COOKS CURRICULUM
List of modules
§
343401000-PM-01 Maintain Health, hygiene, Safety & professional appearance
level 2, Cr 30
§
343401000-PM-02, Prepare, cook and finish food using different preparation
methods and techniques, equipment and utensils, NQF level 3, Cr 40
§
343401000-PM-03, Maintain resources and food production systems, NQF level
1, Cr 10
§
343401000-PM-03, Handle and store food NQF level 2, Cr 20
Module 1
1.
1.1
343401000-PM-01 Maintain Health, hygiene, Safety & professional
appearance Level 2 cr 30
Purpose of the Practical Skill Module
The focus of the learning in this module is on providing the learner an opportunity to practice
how to follow safety regulation of the workplaces, and to maintain health & hygiene in own area
of responsibility, to maintain professionalism on the area of work.
The learner will be required to:
PA0101
Promote and maintain personal health, hygiene, professional appearance and
professional behaviour for pulses, grains, rice and vegetable protein dishes
PA0102
Promote and maintain food safety and quality assurance for pulses, grains, rice
and vegetable protein dishes
PA0103
Promote and maintain workplace safety principles for pulses, grains, rice and
vegetable protein dishes
PA0104
Conduct a hazard analysis risk assessment
Scope of Practical Skill
Given equipment and tools, ingredients, work instructions, specific policies and procedures, the
learner must be able to:
PA0101
Promote and maintain personal health, hygiene, professional appearance and
professional behaviour for pulses, grains, rice and vegetable protein dishes
PA0102
Promote and maintain workplace safety, food safety and quality assurance for
pulses, grains, rice and vegetable protein dishes
PA0103
Conduct a hazard analysis risk assessment report
Applied Knowledge
Ak0101
Policies and procedures for health and safety
Ak0102
Principles of conscious cooking to promote environmental awareness and
sustainability in the hospitality and catering industries
Internal Assessment Criteria
A hazard analysis risk assessment report is produced on a section of the kitchen which reflects
maintenance issues, evidence of pest control.
A training document with all operational details of equipment noted as well as a cleaning and
safety procedure of each piece of equipment.
Clean, correct and functional equipment and tools are selected for cold and hot food
presentation in accordance with the requirements of the work instruction
Cleaning schedule that incorporates all areas of the section including equipment and clean as
you go principles
Personal health, hygiene, professional appearance and professional behavior is promoted and
maintained during cold and hot food presentation in order to comply with hygienic and safe
working practices
Food safety and quality assurance are promoted and maintained during cold and hot food
presentation in order to comply with hygienic and safe working practices
Workplace safety principles are promoted and maintained during cold and hot food presentation
in order to comply with hygienic and safe working practices
1.3
Provider Accreditation Requirements for the Module
Physical Requirements:
•
Acc
ess to training kitchen
•
Acc
ess to categories of tools and equipment in order for learners to practice the skill
including:
ü Mechanical/electrical Food Preparation equipment, including Scales, Mixers
(bowls, K-beater, Whisk and Dough Hook attachments), Food
Processors/Bowl Cutters (bowls, blades and cutting disc attachments),
Blenders, and Pasta Machines
ü Different types of knives, including Cooks/Cooks Knife, Paring/Utility Knife,
Filleting Knife, Boning Knife, Bread Knife, Palette Knife, Off-set Palette
Knife/Lifter/Spatula, Hacksaw, cleaver
ü Colour-coded cutting boards
ü Utensils and kitchen smalls including French Balloon Whisk, Piano Whisk,
Spatula /Bowl Scraper, Lifter, Ladle, Slotted Spoon, spider, Oyster shuck,
Peeler, Corer, Melon-baller, Zester, Grater, Potato Ricer/Mill, Mandolin Slicer,
Sieve, Chinois, Conical Strainer, Strainer/colander, rolling pins, Piping Bag
and nozzles, metal mixing bowls, Ramekins, Dariol Moulds, Timbales, Bain
Marie Inserts, Chaffing Dishes, Measuring cups and spoons, Pestle and
Mortar and Mallet
ü Different types of pots including Stock Pots, Pasta Pots, Steamer Pots, Double
Boilers, Casseroles, Sauteuse
ü Different types of pans including Frying Pans, Sauté pans, Omelette pans, Woks,
Griddle Pans, Sauce Pans and Roasting Pans
ü Different types of Baking Trays, Perforated Trays, Baking Tins, Pie Dishes, Tian
dishes, Trivets
ü Ovens, Hobs, Salamanders, Deep-Fat Fryers, Microwaves
ü Fridges, freezers, sinks, hand wash basin
ü 1: 2 learners per work stations
Human Resource Requirements:
•
Facilitators, Assessors and Moderator with competencies related to
with a
recognized occupational qualification in professional cooking as well as an
Education, Training and Development (ETD) qualification to facilitate, plan and
conduct assessment and/or coaching competency as the minimum requirement.
•
Facilitator / learner ratio 1 to 15.
•
Assessor / learner ratio 1 to 6.
Legal Requirements:
•
Co
mpliant with Safety, Health, Environmental, Risk and Quality (SHERQ)
requirements
•
Co
mpliant with Compensation for Occupational Injuries and Diseases Act (COIDA)
requirements
•
Any other statutory requirements relevant to the specific context (e.g. South
African Professional Cook Criteria and Guidelines OHS Act, etc.).
1.4 Critical Practical Activities to be Assessed Externally for the Module
None
1.5 Exemptions
None
Module 2
2. 343401000-PM-01, Prepare, cook and finish food using different preparation
methods and techniques, equipment and utensils, NQF level 3, Cr 40
2.1
Purpose of the Practical Skill Module
The focus of the learning in this module is on providing the learner an opportunity to practice
how to prepare, cook and finish food using different preparation methods and techniques,
equipment and utensils in executing professional cook duties and responsibilities
The learner will be required to:
PM-01-PS01: Prepare, cook and finish food for cold and hot presentation using different
methods and techniques
PM-01-PS02: Prepare, cook and finish fruit and vegetable dishes using different methods and
techniques
PM-01-PS03: Prepare, cook and finish pulses, grains, rice and vegetable protein dishes using
different methods and techniques
PM-01-PS04: Prepare, cook and finish pasta and other fabricated farinaceous starch dishes
using different methods and techniques
PM-01-PS05: Prepare, cook and finish potato dishes using different methods and techniques
PM-01-PS06: Prepare, cook and finish meat, poultry, game and offal dishes using different
methods and techniques
PM-01-PS07: Prepare, cook and finish fish and shellfish dishes using different methods and
techniques
PM-01-PS08: Prepare, cook and finish stocks, sauces and soups using different methods and
techniques
PM-01-PS09: Prepare, cook and finish egg dishes using different methods and techniques
2.2
Guidelines for Practical Skills
2.2.1
PM-01-PS01: Prepare, cook and finish food for cold and hot presentation using
different methods and techniques
Scope of Practical Skill
Given equipment and tools, ingredients, work instructions, specific policies and procedures, the
learner must be able to:
PA0102
Prepare and cook food for cold and hot food presentation using various
techniques (including peeling, slicing, chopping, dicing) and cooking methods
(including boiling, poaching, steaming, stewing, braising, roasting, grilling, baking,
frying and microwaving)
Applied Knowledge
AK0101
Basic ingredients, gastronomy, flavour construction and global cuisines./ Simplify
the word gastronomy (Gastronomy is the knowledge and understanding of all that
relates to person as he/she eats. It subsumes all of cooking technique, nutritional
facts, food science, and everything that has to do with palatability plus
applications of taste and smell as human ingestion of foodstuffs goes. (Simple
you can say it is the art or law of regulating the stomach).
AK0102
Policies and procedures for health and safety
Ak0103
Principles of conscious cooking to promote environmental awareness and
sustainability in the hospitality and catering industries
Internal Assessment Criteria
Food items are identified and selected for cold and hot food presentation to reflect the
commodity type, correct quality and quantity required in accordance with the work instruction
Food is prepared using the appropriate methods and techniques for cold and hot food
presentation according to the commodity type, cooking process or work instruction
Specific ingredients are combined and/or cooked using various cooking methods (including
boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and microwaving)
and techniques for cold and hot food presentation
Cold and hot food presentation dishes are cooked and/or adapted for a healthy balanced life
style OR to accommodate dietary requirements OR to accommodate different situations in
accordance with the work instruction
The preparation, cooking and finishing of cold and hot food presentation dishes are monitored
by controlling the cooking process, (including time, temperature and quality points, making
appropriate adjustment as required), and checking and testing the food is cooked correctly
according to the work instruction and ensure the quality of the finished product
Cold and hot food presentation is finished (removed, drained, held, rested, stored, garnished,
served and presented) in accordance with the work instructions
Cold and hot food presentation is prepared, cooked and finished in accordance with planning,
time management and budgetary requirements
2.2.2
PM-01-PS02: Prepare, cook and finish fruit and vegetable dishes using different
methods and techniques
Scope of Practical Skill
Given equipment and tools, ingredients, work instructions, specific policies and procedures, the
learner must be able to:
PA0102
Prepare and cook food for fruit and vegetable dishes using various techniques
(including peeling, slicing, chopping, dicing) and cooking methods (including
boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying
and microwaving)
Applied Knowledge
AK0101
Basic ingredients, gastronomy, flavour construction and global cuisines
AK0102
Policies and procedures for health and safety
Ak0103
Principles of conscious cooking to promote environmental awareness and
sustainability in the hospitality and catering industries
Internal Assessment Criteria
Food items are identified and selected for fruit and vegetable dishes to reflect the commodity
type, correct quality and quantity required in accordance with the work instruction
Food is prepared using the appropriate methods and techniques for fruit and vegetable dishes
according to the commodity type, cooking process or work instruction
Specific ingredients are combined and/or cooked using various cooking methods (including
boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and microwaving)
and techniques for fruit and vegetable dishes
Fruit and vegetable dishes are cooked and/or adapted for a healthy balanced life style OR to
accommodate dietary requirements OR to accommodate different situations in accordance with
the work instruction
The preparation, cooking and finishing of fruit and vegetable dishes are monitored by controlling
the cooking process, (including time, temperature and quality points, making appropriate
adjustment as required), and checking and testing the food is cooked correctly according to the
work instruction and ensure the quality of the finished product
fruit and vegetable dishes are finished (removed, drained, held, rested, stored, garnished,
served and presented) in accordance with the work instructions
fruit and vegetable dishes are prepared, cooked and finished in accordance with planning, time
management and budgetary requirements
2.2.3
PM-01-PS03: Prepare, cook and finish pulses, grains, rice and vegetable protein
dishes using different methods and techniques
Scope of Practical Skill
Given equipment and tools, ingredients, work instructions, specific policies and procedures, the
learner must be able to:
PA0102
Prepare and cook food for pulses, grains, rice and vegetable protein dishes using
various techniques (including peeling, slicing, chopping, dicing) and cooking
methods (including boiling, poaching, steaming, stewing, braising, roasting,
grilling, baking, frying and microwaving)
Applied Knowledge
AK0101
Basic ingredients, gastronomy, flavour construction and global cuisines
AK0102
Policies and procedures for health and safety
Ak0103
Principles of conscious cooking to promote environmental awareness and
sustainability in the hospitality and catering industries
Internal Assessment Criteria
Food items are identified and selected for pulses, grains, rice and vegetable protein dishes to
reflect the commodity type, correct quality and quantity required in accordance with the work
instruction
Food is prepared using the appropriate methods and techniques for pulses, grains, rice and
vegetable protein dishes according to the commodity type, cooking process or work instruction
Specific ingredients are combined and/or cooked using various cooking methods (including
boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and microwaving)
and techniques for pulses, grains, rice and vegetable protein dishes
pulses, grains, rice and vegetable protein dishes are cooked and/or adapted for a healthy
balanced life style OR to accommodate dietary requirements OR to accommodate different
situations in accordance with the work instruction
The preparation, cooking and finishing of pulses, grains, rice and vegetable protein dishes are
monitored by controlling the cooking process, (including time, temperature and quality points,
making appropriate adjustment as required), and checking and testing the food is cooked
correctly according to the work instruction and ensure the quality of the finished product
pulses, grains, rice and vegetable protein dishes is finished (removed, drained, held, rested,
stored, garnished, served and presented) in accordance with the work instructions
pulses, grains, rice and vegetable protein dishes is prepared, cooked and finished in
accordance with planning, time management and budgetary requirements
2.2.4
PM-01-PS04: Prepare, cook and finish pasta and other fabricated farinaceous
starch dishes using different methods and techniques
Scope of Practical Skill
Given equipment and tools, ingredients, work instructions, specific policies and procedures, the
learner must be able to:
PA0102
Prepare and cook food for cold and hot food presentation using various
techniques (including peeling, slicing, chopping, dicing) and cooking methods
(including boiling, poaching, steaming, stewing, braising, roasting, grilling, baking,
frying and microwaving)
Applied Knowledge
AK0101
Basic ingredients, gastronomy, flavour construction and global cuisines
AK0102
Policies and procedures for health and safety
Ak0103
Principles of conscious cooking to promote environmental awareness and
sustainability in the hospitality and catering industries
Internal Assessment Criteria
Food items are identified and selected for cold and hot food presentation to reflect the
commodity type, correct quality and quantity required in accordance with the work instruction
Food is prepared using the appropriate methods and techniques for cold and hot food
presentation according to the commodity type, cooking process or work instruction
Specific ingredients are combined and/or cooked using various cooking methods (including
boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and microwaving)
and techniques for cold and hot food presentation
Cold and hot food presentation dishes are cooked and/or adapted for a healthy balanced life
style OR to accommodate dietary requirements OR to accommodate different situations in
accordance with the work instruction
The preparation, cooking and finishing of cold and hot food presentation dishes are monitored
by controlling the cooking process, (including time, temperature and quality points, making
appropriate adjustment as required), and checking and testing the food is cooked correctly
according to the work instruction and ensure the quality of the finished product
Cold and hot food presentation is finished (removed, drained, held, rested, stored, garnished,
served and presented) in accordance with the work instructions
Workplace safety principles are promoted and maintained during cold and hot food presentation
in order to comply with hygienic and safe working practices
Cold and hot food presentation is prepared, cooked and finished in accordance with planning,
time management and budgetary requirements
2.2.5
PM-01-PS05: Prepare, cook and finish potato dishes using different methods and
techniques
Scope of Practical Skill
Given equipment and tools, ingredients, work instructions, specific policies and procedures, the
learner must be able to:
PA0102
Prepare and cook food for cold and hot food presentation using various
techniques (including peeling, slicing, chopping, dicing) and cooking methods
(including boiling, poaching, steaming, stewing, braising, roasting, grilling, baking,
frying and microwaving)
Applied Knowledge
AK0101
Basic ingredients, gastronomy, flavour construction and global cuisines
AK0102
Policies and procedures for health and safety
Ak0103
Principles of conscious cooking to promote environmental awareness and
sustainability in the hospitality and catering industries
Internal Assessment Criteria
Food items are identified and selected for cold and hot food presentation to reflect the
commodity type, correct quality and quantity required in accordance with the work instruction
Food is prepared using the appropriate methods and techniques for cold and hot food
presentation according to the commodity type, cooking process or work instruction
Specific ingredients are combined and/or cooked using various cooking methods (including
boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and microwaving)
and techniques for cold and hot food presentation
Cold and hot food presentation dishes are cooked and/or adapted for a healthy balanced life
style OR to accommodate dietary requirements OR to accommodate different situations in
accordance with the work instruction
The preparation, cooking and finishing of cold and hot food presentation dishes are monitored
by controlling the cooking process, (including time, temperature and quality points, making
appropriate adjustment as required), and checking and testing the food is cooked correctly
according to the work instruction and ensure the quality of the finished product
Cold and hot food presentation is finished (removed, drained, held, rested, stored, garnished,
served and presented) in accordance with the work instructions
Cold and hot food presentation is prepared, cooked and finished in accordance with planning,
time management and budgetary requirements
2.2.6
PM-01-PS06: Prepare, cook and finish meat, poultry, game and offal dishes using
different methods and techniques
Scope of Practical Skill
Given equipment and tools, ingredients, work instructions, specific policies and procedures, the
learner must be able to:
PA0102
Prepare and cook food for cold and hot food presentation using various
techniques (including peeling, slicing, chopping, dicing) and cooking methods
(including boiling, poaching, steaming, stewing, braising, roasting, grilling, baking,
frying and microwaving)
Applied Knowledge
AK0101
Basic ingredients, gastronomy, flavour construction and global cuisines
AK0102
Policies and procedures for health and safety
Ak0103
Principles of conscious cooking to promote environmental awareness and
sustainability in the hospitality and catering industries
Internal Assessment Criteria
Food items are identified and selected for cold and hot food presentation to reflect the
commodity type, correct quality and quantity required in accordance with the work instruction
Food is prepared using the appropriate methods and techniques for cold and hot food
presentation according to the commodity type, cooking process or work instruction
Specific ingredients are combined and/or cooked using various cooking methods (including
boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and microwaving)
and techniques for cold and hot food presentation
Cold and hot food presentation dishes are cooked and/or adapted for a healthy balanced life
style OR to accommodate dietary requirements OR to accommodate different situations in
accordance with the work instruction
The preparation, cooking and finishing of cold and hot food presentation dishes are monitored
by controlling the cooking process, (including time, temperature and quality points, making
appropriate adjustment as required), and checking and testing the food is cooked correctly
according to the work instruction and ensure the quality of the finished product
Cold and hot food presentation is finished (removed, drained, held, rested, stored, garnished,
served and presented) in accordance with the work instructions
Cold and hot food presentation is prepared, cooked and finished in accordance with planning,
time management and budgetary requirements
2.2.7
PM-01-PS07: Prepare, cook and finish fish and shellfish dishes using different
methods and techniques
Scope of Practical Skill
Given equipment and tools, ingredients, work instructions, specific policies and procedures, the
learner must be able to:
PA0102
Prepare and cook food for cold and hot food presentation using various
techniques (including peeling, slicing, chopping, dicing) and cooking methods
(including boiling, poaching, steaming, stewing, braising, roasting, grilling, baking,
frying and microwaving)
Applied Knowledge
AK0101
Basic ingredients, gastronomy, flavour construction and global cuisines
AK0102
Policies and procedures for health and safety
Ak0103
Principles of conscious cooking to promote environmental awareness and
sustainability in the hospitality and catering industries
Internal Assessment Criteria
Food items are identified and selected for cold and hot food presentation to reflect the
commodity type, correct quality and quantity required in accordance with the work instruction
Food is prepared using the appropriate methods and techniques for cold and hot food
presentation according to the commodity type, cooking process or work instruction
Specific ingredients are combined and/or cooked using various cooking methods (including
boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and microwaving)
and techniques for cold and hot food presentation
Cold and hot food presentation dishes are cooked and/or adapted for a healthy balanced life
style OR to accommodate dietary requirements OR to accommodate different situations in
accordance with the work instruction
The preparation, cooking and finishing of cold and hot food presentation dishes are monitored
by controlling the cooking process, (including time, temperature and quality points, making
appropriate adjustment as required), and checking and testing the food is cooked correctly
according to the work instruction and ensure the quality of the finished product
Cold and hot food presentation is finished (removed, drained, held, rested, stored, garnished,
served and presented) in accordance with the work instructions
Cold and hot food presentation is prepared, cooked and finished in accordance with planning,
time management and budgetary requirements
2.2.8
PM-01-PS08: Prepare, cook and finish stocks, sauces and soups using different
methods and techniques
Scope of Practical Skill
Given equipment and tools, ingredients, work instructions, specific policies and procedures, the
learner must be able to:
PA0102
Prepare and cook food for cold and hot food presentation using various
techniques (including peeling, slicing, chopping, dicing) and cooking methods
(including boiling, poaching, steaming, stewing, braising, roasting, grilling, baking,
frying and microwaving)
Applied Knowledge
AK0101
Basic ingredients, gastronomy, flavour construction and global cuisines
AK0102
Policies and procedures for health and safety
Ak0103
Principles of conscious cooking to promote environmental awareness and
sustainability in the hospitality and catering industries
Internal Assessment Criteria
Food items are identified and selected for cold and hot food presentation to reflect the
commodity type, correct quality and quantity required in accordance with the work instruction
Food is prepared using the appropriate methods and techniques for cold and hot food
presentation according to the commodity type, cooking process or work instruction
Specific ingredients are combined and/or cooked using various cooking methods (including
boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and microwaving)
and techniques for cold and hot food presentation
Cold and hot food presentation dishes are cooked and/or adapted for a healthy balanced life
style OR to accommodate dietary requirements OR to accommodate different situations in
accordance with the work instruction
The preparation, cooking and finishing of cold and hot food presentation dishes are monitored
by controlling the cooking process, (including time, temperature and quality points, making
appropriate adjustment as required), and checking and testing the food is cooked correctly
according to the work instruction and ensure the quality of the finished product
Cold and hot food presentation is finished (removed, drained, held, rested, stored, garnished,
served and presented) in accordance with the work instructions
Cold and hot food presentation is prepared, cooked and finished in accordance with planning,
time management and budgetary requirements
2.2.9
PM-01-PS09: Prepare, cook and finish egg dishes using different methods and
techniques
Scope of Practical Skill
Given equipment and tools, ingredients, work instructions, specific policies and procedures, the
learner must be able to:
PA0102
Prepare and cook food for cold and hot food presentation using various
techniques (including peeling, slicing, chopping, dicing) and cooking methods
(including boiling, poaching, steaming, stewing, braising, roasting, grilling, baking,
frying and microwaving)
Applied Knowledge
AK0101
Basic ingredients, gastronomy, flavour construction and global cuisines
AK0102
Policies and procedures for health and safety
Ak0103
Principles of conscious cooking to promote environmental awareness and
sustainability in the hospitality and catering industries
Internal Assessment Criteria
Food items are identified and selected for cold and hot food presentation to reflect the
commodity type, correct quality and quantity required in accordance with the work instruction
Food is prepared using the appropriate methods and techniques for cold and hot food
presentation according to the commodity type, cooking process or work instruction
Specific ingredients are combined and/or cooked using various cooking methods (including
boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and microwaving)
and techniques for cold and hot food presentation
Cold and hot food presentation dishes are cooked and/or adapted for a healthy balanced life
style OR to accommodate dietary requirements OR to accommodate different situations in
accordance with the work instruction
The preparation, cooking and finishing of cold and hot food presentation dishes are monitored
by controlling the cooking process, (including time, temperature and quality points, making
appropriate adjustment as required), and checking and testing the food is cooked correctly
according to the work instruction and ensure the quality of the finished product
Cold and hot food presentation is finished (removed, drained, held, rested, stored, garnished,
served and presented) in accordance with the work instructions
Cold and hot food presentation is prepared, cooked and finished in accordance with planning,
time management and budgetary requirements
Module 3
3.343401000-PM-03, Maintain resources and food production systems, NQF level 2, Cr 20
3.1
Purpose of the Practical Skill Module
The focus of the learning in this module is to on providing the learner an opportunity to practice
how to maintain resources and food production systems interpret menus for different styles of
food production, and monitor quality and portion control in executing professional Cook duties
and responsibilities
The learner will be required to:
PM-03-PS01: Interpret menus for cook-serve, cook-chill and cook-freeze food production
PM-03-PS02: Monitor quality and portion control
3.2
Guidelines for Practical Skills
3.2.4
PM-03-PS04: Interpret menus for cook-serve, cook-chill and cook-freeze food
production
Scope of Practical Skill
Given a menu brief for cook-serve, cook-chill and cook-freeze food production the learner must
be able to:
PA0401
Breakdown the menu to create a Prep List of components to prepare for cookserve, cook-chill and cook-freeze activities
PA0402
Create an Ingredient List (for ordering or stock requisition) to prepare the
components for each of the cook-serve, cook-chill and cook-freeze activities
PA0403
Follow a Work Plan to show in which order the components will be prepared, first
to last for each of the cook-serve, cook-chill and cook-freeze activities
PA0404
Identify how or where each component will be stored prior to service for cookserve, cook-chill and cook-freeze production
PA0405
Discuss a work task equally using the prep list between two Cooks to prepare,
cook-serve, cook-chill and cook-freeze
Applied Knowledge
AK0401
Process of creating a Prep List
Ak0402
Process of creating an Ingredient List
Ak0403
Procedures and methods of developing a work plan
Ak0404
Storing processes and procedures
Ak0405
Processes and procedures for assigning responsibilities
AK0406
Policies and procedures for health and safety
Internal Assessment Criteria
Well-constructed Prep List that contains all the components required for the menu
Complete Ingredient List that contains all the ingredients required for the menu
Through Work Plan that shows good use of timing and workflow
Prepared components indicated as stored correctly for cook-serve production
Division of equal work allocation in accordance with tasks required to be completed.
Internal Assessment Criteria
3.2.6
PM-03-PS06: Monitor quality and portion control
Scope of Practical Skill
Given a set of plates from a function or restaurant service, the learner must be able to:
PA0601
Monitor quality control by showing attention to detail, and identify sub-standard
plates and prevent them from being served
PA0602
Monitor portion control by showing attention to detail, and identify sub-standard
plates and prevent them from being served
Applied Knowledge
AK0601
Procedures and processes for monitoring quality control
Ak0602
Procedures and processes for monitoring portion control
AK0603
Policies and procedures for health and safety
Internal Assessment Criteria
Plates hot for hot food and cold and hot for cold and hot food
Plates clean of spillages and not messy
Plates replicated correctly and almost identical
All ingredient components present on every plate
All portions similar in shape and equal in size or weight
Ingredients and garnishes are fresh
Ingredients and garnishes are not repeated across different courses or multiple dishes
Plates are balanced in colour, texture, dimension, arrangement, and by cooking method
3.3
Provider Accreditation Requirements for the Module
Physical Requirements:
•
Acc
ess to training kitchen
•
Acc
ess to categories of tools and equipment in order for learners to practice the skill
including:
ü Mechanical/electrical Food Preparation equipment, including Scales, Mixers
(bowls,
K-beater,
Whisk
and
Dough
Hook
attachments),
Food
Processors/Bowl Cutters (bowls, blades and cutting disc attachments),
Blenders, and Pasta Machines
ü Different types of knives, including Cooks/Cooks Knife, Paring/Utility Knife,
Filleting Knife, Boning Knife, Bread Knife, Palette Knife, Off-set Palette
Knife/Lifter/Spatula, Hacksaw, cleaver
ü Colour-coded cutting boards
ü Utensils and kitchen smalls including French Balloon Whisk, Piano Whisk,
Spatula /Bowl Scraper, Lifter, Ladle, Slotted Spoon, spider, Oyster shuck,
Peeler, Corer, Melon-baller, Zester, Grater, Potato Ricer/Mill, Mandolin Slicer,
Sieve, Chinois, Conical Strainer, Strainer/colander, rolling pins, Piping Bag
and nozzles, metal mixing bowls, Ramekins, Dariol Moulds, Timbales, Bain
Marie Inserts, Chaffing Dishes, Measuring cups and spoons, Pestle and
Mortar and Mallet
ü Different types of pots including Stock Pots, Pasta Pots, Steamer Pots, Double
Boilers, Casseroles, Sauteuse
ü Different types of pans including Frying Pans, Sauté pans, Omelette pans, Woks,
Griddle Pans, Sauce Pans and Roasting Pans
ü Different types of Baking Trays, Perforated Trays, Baking Tins, Pie Dishes, Tian
dishes, Trivets
ü Ovens, Hobs, Salamanders, Deep-Fat Fryers, Microwaves
ü Fridges, freezers, sinks, hand wash basin
ü Pens and paper
ü Calculator
ü 1: 2 learners per work stations
Human Resource Requirements:
•
Facilitators, Assessors and Moderator with competencies related to
with a
recognized occupational qualification in professional cooking as well as an
Education, Training and Development (ETD) qualification to facilitate, plan and
conduct assessment and/or coaching competency as the minimum requirement.
•
Facilitator / learner ratio 1 to 15.
•
Assessor / learner ratio 1 to 6.
Legal Requirements:
•
Co
mpliant with Safety, Health, Environmental, Risk and Quality (SHERQ)
requirements
•
Co
mpliant with Compensation for Occupational Injuries and Diseases Act (COIDA)
requirements
•
Any other statutory requirements relevant to the specific context (e.g. South
African Professional Cook Criteria and Guidelines OHS Act, etc.).
3.4 Critical Practical Activities to be Assessed Externally for the Module
None
3.5 Exemptions
None
Module 4
§
343401000-PM-04, Handle and store food NQF level 2, Cr 20
Purpose of the Practical Skill Module
The focus of the learning in this module is provide the learner an opportunity to practice
handling and maintain storage of food items or commodities for food production in executing
professional cook duties and responsibilities
The learner will be required to:
PM-04-PS01: Handle and store different food items/commodities received in a production
kitchen
Scope of Practical Skill
Given access to a working kitchen and stores, the learner must be able to:
PA0401
Store various cooked food and uncooked food items following organisational
procedure (range of food items: meat, poultry, fish, fruit, vegetables, eggs,
bread items, cakes and biscuits, dairy items, dry goods) (types of storage: room
temperature, chilled, frozen)
PA0402
Handle food items, ensuring that the packaging remains undamaged. (Range of
packaging: cans, bottles or jars, packets, boxes, crates, bags or sacks).
PA0403
Keep storage areas clean, tidy and free from refuse and secure from
unauthorised access.
PA0404
Adapt to range of unexpected situation, decide what action to take and give
reasons for that choice.(range of unexpected situations: injury, dented cans,
split packaging, thawing food and faulty fridge/freezer)
PA0405
Complete/finish all work in an organised and efficient manner
Applied Knowledge
AK0401
Policies and procedures for health and safety
AK0402
Policies and procedures for handling stock
AK0403
Policies and procedures for completing a requisition form
AK0404
Policies and procedures for receiving and processing stock
Internal Assessment Criteria
Stock of all commodities in the dry stores, fridges, freezers as well as chemicals and packaging
reflecting the application of the principle of FIFO, removal of expired stock, fixing damaged
packaging and cleaning of shelving
Stock quantities and levels are recorded according to organisational requirement
Irregularities between actual and theoretical stock levels are highlighted and reported in
accordance with management procedures
Requisition form is completed to different departments for specific requirements
A stock is received and processed into mis-en-place (preparation stock) by comparing it against
the original requisition; checking for quality and quantity discrepancies, temperature abuse,
damaged packaging, expiry dates;