SCHEME OF WORK
Module/Unit Title:
City and Guilds Diploma in
Introduction to Professional
Cookery
Level 1
Course/Subject Title:
Diploma in professional cookery
City and Guilds 7100
Prepared by:
Martin Boyle
Awarding body:
City and Guilds
Lesson Duration:
1HRS x 35 weeks
Monday
Start Date:
WC 13-09-2009
End Date:
WC 22-06-2011
Course Overview: This course will introduce the student to the
principles, skills and techniques required by cooks and provide
the knowledge and skills required to prepare, cook and serve
food items and dishes relevant to a commercial kitchen.
The course is designed to develop in the student the ability to
organise effectively and relate their ideas to practical outcomes
and to enable the student to understand and implement current
health and safety practices.
Learning Outcomes: Knowledge of the principles, skills and
techniques used by chefs to produce food items and dishes
relevant to a commercial kitchen
The ability to recognise, select and use the correct ingredients,
materials and equipment
To put into practice the theory knowledge in the production of
dishes relevant to a commercial kitchen.
To gain sufficient theory knowledge to enable the learner to
successfully complete the required short answer tests set by the
Awarding Body
Notes:
Unit 202 will be APL on the learners successful completion of the
CIEH Level 2 certificate in Food Hygiene
Unit 101 – 106 – Are being covered in the restaurant production
and theory class by J Taylor
Week
Comm
encing
WC
13/09
What topics will be
covered?
Induction Week 1
WC
20/09
Unit 103 Task A
Introduction to
Health and Safety
Health and safety
terms
Costs and
consequences of
poor H&S
27/09
Warm up
The pig personality
test
Unit 103 Task A
Benefits of good
H&S procedures
Responsibilities of
the employer for
H&S
Responsibility of the
employee for H&S
What will learners do?
How will
learning be
checked?
Functional
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Skills
What
resources are
needed?
What Independent
Learning/ Homework
will be set?
Highfield
publications
CD Rom
A1 paper
Marker pens
Use blackboard to
investigate Health
and safety
responsibilities
Highfield
publications
CD Rom
A1 paper
Marker pens
Use blackboard to
recap on the health
and safety
information required
to produce next
weeks information
poster
See induction time table
Theory input Task A
Complete what I’ve learnt today
sheet 1
Discuss the consequences of poor
health end safety
Draw up posters to highlight
consequences
Every
Learner
Matters
Enjoying and
Achieving
Theory input Task A
Complete what I’ve learnt today
sheet 2
Draw up employer and employee
charter of responsibilities
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
Enjoying and
Achieving
Week
Comm
encing
What topics will be
covered?
What will learners do?
How will
learning be
checked?
Warm up
Classroom riddles
04/10
Complete
Unit 103 Task A
START Task B
Introduction to the
5 Steps to risk
assessment
Theory input Task A
in use in all areas.
Complete Carry out practical task
risk assessments
Observation
Oral
questions
Task
progress
Assessment
evaluation
Complete there own risk
Unit 103 Task B
assessments using a format from the
Hazard sign
Health and safety website
recognition and their
meaning
Review production of Health and
Safety information leaflet or poster
11/10
Warm up
Classroom riddles
Warm up
Students names
as anagrams
Completion of information leaflet or
poster
Identify the meaning and colours
Unit 103 Task B
Hazard sign
recognition and their
meaning
Fire safety
Functional
Skills
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
What
resources are
needed?
What Independent
Learning/ Homework
will be set?
Highfield
publications
CD Rom
A1 paper
Marker pens
Continue to produce
poster or information
leaflet
PC’s
Pens
Coloured
paper
Prit sticks
Use blackboard to
research the main
shapes and colours of
industry warning
signs
Enjoying and
Achieving
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
Enjoying and
Achieving
Week
Comm
encing
What topics will be
covered?
What will learners do?
How will
learning be
checked?
Functional
Skills
What
resources are
needed?
What Independent
Learning/ Homework
will be set?
Potential hazards
What to do in the
event of a fire
18/10
Warm up
What shape and
colour are you
Unit 103 Task C
Identify hazards and
how to control the
risk
25/10
01/11
Observation
Oral
questions
Task
progress
Awarding
body task
sheet
p41/42
What are the Hierarchy of control
measures
Complete task sheet on how to
prevent accidents
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Highfield
publications
CD Rom
Every
Learner
Matters
Self research in terms
of Health and Safety
What is the meaning
of hazard what is the
meaning of risk.
Look at Health and
Safety Executive web
site.
Enjoying and
Achieving
HALF TERM
Warm up
Health and safety
word search
Unit 103 Task C
Hazard sign
recognition and their
meaning
Riddor
The law why
accidents should be
Identify hazards in and around
college area
Task C using pre set awarding body
task sheet
Tour of all college kitchens identify
signs
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Risk
assessment
sheets
Hand blender
Food
processor
Mandolin
Knife
Mincing unit
Revise for next weeks
hazards test.
You will need to look
at types of risk
(accidents / injuries)
which certain hazards
can cause and what
action you can take to
prevent them from
happening.
Week
Comm
encing
What topics will be
covered?
What will learners do?
How will
learning be
checked?
Functional
Observation
Oral
Complete Task C using pre set
questions
awarding body task sheet
Task
Complete outstanding work as
progress
required.
Awarding
Hand in any outstanding work for unit boby pre set
103
task sheet
p43/44
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Theory input on basic nutrition
Government nutritional guidelines
Vitamins and minerals
Sources of vitamins and minerals
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Skills
What
resources are
needed?
What Independent
Learning/ Homework
will be set?
Task C sheet
Daily diet
record sheet
Research what
makes a healthy diet.
Keep a diary for one
day detailing what
you eat and drank.
Nutrition chart
Samples of
food groups
Practical
cookery
Take a look at the
main religious and
what diets each has
to follow.
For example Islam,
Buddhism etc
Religious diet
fact sheet
White board
for research
Self study
reported
Accident reporting
and what accidents
should be reported
and why
08/11
Warm up
Unit 103 Task A B
and C
Health and safety
hazards
15/11
Unit 104
Introduction to
healthier foods and
special diets
Observation
Oral
questions
Task
progress
Every
Learner
Matters
Enjoying and
Achieving
Every
Learner
Matters
Enjoying and
Achieving
22/11
Unit 104
Introduction to
healthier foods and
special diets
Theory input Special diets
Explore the effects of religion factors
have on diets.
Explore speciality diets caused by
Observation
Oral
questions
Task
English:
reading and
writing ,
Speaking and
Listening
Week
Comm
encing
What topics will be
covered?
What will learners do?
allergies, diabetics, vegetarian,
vegan, celiac, lactose intolerant.
29/11
Unit 104
Introduction to
healthier foods and
special diets
Learners are to produce a poster
showing the benefits of a healthier
diet in contrast to the negative effects
of a poor nutritional diet
How will
learning be
checked?
progress
Functional
What
resources are
Skills
needed?
E1- L2
of special
Every
diets
Learner
Possible visit
Matters
or guest
speaker
Enjoying and
dietician.
Achieving
What Independent
Learning/ Homework
will be set?
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Select a dish from the
Haven restaurant and
obtain the recipe.
Bring to next class.
Every
Learner
Matters
Task A
Enjoying and
Achieving
06/12
Unit 104
Introduction to
healthier foods and
special diets
Task B
Learners are to re design a dished
prepared and cooked in the Haven
restaurant to make it in a more
healthier way using healthier
ingredients
Use Awarding Body task sheet B p56
Observation
Assessment
of products
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
Enjoying and
Achieving
Awarding
Body task
sheet B p56
Prepare a question to
ask the dietician on
the enrichment trip
Week
Comm
encing
13/12
What topics will be
covered?
Unit 104
Introduction to
healthier foods and
special diets
Task C
What will learners do?
Learners will explore and investigate
vulnerable and special diet groups
select 2 from each group and
produce an information leaflet for
each group of their dietary
requirements.
How will
learning be
checked?
Observation
Oral
questions
Task
progress
Assessment
evaluation
Hand in any outstanding work for
Unit 104
20/12
27/12
03/01/
11
Unit 105
Introduction to
kitchen equipment
Task B
Christmas break
Christmas break
Tour Haven restaurant to compile a
list of all items of kitchen equipment
and knives.
From the list identify large and small
items
For one large piece and one small
piece of equipment plus one knife
draft a users guide for each
Functional
Skills
What
resources are
needed?
What Independent
Learning/ Homework
will be set?
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
Enjoying and
Achieving
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Complete outstanding
work from today’s
session
Every
Learner
Matters
Enjoying and
Achieving
10/01
Unit 105
Introduction to
kitchen equipment
Task B
Continue previous weeks task B
For one large piece and one small
piece of equipment plus one knife
COMPLETE AND HAND IN a users
guide for each
Pommes Arlie =
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
Research the
equipment you would
need to prepare and
cook
Puree mixed
vegetable soup
Pommes Arlie
Steamed citrus
Week
Comm
encing
What topics will be
covered?
What will learners do?
How will
learning be
checked?
Functional
Skills
What
resources are
needed?
What Independent
Learning/ Homework
will be set?
sponge with citrus
sauce
Menu card
Equipment
lists
Self study
awarding
body pre set
task sheet A
pages
69,70,71
Using black board
identify the different
knives used in the
kitchen and what they
are used for.
Awarding
body pre set
task sheet C
page 73
Laminated
pictures of
food and
Complete any
outstanding
assignment work from
Unit 105
Enjoying and
Achieving
17/01
Unit 105
Introduction to
kitchen equipment
Task A
Using awarding body pre set task
sheet A pages 69,70,71 identify the
equipment required to produce the
set menu for 4.
For each piece of equipment
selected explain the reasons for your
choice
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
Enjoying and
Achieving
/01
Unit 105
Introduction to
kitchen equipment
Task A
Using awarding body pre set task
sheet identify the equipment required
to produce the set menu for 4.
For each piece of equipment
selected explain the reasons for your
choice
Using awarding body pre set task
sheet A pages 69,70,71
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
Enjoying and
Achieving
31/02
Unit 105
Introduction to
kitchen equipment
Task C
Using pre set Awarding Body task
sheet C pg 73 match the correct
knife / knives to the correct process
Name that Knife game
Observation
Oral
questions
Assessment
evaluation
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
Week
Comm
encing
What topics will be
covered?
What will learners do?
How will
learning be
checked?
Functional
What
resources are
Skills
needed?
knives and
Enjoying and names
What Independent
Learning/ Homework
will be set?
Achieving
09/02
Unit 105
Introduction to
kitchen equipment
Complete and hand in any
outstanding tasks for unit 105
Observation
Oral
questions
Task
progress
Assessment
evaluation
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
Enjoying and
Achieving
16/02
23/02
Unit 107
Reading week half term
Theory Input
Investigate the method of cookery for
Boling. Poaching and steaming
Definition of each method
Beniftits of each method
Suitable food / foods groups for each
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
Self study NLN
gateway / blackboard
Cooking methods
Test practice using
blackboard.
Self study
Enjoying and
Achieving
02/03
Unit 107
Theory Input
Cooking mediums and temperatures
for each cooking method
Safety factors for each method
Definition of each method
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Self study NLN
gateway / balckboard
Cooking methods
Week
Comm
encing
What topics will be
covered?
What will learners do?
How will
learning be
checked?
Functional
Skills
What
resources are
needed?
What Independent
Learning/ Homework
will be set?
Learner
Matters
Benefits of each method
Suitable food / foods groups for each
Enjoying and
Achieving
09/03
Unit 107
Assessment
Unit 108
Introduction
Short answer tests
Observation
Prepare and cook food by boiling and Oral
steaming
questions
Task
Theory Input
progress
Definition of each method
Assessment
Benefits of each method
evaluation
Suitable food / foods groups for each
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Self study NLN
gateway / blackboard
Cooking methods
Test practice using
blackboard.
Self study
Every
Learner
Matters
Enjoying and
Achieving
16/03
Unit 108
Unit 108
Assessment
23/03
Unit 107/108
Theory Input
Cooking mediums and temperatures
for each cooking method
Quality points
Safety factors for each method
Short answer tests
Prepare and cook food by braising
and stewing
Prepare and cook food by stewing
and braising
Cooking mediums and temperatures
for each cooking method
Safety factors for each method
Observation
Oral
questions
Task
progress
Assessment
evaluation
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Electronic
white board
Unit work
pack
Self study NLN
gateway / blackboard
Cooking methods
Test practice using
blackboard.
Self study
Every
Learner
Matters
Enjoying and
Achieving
English:
reading and
writing ,
Speaking and
Liste Every
Learner
Electronic
white board
Unit work
pack
Self study NLN
gateway / blackboard
Cooking methods
Test practice using
Week
Comm
encing
What topics will be
covered?
What will learners do?
How will
learning be
checked?
Functional
Skills
What
resources are
needed?
What Independent
Learning/ Homework
will be set?
blackboard.
Self study
Electronic
white board
Unit work
pack
Self study NLN
gateway / blackboard
Cooking methods
Matters
Enjoying and
Achieving
ning
E1- L2
30/03
Unit 108
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Short answer tests
Prepare and cook food by stewing
and braising (108)
Every
Learner
Matters
Enjoying and
Achieving
06/04
13/04
20/04
27/04
Unit 110
Unit 110
Easter Break
Easter Break
Theory Input
Cooking mediums and temperatures
deep and shallow frying
Health and safety each method
Definition of each method and the
main differences
Coatings
Suitable food / foods groups for each
Hot fat blanching
Recap on last weeks theory
Practice test completion and feed
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
Enjoying and
Achieving
Assessment
evaluation
English:
Test practice using
blackboard.
Self study
Week
Comm
encing
What topics will be
covered?
What will learners do?
How will
learning be
checked?
Skills
What
resources are
needed?
What Independent
Learning/ Homework
will be set?
Electronic
white board
Unit work
pack
Self study NLN
gateway / blackboard
Cooking methods
reading and
writing ,
Speaking and
Listening
E1- L2
back
Unit 110
assessment
Functional
Short answer tests
Prepare and cook food by deep and
shallow frying
Every
Learner
Matters
Enjoying and
Achieving
04/05
11/05
Unit 109
Unit 109
Unit 109
assessment
Theory Input
Cooking temperatures.
Types of grilling
Terms used in Grilling baking and
roasting
Health and safety each method
Definition of each method and the
main differences
Marinades
Suitable food / foods groups for each
Observation
Oral
questions
Task
progress
Recap on last weeks theory
Practice test completion and feed
back
Observation
Oral
questions
Task
progress
Short answer tests
Prepare and cook food by deep and
shallow frying
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Test practice using
blackboard.
Self study
Every
Learner
Matters
Enjoying and
Achieving
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
Test sheets
Week
Comm
encing
What topics will be
covered?
What will learners do?
How will
learning be
checked?
Functional
Skills
What
resources are
needed?
What Independent
Learning/ Homework
will be set?
Electronic
white board
Unit work
pack
Self study NLN
gateway / blackboard
Cooking methods
Enjoying and
Achieving
18/05
25/05
01/06
Unit 111
Unit 111
Unit 111
assessment
Theory Input
Cooking and regeneration
temperatures.
Reconstituting and re-hydration
Health effects of ready made foods
Safe defrosting techniques
Terms used in Grilling baking and
roasting
Health and safety each method
Definition of each method and the
main differences
Points of Quality
Half term
Recap on last weeks theory
Short answer tests
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Test practice using
blackboard.
Self study
Every
Learner
Matters
Enjoying and
Achieving
Observation
Oral
questions
Task
progress
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Test sheets
Every
Learner
Matters
Enjoying and
Achieving
08/06
Unit 112
Theory input
Observation
Oral
Health effects of ready made foods
questions
Safe handling of cooked chilled foods Task
English:
reading and
writing ,
Speaking and
Listening
Electronic
white board
Unit work
pack
Self study NLN
gateway / blackboard
Cooking methods
Week
Comm
encing
What topics will be
covered?
What will learners do?
Definition hor d’oeuvres
Different types of hot and cold hor
d’oeuvres
Service equipment
Sandwiches and fillings
Points of Quality
15/06
Unit 112
Unit 112
assessment
Recap on last weeks theory
Short answer tests
How will
learning be
checked?
progress
Functional
Skills
E1- L2
Every
Learner
Matters
Enjoying and
Achieving
English:
reading and
writing ,
Speaking and
Listening
E1- L2
Every
Learner
Matters
Enjoying and
Achieving
22/06
Catchup session
What
resources are
needed?
What Independent
Learning/ Homework
will be set?
Test practice using
blackboard.
Self study