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Learner name:
Learner number:
VTCT Level 3 Extended Diploma in
Advanced Professional Cookery
HC3ED2
Assessment Record
601/6998/9
HC3ED2F_v3
2 VTCT Level 3 Extended Diploma in Advanced Professional Cookery
Qualification at a glanceThis is an Assessment Record which should be used to record the results of summative assessments and other requirements attached to this qualification. The Assessment Record should be completed by assessors to confirm that the learner has achieved all mandatory and the specified number of optional units. This Assessment Record also confirms the grade achieved by the learner in each assessment element of the qualification. The overall qualification grade is also recorded here, as well as confirmation that all qualification requirements have been met.
This Assessment Record must be used alongside the Qualification Specification HC3ED2 - VTCT Level 3 Extended Diploma in Advanced Professional Cookery, which outlines the full qualification requirements and content.
This can be located under the documents tab on the HC3ED2 - VTCT Level 3 Extended Diploma in Advanced Professional Cookery webpage on www.vtct.org.uk.
Qualification title VTCT Level 3 Extended Diploma in Advanced Professional Cookery
Qualification number 601/6998/9
VTCT product code HC3ED2
First registration date 1 August 2016
Age range 16-18, 19+
Total qualification time (TQT)
766
Guided learning (GL) hours
600
3VTCT Level 3 Extended Diploma in Advanced Professional Cookery
Assessment To be awarded this qualification, learners must successfully achieve the following assessments:• Externally set and internally marked graded practical assessments
(50% of qualification grade)• Externally set and marked examinations (30% of qualification
grade)• Externally set and internally marked graded synoptic assessment
(20% of qualification grade)• Portfolio of evidence (does not contribute to the overall
qualification grade)
Grading • Mandatory units in this qualification are graded Fail/Pass/Merit/Distinction
• Optional units are graded Fail/Pass• The overall qualification is graded Fail/Pass/Merit/Distinction/
Distinction*
Performance table points
This qualification has been approved by the Department for Education (DfE) for teaching to 16-19 year olds from September 2016
This qualification will be reported in the tech level category of the 2018 16-19 performance tables
Entry requirements There are no formal entry requirements for this qualification but in order to optimise their chances of success, learners will ideally hold a Level 2 qualification or equivalent in professional cookery
Support materials Sample assessment materials can be downloaded from the VTCT website (www.vtct.org.uk)
4 VTCT Level 3 Extended Diploma in Advanced Professional Cookery
Qualification structureTo be awarded the Level 3 Extended Diploma in Advanced Professional Cookery learners must achieve all mandatory units and seven optional units.
Learners must achieve a Pass (or higher) grade in:
• All mandatory units• All selected optional units• The external examinations• The graded synoptic assessment
The minimum TQT required to achieve this qualification is 766.
Qualification structure
VTCT product code
Unit title Level GLUnit number
Mandatory units
UHC93MPlanning for preparing, cooking and finishing dishes
3 10 R/507/5580
UHC11M Food safety for catering 3 30 T/507/5488
UHC12M Advanced meat and offal 3 90 A/507/5492
UHC13M Advanced poultry and game 3 90 Y/507/5497
UHC14M Advanced fish and shellfish 3 90 L/507/5500
UHC15M Advanced vegetable and vegetarian dishes 3 80 H/507/5504
Optional units
UHC21XDevelopment of working relationships in hospitality
3 30 H/507/5518
UHC33X Fresh pasta dishes 3 30 Y/507/5550
UHC22X Hot sauces, cold sauces and dressings 3 60 D/507/5520
UHC30X Practical gastronomy 3 30 T/507/5538
UHC32X Produce biscuits, cakes and sponges 3 30 D/507/5548
UHC31X Produce fermented dough and batter products 3 30 L/507/5545
UHC26X Produce hot, cold and frozen desserts 3 60 R/507/5529
UHC28X Produce paste products 3 30 D/507/5534
UHC17X Produce petits fours 3 60 F/507/5512
UHC25XSupervise a safe working environment in the hospitality industry
3 30 A/507/5525
5VTCT Level 3 Extended Diploma in Advanced Professional Cookery
This should be completed by assessors to confirm that the learner has achieved a Pass (or higher) grade in all mandatory and the specified number of optional units. Completion of additional qualification requirements including the service portfolio and any employer/industry practitioner assessments should also be confirmed here.
Unit Achievement
Unit codeDate achieved
Learner signature
Assessor initials
IQA signature (if sampled)
Mandatory units
UHC93M
UHC11M
UHC12M
UHC13M
UHC14M
UHC15M
Optional units
UHC21X
UHC33X
UHC22X
UHC30X
UHC32X
UHC31X
UHC26X
UHC28X
UHC17X
UHC25X
Achievement record
6 VTCT Level 3 Extended Diploma in Advanced Professional Cookery
Service portfolio completedYes No
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
Meaningful employer involvement requirement completed
Yes No
Full details and guidance on the VTCT requirement for employer involvement in the assessment can be found in section 5.7 of the Qualification Specification HC3ED2 - VTCT Level 3 Extended Diploma in Advanced Professional Cookery.
Description of employer/industry practitioner involvement in assessment:
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
7VTCT Level 3 Extended Diploma in Advanced Professional Cookery
Record of grades achievedVTCT has graded this qualification by allocating points to three separate assessment elements; the graded practical assessment in units, external examinations and the graded synoptic assessment. VTCT has weighted these assessments according to their relative difficulty (level) and demand (size). The three assessment elements are:
1. Graded practical assessment
2. External examinations
3. Graded synoptic assessment
Assessors should record the grades achieved in each assessment element by completing each section.
8 VTCT Level 3 Extended Diploma in Advanced Professional Cookery
1. Graded practical assessmentAll practical mandatory units are graded. Grades awarded for units are based on practical skills observed in performance assessments. Assessors should record the grade achieved by circling the appropriate grade column here. Once all mandatory units have been completed assessors should add the points achieved for each unit together to calculate the total points for the graded practical assessment.
Practical assessment
Mandatory units Fail Pass Merit Distinction
UHC93M 0 70 80 90
UHC11M 0 N/A N/A N/A
UHC12M 0 630 720 810
UHC13M 0 630 720 810
UHC14M 0 630 720 810
UHC15M 0 560 640 720
Total points
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
9VTCT Level 3 Extended Diploma in Advanced Professional Cookery
2. External examinationsThe external examinations assess knowledge and understanding from the breadth of the mandatory units. Learners will be awarded a grade based on their performance in the external examinations.
Assessors should record the grades achieved by ticking the appropriate box for each external examination.
HC3ED2.EX1 HC3ED2.EX2
Points Grade achieved Points Grade achieved
0 points Fail 0 points Fail
453 points Low Pass 1059 points Low Pass
479 points High Pass 1119 points High Pass
505 points Low Merit 1180 points Low Merit
531 points High Merit 1240 points High Merit
557 points Distinction 1301 points Distinction
583 points Distinction* 1361 points Distinction*
To calculate the total points for the external examinations assessors should add the points achieved from EX1 and EX2 together and record them in the boxes provided below.
HC3ED2.EX1 points
HC3ED2.EX2 points
Total points
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
10 VTCT Level 3 Extended Diploma in Advanced Professional Cookery
3. Graded synoptic assessmentThe graded synoptic assessment requires learners to carry out, in a realistic environment, a complete practical task which is externally set by VTCT.
The graded synoptic assessment varies year on year and covers a range of mandatory units. VTCT issues an annual marking pack for synoptic assessment which is completed by the assessor and sampled by the Internal Quality Assurer and External Quality Assurer.
Series:
Theme:
Assessors should record the grade achieved by ticking the appropriate box.
Points achieved 0 1008 1152 1296
Grade awarded Fail Pass Merit Distinction
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
11VTCT Level 3 Extended Diploma in Advanced Professional Cookery
Calculating overall grade The overall grade for the qualification is calculated by adding together the points achieved from internal and external assessments. To calculate the overall points for this qualification assessors should add the total points achieved from each section (graded practical assessment, external examinations and the graded synoptic assessment) together and record them in the boxes provided below.
1. Graded practical assessment
2. External examinations
3. Graded synoptic assessment
Overall points
The conversion table below must be used to determine the learner’s overall qualification grade. Assessors should record the overall qualification grade achieved by ticking the appropriate box.
Points range Overall qualification grade achieved
5040 to 5519 Pass
5520 to 5999 Merit
6000 to 6239 Distinction
6240 to 6480 Distinction*
An online calculator is available on the VTCT website which carries out all of the calculations in this section.
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
12 VTCT Level 3 Extended Diploma in Advanced Professional Cookery
Notes - Please use this space if required
UHC93M
R/507/5580
Planning for preparing, cooking and
finishing dishes
UHC93M_v4
14 Planning for preparing, cooking and finishing dishes
Service portfolioLearners must:Produce a service portfolio that includes evidence of mise en place work plans carried out with proficiency. The service portfolio is an evidence requirement which must be completed prior to learners undertaking the practical assessment and graded synoptic assessment. VTCT specifies the treatments to be carried out and evidenced in the portfolio.
The service portfolio can be used as a confirmatory and formative assessment to prepare learners for the practical and synoptic assessments. The purpose of this portfolio is to evaluate learner performance and use the information gathered to shape and improve the learners performance in preparation for summative assessments.
Centres should consider the use of formative self and peer assessment as part of the learning journey. Whilst service portfolios are not graded, they may be sampled by the EQA.
Service portfolio
The service portfolio should contain evidence that learners have:
Produced a minimum of 4 mise en place work plans: 1 mise en place work plan for 4 units from the following (4 mise en place work plans in total)
Portfolio reference
UHC12M – Meat and offal dishes
UHC13M – Poultry and game
UHC14M – Fish and shellfish
UHC15M – Vegetable and vegetarian dishes
UHC17M – Produce petits fours
UHC26M – Produce hot, cold and frozen desserts
UHC28M – Produce paste products
UHC31M – Produce fermented dough and batter products
UHC32M – Produce biscuits, cakes and sponges
UHC34M – Produce display pieces and decorative items
15Planning for preparing, cooking and finishing dishes
Produced a list of all resources needed including ingredients, tools and equipment for the mise en place work plans
Portfolio reference
Preparation
Cooking
Finishing
Plating/service
A list of tasks to be completed in order of priority and with time allocated to each task
Health and Safety measures
Quality Control measures
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
16 Planning for preparing, cooking and finishing dishes
Feedback - Please use this space if required
17Planning for preparing, cooking and finishing dishes
Graded practical assessmentAll practical mandatory units are graded. Employers have identified mandatory units as those which contain the primary practical skills and higher order cognitive skills required for employment.
• At the pass grade, the key theme is proficient technical skills and safe performance, which will meet the minimum industry standards of practice.
• At the merit grade, the emphasis is on excellent technical skills and techniques, organisational skills or communication skills, where these skills are deemed to be of seminal importance to employers, in a particular context.
• At the distinction grade, where a finished product is an output of the practical activity, mastery of professional techniques, demonstrated via product evidence, is always an essential component of the criteria, as are higher order cognitive skills such as an ability to reflect upon and evaluate one’s own performance and to justify the methods and techniques chosen.
The grading model used is analytical, non-compensatory and hurdle based.
Learners must:LO2 - Be able to plan to prepare, cook and finish dishes Learners must carry out a complete mise en place work plan which will be observed, marked and graded by centre assessors. The grade achieved in the graded practical assessment will be the grade awarded for the unit. The graded practical assessment must take place in a real or realistic working environment.
At a minimum the graded practical assessment for this unit must cover:
A mise en place work plan
• For one practical mandatory unit from the qualification
18 Planning for preparing, cooking and finishing dishes
For detailed information on the graded practical assessment you must refer to the section 6.5.1 of the Qualification Specification.
Graded practical assessment
Learners must meet all pass criteria to achieve a pass grade.
Pass Criteria LO2 Be able to plan to prepare, cook and finish dishes
P1 - Create a mise en place work plan
P2 - Review the mise en place work plan identifying strengths and areas for improvement
Learners must meet all pass criteria and all merit criteria to achieve a merit grade.
Merit Criteria
M1 - Provide an innovative and creative dish specification design
Learners must meet all pass criteria, all merit criteria and all distinction criteria to achieve a distinction grade.
Distinction Criteria
D1 - Justify their work-plan and make realistic recommendations for improvements
Grade achievedPass Merit Distinction
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
19Planning for preparing, cooking and finishing dishes
Feedback - Please use this space if required
20 Planning for preparing, cooking and finishing dishes
Notes - Please use this space if required
UHC11M
T/507/5488
Food safety in catering
UHC11M_v3
22 Food safety in catering
Theory only mandatory unitThis unit is a theory only unit. Unit content, describing what should be covered in teaching and learning and via formative assessment can be found in the Unit Specification. The Unit Specification can be found here http://qualifications.vtct.org.uk/finder/unitpdf/UHC11M.pdf. This unit will be assessed as part of the external examinations at the end of the period of learning.
The external examinations will comprise of a written paper with two sections, A and B. Learners will have to complete both sections and there will be no optional questions in either section. Section A consists of a blend of multiple choice and short response questions which will assess knowledge and understanding across the breadth of mandatory units. Section B will largely include extended response questions. Each of these will challenge learners in the application of knowledge and understanding, in a practical technical context.
This unit will be assessed as part of one of two final external examination papers. Each exam will comprise of a written paper with two sections A and B. Learners will have to complete both sections and there will be no optional questions in either section.
Section A consists of a blend of multiple choice and short response questions. Section B will consist of extended response questions. Real –life case studies, scenarios and client examples are used to ‘set the scene’ and provide the basis for objective assessment of applied knowledge and understanding.
There are no Assessment Records required by VTCT for this individual unit. Achievement will be recorded as part of the record relating to the external examinations for the overall qualification.
Feedback - Please use this space if required
UHC12M
A/507/5492
Advanced meat and offal
UHC12M_v4
24 Advanced meat and offal
Service portfolioLearners must:Produce a service portfolio that includes evidence of completed practical assessments carried out with proficiency. The service portfolio is an evidence requirement which must be completed prior to learners undertaking the practical assessment and graded synoptic assessment. VTCT specifies the services to be carried out and evidenced in the portfolio.
The service portfolio can be used as a confirmatory and formative assessment to prepare learners for the practical and synoptic assessments. The purpose of this portfolio is to evaluate learner performance and use the information gathered to shape and improve the learners performance in preparation for summative assessments.
Centres should consider the use of formative self and peer assessment as part of the learning journey. Whilst service portfolios are not graded, they may be sampled by the EQA.
Service portfolio
The service portfolio should contain evidience that learners have:
Cooked a minimum of 2 meat dishes Portfolio referenceBeef (fillet, sirloin, rump, rib, topside, silverside, flank, skirt, brisket, shin, oxtail)
Lamb and mutton (best end, cutlets, loin chops, chump chops, leg, shoulder, breast, scrag end, riblets, neck fillets, saddle, noisette, rosette)
Pork (fillet, loin, loin chops, chump, leg, shoulder, spare rib, belly, hock, ribs, trotters)
Veal (cushion, saddle, escalope, grenadine, cutlet, fillet, loin, veal chops, best end, leg, knuckle, shoulder)
Cooked a minimum of 1 offal dish Portfolio referenceLiver
Kidneys
Sweetbreads
Tongues
Bones
Heart
Used a minimum of 4 preparation methods Portfolio referenceButchering and portioning meat for example cutting chops/cutlets
Filleting
Cutting medallions
Rolling
25Advanced meat and offal
Tunnel boning
Preparation of saddles
Making stuffing
Mincing and blending
Making forcemeats
Larding and barding
Smoking
Tenderising
Marinating
Used a minimum of 2 cooking methods Portfolio referenceRoasting
Sous vide
Pan frying
Stewing and casseroling
Bain-marie
Browning
Searing
Used a minimum of 3 finishing techniques Portfolio reference
Garnish
Sauce
Emulsion
Foam
Suitable for type of service
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
26 Advanced meat and offal
Feedback - Please use this space if required
27Advanced meat and offal
Graded practical assessmentAll practical mandatory units are graded. Employers have identified mandatory units as those which contain the primary practical skills and higher order cognitive skills required for employment.
• At the pass grade, the key theme is proficient technical skills and safe performance, which will meet the minimum industry standards of practice.
• At the merit grade, the emphasis is on excellent technical skills and techniques, organisational skills or communication skills, where these skills are deemed to be of seminal importance to employers, in a particular context.
• At the distinction grade, where a finished product is an output of the practical activity, mastery of professional techniques, demonstrated via product evidence, is always an essential component of the criteria, as are higher order cognitive skills such as an ability to reflect upon and evaluate one’s own performance and to justify the methods and techniques chosen.
The grading model used is analytical, non-compensatory and hurdle based.
Learners must:LO4 - Be able to produce meat and offal dishes Learners must carry out a complete practical assessment which will be observed, marked and graded by centre assessors. The grade achieved in the graded practical assessment will be the grade awarded for the unit. The graded practical assessment must take place in a real or realistic working environment.
At a minimum the graded practical assessment for this unit must cover:
Prepare, cook and finish
• Meat dish or offal dish
28 Advanced meat and offal
For detailed information on the graded practical assessment you must refer to the section 6.5.1 of the Qualification Specification.
Graded practical assessment
Learners must meet all pass criteria to achieve a pass grade.
Pass Criteria LO4 Be able to produce meat and offal dishes
P1 - Comply with uniform and personal appearance standards
P2 - Comply with food safety and food hygiene standards
P3 - Apply hazard analysis and critical control points (HACCP)
P4 - Follow mise en place work plan
P5 - Prepare meat or offal in line with dish requirements
P6 - Cook meat or offal in line with dish requirements
P7 - Finish meat or offal dish to meet dish requirements
P8 - Review the finished dish identifying strengths and areas for improvement
29Advanced meat and offal
Learners must meet all pass criteria and all merit criteria to achieve a merit grade.
Merit Criteria
M1 - Use time management and organisational skills effectively
M2 - Carry out techniques efficiently with accuracy and precision
Learners must meet all pass criteria, all merit criteria and all distinction criteria to achieve a distinction grade.
Distinction Criteria D1 - Create finished meat and offal dishes that reflect creativity and mastery of advanced cookery techniques
D2 - Justify the techniques used and make recommendations to own performance
Grade achievedPass Merit Distinction
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
30 Advanced meat and offal
Feedback - Please use this space if required
UHC13M
Y/507/5497
Advanced poultry and game
UHC13M_v3
32 Advanced poultry and game
Service portfolioLearners must:Produce a service portfolio that includes evidence of completed practical assessments carried out with proficiency. The service portfolio is an evidence requirement which must be completed prior to learners undertaking the practical assessment and graded synoptic assessment. VTCT specifies the services to be carried out and evidenced in the portfolio.
The service portfolio can be used as a confirmatory and formative assessment to prepare learners for the practical and synoptic assessments. The purpose of this portfolio is to evaluate learner performance and use the information gathered to shape and improve the learner’s performance in preparation for summative assessments.
Centres should consider the use of formative self and peer assessment as part of the learning journey. Whilst service portfolios are not graded, they may be sampled by the EQA.
Service portfolio
The service portfolio should contain evidence that learners have:
Cooked a minimum of 2 poultry dishes Portfolio reference
Chicken
Poussin
Duck
Turkey
Goose
Guinea fowl
Cooked a minimum of 1 game dish Portfolio reference
Feathered game (pheasant, grouse, wood pigeon, wild duck, partridge, woodcock, snipe)
Furred game (rabbit, hare)
Large game (venison, wild boar)
33Advanced poultry and game
Used a minimum of 4 preparation methods Portfolio referenceTying and trussing whole birds for roast
Jointing
Preparation of saddles
Boning
Stuffing and filling for ballotine or galantine
Mincing
Blending
Forcemeats
Larding and barding
Tenderising
Marinating
Used a minimum of 2 cooking methods Portfolio referencePot roasting
Roasting
Braising
Poaching
Sous vide
Stewing
Fry (deep, shallow, stir)
Combination of cooking methods
Used a minimum of 3 finishing techniques Portfolio referenceGarnish
Sauce
Emulsion
Foam
Suitable for type of service
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
34 Advanced poultry and game
Feedback - Please use this space if required
35Advanced poultry and game
Graded practical assessmentAll practical mandatory units are graded. Employers have identified mandatory units as those which contain the primary practical skills and higher order cognitive skills required for employment.
• At the pass grade, the key theme is proficient technical skills and safe performance, which will meet the minimum industry standards of practice.
• At the merit grade, the emphasis is on excellent technical skills and techniques, organisational skills or communication skills, where these skills are deemed to be of seminal importance to employers, in a particular context.
• At the distinction grade, where a finished product is an output of the practical activity, mastery of professional techniques, demonstrated via product evidence, is always an essential component of the criteria, as are higher order cognitive skills such as an ability to reflect upon and evaluate one’s own performance and to justify the methods and techniques chosen.
The grading model used is analytical, non-compensatory and hurdle based.
Learners must:LO4 - Be able to produce poultry and game dishes Learners must carry out a practical assessment which will be observed, marked and graded by centre assessors. The grade achieved in the graded practical assessment will be the grade awarded for the unit. The graded practical assessment must take place in a real or realistic working environment.
At a minimum the graded practical assessment for this unit must cover:
Prepare • Poultry or game dish
Cook • Poultry or game dish
Finish • Poultry or game dish
36 Advanced poultry and game
For detailed information on the graded practical assessment you must refer to the section 6.5.1 of the Qualification Specification.
Graded practical assessment
Learners must meet all pass criteria to achieve a pass grade.
Pass Criteria LO4 Be able to produce poultry and game dishes
P1 - Comply with uniform and personal appearance standards
P2 - Comply with food safety and food hygiene standards
P3 - Apply hazard analysis and critical control points (HACCP)
P4 - Follow mise en place work plan
P5 - Prepare poultry or game in line with dish requirements
P6 - Cook poultry or game in line with dish requirements
P7 - Finish poultry or game dish to meet dish requirements
P8 - Review the finished dish, identifying strengths and areas for improvement
37Advanced poultry and game
Learners must meet all pass criteria and all merit criteria to achieve a merit grade.
Merit Criteria
M1 - Use time management and organisational skills effectively
M2 - Carry out techniques efficiently with accuracy and precision
Learners must meet all pass criteria, all merit criteria and all distinction criteria to achieve a distinction grade.
Distinction Criteria D1 - Create finished poultry and game dishes that reflect creativity and mastery of advanced cookery techniques
D2 - Justify the techniques used and make recommendations to own performance
Grade achievedPass Merit Distinction
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
38 Advanced poultry and game
Feedback - Please use this space if required
UHC14M
L/507/5500
Advanced fish and shellfish
UHC14M_v3
40 Advanced fish and shellfish
Service portfolioLearners must:Produce a service portfolio that includes evidence of completed practical assessments carried out with proficiency. The service portfolio is an evidence requirement which must be completed prior to learners undertaking the practical assessment and graded synoptic assessment. VTCT specifies the services to be carried out and evidenced in the portfolio.
The service portfolio can be used as a confirmatory and formative assessment to prepare learners for the practical and synoptic assessments. The purpose of this portfolio is to evaluate learner performance and use the information gathered to shape and improve the learner’s performance in preparation for summative assessments.
Centres should consider the use of formative self and peer assessment as part of the learning journey. Whilst service portfolios are not graded, they may be sampled by the EQA.
Service portfolio
The service portfolio should contain evidence that learners have:
Cooked a minimum of 2 fish dishes Portfolio referenceRound fish (salmon, trout, sea trout and rainbow trout, cod, haddock, hake and whiting, bass, bream, mullet and snapper)
Flat fish (halibut, turbot and brill, Dover sole, lemon sole, plaice and dabs)
Oily fish (sardines, herring, anchovies, mackerel)
Non-bony fish (monkfish, shark, skate)
Cooked a minimum of 1 shellfish dish Portfolio referenceUnivalve (limpets, whelks)
Bivalve (scallops, oysters, clams, mussels)
Cephalopod (squid, octopus, cuttlefish)
Crustaceans (crabs, lobsters, crayfish, prawns)
Used a minimum of 4 preparation methods Portfolio referenceClean
Trim and de-scale fish
Remove the skin from fish
Bone and pin bone fish
Cut fish into portions
Clean shellfish
Shuck oysters
Coat fish and shellfish
41Advanced fish and shellfish
Mince and blend fish and shellfish
Prepare forcemeats
Marinate
Pickle and spice fish
Vacuum packing
Used a minimum of 2 cooking methods Portfolio referenceRoasting
Grilling
Sautéing
Frying (deep, shallow, stir)
Baking
Boiling
Poaching
Steaming
Used a minimum of 3 finishing techniques Portfolio referenceGarnish
Sauce
Emulsion
Foam
Suitable for type of service
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
42 Advanced fish and shellfish
Feedback - Please use this space if required
43Advanced fish and shellfish
Graded practical assessmentAll practical mandatory units are graded. Employers have identified mandatory units as those which contain the primary practical skills and higher order cognitive skills required for employment.
• At the pass grade, the key theme is proficient technical skills and safe performance, which will meet the minimum industry standards of practice.
• At the merit grade, the emphasis is on excellent technical skills and techniques, organisational skills or communication skills, where these skills are deemed to be of seminal importance to employers, in a particular context.
• At the distinction grade, where a finished product is an output of the practical activity, mastery of professional techniques, demonstrated via product evidence, is always an essential component of the criteria, as are higher order cognitive skills such as an ability to reflect upon and evaluate one’s own performance and to justify the methods and techniques chosen.
The grading model used is analytical, non-compensatory and hurdle based.
Learners must:LO4 - Be able to produce fish and shellfish dishes Learners must carry out a practical assessment which will be observed, marked and graded by centre assessors. The grade achieved in the graded practical assessment will be the grade awarded for the unit. The graded practical assessment must take place in a real or realistic working environment.
At a minimum the graded practical assessment for this unit must cover:
Prepare • Fish or shellfish for cooking
Cook • Fish or shellfish dish
Finish • Fish or shellfish dish
44 Advanced fish and shellfish
For detailed information on the graded practical assessment you must refer to the section 6.5.1 of the Qualification Specification.
Graded practical assessment
Learners must meet all pass criteria to achieve a pass grade.
Pass Criteria LO4 Be able to produce fish and shellfish dishes
P1 - Comply with uniform and personal appearance standards
P2 - Comply with food safety and food hygiene standards
P3 - Apply hazard analysis and critical control points (HACCP)
P4 - Follow mise en place work plan
P5 - Prepare fish and shellfish in line with dish requirements
P6 - Cook fish and shellfish in line with dish requirements
P7 - Finish fish and shellfish dish to meet dish requirements
P8 - Review the finished dish, identifying strengths and areas for improvement
45Advanced fish and shellfish
Learners must meet all pass criteria and all merit criteria to achieve a merit grade.
Merit Criteria
M1 - Use time management and organisational skills effectively
M2 - Carry out techniques efficiently with accuracy and precision
Learners must meet all pass criteria, all merit criteria and all distinction criteria to achieve a distinction grade.
Distinction Criteria D1 - Create finished fish and shellfish dishes that reflect creativity and mastery of advanced cookery techniques
D2 - Justify the techniques used and make recommendations for own performance
Grade achievedPass Merit Distinction
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
46 Advanced fish and shellfish
Feedback - Please use this space if required
UHC15M
H/507/5504
Advanced vegetable and vegetarian
UHC15M_v3
dishes
48 Advanced vegetable and vegetarian dishes
Service portfolio
Learners must:Produce a service portfolio that includes evidence of completed practical assessments carried out with proficiency. The service portfolio is an evidence requirement which must be completed prior to learners undertaking the practical assessment and graded synoptic assessment. VTCT specifies the services to be carried out and evidenced in the portfolio.
The service portfolio can be used as a confirmatory and formative assessment to prepare learners for the practical and synoptic assessments. The purpose of this portfolio is to evaluate learner performance and use the information gathered to shape and improve the learner’s performance in preparation for summative assessments.
Centres should consider the use of formative self and peer assessment as part of the learning journey. Whilst service portfolios are not graded, they may be sampled by the EQA.
Service portfolio
The service portfolio should contain evidence that learners have:
Cooked a minimum of 1 advanced starter, 1 advanced main course and 1 vegetable side dish
Portfolio reference
Celeriac and truffle soup
Baby onion tart tatin
Mushroom soufflé
Potato blinis
Potato gnocchi
Crepe Florentine
Potato, pea and mint puree
Moroccan vegetable strudel
Used a minimum of 3 cooking methods Portfolio referenceBaking
Boiling
Casseroling and stewing
Grilling
Roasting
Frying (deep, shallow, stir)
Steaming
Combining methods
49Advanced vegetable and vegetarian dishes
Used a minimum of 4 advanced techniques Portfolio referenceSmoking
Marinating
Carving
Shaping
Turning
Pickling
Sous vide
Acidulated liquid
Étuve
Drying
Used a minimum of 3 finishing techniques Portfolio referencePortion size
Portion control
Filling
Sauces
Dressings/accompaniments
Garnishes
Suitable for type of service
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
50 Advanced vegetable and vegetarian dishes
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51Advanced vegetable and vegetarian dishes
Graded practical assessmentAll practical mandatory units are graded. Employers have identified mandatory units as those which contain the primary practical skills and higher order cognitive skills required for employment.
• At the pass grade, the key theme is proficient technical skills and safe performance, which will meet the minimum industry standards of practice.
• At the merit grade, the emphasis is on excellent technical skills and techniques, organisational skills or communication skills, where these skills are deemed to be of seminal importance to employers, in a particular context.
• At the distinction grade, where a finished product is an output of the practical activity, mastery of professional techniques, demonstrated via product evidence, is always an essential component of the criteria, as are higher order cognitive skills such as an ability to reflect upon and evaluate one’s own performance and to justify the methods and techniques chosen.
The grading model used is analytical, non-compensatory and hurdle based.
Learners must:LO4 - Be able to produce advanced vegetables and vegetarian dishes Learners must carry out a complete practical assessment which will be observed, marked and graded by centre assessors. The grade achieved in the graded practical assessment will be the grade awarded for the unit. The graded practical assessment must take place in a real or realistic working environment.
At a minimum the graded practical assessment for this unit must cover:
Prepare • Preparation of one advanced starter or one advanced main dish or one side dish
Cook • Cooking of one advanced starter or one advanced main dish or one side dish
Finish • Finishing of one advanced starter or one advanced main dish or one side dish
52 Advanced vegetable and vegetarian dishes
For detailed information on the graded practical assessment you must refer to the section 6.5.1 of the Qualification Specification.
Graded practical assessment
Learners must meet all pass criteria to achieve a pass grade.
Pass Criteria LO4 Be able to produce advanced vegetables and vegetarian dishes
P1 - Comply with uniform and personal appearance standards
P2 - Comply with food safety and food hygiene standards
P3 - Apply hazard analysis and critical control points (HACCP)
P4 - Follow mise en place work plan
P5 - Prepare vegetables and vegetarian dishes in line with dish requirements
P6 - Cook vegetables and vegetarian dishes in line with dish requirements
P7 - Finish vegetables and vegetarian dishes to meet dish requirements
P8 - Review the finished dish, identifying strengths and areas for improvement
53Advanced vegetable and vegetarian dishes
Learners must meet all pass criteria and all merit criteria to achieve a merit grade.
Merit Criteria
M1 - Use time management and organisational skills effectively
M2 - Carry out techniques efficiently, with accuracy and precision
Learners must meet all pass criteria, all merit criteria and all distinction criteria to achieve a distinction grade.
Distinction Criteria D1 - Create finished vegetables and vegetarian dishes that reflect creativity and mastery of advanced cookery techniques
D2 - Justify the techniques used and make recommendations on own performance
Grade achievedPass Merit Distinction
Assessor LearnerSignature Date
Signature Date
IQA (if sampled) EQA (if sampled)Signature Date
Signature Date
54 Advanced vegetable and vegetarian dishes
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