INFORMES DEL SEÑOR RECTOR Y DE LOS MIEMBROS DEL CONSEJO UNIVERSITARIO

IVQ in Food Preparation and Culinary Arts (7065) 128

Practical competences

The candidate must be able to do the following:

6.1 Prepare an analysis of all materials used in a specified food and beverage production setting.

6.2 State perishable food purchase requirements for a production period.

6.3 Prepare an appropriate purchase order for 6.2 above, including a specification of commodity, condition (fresh, frozen...), unit, amount required and price.

6.4 Conduct an evaluation of stock levels of all commodities.

6.5 Produce a written report on the suitability and efficiency of dry storage facilities.

6.6 Receive, inspect, accept or reject dry and perishable goods and store appropriately.

6.7 Evaluate cleaning material storage in terms of appropriate stock levels, storage conditions and safety aspects.

6.8 Interpret food commodity labels appropriately in relation to additives, storage recommendations, brand name, and quality.

6.9 Compare the organoleptic qualities of fresh and

convenience commodities and produce a written report.

6.10 Order and check appropriately the ingredients for a set of dishes.

6.11 Comply with all appropriate safety and hygiene requirements in the handling, storage and use of commodities.

Knowledge requirements

Instructors must ensure that candidates are able to:

6.1 Describe methods of storage of fresh, frozen and dried commodities.

Dry: bins, stock rotation, ventilation, shelving,

stacking, security

Fresh perishable meat and fish: segregation,

temperature, humidity, ventilation, security

Frozen: freezer operation, controls, stacking, upright

type, chest type, checking, security

Fresh vegetables: conditions, dedicated area, humidity,

dark, ventilation, temperature

6.2 Describe the main categories, condition and purchase units of commodities used in food preparation and relevant quality points.

Condition: fresh, frozen, pre-packed, smoked, dried,

salted, vacuum packed

Types (plants): vegetables, pulse vegetables, fungi,

fruits, nuts, cereals, sugars, oils, seaweed, beverages, flavours, colours

Types (animals): meat, meat offal, fish, shellfish, fish offal,

reptiles, amphibian, milk, milk products, eggs

Quality points: specific points applied to

commodity, packaging

Units: weight, measure, units, part units, bulk

6.3 Explain the relevance and effects of time and temperature on the storage of food commodities.

Temperatures: specific temperatures for commodities Time: supplier recommendations, deterioration factors,

use by dates, legal aspects

Deterioration: signs, actions

6.4 Describe the proper organisation and design of stores for the appropriate storage of commodities.

Dry stores: design, walls, floors, shelving, security, size,

pest control

Refrigeration: types available, capital costs, running and

maintenance costs

Dark stores (for vegetables): shelving, temperature,

humidity, security, site

Dangerous substances (cleaning): kinds, uses, safety

conditions, security, labels

Stock levels: types of commodities, methods

of determining

6.5 Describe methods of preparing commodities for storage and issue.

Unpacking: types of commodities, times, checking Storage methods: stacking, rotating

Trimming: estimates, acceptable limits

Decanting: kinds of bulk commodities, liquid, dry,

methods, containers, issues, control, security, wastage

6.6 Describe methods of monitoring the storage conditions of commodities.

Time: schedules, frequency

Points to check: security, condition, temperature,

neatness of stacking

Documentation: checklists, reports, notification for

6.7 State the important points to consider when issuing and assembling commodities for use.

Authority: use of requisitions, signing Condition: fresh, frozen, dried

Amounts: basis of estimates, degree of preparation

and/or cooking required

Menu mix: different recipes in terms of preparation

and cooking times, the use of alternative and convenience items

Time: service times, length of preparation –

Practical competences

The candidate must be able to do the following:

7.1 Prepare a work plan for a specific function menu providing preparation requirements, equipment/staff usage and timings.

7.2 Conduct a meeting to assess the results of a hygiene audit/checklist and provide appropriate guidelines for any improvements to standards.

7.3 Prepare a basic analysis of the skill requirements of staff operating a specific food production system.

7.4 Conduct a critical analysis of the operation of one food production system such as, cook-serve, cook-chill, cook- freeze, sous-vide.

7.5 Evaluate the working facilities and equipment design of a production area in relation to the routine cleaning function.

Knowledge requirements

Instructors must ensure that candidates are able to:

7.1 State the factors to consider in the design and operation of a food production area to facilitate suitable

hygiene standards.

Equipment: materials, design, location

Layout: related to working methods, space, food

production cycle

Facilities: dedicated areas, decant area Cleaning: related to layout

Surfaces: walls, floors, ceiling, tables

7.2 State the factors to consider in the design and operation of a food production area that facilitate safety standards.

Equipment: location, type, instructions, notices, training Layout: related to working methods, space

Facilities: dedicated areas Cleaning: services, drainage

7.3 State the factors to consider when planning menus to ensure an even work load.

Dishes: preparation requirements, cooking methods Equipment: utilisation

Refrigeration: storage requirements Service: styles

Numbers: customers, staff Occasion: location, numbers, time

7.4 Describe the cook-serve and cook-chill systems of food production and service.

Definition: benefits, physical conditions necessary,

system outlined and explained

Legal requirements: any requirements

Hygiene requirements: hazards, control measures Process: raw materials, preparation, cooking

methods, recipes

Storage: temperatures, time Serving: styles, requirements

Resource implications: staffing, equipment

7.5 Describe the cook-freeze system of food production and service.

Definition: benefits, physical conditions necessary,

system outlined and explained

Legal requirements: any requirements

Hygiene requirements: storage, labels, regeneration

times, holding times, hazards, control methods

Process: bought in frozen foods, prepared on premises On premises preparation: preparation, recipes, raw

ingredients, use of blast chiller, storage, cooking methods

Serving: regeneration, equipment, time,

temperatures, requirements

Storage: temperatures, time, labels Serving: styles, requirements

Resources: staffing implications, equipment

7.6 Describe the sous-vide system of food preparation and service.

Definition: benefits, conditions necessary, system

outlined and explained

Legal requirements: any requirements, regeneration,

holding, storage

Hygiene requirements: hazards, control methods Process: raw materials, preparation, use of pouches,

cooking methods, recipes, cooling techniques

Serving: regeneration requirements Storage: temperatures, time Serving: styles, requirements, quality

7.7 Describe the functions of food production equipment.

Functions: large equipment, uses, output, flexibility