-SQA- SCOTTISH QUALIFICATIONS AUTHORITY
NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION
GENERAL INFORMATION
-Module Number-
5130016
-Superclass-
NE
-Title-
COLD PREPARATIONS
-Session-1996-97
-----------------------------------------DESCRIPTIONGENERAL COMPETENCE FOR UNIT: Demonstrating underpinning knowledge
associated with handling foods for cold preparations, preparing and presenting
foods in a visually attractive manner.
OUTCOMES
1.
explain the basic reasons why cold foods deteriorate;
2.
state acceptable standards of quality for foods which are served cold;
3.
use suitable techniques to prepare a variety of menu items which can be
served cold;
4.
identify a range of basic accompaniments and garnishes for cold foods;
5.
present cold foods in a visually attractive manner.
CREDIT VALUE:
1 NC Credit
ACCESS STATEMENT: Candidates must have basic food preparation skills and
have a full understanding of food hygiene or other practical kitchen experience.
This may be evidenced by possession of NC modules 5130126 Introduction to
Food Preparation Techniques and 3211001 Food Hygiene Practices.
----------------------------------------For further information contact: Committee and Administration Unit, SQA,
Hanover House, 24 Douglas Street, Glasgow G2 7NQ.
Additional copies of this unit may be purchased from SQA (Sales and Despatch
section). At the time of publication, the cost is £1.50 (minimum order £5.00).
Unit No. 5130016
Continuation
Session 1996-97
NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION
STATEMENT OF STANDARDS
UNIT NUMBER:
5130016
UNIT TITLE:
COLD PREPARATIONS
Acceptable performance in this unit will be the satisfactory achievement of the
standards set out in this part of the specification. All sections of the statement of
standards are mandatory and cannot be altered without reference to SQA.
OUTCOME
1.
EXPLAIN THE
DETERIORATE
BASIC
REASONS
WHY
COLD
FOODS
PERFORMANCE CRITERIA
(a)
(b)
(c)
The term “shelf life” is correctly defined.
Correct storage conditions for a range of cold foods are stated.
Hygiene points for storing a range of cold foods are correctly
stated.
RANGE STATEMENT
Foods: raw fish: cooked fish; raw meat; cooked meat; raw poultry; cooked
poultry; salad items.
EVIDENCE REQUIREMENTS
Recorded evidence that the candidate can correctly define what is meant by the
term “shelf life”.
Recorded evidence that the candidate can state the correct storage conditions
covering the range of foods.
Recorded evidence that the candidate correctly states four points which relate to
good hygiene practices in the storage of the above range of foods.
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Continuation
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OUTCOME
2.
STATE ACCEPTABLE STANDARDS OF QUALITY FOR FOODS
WHICH ARE SERVED COLD
PERFORMANCE CRITERIA
(a)
(b)
(c)
(d)
Meats, fish, poultry and vegetables which can be served cold are
accurately listed.
The quality points of meat and poultry for cold presentation are
correctly stated.
The quality points of fish for cold presentation are correctly stated.
The quality points of vegetables for cold presentation are correctly
stated.
RANGE STATEMENT
The range for this outcome is fully specified in the performance criteria.
EVIDENCE REQUIREMENTS
Recorded evidence that the candidate correctly identifies:
-
8 fish, meat, poultry and vegetables which can be served cold;
5 points of quality in fish served cold;
3 points of quality for meat and poultry served cold;
5 points of quality in vegetables served cold.
OUTCOME
3.
USE SUITABLE TECHNIQUES TO PREPARE A VARIETY OF
MENU ITEMS WHICH CAN BE SERVED COLD
PERFORMANCE CRITERIA
(a)
(b)
Prepare a range of menu items of saleable quality.
Safe and hygienic standards are maintained throughout.
RANGE STATEMENT
Menu items:
sandwich fillings: meat; fish; salad;
breads for sandwiches: brown; whole; rye; croissant; baguette; pitta;
simple salads:
green;
potato; tomato; coleslaw; vegetables; mixed;
simple starters: meat; fish; poultry; fruit; vegetable;
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Unit No. 5130016
Continuation
Session 1996-97
simple main dishes: meat; fish; poultry; vegetable;
simple sweets: fruit based; sponge based; cereal based.
EVIDENCE REQUIREMENTS
Performance evidence that the candidate can make one dish for each of the
range given.
Performance evidence of the candidate maintaining safe and hygienic standards
throughout the preparation of the items.
OUTCOME
4.
IDENTIFY A RANGE OF BASIC ACCOMPANIMENTS AND
GARNISHES FOR COLD FOODS
PERFORMANCE CRITERIA
(a)
(b)
Accompaniments and garnishes are identified which enhance a
range of foods.
Menu items are presented with appropriate garnishes and
accompaniments.
RANGE STATEMENT
Menu items:
sandwich fillings: meat; fish; salad;
breads for sandwiches: brown; whole; rye; croissant; baguette;
pitta;
simple salads:
green;
potato; tomato; coleslaw; vegetables; mixed;
simple starters: meat; fish; poultry; fruit; vegetable;
simple main dishes: meat; fish; poultry; vegetable;
simple sweets: fruit based; sponge based; cereal based.
Accompaniments: creams; sauces; dressings; garnishes.
EVIDENCE REQUIREMENTS
Performance evidence that the candidate appropriately garnishes one dish for
each of the range given.
Written/recorded evidence that the candidate can match thirty accompaniments
and garnishes against thirty five food items taken from across the range.
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Unit No. 5130016
Continuation
Session 1996-97
OUTCOME
5.
PRESENT COLD FOODS IN A VISUALLY ATTRACTIVE
MANNER
PERFORMANCE CRITERIA
(a)
(b)
(c)
(d)
(e)
Foods are correctly presented in suitable containers.
Foods are correctly presented with regard to colour, shape and
size.
Foods are garnished to enhance visual appearance.
Storage procedures are correctly maintained prior to foods being
served.
Safe and hygienic standards are maintained throughout.
RANGE STATEMENT
Dishes:
sandwich fillings: meat; fish; salad;
breads for sandwiches: brown; whole; rye; croissant; baguette;
pitta;
simple salads:
green;
potato; tomato; coleslaw; vegetables; mixed;
simple main dishes: meat; fish; poultry; fruit; vegetable;
simple sweets: fruit based; sponge based; cereal based.
EVIDENCE REQUIREMENTS
Performance evidence that the candidate can present one dish from each of the
range given.
Performance evidence of the candidate maintaining safe and hygienic standards
in relation to self, equipment, materials and storage procedures.
-----------------------------------------
ASSESSMENT
In order to achieve this unit, candidates are required to present sufficient
evidence that they have met all the performance criteria for each outcome within
the range specified. Details of these requirements are given for each outcome.
The assessment instruments used should follow the general guidance offered by
the SQA assessment model and an integrative approach to assessment is
encouraged. (See references at the end of support notes).
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Session 1996-97
Accurate records should be made of the assessment instruments used showing
how evidence is generated for each outcome and giving marking schemes
and/or checklists, etc. Records of candidates’ achievements should be kept.
These records will be available for external verification.
SPECIAL NEEDS
In certain cases, modified outcomes and range statements can be proposed for
certification. See references at end of support notes.
 Copyright SQA 1996
Please note that this publication may be reproduced in whole or in part for
educational purposes provided that:
(i)
(ii)
no profit is derived from the reproduction;
if reproduced in part, the source is acknowledged.
6
Unit No. 5130016
Continuation
Session 1996-97
NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION
SUPPORT NOTES
UNIT NUMBER:
5130016
UNIT TITLE:
COLD PREPARATIONS
SUPPORT NOTES: This part of the unit specification is offered as guidance.
None of the sections of the support notes is mandatory.
NOTIONAL DESIGN LENGTH: SQA allocates a notional design length to a unit
on the basis of time estimated for achievement of the stated standards by a
candidate whose starting point is as described in the access statement. The
notional design length for this unit is 40 hours. The use of notional design length
for programme design and timetabling is advisory only.
PURPOSE
This unit is designed to allow candidates to develop an
understanding of the range of foods which can be served cold. The unit focuses
on presentation of foods with their correct accompaniments. All goods prepared
with due regard to safety and hygiene.
SQA publishes summaries of NC units for easy reference, publicity purposes,
centre handbooks, etc. The summary statement for this unit is as follows:
This unit will enable you to develop an understanding of the range of foods
which can be served cold including correct accompaniments and with due regard
to safety and hygiene.
CONTENT/CONTEXT Candidates will require to get hands-on experience of
the full range of foods within this unit.
Attention should be made as how to improve the shelf life of foods, prevent
deterioration of foods throughout service.
The tutor will give demonstration on how food items should be finished to
improve the presentation of foods.
Visits to specialist food stores can also be used to complement the learning
experience to the candidates.
Corresponding to outcomes 1-5:
1.
The basic reasons for the deterioration of food, especially when prepared
too far in advance of service: the effects for storage on texture, quality
and appearance; the risks of microbial spoilage and food poisoning.
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Unit No. 5130016
2.
Continuation
Session 1996-97
Quality points associated with foods which are available for cold
preparations.
Cold cooked foods: fish; meat; poultry; vegetables and fruits.
Uncooked foods: salads; vegetables; fruits; smoked foods.
3.
Use of the range of foods to produce simple sandwiches, cold starters,
salads, main course dishes and sweets. Regard being paid to colour,
texture, and taste of foods.
4.
A range of dressings, creams, sauces and garnishes which are used as
suitable accompaniments.
5.
Foods should be presented in a pleasant and acceptable manner attention should be paid to colour, shape and layout of the final
presentation.
APPROACHES TO GENERATING EVIDENCE
The learning and delivery
approach should allow outcomes to be achieved in a candidate-centred,
participative and practical manner.
Theoretical aspects such as quality, points, hygiene requirements, storage
conditions should be covered prior to the practical exercises taking place.
Reference books will help to elaborate on the range of foods available as well as
giving the candidate menu suggestions and presentation ideas.
Candidates should be encouraged to keep a folio of dishes completed stating
their quality and storage points. This should be encouraged to further develop
their knowledge.
ASSESSMENT PROCEDURES
Outcome 1
By means of short answer questions based on the performance
criteria.
Outcome 2
By means of short answer questions based on the performance
criteria.
Outcome 3
By means of a tutor observation checklist based on the
performance criteria.
Student folio recording evidence of actual dishes completed.
Outcome 4
By means of a grid exercise based on the performance criteria.
By means of a tutor observation checklist based on the
performance criteria.
Outcome 5
By means of a tutor observation checklist based on the
performance criteria.
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Unit No. 5130016
Continuation
Session 1996-97
PROGRESSION
NC modules 5130276 Integrated Production Cookery 2,
5130196 Organisation of Practical Skills 3, 5130236 Basic Meal Production and
Design.
RECOGNITION
Many SQA NC units are recognised for entry/recruitment
purposes. For up-to-date information see the SQA guide ‘Recognised Groupings
of National Certificate Modules’.
REFERENCES
1.
2.
3.
4.
5.
Guide to unit writing. (A018).
For a fuller discussion on assessment issues, please refer to SQA’s
Guide to Assessment. (B005).
Procedures for special needs statements are set out in SQA’s guide
‘Candidates with Special Needs’. (B006).
Information for centres on SQA’s operating procedures is contained in
SQA’s Guide to Procedures. (F009).
For details of other SQA publications, please consult SQA’s publications
list. (X037).
 Copyright SQA 1996
Please note that this publication may be reproduced in whole or in part for
educational purposes provided that:
(i)
(ii)
no profit is derived from the reproduction;
if reproduced in part, the source is acknowledged.
9