Level 1 Diploma in Introduction to Professional Cookery (7100-81) Assessment pack 500/9308/3
www.cityandguilds.com August 2011 Version 7.00
Assignment 601 Tasks
Introduction to the catering and hospitality industry
Task A You are required to complete a question paper Task B You are required to compare two different types of local establishments. You should agree the two types of establishments with your tutor/assessor before starting the task. You should include the following information: • A description of the main features of each establishment: o location o opening times o menus o pricing o staffing o furnishing o facilities • the different job roles of staff in each of the establishments • a comparison of the duties for one job role from each of the establishments • the training, experience and qualifications that are required for the two different job roles A pro forma is provided which may be used.
Level 1 Diploma in Introduction to Professional Cookery (7100-81)
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Assignment 601 Introduction to the catering and hospitality industry Task B: Grading criteria
Task
B
Pass
Merit
Distinction
The candidate has
The candidate has achieved everything at pass grade and provided is detailed information, showing research of more than ‘first sight’ and of the links between the sector and the features of establishments
The candidate has achieved everything at pass and merit grade and information is full and descriptive, giving detail that provides information
gathered suitable information for each of the contrasting areas required [Facts are basic and some areas may not go beyond the obvious (eg only staff in sight noted)].
presented the job roles as a comparison, but may not have made comment
identified job roles in each of the establishments
shown more understanding of entry to the industry type jobs than others
suitable comparisons are made between aspects of the job roles eg differences in the structure but missing other aspects eg pay and conditions
identified duties accurately for a job role for each establishment.
correctly matched responsibilities to employee/employer.
listed examples of training, experience and qualifications are appropriate for the job roles
appropriate qualifications are given for chosen job roles
Level 1 Diploma in Introduction to Professional Cookery (7100-81)
identified the differences between establishments.
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provided a clear explanation of the different establishments.
full comparisons are made between the job roles
opportunities for training and gaining qualifications are provided in relation to the job roles.
Assignment 603 Tasks
Health and safety awareness for catering and hospitality
Task A You are required to complete a question paper. The question paper will be divided into 3 sections Section A You are required to answer 15 short answer questions about health and safety practices. Section B You are required to use the tables provided to identify the colours and meanings of ten health and safety signs and symbols that are in common use. Section C You are required to complete the table provided which details potential health and safety hazards. You must complete the table to include • a risk associated with each hazard • two actions that can be taken to reduce or remove the risk. The actions should be different for all the hazards.
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Assignment 604 Tasks
Introduction to healthier foods and special diets
Task A A restaurant owner has decided to offer more healthy choices on the menu, and has asked for ideas from staff members. You are required to choose a dish that might normally be found on a traditional lunch menu (eg lasagne, fish and chips, trifle) and suggest how this dish could be changed to be healthier and appeal to the same market. You should include information on the following: • • •
how the suggested dish is healthier and meets nutritional guidelines the benefits of using healthier ingredients to the restaurant and customers the consequences of not using healthier ingredients to the restaurant and customers
A pro forma is provided which may be used. Task B Identify at least two types of vulnerable people and two groups of people who need special diets. For each state • what the must eat and why • what they must not eat and why A pro forma is provided which may be used
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Level 1 Diploma in Introduction to Professional Cookery (7100-81)
Assignment 604 Introduction to healthier foods and special diets Task A: Grading criteria
Task
A
70
Pass
Merit
Distinction
The candidate has
The candidate has achieved everything at pass grade and made some links between the specific ingredients and the benefits or consequences.
The candidate has achieved everything at pass and merit grade and shown an understanding of how the differences in diet may have consequences on lifestyle that go beyond obvious health benefits.
in general terms shown the physical benefits of healthy ingredients and the consequences of not including healthy ingredients in the diet.
given a straightforward answer on the benefit to the restaurant
shown an understanding of the term healthier ingredient by substituting straightforward, appropriate alternative ingredients to make a healthier version of the dish chosen
correctly matched to the nutritional guideline met
made some basic additional suggestions that meet guidelines
noted one appropriate source of information on guidelines.
Level 1 Diploma in Introduction to Professional Cookery (7100-81)
adapted the dish adding additional healthy ingredients to make a new (although still similar) dish that is much healthier. The new dish has hit more guidelines as a result of good knowledge of the guidelines used a variety of sources to find information on guidelines and possibly other healthy eating sources.
included ideas on how this particular dish created will attract custom
designed a dish that is likely to be very pleasing to eat adding additional touches through garnishes or accompaniments that are also healthy. The dish is likely to be visually appealing
may have included information on cooking methods that have preserved nutritional value
used a wide variety of sources.
Assignment 604 Introduction to healthier foods and special diets Task B: Grading criteria
Task
B
Pass
Merit
Distinction
The candidate has
The candidate has achieved everything at pass grade and given examples of appropriate foods with clear reasons, examples of wrong or dangerous food for the groups may be given and consequences of eating the dangerous ones may be given where appropriate
The candidate has achieved everything at pass and merit grade and shown a comprehensive understanding of the issues facing vulnerable groups and people with special dietary requirements
correctly identified two vulnerable groups and two groups with special dietary requirements; for each of these, examples have been given of what they must or must not eat, and some basic reasons may be given (eg it will make them ill if they are allergic)
provided correct information useful guidelines, but examples may not be detailed and there may be minor omissions.
Level 1 Diploma in Introduction to Professional Cookery (7100-81)
provided detailed examples.
provided information from different sources that has been edited and combined to ensure relevance to the context, and presented in a manner suited to the task.
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Assignment 605 Tasks
Introduction to kitchen equipment
Task A You are required to answer questions about kitchen equipment. You may be asked these questions during a practical task or as a question paper. Your tutor/assessor will confirm this to you before your assessment. Task B You are required to identify and match the correct knife (or knives) with the steps in the processes shown in the table provided.
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Level 1 Diploma in Introduction to Professional Cookery (7100-81)
Assignment 606 Tasks
Introduction to personal workplace skills
Task A You are required on three occasions to demonstrate punctuality and to maintain a professional personal appearance. A checklist has been provided. Task B i) You are required to prepare and cook a meal for customers. You should work in a group of three or more. Each member of the group must prepare at least one dish from the meal. You must follow a time plan when preparing the dish. You should agree the dishes and the time plan with your tutor/assessor before starting the task. You are expected to • work as part of a team • communicate with other team members effectively • support team members • meet with customers to receive feedback on the food served. ii) You are required to reflect on how the meal was prepared and served, and complete the table provided. You should use the questions in the table to review: • your contribution to the team • what you did well and how it helped the team • your effectiveness of communicating with internal and external customers • how you dealt with any problems, what you did and who helped you • how you could improve your own performance Task C Read the scenario provided and answer the questions provided.
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Assignment 606 Introduction to personal workplace skills Task B: Grading criteria
Task
B
Pass
Merit
Distinction
The candidate has
The candidate has achieved everything at pass grade and met the practical requirements for merit and the review has
The candidate has achieved everything at pass and merit grade and met the practical requirements for distinction and the review has
met the practical observation requirements for pass and the candidate review has
shown how own behaviour has wide implications for organisation and self
shown understanding of how own role fits with others in the team
supported their practical performance observation
identified an appropriate person to ask for support
identified instances of good practice and weakness and appropriate actions to rectify these.
included plans to rectify that are appropriate, indications on how to build upon good practice are made.
stated the main communication and team working skills
shown how own behaviour can influence the positive outcome of an interaction
described main reasons why most of the skills are important.
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