repir, instlle s to llow equte lening of surrouning res, esily lene, impervious, non-tinting, resistnt to orrosion, fit for purpose (eg for ommeril use), suitle work surfes (eg smooth, no revsses) Importne of, n methos for, pest ontrol Pest roents, okrohes, insets, store prouts insets, omesti pets, irs, wil ts Importne of legisltive requirements, to voi ontmintion (pthogeni teri, spoilge teri), to voi spre of isese, loss of reputtion n profit, to prevent rop in stff morle, to voi mge, wstge of foo Methos for written poliy for pest ontrol; enggement of pest ontrol ontrtor; pth roun foo usiness uilings for ese of etetion; trps, poisons, roentiies, pestiies; netting, fly trps, eletroni fly killers; len s you go Rnge for Lerning Outome 3 Importne Miroil typil hzrs FBIs n FPs (slmonell, mpyloter, e oli, e oli 0157VTEC, et), nger zone, vegettive reproution, inry fission, teril growth line (lg, log, sttionry, eline), ommon symptoms (irrhoe, vomiting, stomh he et), teril ell mke-up (enotoxins, exotoxins, entrotoxins, et), four elements of growth (foo, wter, time, wrmth), psyhotrophi, mesophili, thermophili, Chemil typil hzrs (lening hemils, veterinry resiue, frming hemils), overspry, ommon symptoms (eyes, nose, throt, skin irrittion, sikness, vomiting) Physil typil hzrs (roken mhinery, pkging mteril, plnts, string, pests n insets et), ommon symptoms (hoking, roken teeth, vomiting, et) Allergeni typil hzrs (nuts, flour, iry prouts, shellfish, whet, fungi, et), ommon symptoms (nphylti shok, sthm-like symptoms, iffiulty in rething, swollen lips et) Methos n proeures for ontrolling foo sfety Delivery orret vehile (fit for purpose, temperture, lenliness, personl hygiene of the river) Storge orret storge onitions (temperture ontrol, ry stores, COSHH), time limits on temperture ontrol eliveries (foo store within15 minutes from elivery), FIFO, onitions of storge filities (infrstruture, sels, shelving, mintenne, et), rip n ross-ontmintion Preprtion orret efrosting, foo not prepre too fr in vne, temperture ontrol (efore, uring, fter preprtion), ross-ontmintion (vehiles n routes), over-hnling, personl hygiene (hn-wshing, PPE, jewellery, et), see lso CCPs Cooking orret tempertures, methos n time, physil inspetions, use of pproprite equipment (proes n wipes), rip n ross-ontmintion, see lso CCPs Chilling orret times, tempertures, methos, ross-ontmintion, equipment Holing - orret times, tempertures, methos (ol n hot foo holing), use of ine mries, equipment, orret isposl Re-heting - orret times, tempertures, methos, equipment (proes n wipes) Clening in ll the ove: effetive, monitore lening must e in ple using orret hemils n equipment for speifi jos Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 233

237 Critil Control Points, Critil Limits n Corretive Ations CCPs the point t whih it is ritil for n intervention to e tken y the foo hnler in orer to mintin foo sfety CLs the mximum eptle limits set y mngement within the HACCP nlysis for the sfe proution of foo CAs the tions tht must e tken y the foo hnler where CCP is ientifie to insure the sfe proution of foo; these tions must form prt of the mngement HCAAP pln n must e regulrly reviewe n mene if require Requirements 2006 Foo Sfety Regultions mke it legl requirement for reors to e kept. Treility of foo (frm to fork), hoie of suppliers (supplier uits), elivery reors, HACCP (implement the seven steps of HACCP n reor ll neessry oumenttion), temperture ontrol reors (inluing storge, ooking, reheting n holing), stff (trining, sikness, pre n post employment reors), lening reors n sheules, monitoring of lening reors n sheules, reommene smple keeping, visitors reors/poliy, pest ontrol, mintenne reors, wste mngement poliy (inluing isposl of glss), ensure ue iligene is mintine Methos Internl/externl uits, mngement reviews, supervisory spot heks (inluing swing of equipment n foo hnlers), visory visits y regultory oies, stff onsulttion, supervisors hnover ook Importne The importne of regulr reviews n monitoring of ll foo sfety mngement systems n reors is to ensure the ontinue sfe storge, proution n elivery of ll foostuffs. Reors of review finings n orretive tions tken must lso e reore. Rnge for Lerning Outome 4 Requirements 2006 Foo Sfety Regultions require tht: the proprietor of foo usiness shll ensure ll persons employe within foo usiness shll e supervise, instrute n/or trine in foo hygiene mtters ommensurte with their work tivities. Further oligtions uner these regultions re ple upon mngement in reltion to trining for HACPP. Inution enefits (quikly integrtes new employees into the usiness, goes towrs proving ue iligene on the prt of the employer, llows new employees to eome wre of si foo hygiene mtters), reors of inution to e kept On-going trining supervisors must oserve employees n rry out spot heks to ensure ompny stnrs n legl requirements re eing mintine. Disrepnies oserve n/or ientifie must e reore n hve orretive tion tken (stff my nee to e ple of refresher foo sfety ourses or retrine in ompny proeures) Importne In efene of ue iligene (inluing HACCP), stff re wre of legl requirements, ompny poliies n proeures, risks n e eliminte or reue to n eptle level, stff wreness/ility is rise, reution of possile FBIs n FP outreks, to enourge goo working reltionships 234 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

238 4 Course esign n elivery 4.1 Initil ssessment n inution Centres will nee to mke n initil ssessment of eh lerner prior to the strt of their progrmme to ensure they re entere for n pproprite type n level of qulifition. The initil ssessment shoul ientify: ny speifi trining nees the lerner hs, n the support n guine they my require when working towrs their qulifitions. This is sometimes referre to s ignosti testing. ny units the lerner hs lrey omplete, or reit they hve umulte whih is relevnt to the qulifitions they re out to egin. City & Guils reommens tht entres provie n inution progrmme to ensure the lerner fully unerstns the requirements of the qulifitions they will work towrs, their responsiilities s lerner, n the responsiilities of the entre. It my e helpful to reor the informtion on lerning ontrt. Further guine out initil ssessment n inution tht entres my use, re ville on the City & Guils wesite. Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 235

239 4 Course esign n elivery 4.2 Reommene elivery strtegies Centre stff shoul fmilirise themselves with the struture, ontent n ssessment requirements of the qulifitions efore esigning ourse progrmme. Centres my esign ourse progrmmes of stuy in ny wy whih: est meets the nees n pilities of their lerners stisfies the requirements of the qulifitions In prtiulr, stff shoul onsier the skills n knowlege relte to the ntionl ouptionl stnrs. City & Guils reommens tht entres ress the wier urriulum, where pproprite, when esigning n elivering the ourse. Centres shoul lso onsier links to the Ntionl Ouptionl Stnrs, Key/Core Skills n other relte qulifitions. Reltionship tles re provie in Appenix 1 Reltionships to other qulifitions to ssist entres with the esign n elivery of the qulifition. Centres my wish to inlue topis s prt of the ourse progrmme whih will not e ssesse through the qulifitions. 236 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

240 Appenix 1 Reltionships to other qulifitions Links to other qulifitions n frmeworks City & Guils hs ientifie the onnetions to other qulifitions. This mpping is provie s guine n suggests res of overlp n ommonlity etween the qulifitions. It oes not imply tht lerners ompleting units in one qulifition re utomtilly overing ll of the ontent of the qulifitions liste in the mpping. Centres re responsile for heking the ifferent requirements of ll qulifitions they re elivering n ensuring tht lerners meet requirements of ll units/qulifitions. These qulifitions hve onnetions to the: Level 2/3 N/SVQ in Hospitlity Litery, lnguge, numery n ICT skills evelopment These qulifitions n evelop skills tht n e use in the following qulifitions: Funtionl Skills (Engln) see Essentil Skills (Northern Ireln) see Essentil Skills Wles see Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 237

241 Appenix 2 Soures of generl informtion The following ouments ontin essentil informtion for entres elivering City & Guils qulifitions. They shoul e referre to in onjuntion with this hnook. To ownlo the ouments n to fin other useful ouments, go to the Centres n Trining Proviers homepge on Proviing City & Guils qulifitions guie to entre n qulifition pprovl ontins etile informtion out the proesses whih must e followe n requirements whih must e met for entre to hieve pprove entre sttus, or to offer prtiulr qulifition. Speifilly, the oument inlues setions on: The entre n qulifition pprovl proess n forms Assessment, verifition n exmintion roles t the entre Registrtion n ertifition of lerners Non-ompline Complints n ppels Equl opportunities Dt protetion Frequently ske questions. Ensuring qulity ontins uptes n goo prtie exemplrs for City & Guils ssessment n poliy issues. Speifilly, the oument ontins informtion on: Mngement systems Mintining reors Assessment Internl verifition n qulity ssurne Externl verifition. Aess to Assessment & Qulifitions provies full etils of the rrngements tht my e me to filitte ess to ssessments n qulifitions for lerners who re eligile for justments in ssessment. The entre homepge setion of the City & Guils wesite lso ontins useful informtion suh on suh things s: Wlle Gren Fin out how to register n ertifite lerners on line Events Contins tes n informtion on the ltest Centre events Online ssessment Contins informtion on how to register for GOLA ssessments. 238 Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33

242 City & Guils Believe you n Level 2/3 Certifites in Hospitlity n Ctering Priniples (Tehnil Certifites) /33 239