Scheme of Work Academic Year: 2013-2014 Course / Module
VRQ Diploma in Professional Cookery – Riverside Restaurant production
Level
NVQ Level 3 / Level 2
Awarding Body
City and Guilds
Duration
34 weeks
Hours Per Week
4.5 (Wednesday 1000-1430) 4.5 (Friday 1600-21.00)
Tutor Aims of course
Stephen Jepson-Swallow / Bryan Townson •
This Scheme of work is based on seasonal menus and ingredients, the dishes included cover the criteria range for VRQ Diploma Level 2 Professional Cookery Units: Unit 707 Prepare and cook stocks, soups and sauces Unit 708 Prepare and cook fruit and vegetables Unit 709 Prepare and cook meat and offal Unit 710 Prepare and cook poultry Unit 711 Prepare and cook fish and shellfish Unit 712 Prepare and cook rice, pasta, grains and egg dishes Unit713 Produce hot and cold desserts and puddings Unit 714 Produce paste products Unit 716 Produce fermented dough products
•
NVQ level 3 units incorporated into the scheme are:• • •
302 Develop productive working relationships with colleagues. (mandatory unit) 305 Maintain the health, hygiene, safety and security of the working environment. (mandatory unit) 203 Maintain food safety when storing, preparing and cooking food. (mandatory unit)
• • • • • • •
332 334 335 337 339 340 342
Prepare, fish for complex dishes. Prepare, meat for complex dishes. Prepare, poultry for complex dishes. Cook and finish complex fish dishes. Cook and finish complex meat dishes. Cook and finish complex poultry dishes. Cook and finish complex vegetable dishes.
• • • • • • • • • •
345 343 353 344 354 355 333 336 338 341
Prepare, cook and finish fresh pasta dishes. Prepare, cook and finish complex hot sauces. Prepare, cook and finish dressings and cold sauces. Prepare, cook and finish complex soups. Prepare, and cook complex hot desserts. Prepare and cook complex cold desserts. Prepare shellfish for complex dishes. Prepare game for complex dishes. Cook and finish complex shellfish dishes. Cook and finish complex game dishes
• • • •
346 347 348 349
Prepare, Prepare, Prepare, Prepare,
cook and finish complex bread and dough products. cook and finish complex cakes, sponges, biscuits and scones. Pastry units cook and finish complex pastry products. process and finish complex chocolate products.
The group are level 3 students –male/--female students ageing from ---- years old see group profile for mor information on students • • • • • • • •
Notes
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• • •
Every Learner Matters All students will be working towards and achieving some every learner matters, depending on all levels PC Positive contribution in task activities EW Achieving Economic Well-being S staying safe alongside all health and safety regulations EA Enjoy and achieve H While discussing menu items or customer special requests regarding special diets or healthy options ED Equality & Diversity
Scheme of work based on seasonal menus and seasonal ingredients. Every Learner Matters-topics included within this scheme (see topics/learning outcomes) Individual menu items to cover the range within level Diploma 2. Aims and Objectives – Listed on individual laminated recipes cards
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Students to use initiative by following instructions on laminated cards which list aims and objectives, and required information for ingredients and methods for each individual item on the menu. • Spot demonstrations-included in each session as a whole group or in small groups as and when required. • Students’ motivation-students will be challenged to work at industry pace & standard, so as to reflect a working environment. This may at times involve working at a slightly higher level. • Functional skills-incorporated in practical class by means of weighing/measuring ingredients, adapting recipes to the required amount, communication with other students and lecturer. Functional skills however are not assessed in this session, as students attend functional skills as a stand-alone unit. Completion of written evidence of tasks is recorded in student’s files during practical. • Equality and Diversity Considerations- discussed during menu brief and individual guidance to students. • Resources-large laminated menu for briefing; equipment; utensils; laminated cards with menu item/ ingredients details, weighing and measuring equipment and cleaning equipment. • Autonomy-students will, as week’s progress and menus are repeated, develop skills, confidence and work towards assessment opportunities, and more responsibility when completing tasks. I.e.-increased autonomy when using instruction cards. • Differentiation: students of lesser abilities to be paired with more capable students • Students will discuss with lecturer and set their own personal targets for each dish • Extra practical work to be issued to any students who complete work early (Preparation of garnishes for the pass) Functional skills to be embedded in each session English: Communicating with lecturer and other students/kitchen & restaurant staff. Speaking and listening. Reading recipe cards. Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. ICT: Students are directed to use Its Learning to research next week’s menu dishes and the required ingredients. • Group Details – Group A – There ?? Students in this class, ?? Male, ?? Female • • • • •
Menu that are running / times Ala carte lunch and dinner 12-2.30 / 6-8.30 Lunch TDH 12-2.30 Dinner TDH 6-8-30 Bar snacks 12-2.30
Week
Syllabus Reference
Topic/Learning Outcomes
Learning Activities/ Teaching Methods
Skills Being Developed, English, Maths and Employability skills
Assessment
Resources
Week 1 to 13
NVQ3 302 305 203 332 334 335 337 339 340 342 343 353 333 336 338 341 344 345 354 355 346 347 348 349
Generic to each session: Health and Safety Teamwork Healthy Eating Food Hygiene Practical experience for Unit 707 Soup Sauces Unit 708 Fruit/Veg Unit 709 Meat and Offal Unit 710 Poultry Unit 711 Fish Unit 714 Bakery
Week
Syllabus Reference
Ala Carte menu Starters Baby goats cheese, citrus potato salad, shallots and fine beans Corn-fed chicken Ballantine, chicken popcorn, crispy skin, sweet corn puree Pan fried grey mullet, crab cappelletti, shellfish broth Veloute of pea and mint soup, cheese scone Home smoked Loch Duart salmon, toasted crumpet, mascarpone Main courses Guinea fowl, confit leg samosa, roasted breast, Anna potatoes, green beans, red wine jus Rack of lamb, lamb faggot, port wine jus, heritage roasted carrots, puy lentils Fillet of beef, café de Paris butter, triple cook chips, sautéed wild mushrooms, baked tomato Sea bream, baked beans, crispy bacon, sautéed potatoes, chive butter sauce Wild mushroom, gnocchi, spinach, toasted pine nuts, confit tomatoes Desserts Apple tart tatin with vanilla ice cream Chocolate cone, chocolate mousse, chocolate crumble, taste of raspberries Iced nougat parfait Duck egg custard tart, roasted banana ice cream Spiced ginger cake, wild strawberry sorbet, English custard Side orders French style peas, Green salad Mash, Polenta chips Salt baked root vegetables Chips Every learner matters: (H)(S)(EA) (E&D)
Register
Students will:
Recap previous session
Topic/Learning Outcomes
Learning Activities/ Teaching Methods
Menu brief. Open/directed questions throughout session. Develop practical skills, using guidance cards to complete tasks. Dish requirements. Spot demonstrations. Individual work/working in pairs. Methods of cookery. Safe working practices. Cooking skills. Dress code/professional appearance. Producing a professional and acceptable product for customers to a set deadline. Working as a team. Constant re-cap of weights, measures and temperatures and Functional skills been developed in kitchen.
Specific Aims and Objectives for dishes are stated on recipe cards. Experience working as part of a team Practice working to set time deadlines Develop and build upon their existing practical skill. Practice cooking methods: Sweating Boiling Baking Shallow fry. Roasting Shallow poach. Baking Correcting Soups and Sauces Sous Vide Dressing dishes Maintain standards of safety and hygiene throughout Develop abilities to recognise and deal with unexpected situations that may occur Reflect on their own and the group’s performance, evaluate and discuss what went well and what could be improved Discuss seasonal produce used Functional skills to be embedded in each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. Meta language SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning to research next week’s dishes. Skills Being Developed, English, Maths and Employability skills
On-going in most sessions. Individually monitoring students’ progress throughout sessions. Organisation skills End Product Taste, Appearance Texture Presentation skills
Whiteboard. Laminated menus. Recipe Books. Laminated recipe card. Equipment and utensils. Food & commodities. Weighing and measuring equipment. Cleaning equipment. Work files. Realia
Assessment
Resources
Week 1 to 36
Generic to each session: Health and Safety
NVQ3 302 305 203 332 334 335 337 339 340 342 343 353 333 336 338 341 344 345 354 355 346 347 348 349
Teamwork Healthy Eating Food Hygiene Practical experience for Unit 707 Soup Sauces Unit 708 Fruit/Veg Unit 709 Meat and Offal Unit 710 Poultry Unit 711 Fish Unit 714 Bakery
Bar snacks
Register
Students will:
Warm chicken Caesar salad Fish and chips, mushy pea’s tartare sauce Burger, toasted brioche bun, fries, tomato chutney Quiche of the day, Club sandwich, chicken breast, tomato, boiled egg; treacle cured back bacon, mayonnaise, on white toasted bread Beef and onion melt pan-fried minute steak, caramelized onions, and Lancashire cheese on walnut bread Cheese and ham toasties
Recap previous session
Sides Selection of English onions in beer batter Fries Chips Root slaw Tomato salad
Methods of cookery.
Market menu to run at lunch only Gourmet menu to run in the evenings Every learner matters: (H)(S)(EA) (E&D)
This Menu may change Partially or fully during the year
Menu brief. Open/directed questions throughout session. Develop practical skills, using guidance cards to complete tasks. Dish requirements. Spot demonstrations. Individual work/working in pairs.
Safe working practices. Cooking skills. Dress code/professional appearance. Producing a professional and acceptable product for customers to a set deadline. Working as a team. Constant re-cap of weights, measures and temperatures and Functional skills been developed in kitchen.
Specific Aims and Objectives for dishes are stated on recipe cards. Experience working as part of a team Practice working to set time deadlines Develop and build upon their existing practical skill. Practice cooking methods: Sweating Boiling Baking Shallow fry. Roasting Shallow poach. Baking Correcting Soups and Sauces Sous Vide Dressing dishes Maintain standards of safety and hygiene throughout Develop abilities to recognise and deal with unexpected situations that may occur Reflect on their own and the group’s performance, evaluate and discuss what went well and what could be improved Discuss seasonal produce used Functional skills to be embedded in each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. Meta language SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning to research next week’s dishes.
On-going in most sessions. Individually monitoring students’ progress throughout sessions. Organisation skills End Product Taste, Appearance Texture Presentation skills
Whiteboard. Laminated menus. Recipe Books. Laminated recipe card. Equipment and utensils. Food & commodities. Weighing and measuring equipment. Cleaning equipment. Work files. Realia
Week
Syllabus Reference
Xmas Menu 14-15
Christmas Menu Generic to each session:
NVQ3 302 305 203 332 334 335 337 339 340 342 343 353 333 336 338 341 344 345 354 355 346 347 348 349
Topic/Learning Outcomes
Health and Safety Teamwork Healthy Eating Food Hygiene Practical experience for Unit 707 Soup Sauces Unit 708 Fruit/Veg Unit 709 Meat and Offal
Ham hock and rabbit terrine, Piccalilli, brioche Smoked haddock and leek tartlet, curry sabayon Roasted red pepper and plum tomato soup **** Roast turkey with bacon roll, chipolata sausage, homemade stuffing and a roast gravy Plaice Duglere, peas, Kale, cocotte potatoes Roast sirloin of beef, Yorkshire pudding, port wine and shallot sauce, seasonal vegetables Roasted butternut squash, spinach, Garstang blue cheese pithivier, hazelnut foam **** Christmas pudding, brandy butter, rum sauce Chocolate mousse, hazelnut biscuit Glazed lemon tart compote of berries
Unit 710 Poultry Unit 711 Fish Unit 714 Bakery
Every learner matters: (H)(S)(EA) (E&D)
Learning Activities/ Teaching Methods
Skills Being Developed, English, Maths and Employability skills
Register
Students will:
Recap previous session Menu brief. Open/directed questions throughout session. Develop practical skills, using guidance cards to complete tasks. Dish requirements. Spot demonstrations. Individual work/working in pairs. Methods of cookery. Safe working practices. Cooking skills. Dress code/professional appearance. Producing a professional and acceptable product for customers to a set deadline. Working as a team. Constant re-cap of weights, measures and temperatures and Functional skills been developed in kitchen.
Specific Aims and Objectives for dishes are stated on recipe cards. Experience working as part of a team Practice working to set deadlines Develop and build upon their existing practical skill. Practice cooking methods: Sweating Boiling Sous-vide Braising Baking Roasting Shallow Frying/Deep Frying Correcting Soups and Sauces Char grilling Describe various cuts of lamb and suitable cooking methods To identify the differences of oily and white fish Maintain standards of safety and hygiene throughout Recognise and deal with unexpected situations that may occur Discuss seasonal produce used Reflect on their own and the group’s performance, evaluate and discuss what went well and what could be improved Functional skills to be embedded in each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. Meta language SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning to research next week’s dishes.
Assessment
On-going in most sessions. Individually monitoring students’ progress throughout sessions. Organisation skills End Product Taste, Appearance Texture Presentation skills
Resources
Whiteboard. Laminated menus. Recipe Books. Laminated recipe card. Equipment and utensils. Food & commodities. Weighing and measuring equipment. Cleaning equipment. Work files. Realia
Week
Syllabus Reference
Topic/Learning Outcomes
Week 16-27 Generic to each session:
Learning Activities/ Teaching Methods
Skills Being Developed, English, Maths and Employability skills
Register
Students will:
Recap previous session
Menu brief.
NVQ3 302 305 203 332 334 335 337 339 340 342 343 353 333 336 338 341 344 345 354 355 346 347 348 349
Health and Safety
Open/directed questions throughout session.
Teamwork
Develop practical skills, using guidance cards to complete tasks. Dish requirements.
Healthy Eating
Spot demonstrations.
Food Hygiene
Individual work/working in pairs.
Practical experience for
Methods of cookery. Safe working practices.
Unit 707 Soup Sauces
Cooking skills. Dress code/professional appearance.
Unit 708 Fruit/Veg
Producing a professional and acceptable product for customers to a set deadline. Working as a team. Constant re-cap of weights, measures and temperatures and Functional skills been developed in kitchen.
Unit 709 Meat and Offal Unit 710 Poultry Unit 711 Fish Unit 714 Bakery Every learner matters: (H)(S)(EA) (E&D)
Specific Aims and Objectives for dishes are stated on recipe cards. Experience working as part of a team Practice working to set deadlines Develop and build upon their existing practical skill. Practice cooking methods: Sweating Boiling Braising Baking Roasting Shallow Frying/Deep Frying Correcting Soups and Sauces
Describe the categories of poultry To identify when the vegetables cooked al dente Maintain standards of safety and hygiene throughout Develop abilities to recognise and deal with unexpected situations that may occur Discuss seasonal produce used Reflect on their own and the group’s performance, evaluate and discuss what went well and what could be Improved Functional skills to be embedded in each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. Meta Language SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning to research next week’s dishes.
Assessment
On-going in most sessions. Individually monitoring students’ progress throughout sessions. Organisation skills End Product Taste, Appearance Texture Presentation skills
Resources Whiteboard. Laminated menus. Recipe Books. Laminated recipe card. Equipment and utensils. Food & commodities. Weighing and measuring equipment. Cleaning equipment. Work files. Realia
Week 28-36
NVQ3 302 305 203 332 334 335 337 339 340 342 343 353 333 336 338 341 344 345 354 355 346 347 348 349
Syllabus Reference
Topic/Learning Outcomes
Generic to each session:
Learning Activities/ Teaching Methods Register
Skills Being Developed, English, Maths and Employability skills Students will:
Recap previous session
Menu brief.
Health and Safety
Open/directed questions throughout session.
Teamwork
Develop practical skills, using guidance cards to complete tasks. Dish requirements.
Healthy Eating Food Hygiene
Sweating vegetables Boiling Baking Shallow fry/ Sauté Braising Grilling Correcting Soups and Sauces
Spot demonstrations. Individual work/working in pairs.
Practical experience for
Methods of cookery.
Unit 707 Soup Sauces
Safe working practices.
Cooking skills.
Unit 708 Fruit/Veg
Dress code/professional appearance.
Unit 709 Meat and Offal
Producing a professional and acceptable product for customers to a set deadline. Working as a team.
Unit 710 Poultry
Constant re-cap of weights, measures and temperatures and Functional skills been developed in kitchen.
Unit 711 Fish Unit 714 Bakery
Every learner matters: (H)(S)(EA) (E&D)
Specific Aims and Objectives for dishes are stated on recipe cards. Experience working as part of a team Practice working to set deadlines Develop and build upon their existing practical skill. Practice cooking methods:
Describe the difference between a roux based and a reduction sauce Maintain standards of safety and hygiene throughout Practice function style service Reflect on their own and the group’s performance, evaluate and discuss what went well and what could be improved Discuss seasonal produce used
Functional skills to be embedded in each session English: Communicating with lecturer, other students and staff. Speaking and listening. Reading recipes. Meta Language SPLa, SPLb, SPLc, SPLd, Rb, Rc, Maths: Adapting/ multiplying recipe amounts. Weighing and measuring. Ma, Mb, Mc, Me, Mf, ICT: Students are directed to use Its Learning to research next week’s dishes.
Assessment On-going in most sessions. Individually monitoring students’ progress throughout sessions. Organisation skills End Product Taste, Appearance Texture Presentation skills
Resources Whiteboard. Laminated menus. Recipe Books. Laminated recipe card. Equipment and utensils. Food & commodities. Weighing and measuring equipment. Cleaning equipment. Work files. Realia