Learner name:

Learner number:

K/503/1732

VRQ

UV31184

Prepare, cook and serve food in a food service area

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

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

Unit code Date achieved Learner signature Assessor initials

IV signature (if sampled)

Assessor name Assessor signature Assessors initials

Assessor number (optional)

Assessor tracking table

Statement of unit achievement

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

VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 45 years of experience.

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

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

UV31184Prepare, cook and serve food in a food service area

The aim of this unit is to develop the knowledge, understanding and practical skills required to prepare, cook and serve food in a food service area. You will learn how to prepare dishes for service, understanding the importance of presentation, ensuring that the dishes are displayed effectively in order to attract customers.

You will also learn how to serve food and be able to interact with customers throughout the service. You will understand how to decide whether food is suitable for service and how to deal with problems that may arise.

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Observation(s)

GLH

Credit value

Level

External paper(s)

2

44

5

3

0

On completion of this unit you will:

Learning outcomes

Evidence requirements

UV31184

1. Be able to prepare for service

2. Be able to serve food in a food service area

3. Understand how to serve food in a food service area

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

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

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

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

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

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

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

3

Prepare, cook and serve food in a food service area

Achieving observation outcomes Achieving range

Achieving observations and range

UV31184

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

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

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

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

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

4

Learning outcome 1

Observations

You can:

UV31184

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

*May be assessed by supplementary evidence.

Be able to prepare for service

5

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

b. Display food and service items effectively in a manner that will attract customers

c. Select items for service according to menu and service requirements

Learning outcome 2

You can:

UV31184

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

a. Communicate the nature and features of the service to customers

b. Present food items to assist customers in making their selection

c. Prepare dishes in line with: • standard procedures • hygiene and safety procedures • customer requirements

d. Finish dishes using finishing techniques including: • caramelisation • sautéing/shallow frying • flaming with alcohol • addition of cream

e. Prepare accompaniments and finishing ingredients

f. Interact with customers throughout the service

g. Clear the area including any equipment used

Be able to serve food in a food service area

6

*May be assessed by supplementary evidence.

Range

You must practically demonstrate that you have:

UV31184 7

Prepared a minimum of 2 types of dish Portfolio reference

Meat

Fish

Fruit

Vegetables

Finished dishes using a minimum of 3 techniques Portfolio reference

Caramelisation

Sautéing/shallow frying

Flaming with alcohol

Addition of cream

Portioning and presenting

Presented dishes using all correct items Portfolio reference

Service equipment

Crockery

Garnishes

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

Achieving knowledge outcomes

Developing knowledge

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

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

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

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

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

*This is not an exhaustive list.

UV311848

Knowledge

UV31184 9

Learning outcome 3

Understand how to serve food in a food service area

You can: Portfolio reference

a. Explain the legislative requirements relevant to food service using trolleys

b. Explain the importance of preparing all equipment required for service

c. Explain how to determine whether food items are suitable for service

d. Describe the correct storage conditions for food items

e. Describe details of the food items available including: • the supplier • traceability • specific qualities • taste • texture • aroma • dietary requirements

f. Describe the cooking, assembly and service methods used for dishes

g. Describe the finishing methods used for dishes

h. Describe garnishes used for different dishes

i. Explain the importance of portion control

j. Explain how portion control can be maintained

k. Explain how to deal with problems that may arise when serving food in a food service area

Outcome 1: Be able to prepare for service

Unit content

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

UV3118410

Service areas and equipment: Personal hygiene (washing hands, correct clean uniform, headwear), check all equipment is available and working, check all equipment is clean and hygienic.

Items for service: Food items, service equipment, crockery, trolleys, garnishes, beverages.

Displaying food and service items: Keeping all areas tidy, ensure all food items look appealing, cleaning up any spillages, ensuring that service equipment, glassware and crockery are clean and free from damage.

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Outcome 2: Be able to serve food in a food service area

Communicating: Verbal (tone of voice, appropriate language), non-verbal body language (facial expression, posture, maintaining personal space, eye contact, smiling), written menus (correct layout, accurate spelling, grammar and punctuation), behaviour (welcoming, offering help and assistance, active listening), providing accurate information, recording/relaying messages.

Presenting food items: Displaying food and service items, knowledge of food items, keeping all areas tidy, cleaning up any spillages, ensuring that service equipment are clean and free from damage, giving accurate information to customers.

Preparing dishes: Sautéing/shallow frying, blending and combining, reheating, caramelisation, deep frying, preparing dishes according to standard business procedures, hygiene and safety procedures, ensure customer requirements are met.

Finishing techniques: Caramelisation, sautéing/shallow frying, flaming with alcohol, addition of cream, portioning and presenting.

Accompaniments and finishing ingredients: Preparing appropriate accompaniments before service according to business standards, finishing ingredients according to business standards and customer requirements, fish (lemon, tartar sauce, other sauces, parsley, other herbs), meat (grilled vegetables, compound butter, sauces, jus, gravy, herbs, fruit-based sauce, flambé in alcohol), vegetables (parsley, butter, roux-based sauce), salad (dressed, green, mixed, pulse-based).

Interacting with customers throughout the service: Dealing with customers in a polite and friendly manner at all times, positive body language.

Clearing the area including any equipment used: Manual handling, correct disposal of waste, hygienic procedures, cleaning (using correct manufacturer’s and business cleaning procedures, using correct cleaning chemicals and materials, washing, wiping, sanitising, sterilising), checking for cleanliness and good hygiene, checking for safety, cleaning schedule.

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Outcome 3: Understand how to serve food in a food service area

Legislative requirements: As current at time of delivery, requirements, health and safety, food safety legislation and sale of goods legislation.

Equipment: Dishes or flats, pans, service cutlery, glassware, crockery and silverware, service cloths/linen, paper items, rechauds, hot stones, chafing dish, lamps, fuel.

Importance of preparing all equipment required for service: Allow quick and efficient work, meeting customer requirements, ensuring customer satisfaction.

Food items: Cuts of meat, cuts of poultry, furred game, feathered game, vegetables, pasta and rice dishes, fish and shellfish, fruit, sweets, fondue preparations, beverages.

Food items are suitable for service: Identifying food items have the correct appearance (colour, flavour, texture, aroma/smell).

Storage conditions: Refrigerating, freezing, dry store, sell/use-by date.

Food items available: The supplier (central purchasing, local suppliers, specialist suppliers), producers traceability (local produce, specialist produce, food safety measures), specific qualities (fresh fish, fresh meats, fresh fruits, fresh vegetables), taste (salty, sweet, sour), texture (slimy, crisp, pliable), aroma (fresh, clean, strong), dietary requirements (vegan, vegetarian, pescatarian).

Preparation techniques for dishes: Blending, tossing, portioning, stoning, floating cream, peeling, segmenting, mixing, seasoning, arranging and presenting.

Cooking, assembling and service methods: Sautéing/shallow frying, blending and combining, reheating, caramelisation, deep frying.

Finishing methods: Flaming with alcohol, addition of cream, portioning, garnishing.

Garnishes: Fish (parsley, other herbs, lemon), meat (parsley, watercress, grilled mushrooms, grilled tomatoes, compound butters), poultry (sprigs of parsley/rosemary/other herbs, vegetables).

Portion control: Profitability, customer satisfaction, business standards, healthy eating, consistency, minimising waste.

Maintaining portion control: Marking portions, weighing correct amounts, appropriate portion sizes, calories per portion.

Problems: Level of service, speed of service, quality of food items.

Dealing with problems: Working with others to identify and confirm the options to resolve a customer service problem, keeping customers fully informed about what is happening to resolve the problem, checking with customers to ensure the problem has been resolved to their satisfaction.