Level 3 Advanced Diploma in Culinary Arts and Supervision

Duration : 4 months (GLH 470) + 4 Months Intern = 8 months (TQT 675)

Semester : 3 semesters (2 months + 2 months + 4 months)
Class : 5 days a week
Hour : 6 hours a day

Semester Unit Number Unit title GLH

301 Developing opportunities for progression in the 25
culinary industry
1 302 Supervise and monitor own section 30
303 Contribute to business success 50
304 Contribute to the guest experience 40
306 Monitoring and supervision of food safety 30
308 Produce and present advanced main course dishes 60
using standardised recipes

Semester Unit Number Unit title GLH

305 Sustainability in professional kitchens 15
308 Produce and present advanced main course dishes 60
using standardised recipes
2 307 Produce and present advanced starters using 80
standardised recipes
309 Produce and present advanced desserts and dough 80
using standardised recipes

Structure of the units

301 : Developing opportunities for progression in the culinary industry
1. Understand the roles and opportunities within a professional kitchen
1.1 Describe key activities of junior level staff in a professional kitchen
• Pastry Chef
• Commis/Line Chef
• Kitchen/Catering Assistant
• Apprentice/Trainee
• Kitchen Porter
1.2 Describe key activities of supervisory level staff in a professional kitchen
• Sous Chef
• Junior Sous Chef
• Chef De Partie
1.3 Describe key activities of managerial level staff within a professional kitchen
• Executive Chef
• Master Chef
• Chef de Cuisine
• Kitchen/Catering Manager
1.4 Describe progression routes available in the culinary industry
• Vertical/Horizontal
• Trainee
• Apprentice/Graduate
• Team member
• Supervisor
• Front line manager
• Department manager
• Senior manager
1.5 Describe the responsibilities of a Chef de Partie in different types of establishments
• Chained restaurant
• Hotel
• Cruise liners
• Transport sector
• Armed forces
• Michelin starred
• Public sector
2. Understand the attributes of a Chef de Partie
2.1 State the qualities required of a Chef de Partie
• Ability to handle stress
• Appearance
• Attention to detail
• Attitude
• Communication
• Creativity
• Curiosity and desire to learn
• Flexibility
• Guest experience skills
• Honesty
• Multi-tasking
• Organisational skills
• Planning
• Problem solving
• Reliability
• Resilience
• Respecting diversity
 • Stamina
• Time keeping
• Responsibility
• Willingness to accept criticism
• Willingness to develop
2.2 Describe the technical knowledge required of a Chef de Partie
• Recipes
• Ingredients
• Equipment
• Kitchen procedures
• Legislation
• Trend in foods
• Food safety
• Sustainability awareness
• Specialisms
• Commercial awareness
2.3 Describe leadership styles
• Autocratic/authoritarian
• Democratic/participative
• Laissez-faire/delegative
2.4 Describe the role of the Chef de Partie in kitchen supervision
• Support staff
• Coach staff
• Develop staff
• Train staff
• Create effective working relationships
• Target setting
• Ongoing review
• Motivate staff
3. Understand how to apply knowledge and skills acquired from training or learning
activities to improve working practice
3.1 Describe the types of activities to maximise own potential
• Attend training
• Partaking in competitions
• Professional development planning
• Personal development planning
• Take opportunities
• Act on feedback
3.2 Describe the methods to confirm development of skills and knowledge
 • Through self-assessment
• From others (peers, line managers, guests)
• Accept feedback
• Self-evaluate
• Research
• Develop opportunities
3.3 Describe the use of SWOT analysis and an action plan within personal development
• Strengths
• Weakness
• Opportunities
• Threats
3.4 Explain how to apply knowledge and skills learnt
• By planning
• By organising
• As an individual
• As a team
• As an organisation
3.5 Explain how to measure the impact of development activities on working practices
• Guest satisfaction
• Employer satisfaction
• Increased efficiency
• Personal effectiveness
• Professional effectiveness
• Job satisfaction
3.6 Explain how reflective practice can improve performance
• Objective look at practices
• Recognise what is done well
• Learn from successes
• Learn from mistakes
• Plan for future situations
• Respond positively to change
4. Be able to complete own professional knowledge and skills development
4.1 Identify own strengths and weaknesses using SWOT analysis
4.2 Develop a personal development plan to improve professional knowledge and skills
4.3 Undertake personal development activities
4.4 Evaluate their performance
Unit 302 : Supervise and monitor own section
1. Be able to set goals and targets to manage own section
1.1 Check service information required to plan for food production and service
• Numbers of guests
• Dining bookings
• Corporate bookings
• Functions bookings
• Special promotions
• Number of staff rostered
• Special requirements-requests
• Menu item availability
1.2 Create a plan for food production and service
• Identify role responsibility within a section
• List area of responsibility
• Outline resources/budget guidance
• Identify time constraints
• Implement standardised recipes
• Preparation check lists
• Identify energy saving measures
• Prevent excess waste
1.3 Conduct team briefings ready for food production and service
• Outline the plan for service
• Issue standardised recipes
• Issue prep-lists
• Discuss special requests
• Discuss service standards
• Motivate the team
• Identify potential issues for service – equipment, technology, staffing, resources
2. Be able to monitor own section to deliver service standards
2.1 Check own section is prepared to produce food dishes
• All ingredients are available
• Food preparation is complete
• Standardised recipes are at hand
• Equipment and utensils are at hand
• Staff readiness
2.2 Confirm own section is prepared for service
• Information for service is correct and current
• Mise en place is complete
 • Service dishes and plates are at hand
• Equipment is in working order
• Technology is working
• Staff readiness
2.3 Supervise activities to ensure the section produces food in line with the organisation’s
standards
• Receiving food (checks) orders
• Responding appropriately to food orders
• Cooking food to meet the organisations standard
• Communication during food production and service
• Producing food to meet the organisations standard
• Plating of food to meet the organisations standard
• Providing ongoing feedback to staff
2.4 Monitor own section during food production and service
• Section performance
• Personal performance
• Food safety compliance
• Personal hygiene compliance
• Clean as you go policy compliance
• Standards of food produced
• Finishing of food as per organisation standards
• Wastage minimised
• Energy sustainability
• Managing waste appropriately
2.5 Provide feedback to the team following food production and service
• Team debrief
• Individual performance feedback
• Completion of food safety documents
• Outline positives
• Outline areas for improvement
2.6 Evaluate the monitoring process
• Section performance
• Guest comments/feedback
• Compliance with policies and procedures
• Achievement of goals/targets
• What went well
• What improvements could be made if any
3. Be able to manage pressure by solving problems within own section
3.1 Implement procedures for reducing personal and operational pressure
• Source up to date information
• Plan for service
• Ensure staffing levels are sufficient for workload
• Train staff to a suitable level to meet operational needs
• Identify potential issues and solutions
• Communicate the plan, objectives and goals
• Teamwork for effective delivery of service
3.2 Check for potential personal problems
• Physical
• Mental
3.3 Check for potential operational problems
• Equipment
• Suitability
• Safety
• Maintenance
• Preparation for service
• Staff readiness
3.4 Apply problem solving techniques within own section
• Identify/understand problem
• Devise a plan - translate
• Implement the plan- solve
• Review - check-interpret
Unit 303 : Contribute to business success
1. Understand relevant legislation for own section
• Employment
• Equality
• Disciplinary
• Health & Safety
• Food safety
• Waste disposal management
• Chemical handling and disposal
1.2 Describe how organisations ensure compliance of legislation
• Organisational policies
• Organisational commitment
• Planning for accident prevention
 • Risk assessment
• Assign responsibilities
• Implement safe practices
• Implement standard operating procedures
• Measure performance
• Audit performance
• Review performance
1.3 Describe how operational procedures are standardised
• Organisational policy
• Training
• Standardised operating procedures
• Risk assessment audits
• Compliance audits
1.4 Describe how operational procedures are communicated
• Induction
• Staff handbook
• Regular training updates
• Newsletters
• Email
• Staff notice board
• Internal social media platforms
1.5 Explain the benefits of complying with legislation
• Protects the organisation
• Protects employees
• Promotes corporate responsibility
• Reduces risk to business
• Reduces risk associated with food safety
• Reduces risk associated with non-compliance
1.6 Describe how own section complies with legislation
• Employment law/regulations – pay, work hours, breaks, PPEs
• Good kitchen design - ventilation, services, potable water, segregated areas
• Temperature controlled storage
• Food safety management systems
• Safe use of equipment
• Supervision
• Training
1.7 Explain the key role of a supervisor in the monitoring of food safety
• Supervision
• Monitoring
• Completing records/documents
• Training
2. Understand how technology supports kitchen operations
2.1 Describe different types of technology used in a modern professional kitchen
• Temperature control technology
• Financial monitoring technology
• Equipment
 Digital control panels
 Programmable equipment
 Temperature probe
 Combination of cooking methods
 Pressurised systems
• Operational technology tools
 rostering
 databases
 email
 ordering systems
 stock control systems
 label/dating systems
• Staff training technology
2.2 Explain the risks associated with technology within the kitchen environment
• Lack of training
• Access to sensitive data by unauthorised users
• Failure of technology
• Misuse of technology
• Over reliability on technology
2.3 Explain methods of ensuring technology is used safely in a professional kitchen
• Standardised operating procedures
• Checklists
• Mentoring
• Supervision
• Assessment of skills
• Staff training
2.4 Explain how using technology supports the operations of a professional kitchen
• Time saving
• Real time information
• Easy cooking control
• Reduces the need for highly skilled workforce
• Supports profitability
• Manages food safety
• Supports sustainability
• Track data to inform business decisions
3. Understand how to contribute effectively to managing resources within budget
3.1 Describe different types of information required to support planning and managing
resources
• Budgetary sources
• Numbers of guests/covers
• Previous sales records
• Food costings
• Dish performance
• Staff costs
• Overhead costs
• Cost of ingredients
• Equipment costs
3.2 Explain the purpose of a budget
• Provide a model of how a business might/should perform
• Allocate resources
• A benchmark for controlling on going activity
• A basis for evaluating performance of teams and organisations
3.3 Describe different budgets used within a professional kitchen
• Forecasting budgets
• Financial
• Revenue
• Cost of sales
• Staff costs/ payroll
• Overheads
• Waste management budget
3.4 Explain how to contribute towards meeting budget demands
• Implement planning strategies
• Manage resources effectively
• Set targets and goals – key performance indicators (KPIs)
• Monitor targets and goals
 • Respond to issues in a timely fashion
• Evaluate performance
• Identify areas for improvement
• Implement improvements
• Performance manage staff
• Implement training and development plans
3.5 Describe how the kitchen contributes to the performance and profitability of the
organisation
• Operating within budgets
• Effective use of staff
• Effective use of ingredients
• Production of food on time
• Meeting guest expectations
• Working as a team
• Working with other departments to meet guest needs
• Staff retention
• Responding positively to feedback
• Profitability
• Managing resources effectively
• Generating new menu items
• Upselling through specials
• Finding efficiencies across the kitchen operation
 Using less electricity, gas or water
 Reducing wastage
 Adopting a sustainable approach to waste
3.6 Explain methods to encourage development of new business ideas within kitchen
operations
• Guest feedback
• Development meetings
• Incentives
• Rewards
• Recognition
• Training
• Setting key performance targets
3.7 Explain how a Chef de Partie can contribute to successful recruitment practices
• Identify recruitment needs
• Contribute to the job description development
• Recognise suitable candidates both internal and external
• Support in the selection of staff
• Feedback on trials
• Induction of new staff members
 • Coach and mentor during probation period
3.8 Explain how training and development practices support the retention of staff
• Up skill staff
• Investment in employee continuous professional development (CPD)
• Increase employee performance and value
• Increase accountability - increased pride
• Increase the opportunity for promotion - monetary gain
• Increase employee satisfaction
4. Understand how skills training can be delivered in own section
4.1 State the importance of staff training
• To achieve organisational objectives
• To provide staff with correct skills
• To deliver service and products
• To motivate individuals and teams
• To build team spirit
• To empower staff
• To improve staff retention
• To meet legal obligations
4.2 Describe the benefits of on job training
• Individual satisfaction
• Motivation
• Efficiency
• Increased skills
• Cohesion of teams
4.3 Explain methods of identifying staff training needs
• Observation
• Questioning
• Interview
• Induction
• Appraisals
• Guest and peer feedback
• Skills audit
4.4 Explain the importance of a structured training plan
• To address learning needs
• To be cohesive
• Efficient use of resources
• Follows a logical sequence
• Building on the knowledge and understanding
 • To enable assessment of learning
• To be consistent
4.5 Identify the content of a training plan
• Resources required
• Skills and knowledge to be developed
• Objectives
• Duration
• Cost
• Responsibilities
4.6 Describe the planning considerations for training sessions
• Training aim and objectives
• Methods of delivery: demonstration, theory, practical application
• Staff availability
• Resources
• Location
4.7 State the different types of training records
• Logbooks
• CPD records
• Human Resources record
4.8 Describe methods of monitoring the progress of training
• Target setting (SMART)
• Observation
• Questioning
• Assessment
• Guest feedback
• Review date setting
Unit 304 : Contribute to the guest experience
1. Understand impact of the kitchen and food operations on guest satisfaction
1.1 Identify guest expectations
• Level of service
• Value for money
• Product quality
• Presentation
• Hygiene
• Health and safety
1.2 Describe types of guest issues that impact on the kitchen and food operations
• Special requirements
• Communication difficulties
• Guest requests
• Dissatisfaction with service
• Dissatisfaction with products
1.3 Describe methods the kitchen can use for gathering guest satisfaction levels
• Guest questionnaires
• Verbal feedback
• Letters
• Emails
• Telephone calls
• Reviews on social media sites and influencers
1.4 Explain the benefits of positive guest satisfaction to a professional kitchen
• Reputation
• Increase of business
• Increased staff morale
• Reduced staff turnover
• Reduced complaints
1.5 Explain actions that the Chef de Partie can take to maximise guest satisfaction
• Proactive supervision
• Checking product before service
• Dealing with guest issues efficiently and effectively
• Timely delivery
• Flexible attitude
• Consistent product and service
• Training
2. Understand the factors influencing eating and drinking experiences
2.1 Describe global influences on cuisine
• Commodities
• Etiquette
• Cooking techniques
• Menu structure
• Ingredients
• Geographical regions around the world
- Africa
- Continental Europe
- Indian sub-continent
- Asia
 - Middle East
- South America
- North America
• Social media
• Conscious consumer
2.2 Explain external factors that affect the availability of food commodities
• Culture
• Climate
• Economy
• Geographical location
2.3 Describe how different trends influence the guest experience
• Celebrity chefs
• Social media
• Sustainability awareness
• Beverage and food pairing
• Healthy alternatives
• Technology – food ordering apps
2.4 Explain the factors that can influence the guests dining experience
• Setting
• Ambience
• Menu
• Food
• Drink
• Food service
• Wine service
• Style (design)
• Reception
• Staff knowledge
• Delivery of guest experience
• Reviews
2.5 Describe different media influences on guest choices
• Television
• Radio
• Books
• Magazines
• Newspapers
• Internet and social media
3. Understand how to plan menus to meet guest requirements
3.1 Explain the considerations when planning menus for guests
• Staff skills
• Availability of food items
• Kitchen size
• Kitchen design
• Kitchen layout
• Type of equipment
• Amount of equipment
• Budget
• Occasion
• Guest requirements
3.2 Describe guest food preferences and special dietary requirements
• Balanced
• Healthy eating
• Food intolerance
• Allergies
• Health preferences
• Lifestyle preferences
• Medical
• Religious
• Cultural
3.3 Explain how to adapt dishes to meet guests’ food preferences and dietary requirements.
• Cooking methods
• Recipes
• Alternative/replacement ingredients
Unit 305 : Sustainability in professional kitchens
1. Understand sustainability in the hospitality industry
1.1 Describe the impact of using sustainable practices on a global scale
• Climate
• Environmental
• Animal welfare
• Ethical
• Economic
1.2 Explain the purpose of the waste hierarchy
• Prevention
• Preparing for re-use
• Recycling
 • Other recovery
• Disposal
1.3 Describe how different approaches can contribute to sustainability in the hospitality
industry
• Waste reduction
• Energy usage best practices
• Sustainable food commodities sourcing
• Environmentally friendly activities/operations
• Animal welfare
• Food miles
• Seasonal food commodities
• Sustainably produced food
• Food accreditation schemes
• Fair Trade
• Soil Association
• GM Free
• Organic
• Direct from farmer
1.4 Describe how sustainable practices are applied in the hospitality industry
• At company level
• Locally
• National
• Global
• Code of practice
• Legislation
• Regulations
1.5 Describe how procuring resources can impact on the carbon footprint
• Regional
• Imported
• Food miles
• Frequency of delivery
• Stock management
1.6 Explain food sustainable initiatives
• Seasonal food commodities
• Sustainably produced food
• Food accreditation schemes
• Fair Trade
• Soil Association
• Genetically modified organisms (GMO) free
• Organic
 • Direct from farmer/source
2. Understand how sustainable practices are implemented in professional kitchens
2.1 Describe different waste disposal options available to professional kitchens for different
types of materials
• Landfill
• Recycle
• Re-use
• Waste recovery
2.2 Recommend improvements to sustainable practices in professional kitchens
• Stock rotation
• Menu planning
• Re-use system
• Reduction in disposable items
• Separating waste streams
• Energy monitoring and management
• Reviewing of processes
• Smart procurement
• Returnable packaging
2.3 Explain the benefits of introducing sustainable practices in a professional kitchen
• Reputation
• Financial
• Shows leadership
• Employee morale
• Competitive
• Drive business
• Recognition
• Environmental
2.4 Evaluate the effectiveness of methods to promote sustainable practices
• Training
• Toolbox talks
• Promotion activities – poster
• People champions
• Objective setting
• Target setting
Unit 306 : Monitoring and supervision of food safety
1. Understand the role of the supervisor in ensuring compliance with food safety legislation
1.1 Describe food safety management procedures
Food safety management procedures
Twelve steps of HACCP (hazard analysis and critical control points):
Pre-requisites:
1. Assemble a HACCP team
2. Describe the product
3. Identify intended use
4. Construct a flow diagram
5. On-site confirmation of flow diagram
Principles:
6. Conduct the hazard analysis and consider control measures
7. Determine the Critical Control Points (CCP)
8. Establish critical limits for each CCP
9. Establish monitoring or control procedures for each CCP
10. Establish corrective actions
11. Establish verification procedures
12. Establish documentation and record keeping
ISO food safety management system (FSMS) requirements:
• to plan, implement, operate, maintain and update a FSMS providing products and
services that are safe, in accordance with their intended use
• to demonstrate compliance with applicable statutory and regulatory food safety
requirements
• to evaluate and assess mutually agreed customer food safety requirements and to
demonstrate conformity with them
• to effectively communicate food safety issues to interested parties within the food
chain
• to ensure that the organization conforms to its stated food safety policy
• to demonstrate conformity to relevant interested parties
• to seek certification or registration of its FSMS by an external organisation or make a
self-assessment or self-declaration of conformity to this document.
1.2 Explain the importance of a food safety management system
• Delivery
• Storage
• Preparation
• Cooking
• Service of food
• Compliance with legal requirements
• To avoid causing harm
• To avoid legal action from government agencies
• To avoid civil action -both personal and against the business
• To demonstrate due diligence
1.3 Explain the responsibilities of employers and employees in respect of food safety
legislation and procedures for compliance
• Registering the food business
• Ensure training is provided commensurate with employees’ level of responsibility
• To ensure policies and procedures are in place for training
• Recruitment and day-to-day staffing levels, supervision
• Implementation of food safety management procedures
• Supply of appropriate sanitary accommodation
• potable water supply
• Adequate washing facilities
• Equipment, materials and PPE (personal protective equipment)
• Record keeping and accident reporting
• Compliance with environmental health agencies
• Provide sufficient ventilation
• Employees
• To comply with the law
• To follow instructions and comply with employer’s processes/procedures
• To attend instruction/training/ supervision
• Good personal hygiene
• Reporting of illness
• Reporting of errors/omissions in employer processes/procedures- hand washing
facilities, kitchen and cleaning equipment such as fridges, infrastructure faults,
deliveries
1.4 Explain the key role of a supervisor in the monitoring of food safety
• Being aware of all relevant food safety legislation and standards that are applicable
to the food business
• Monitoring all food handlers to make sure that all food handling tasks are properly
and safely carried out
• Knowing how to recognise, prevent and minimise food safety hazards in the food
business
 • Ensuring that food handlers maintain safe personal hygiene
• Ensuring that a business’s food safety program is up-to-date and accurately
maintained
• Completing all required training
1.5 State the ways in which legislation is enforced
2. Understand the application and monitoring of food safety practices
2.1 Explain the importance of temperature control in a professional kitchen
• To prevent or reduce to an acceptable level bacterial multiplication
• To prevent outbreaks of food poisoning
• To meet due diligence criteria
• environmental health agency requirements
• To keep food safe
• To comply with legislation
• To control wastage
2.2 Describe the methods used to control safe temperatures of food
• Monitoring temperatures
• Calibrated and sanitized temperature probes
• Recording of temperatures
• Use of cold storage equipment
• Use of hot holding equipment
• Blast chillers/freezers
• Temperature management systems -computerised/automated systems
• Use of appropriate temperature-controlled vehicles for transporting food
• Temperature control technology
2.3 Explain methods used to control contamination and cross contamination
• Control of hazardous substances
• Effective cleaning procedures
• Regular monitoring
• Correct use of cleaning products
• Separation of low and high-risk foods
• Pest control
• Suitable work surfaces
• Suitable equipment
• Personal hygiene procedures-handwashing, correct use of protective clothing
• Visitor hygiene policy
• Use of separate sinks for food/washing food equipment/hand washing
• Use of sterilising sinks
• Correct storage of equipment
• Internal/external waste/food disposal procedures
2.4 Explain the importance of good personal hygiene standards
• Prevents food poisoning
• Reduces the risks associated with food safety
• Prevents the transmission of pathogenic bacteria
• Prevents - physical hazards from an individual getting into the food chain
• Prevents - convalescent and healthy carriers contaminating food
• Prevents infecting co-workers
• Promotes a safe working environment
• Promotes an organisation’s reputation
2.5 Explain measures taken to ensure safe cleaning and disinfection
• Ensuring equipment is disconnected from power before cleaning
• Clean as you go
• Applying the six stages of cleaning
• Applying safe cleaning procedures from delivery of food to service point
• Correct clearing of areas for cleaning - to avoid chemical contamination, over-spray
• Correct dilution of chemicals
• Correct equipment - single use cloths
• Procedures to control hazardous substances
2.6 Explain procedures for waste disposal
• Regular disposal
• No over-night storage
• Use of bin bags / liners
• Waste containers kept clean and in good condition
• Easy access for collection
• Clean as you go
• Separating food, general waste and recycling policy
• External lidded waste storage
• Separate storage of recyclables
• Waste collection of food waste -liquid food waste, oil, grease traps
2.7 Identify requirements relating to the design of food premises and equipment
Food premises design should:
• Allow for good food hygiene practices- separation of high risk and ready to eat foods
• Ensure safe food storage and preparation
• Be easily cleaned
• Surfaces should be smooth, impervious, impact resistant, non-tainting, non-corrosive
• Have adequate lighting
• Have adequate ventilation
• Have adequate refrigeration
• Be pest proofed
• Have adequate hand washing facilities
 • Have potable water
• Have adequate drainage
• Have adequate services
• Have suitable staff facilities to promote good personal hygiene practices
Food equipment should:
• Be easily taken apart
• Be in a good state of repair
• Be installed to allow adequate cleaning of surrounding areas
• Be easily cleaned
• Be impervious, non-tainting, resistant to corrosion,
• fit for purpose-for commercial use
• Suitable work surfaces - smooth
2.8 Explain the importance of pest control
• Legislative compliance
• To avoid contamination - pathogenic bacteria, spoilage bacteria)
• To avoid spread of disease,
• To avoid loss of reputation and profit
• To prevent drop in staff morale
• To avoid damage and wastage of food
2.9 Describe the methods of pest control
• Staff training and awareness
• Engagement of a pest control contractor
• Path around food business buildings for ease of detection
• Keeping areas surrounding the business clean and tidy
• Pest proofing - traps, poisons, pesticides, fly screens, fly traps, electronic fly killers
• Waste management
3. Understand how to implement food safety management procedures
3.1 Describe how microbial, chemical, physical and allergenic hazards pose a risk to food
safety
Microbial
• Cause foodborne illnesses
• Pathogenic bacteria grow and multiply given the right conditions- salmonella,
campylobacter, e coli
• Contamination other foods
• Cause food wastage
Chemical
• Cause food poisoning
• Contaminate foods
 • Pose a risk to staff safety
Physical
• Contaminate foods
• Increases risks of choking
• Increases risk of hurting guests
Allergenic
• Contaminate foods
• Increases the risks associated with allergens and anaphylactic shock
3.2 Explain the procedures for controlling food safety
3.3 Define critical control points, critical limits, control measures and corrective actions
Critical Control Points, Critical Limits, Control Measures and Corrective Actions
CCPs: the point at which it is critical for an intervention to be taken by the food handler in
order to maintain food safety
CLs: the maximum acceptable limits set by management within the HACCP/ISO analysis for
the safe production of food
CMs: an activity or action used to prevent or eliminate a food safety hazard or reduce it to a
safe level
CAs: the actions that must be taken by the food handler where a CCP is identified to ensure
the safe production of food; these actions must form part of the management HACCP/ISO
plan and must be regularly reviewed and amended if required
3.4 Explain the requirements for monitoring and recording food safety procedures
• Following local food safety regulations in regard to monitoring and recording of food
safety procedures
• Traceability of food
• Implementation of a food safety management system (HACCP/ISO)
• Obligations to produce safe food for human consumption
• Ensure due diligence is maintained
3.5 State the food safety management records used within a food safety management
system
• HACCP/ISO Plan
• Suppliers list
• Delivery records,
• Temperature control records
• Staff training records
• Staff sickness records
• Pre and post-employment records
 • Fitness to work records
• Cleaning records and schedules
• Monitoring of cleaning records and schedules
• Recommended sample keeping
• Visitor records/policy
• Pest control
• Maintenance records
• Waste management policy
3.6 Explain the importance of monitoring and recording food safety procedures
3.7 Describe the methods of monitoring and recording food safety procedures
• Accurate recording
• Regular monitoring
• Regular reviews
• Records of review findings
• Review of corrective actions
• Internal/external audits
• Management reviews
• Supervisory spot checks -including swabbing of equipment and food handlers
• Advisory visits by regulatory bodies
• Staff consultation
• Supervisors handover book
Unit 307 : Produce and present advanced starters using standardised recipes
1. Be able to prepare, cook and serve hot soups & advanced hot starters
1.1 Check quality of ingredients
Quality
• Visual
• Aroma
• Texture
• Use by and best before dates
Ingredients
• Fresh stock
• Convenience stock
• Meat
• Fish
• Shellfish
• Vegetables
• Pulses
• Grains
• Seaweed
 • Noodles
• Pasta
• Bread
1.2 Determine correct quantity of ingredients
• Adapt standardised recipe
• Increasing yield amount
• Adjusting ingredients
• Use weighing scales and measuring equipment
1.3 Monitor the safe use of equipment used when making hot soups and hot starters
• Temperature probe
• Blender
• Food processor
• Frying pans
• Mandolin
• Mixers
• Blast chillers and blast freezers
• Cold holding equipment
• Fryers and griddles
• Grills
• Hobs
• Hot holding equipment
• Ovens
• Steamers
• Soup kettle
1.4 Prepare a range of hot soups and hot starters using correct preparation methods
• Blending
• Clarification mix
• Clarifying butter
• Filleting
• Purging
• Sous vide water bath
• Tenderising
• Thermomix
• Marinating
1.5 Cook a range of hot soups and hot starters
• Boiling
• Poaching
• Steaming
• Simmering
• Baking
 • Roasting
• Grilling
• Stewing
• Boiling
• Shallow frying
• Deep frying
• Combination
1.6 Apply quality checks during the cooking of hot soups and advanced starters
• Correct temperature
• Timing
• Texture
• Correct degree of cooking
• Seasoning
• Evaporation
• Liquid levels
1.7 Use equipment safely during the cooking of hot soups and advanced starters
1.8 Finish a range of hot soups & advanced hot starters using appropriate finishing methods
• Garnishing
• Saucing
• Glazing
• Gratinating
• Flambéing
• Passed
• Strained
• Pureed
• Un passed
• Clarified
• Serving
• Plating
• Correct temperature
2. Be able to prepare, cook and serve cold soups and advanced cold starters
2.1 Check quality of ingredients
Quality
• Visual
• Aroma
• Texture
• Use by and best before dates
Ingredients
• Bread
• Convenience stock
• Dairy products
• Fresh stock
• Grains
• Meat
• Noodles
• Pulses
• Seaweed
• Cheese
• Eggs
• Fish
• Game
• Offal
• Pasta
• Pastry
• Poultry
• Rice
• Shellfish
• Textured vegetable proteins
• Vegetables
2.2 Determine correct quantity of ingredients
• Adapt standardised recipe
• Increasing yield amount
• Adjusting ingredients
• Use weighing scales and measuring equipment
2.3 Monitor the safe use of equipment used when making cold soups, mezze and advanced
cold starters
• Temperature probe
• Blender
• Food processor
• Frying pans
• Mandolin
• Mixers
• Blast chillers and blast freezers
• Cold holding equipment
• Fryers and griddles
• Grills
• Hobs
• Hot holding equipment
 • Ovens
• Steamers
2.4 Prepare a range of cold soups, mezze and advanced cold starters using correct
preparation methods
• Blending
• Clarification mix
• Clarifying butter
• Filleting
• Purging
• Sous vide water bath
• Tenderising
• Thermomix
• Marinating
2.5 Cook a range of cold soups, mezze and advanced cold starters using different methods
of cookery
• Baking
• Poaching
• Boiling
• Simmering
• Steaming
• Combination
• Grilling
• Bain marie
2.6 Apply quality checks during the cooking of cold soups, mezze and advanced cold starters
• Correct Temperature
• Timing
• Texture
• Correct degree of cooking
• Seasoning
• Colour
2.7 Use equipment safely during the making of cold soups, mezze and advanced cold
starters
2.8 Finish a range of cold soups, mezze and advanced cold starters using appropriate
finishing methods
• Garnishing
• Saucing
• Dressing
• Gratinating
• Flambéing
 • Passed
• Strained
• Pureed
• Un passed
• Clarified
• Serving
• Plating
• Chilling
• Correct temperature
3. Be able to prepare dressings, sauces, chutneys and relishes to accompany starters
3.1 Check quality of ingredients
Quality
• Visual
• Aroma
• Use by and best before dates
Ingredients
• Eggs
• Vinegar
• Vegetable oils
• Mayonnaise
• Balsamic vinegar
• Mustards
• Fish sauce
• Hot sauce
• spices
• Sugar
• Fruits
• Herbs
• Chillies
• Vegetables
• Cheese
• Buttermilk
• Ginger
• Soy sauce
3.2 Determine correct quantity of ingredients
• Adapt standardised recipe
• Increasing yield amount
• Adjusting ingredients
• Use weighing scales and measuring equipment
3.3 Monitor the safe use of equipment used when making dressings, sauces, chutneys and
relishes
• Temperature probe
• Blender
• Chopping boards
• Food processor
• Mandolin
• Measuring jug
• Mixers
• Blast chillers and blast freezers
• Hobs
• Ovens
• Steamers
3.4 Prepare a range of dressings, sauces, chutneys and relishes using correct preparation
methods
• Weighing /measuring
• Cutting
• Deseeding
• Blending
• Pureeing
• Grating
• Emulsifying
• Mixing
• Infusing
3.5 Cook a range of dressings, sauces, chutneys and relishes using different methods of
cookery
3.6 Apply quality checks during the making of dressings, sauces, chutneys and relishes
• Correct Temperature
• Timing
• Texture
• Correct degree of cooking
• Seasoning
3.7 Use equipment safely during the making of dressings, sauces, chutneys and relishes
3.8 Use a range of dressings, sauces, chutneys and relishes for finishing of starters
• Correct consistency
• Flavour balance
• Garnishing
• Dressing
• Storage
 • Chilling
Unit 308 : Produce and present advanced main course dishes using standardised recipes
1. Be able to prepare, cook and serve advanced meat, poultry and offal main course dishes
1.1 Check quality of ingredients
Quality
• Visual
• Aroma
• Texture
• Use by and best before dates
Ingredients
• Fresh stock
• Convenience stock
• Meat
• Poultry
• Offal
1.2 Determine correct quantity of ingredients
• Adapt standardised recipe
• Increasing yield amount
• Adjusting ingredients
• Use weighing scales and measuring equipment
1.3 Monitor the safe use of equipment used when making advanced meat, poultry and offal
main course dishes
• Temperature probe
• Food processor
• Fryers and griddles
• Grills
• Hobs
• Ovens
• Steamers
• Hot holding equipment
• Blast chillers and blast freezers
• Cold holding equipment
1.4 Prepare a range of advanced meat, poultry and offal main course dishes using correct
preparation methods
• Barding
• Chining
• Filleting
 • Infusing
• Larding
• Marinating
• Mincing
• Preparing forcemeats
• Purging
• Removing sinew
• Sous vide - water bath
• Tenderising
• Thermomix
• Trussing
• Tying
• Vac packing
1.5 Cook a range of advanced meat, poultry and offal main course dishes using different
methods of cookery
• Boiling
• Poaching
• Steaming
• Simmering
• Baking
• Roasting
• Grilling
• Sous vide
• Stewing
• Shallow frying
• Deep frying
• Combination
1.6 Apply quality checks during the cooking of advanced meat, poultry and offal main course
dishes
• Correct Temperature
• Timing
• Texture
• Correct degree of cooking
• Seasoning
• Evaporation
• Liquid levels
1.7 Use equipment safely during the cooking of advanced meat, poultry and offal main
course dishes
1.8 Finish a range of advanced meat, poultry and offal main course dishes using appropriate
finishing methods
• Correct temperature
• Resting
• Serving
• Plating
• Monté au beurre
• Foams
• Dressing
• Saucing
• Garnishing
2. Be able to prepare, cook and serve advanced fish, shellfish & crustacean main course
dishes
2.1 Check quality of ingredients
Quality
• Visual
• Aroma
• Texture
• Use by and best before dates
Ingredients
• Round fish
• Flat fish
• Oily
• Other
• Shellfish
• Crustacean
2.2 Determine correct quantity of ingredients
• Adapt standardised recipe
• Increasing yield amount
• Adjusting ingredients
• Use weighing scales and measuring equipment
2.3 Monitor the safe use of equipment used when making advanced fish, shellfish and
crustacean main course dishes
• Blast chillers and blast freezers
• Cold holding equipment
• Fish kettle
• Food processor
• Fryers and griddles
 • Frying pans
• Grills
• Hobs
• Hot holding equipment
• Mandolin
• Ovens
• Sous vide - water bath
• Steamers
• Temperature probe
• Thermomix
• Tying
• Vac packing
2.4 Prepare a range of advanced fish, shellfish and crustacean main course dishes using
correct preparation methods
• Blending
• Boning
• Butterflying
• Coating
• Cuts - tronçon, paupiette, goujon, délice, supreme, fillet
• Descaling
• Filleting
• Gutting
• Scraping
• Seasoning
• Skinning
2.5 Cook a range of advanced fish, shellfish and crustacean main course dishes using
different methods of cookery
• Boiling
• Braising
• Poaching
• Sautéing
• Steaming
• Simmering
• Baking
• Grilling
• Stewing
• Shallow frying
• Deep frying
2.6 Apply quality checks during the cooking of advanced fish, shellfish and crustacean main
course dishes
• Correct Temperature
 • Timing
• Texture
• Correct degree of cooking
• Seasoning
• Evaporation
• Liquid levels
2.7 Monitor the safe use of equipment when making advanced fish, shellfish and crustacean
main course dishes
2.8 Finish a range of advanced fish, shellfish and crustacean main course dishes using
appropriate finishing methods
• Garnishing
• Saucing
• Glazing
• Portioning
• Temperature
• Appearance
• Correct seasoning
3. Be able to prepare, cook and serve advanced vegetarian and vegan main course dishes
3.1 Check quality of ingredients
Quality
• Visual
• Aroma
• Texture
• Use by and best before dates
Ingredients
• Dairy
• Eggs
• Grains
• Herbs
• Meat substitutes, textured vegetable proteins
• Nuts
• Pasta
• Pulses
• Rice
• Sea vegetables
• Seaweed
• Seeds
• Tofu
• Vegetables
3.2 Determine correct quantity of ingredients
• Adapt standardised recipe
• Increasing yield amount
• Adjusting ingredients
• Use weighing scales and measuring equipment
3.3 Monitor the safe use of equipment when making advanced vegetarian or vegan main
course dishes
• Temperature probe
• Blender
• Chopping boards
• Food processor
• Mandolin
• Mixers
• Blast chillers and blast freezers
• Cold holding equipment
• Grills
• Hobs
• Hot holding equipment
• Ovens
• Steamers
• Sous vide – Water bath
• Wok
3.4 Prepare a range of advanced vegetarian or vegan main course dishes using correct
preparation methods
• Carving
• Curing
• Cutting
• Drying
• Marinating
• Peeling
• Pickling
• Shaping
• Soaking
• Smoking
• Turning
• Using acidulated liquid
• Vacuum packing
• Weighing / measuring
3.5 Cook a range of advanced vegetarian or vegan main course dishes using different
methods of cookery
• Baking
• Blanching
• Boiling
• Braising
• Combination
• Grilling
• Poaching
• Simmering
• Sous vide
• Steaming
• Stewing
• Stir-fry
• Shallow frying
• Deep frying
3.6 Apply quality checks during the cooking of advanced vegetarian or vegan main course
dishes
• Correct temperature
• Timing
• Texture
• Correct degree of cooking
• Seasoning
• Evaporation
• Liquid levels
3.7 Monitor the safe use of equipment when making advanced vegetarian or vegan main
course dishes
3.8 Finish a range of advanced vegetarian or vegan main course dishes using appropriate
finishing methods
• Dressing
• Emulsions
• Flambéing
• Foams
• Garnishing
• Gratinating
• Saucing
• Seasoning
4. Be able to prepare, cook and serve hot sauces for advanced dishes
4.1 Check quality of ingredients
Quality
• Visual
• Aroma
• Texture
• Use by and best before dates
Ingredients
• Dairy
• Eggs
• Stock
• Alcohol
• Herbs
• Spices
• Fruits
• Vegetables
• Pulses
4.2 Determine correct quantity of ingredients
• Adapt standardised recipe
• Increasing yield amount
• Adjusting ingredients
• Use weighing scales and measuring equipment
4.3 Monitor the safe use of equipment when making hot sauces
4.4 Prepare a range of hot sauces using correct preparation methods
• Making roux
• Passing
• Straining
• Blending
• Skimming
• Peeling
• Cutting
• Weighing /measuring
4.5 Cook a range of hot sauces for advanced dishes using different methods of cookery
• Beurre blanc
• Cream thickened
• Emulsified
• Gravy-based
• Miscellaneous (bread, tomato)
 • Purées
• Reductions
• Roux-based
• Velouté derivatives
4.6 Apply quality checks during the cooking of hot sauces
• Correct temperature
• Timing
• Texture
• Correct degree of cooking
• Seasoning
• Evaporation
• Liquid levels
4.7 Monitor the safe use of equipment when making a range of hot sauces
4.8 Finish a range of hot sauces using appropriate finishing methods
• Adjust flavour
• Adjust temperature
• Adjust consistency
• Garnishing
• Liaison
• Monte au beurre
• Reduction
• Sabayon
• Seasoning
5. Be able to prepare, cook and serve advanced side dishes
5.1 Check quality of ingredients
Quality
• Visual
• Aroma
• Texture
• Use by and best before dates
Ingredients
• Oils
• Herbs
• Spices
• Vegetables
• Dairy
• Pasta
• Rice
 • Potatoes
• Grains
• Pulses
5.2 Determine correct quantity of ingredients
• Adapt standardised recipe
• Increasing yield amount
• Adjusting ingredients
• Use weighing scales and measuring equipment
5.3 Select the equipment used when making advanced side dishes
• Temperature probe
• Blender
• Can opener
• Chopping boards
• Food processor
• Grater
• Ladle
• Mandolin
• Saucepans
• Scales
• Sieve
• Spatula
• Spider
• Spoons
• Strainers
• Trays
• Whisk
• Blast chillers and blast freezers
• Cold holding equipment
• Grills
• Hobs
• Hot holding equipment
• Ovens
• Steamers
• Vac pack
• Sous vide - water bath
5.4 Prepare a range of advanced side dishes using correct preparation methods
• Clarifying butter
• Cutting
• Deseeding
• Grating
• Coating
 • Peeling
• Scraping
• Shaping
• Washing
• Weighing /measuring
5.5 Cook a range of advanced side dishes using different methods of cookery
• Baking
• Blanching
• Boiling
• Braising
• Combination
• Grilling
• Poaching
• Roasting
• Shallow frying
• Deep frying
• Simmering
• Sous vide – water bath
• Steaming
• Stewing
• Stir-fry
5.6 Apply quality checks during the cooking of advanced side dishes
• Correct temperature
• Timing
• Texture
• Correct degree of cooking
• Seasoning
• Evaporation
• Liquid levels
5.7 Monitor the safe use of equipment when making advanced side dishes
5.8 Finish a range of advanced side dishes using appropriate finishing methods
• Garnishing
• Saucing
• Dressing
• Gratinated
• Pureed
Unit 309 : Produce and present advanced desserts and dough products using standardised
recipes
1. Be able to prepare, cook and finish advanced hot dessert dishes
1.1 Check quality of ingredients
Quality
• Visual
• Aroma
• Texture
• Use by and best before dates
Ingredients
• Eggs
• Dairy
• Fats
• Oils
• Flours
• Fruits
• Nuts
• Liquids
• Raising agents
• Sugars
• Spices
• Alcohol
• Fruit compounds
• Chocolate
• Jams
• Rice
• Grains
• Flavourings, colourings and essence
1.2 Determine correct quantity of ingredients
• Adjusting ingredients
• Follow standardised recipe
• Increasing yield amount appropriate to the recipe
• Use weighing scales and measuring equipment
1.3 Monitor the safe use of equipment used when making advanced hot desserts dishes
• Trays
• Whisk
1.4 Prepare a range of advanced hot dessert courses dishes using correct preparation
methods
• Aerating
• Beating
• Blending
• Blind bake
• Creaming
• Depositing
• Dividing
• Dehydrating
• Dusting
• Folding
• Lining
• Laminating
• Measuring
• Piping
• Passing/straining
• Resting
• Rolling
• Rubbing in
• Shaping
• Weighing
• 1.5 Cook a range of advanced hot dessert courses dishes using different methods of
cookery
• Methods of cookery
• Boiling
• Poaching
• Steaming
• Simmering
• Baking
• Sous vide
• Stewing
• Shallow frying
• Deep frying
• Combination
1.6 Apply quality checks during the cooking of advanced hot dessert course dishes
• Correct temperature
• Timing
• Texture
• Correct degree of cooking
• Seasoning
• Moisture
 • Evaporation
• Liquid levels
1.7 Use equipment safely during the cooking of advanced hot dessert course dishes
1.8 Finish a range of advanced hot dessert course dishes using appropriate finishing
methods
• Brushing
• Coating
• Dusting
• Filling
• Glazing
• Icing
• Piping
• Portioning
• Saucing
• Use of decorations
2. Be able to prepare, cook and finish advanced cold dessert dishes
2.1 Check quality of ingredients
Quality
• Visual
• Aroma
• Texture
• Use by and best before dates
Ingredients
• Eggs
• Dairy
• Fats
• Oils
• Flours
• Fruits
• Nuts
• Liquids
• Raising agents
• Sugars
• Spices
• Alcohol
• Fruit compounds
• Chocolate
• Jams
• Setting agents
 • Flavourings, colourings and essence
2.2 Determine correct quantity of ingredients
• Adjusting ingredients
• Follow standardised recipe
• Increasing yield amount appropriate to the recipe
• Use weighing scales and measuring equipment
2.3 Monitor the safe use of equipment used when making advanced dessert course dishes
• Bain marie
• Blast chillers and blast freezers
• Blender
• Blow torch
• Chocolate tempering machine
• Chopping boards
• Cold holding equipment
• Cooling rack
• Dehydrator
• Food processor
• Fryers and griddles
• Frying pans
• Grills
• Hobs
• Ice cream machine
• Mandolin
• Measuring jug
• Mixers
• Moulds and cases
• Ovens
• Pastry brushes
• Piping bag and nozzles
• Saucepans
• Scales
• Sieve
• Silicone mats
• Spatula
• Spoons
• Steamers
• Strainers
• Sugar thermometer
• Sugar lamp
• Temperature probe
• Trays
• Whisk
2.4 Prepare a range of advanced cold dessert courses dishes using correct preparation
methods
• Aerating
• Beating
• Blending
• Blind bake
• Creaming
• Churning
• Depositing
• Dividing
• Dusting
• Folding
• Dehydrating
• Glazing
• Lining
• Measuring
• Piping
• Pulling sugar
• Resting
• Rolling
• Rubbing in
• Scoring
• Shaping
• Tempering
• Weighing
2.5 Cook a range of advanced cold dessert courses dishes using different methods of
cookery
• Boiling
• Poaching
• Steaming
• Simmering
• Baking
• Sous vide
• Combination
2.6 Apply quality checks during the cooking of advanced cold dessert course dishes
• Aroma
• Colour
• Consistency
• Portion size
• Presentation
• Taste
 • Temperature
• Texture
2.7 Use equipment safely during the cooking of advanced cold dessert course dishes
2.8 Finish a range of advanced cold dessert course dishes using appropriate finishing
methods
• Brushing
• Chilling
• Coating
• Dusting
• Feathering
• Filling
• Glazing
• Icing
• Piping
• Spraying
• Portioning
• Saucing
• Soaking
• Use of decorations
3. Be able to prepare, cook and finish advanced dough items
3.1 Check quality of ingredients
Quality
• Visual
• Aroma
• Texture
• Use by and best before dates
Ingredients
• Flour
• Sugar
• Fats
• Dairy
• Eggs
• Fruit
• Nuts
• Raising agent
• Herbs
• Spices
• Seeds
• Vegetables
 • Flavourings, colourings and essence
3.2 Determine correct quantity of ingredients
• Adjusting ingredients
• Follow standardised recipe
• Increasing yield amount appropriate to the recipe
• Use weighing scales and measuring equipment
3.3 Monitor the safe use of equipment used when making advanced dough items
• Temperature probe
• Blender
• Loaves tins
• Chopping boards
• Cooling rack
• Dough dividers
• Food processor
• Frying pans
• Mandolin
• Measuring jug
• Mixers
• Moulds and cases
• Pastry brushes
• Piping bag and nozzles
• Saucepans
• Scales
• Strainers
• Trays
• Whisk
• Blast chillers and blast freezers
• Cold holding equipment
• Fryers and griddles
• Hobs
• Hot holding equipment
• Ovens
• Steamers
• Provers
3.4 Prepare a range of advanced dough items using correct preparation methods
• Weighing/measuring
• Rolling
• Kneading
• Developing
• Egg washing
• Filling
 • Proving
• Resting
• Knocking back
• Dividing
• Shaping
• Glazing
• Dusting
• Scoring
• Lining
3.5 Cook a range of advanced dough items using different methods of cookery
• Baking
• Frying
• Boiling
• Steaming
• Griddling
3.6 Apply quality checks during the cooking of advanced dough items
• Correct temperature
• Timing
• Texture
• Correct degree of cooking
• Moisture
3.7 Use equipment safely during the cooking of advanced dough items
3.8 Finish a range of advanced dough items using appropriate finishing methods
• Icing
• Dusting
• Brushing
• Glazing
• Piping
• Filling

Assessment methods
Assessment Assessment title Type Grading Units
number covered
306 Monitoring and Evolve - on demand PX 306
supervision of food multiple choice test
safety
310 Culinary Arts and Evolve - on demand PX 301*, 303,
Supervision - Theory test multiple choice test 304, 305
311 Culinary Arts and Practical PX 301, 302,
Supervision – Practical assessments 307, 308,
assessment 309
Exam Paper 1
6. A chef has completed training and developed new menu items. Which two of the
following would best be used to assess its impact?
1. Feedback from customers
2. Annual appraisal
3. Restaurant critic review
4. Feedback from peers
a) 1 and 2
b) 2 and 3
c) 3 and 4
d) 4 and 1
7. Which tool is best used when analysing an individual’s progress and development of an
action plan?
a) Political, Economic, Social and Technology (PEST)
b) Strengths, Weakness, Opportunity and Threats (SWOT)
c) Price, Product, Place, Promotion, People, Physical environment and Process (7 Ps)
d) First in First out (FIFO)
8. What task would a Chef de Partie routinely carry out as part of an organisation’s
compliance processes?
a) Write risk assessments.
b) Set up training sessions for all staff.
c) Complete checks and records.
d) Write policies and procedures for the kitchen.
9. How best would new employees be informed about operational procedures of the
organisation?
a) By asking colleagues.
b) Shadowing another employee
c) Searching the internet.
d) Induction training.
10. Which of the following areas would not be part of employment legislation and practice?
a) Working hours and shift patterns.
b) Holiday periods and days off.
c) Transport and travel arrangements.
d) Rates of pay and bonus schemes.
11. Which is an example of operational use of technology within a catering environment?
a) Temperature probes.
b) Stock control software.
c) Digital control panels.
d) Combination cooking.
12. Which of the following is the most common cause of issues with technology used within
a kitchen?
a) Lack of training for staff.
b) Lack of connectivity in the kitchen.
c) Equipment provided is not used.
d) Slow service to restaurant.
13. What is a result of the introduction of technology to professional kitchens?
a) Increase in pay scales due to the increase in skills.
b) Increased the number of jobs available.
c) Reduction in highly skilled staff needed in some areas.
d) Reduced profits as costs have increased.
14. What key information would be used to plan staff and commodities needed for a
seasonal event held in the restaurant?
a) Crockery availability.
b) Number of customers.
c) Tables available.
d) Number of parking spaces.
15. Subtracting all costs from sales will leave the:
a) Net profit.
b) Gross profit.
c) Revenue.
d) Overheads.
16. Which of the following is likely have a positive impact on profitability from the kitchen
area?
a) Changing and adding dishes to menu daily.
b) Reducing and recycling waste materials.
c) Turning on stoves at start of day and leaving on.
d) Cooking all dishes at the same time.
17. Which of the following is a role that a Chef de Partie may have in the recruitment and
selection process for staff?
a) Advertising roles to be filled.
b) Short listing candidates.
c) Providing feedback on trials.
d) Designing skills tests.
18. Which of the following is an example of on the job training?
a) Completion of online packages.
b) Attendance at college or a course.
c) Work shadowing.
d) Partaking in a culinary competition.
19. A structured individual training plan should:
a) Build on knowledge, skill and understanding.
b) Be written and handed down by the manager.
c) Be completed just for off the job training.
d) Link to the opportunities of the organisation only.
20. Which of the following is key to ensuring that training and development is effective?
a) Transport to and from training is provided by employer.
b) Training is scheduled to be delivered away from the organisation.
c) Refreshments provided at breaks during training.
d) Time for staff to attend training as part of their schedule.
21. When setting targets for development it is important to ensure these are SMART,
Specific, Measurable, Achievable, Relevant and
a) Targeted.
b) Timely.
c) Testing.
d) Tried.
22. Failing to meet customer expectations within a business could lead to
a) Fewer complaints.
b) Fluctuations in productivity.
c) Loss of reputation.
d) Reduction in costs.
23. What information on menus should the chef provide to ensure that guest requirements
are met?
a) Allergens in each dish.
b) Temperature that each dish is served.
c) Provenance of each dish.
d) Weight of ingredients in each dish.
24. A customer has made a negative comment on the internet about the food they had
yesterday. What would be the best method to quickly follow this up?
a) Respond over social media.
b) Send out a questionnaire.
c) Contact and speak to the customer.
d) Write an apology letter.
25. A positive benefit for a business of high guest satisfaction in relation to staffing is
a) Lower reputation.
b) Increased profit.
c) Higher morale.
d) Reduced costs.
26. Which of the following is a proactive approach to ensure the team meets customer
expectations?
a) Deal with complaints the following day.
b) Positively respond to requests.
c) Ensure that the team has regular breaks.
d) Supervise a consistent product and service.
27. Why should a chef understand the implications of different cultures when planning
dishes and menus?
a) To ensure dishes are available to meet customer expectations.
b) To develop wider techniques, skills and knowledge.
c) To make use of a wider choice of ingredients available.
d) To ensure that dishes from around the world are offered.
28. Which of the following is not an external factor that affects the availability of
commodities?
a) Growing conditions.
b) Market prices.
c) Cultural environment.
d) Storage space.
29. Design, décor and lighting influencing the dining experience is known as the
a) Ambience.
b) Reception.
c) Welcome.
d) Setting.
30. Which media format is a guest-to-guest communication method?
a) Internet.
b) Radio.
c) Magazines.
d) Food shows.
31. When planning a menu for a special occasion in 6 months’ time, which main
consideration would need to be taken into account?
a) Staff skills and availability.
b) Seasonality of ingredients.
c) Type and amount of equipment.
d) Kitchen layout and design.
32. Which change to dishes would not make them healthier?
a) Decrease the use of butter and animal fats.
b) Decrease the use of salt in cooking.
c) Decrease the amount of deep frying of foods.
d) Decrease the size of portions served.
33. A business policy that considers the ethical impact on location, people and resources of
its business is known as
a) Decreasing carbon footprint.
b) Changes for climate change.
c) Corporate social responsibility.
d) Sustainability procedures.
34. A common waste reduction hierarchy used is known as
a) The 5 Ps.
b) The 5 Cs.
c) The 5 Rs.
d) The 5 Ts
35. Purchasing food products that are produced where the growers and communities
receive ethical support through the business is marketed as
a) Buying local.
b) Fair trade.
c) Best practice.
d) Direct from farmer
36. Which of the following practices is being adopted by many businesses to help reduce
their carbon footprint?
a) Use of organically produced products.
b) Use of locally produced and sourced products.
c) Use of biodegradable detergents.
d) Using food waste to produce compost.
37. Which of the following is not a sourcing initiative for food purchasing to support
sustainability?
a) Local and seasonal products.
b) Direct from farmers and producers.
c) Purchase prepared and part cooked foods.
d) Organic and ethically procured products.
38. How could the disposal of food waste be more environmentally acceptable?
a) Recycle to compost.
b) Return to supplier for disposal.
c) Re-use as much as possible for animal feed.
d) Landfill, separated to allow breakdown.
39. Effective menu planning can have a positive impact to reduce food waste through
a) Prevention.
b) Packaging.
c) Recovery.
d) Disposal.
40. What would be a benefit of having a visible sustainability policy for a business?
a) Clear target setting.
b) Lower cost margins.
c) Decreased staff costs.
d) Increase in reputation.
Exam Paper 2
8064-306 Monitoring and supervision of food safety

1. Food safety management systems are based around the principles of:
a) Hazard Analysis Critical Control Point (HACCP).
b) First In First Out (FIFO).
c) Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR)
d) Cooking, Cleaning, Chilling, Cross-contamination (4 Cs).
2. A documented food safety management system will help businesses comply with the law
and would include safe methods of:
a) Staff recruitment.
b) Preventing cross contamination.
c) Training.
d) Food labelling.
3. Employers are expected to ensure compliance with food legislation by:
a) Ensuring profits come before food safety.
b) Using a sample food safety policy.
c) Implementing their own food safety policy.
d) Monitoring food waste.
4. Employees are expected to comply with food safety legislation by:
a) Reporting evidence of food pests at the end of the day.
b) Ensuring food is cooked and served on time.
c) Instructing others to clean as they go.
d) Completing regular food safety training.
5. A food supervisor should oversee the food safety management system daily by:
a) Tasting the food.
b) Recording and monitoring tasks.
c) Storing food deliveries.
d) Completing a food safety internal audit.
6. What is a potential legal consequence of failing to comply with food safety legislation?
a) Customer complaints.
b) Loss of reputation.
c) Monetary fine.
d) Low staff morale.
7. Refrigerated food stored correctly helps to prevent:
a) Cross allergenic contamination.
b) Pest infestation.
c) Chemical contact.
d) Rapid bacterial growth.
8. The best temperature monitoring equipment for a refrigerator in a professional kitchen is:
a) Simple in-built displays.
b) Automatic monitoring systems.
c) Probe thermometers.
d) Infra-red thermometers.
9. Which of the following is a physical contamination found in food?
a) Spoilage bacteria.
b) Human hair.
c) Pesticide residues.
d) Mould.
10. A food handler who unknowingly carries a disease-causing microorganism but does not
display any related symptoms is classed as a:
a) Healthy carrier.
b) Incubatory carrier.
c) Convalescent carrier.
d) Mesophile carrier.

11. What is the correct order of cleaning kitchen equipment?

a) Main clean, disinfection, drying.
b) Pre clean, sanitise, drying.
c) Intermediate rinse, main clean, disinfection.
d) Pre clean, main clean, intermediate rinse.
12. The best way to effectively store food waste inside and outside the premises, is by:
a) Disposing of it in the skip.
b) Removing it from the kitchen at the end of the day.
c) Placing it in sealed plastic bags in open bins.
d) Storing it in closed clean containers.
13. How should kitchen waste oil be disposed of?
a) Using a specialist contractor.
b) Sealing in container and placing in the bin.
c) Using as fuel for vehicles.
d) Disposing in the grease trap.
14. Good food premises design ensures cross contamination is made physically impossible
by:
a) Providing staff changing facilities.
b) Providing a continuous workflow.
c) Segregating food preparation areas.
d) Selecting the right location.
15. Food pests must be controlled and prevented from entering a premise because in the
long term:
a) Additional measures are needed to prevent them.
b) Costly measures are needed to control them.
c) They are impossible to remove easily.
d) They can damage buildings and fittings.

16. The best method to control flies from entering the food premises is to provide:
a) Electric fly killers.
b) Flyscreens on windows and doors.
c) Net traps on windows.
d) Sticky fly paper above doors.
17. Food borne diseases are illnesses caused by which specific micro-organisms?
a) Bacteria and viruses.
b) Moulds and yeasts.
c) Non-bacterial and viruses.
d) Enzymes and toxins.
18. Which of the following allergens must be identified as ingredients in food packaging?
a) Celery and apples.
b) Fish and molluscs.
c) Gluten free wheat.
d) Lupins and flowers.
19. The best way to control physical contamination of fresh food is to:
a) Wash every product before use.
b) Change uniform daily.
c) Inspect the product before use.
d) Wash hands between tasks.
20. In a food management system, a criterion that is monitored and separates acceptability
from unacceptability is known as a:
a) Corrective action.
b) Control measure.
c) Critical control point.
d) Critical limit

21. When a control measure is not met in the cooking process, the main aims of a corrective
action will be to:
a) Prevent a recurrence of the problem.
b) Report the incident to the supervisor.
c) Establish a verification procedure.
d) Review the monitoring process.
22. The main purpose of having a record of all food management documents is so that:
a) All activities and corrective actions are available.
b) Flow diagrams of processes are recorded.
c) Due diligence is practised.
d) Company policy systems are met.
23. Which document would be included in a food safety management system?
a) Delivery notes.
b) Invoices.
c) Hygiene training records.
d) Cleaning rota.
24. What is the most important consequence of poor monitoring of food safety?
a) Increased waste of ingredients.
b) Time lost to prepare dish again if spoiled.
c) Failure to comply with legislation.
d) Risk of staff illness and absence.
25. The best method for a business to monitor food safety procedures are:
a) Daily reviews.
b) Risk assessments.
c) Management audits.
d) Customer feedback.

Practical Assessments
Unit 301 Developing opportunities for progression in the culinary industry
Assessor checklist
Candidate name: Date:
Centre name:
Candidates are not permitted to use the checklist to work from when completing the tasks,
but may familiarise themselves with it prior to the professional discussion.

Task Completed Notes / Reference

Task A
CV
SWOT Analysis
Task B
Personal Development Plan
Task C
Explain the types of activities to
maximise own potential
Describe the methods to
confirm development of skills
and knowledge
Describe the use of SWOT
analysis and an action plan
within personal development
Explain how to apply knowledge
and skills learnt
Explain how to measure the
impact of development
activities on working practices
Explain how reflective practice
can improve performance
Task D
Self-Evaluation

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where
applicable)
External Quality Assurer
signature and date (where
applicable
Unit 302 Supervise and monitor own section
Practical Task/Observation
Assessor checklist
Candidate name: Date:
Centre name:
Candidates are not permitted to use the checklist to work from when completing the tasks,
but may familiarise themselves with it prior to the professional discussion.

Task Complete Notes / Reference

d
Check service information required to
plan for food production and service
Create a plan for food production and
service
Conduct team briefing ready for food
production and service
Check own section is prepared to
produce food dishes
Confirm own section is prepared for
service
Supervise activities to ensure the
section produces food in line with the
organisation’s standards
Monitor own section during food
production and service
Provide feedback to the team following
food production and service
Evaluate the monitoring process
Implement procedures for reducing
personal and operational pressure
Check for potential personal problems
Check for potential operational
problems
Apply problem solving techniques
within own section

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where applicable)
External Quality Assurer signature and
date (where applicable
Unit 307 Produce and present advanced starters using standardised recipes
Practical observation checklist
Candidate name: Date:
Centre name:
Task A
Candidates are not permitted to use the checklist to work from when completing the
practical tasks but may familiarise themselves with it prior to the observation.
Hot Soup and Hot Starter

Hot Soup Hot Starter 1 Hot Starter 2

Name of dish
Check quality of ingredients
Determine correct quantity of
ingredients
Monitor the safe use of
equipment used when making
hot soups and hot starters
Prepare a range of hot soups and
hot starters using correct
preparation methods
Cook a hot soup and hot starters
Apply quality checks during the
cooking of hot soups and
advanced starters
Use equipment safely during the
cooking of hot soups and
advanced starters
Finish a hot soup & advanced hot
starters using appropriate
finishing methods

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where
applicable)
External Quality Assurer
signature and date (where
applicable
Task B
Candidates are not permitted to use the checklist to work from when completing the
practical tasks but may familiarise themselves with it prior to the observation.
Cold Soup and Gold Starter

Cold Soup Cold Starter 1 Cold Starter 2

Name of dish
Check quality of ingredients
Determine correct quantity of
ingredients
Monitor the safe use of
equipment used when making
hot soups and hot starters
Prepare a range of cold soups and
hot starters using correct
preparation methods
Cook a cold soup and cold
starters
Apply quality checks during the
cooking of cold soups and
advanced starters
Use equipment safely during the
cooking of cold soups and
advanced starters
Finish a cold soup & advanced
cold starters using appropriate
finishing methods

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where
applicable)
External Quality Assurer
signature and date (where
applicable

Task C
Candidates are not permitted to use the checklist to work from when completing the
practical tasks but may familiarise themselves with it prior to the observation.
Sauce, Dressing, Chutney, Relish

Sauce Dressing Chutney Relish

Name of dish
Check quality of ingredients
Determine correct quantity of
ingredients
Monitor the safe use of
equipment used when making
accompanying sauces, dressing,
chutney and relish
Prepare a range of sauces,
dressing, chutney and relish
using correct preparation
methods
Cook a range of sauces,
dressing, chutney and relish
Apply quality checks during the
cooking of sauces, dressing,
chutney and relish
Use equipment safely during the
cooking of sauces, dressing,
chutney and relish
Finish a range of sauces,
dressing, chutney and relish
using appropriate finishing
methods

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where
applicable)
External Quality Assurer
signature and date (where
applicable

Unit 308 Produce and present advanced main course dishes using standardised recipes
Practical observation checklist
Candidate name: Date:
Centre name:
Task A - Meat
Candidates are not permitted to use the checklist to work from when completing the
practical tasks but may familiarise themselves with it prior to the observation.

Meat Sauce Side Dish

Name of dish
Check quality of ingredients
Determine correct quantity of
ingredients
Monitor the safe use of equipment
used when making advanced meat
main course dishes
Prepare an advanced meat main course
dish using correct preparation methods
Cook an advanced meat main course
dish using different methods of cookery
Apply quality checks during the cooking
of advanced meat main course dish
Use equipment safely during the
cooking of advanced meat main course
dish
Finish an advanced meat main course
dish using appropriate finishing
methods

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where applicable)
External Quality Assurer signature and
date (where applicable

Task A - Poultry
Candidates are not permitted to use the checklist to work from when completing the
practical tasks but may familiarise themselves with it prior to the observation.

Poultry Sauce Side Dish

Name of dish
Check quality of ingredients
Determine correct quantity of
ingredients
Monitor the safe use of equipment
used when making advanced poultry
main course dishes
Prepare an advanced poultry main
course dish using correct preparation
methods
Cook an advanced poultry main course
dish using different methods of cookery
Apply quality checks during the cooking
of advanced poultry main course dish
Use equipment safely during the
cooking of advanced poultry main
course dish
Finish an advanced poultry main course
dish using appropriate finishing
methods

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where applicable)
External Quality Assurer signature and
date (where applicable

Task B - Fish
Candidates are not permitted to use the checklist to work from when completing the
practical tasks but may familiarise themselves with it prior to the observation.

Fish Sauce Side Dish

Name of dish
Check quality of ingredients
Determine correct quantity of
ingredients
Monitor the safe use of equipment
used when making advanced fish main
course dishes
Prepare an advanced fish main course
dish using correct preparation methods
Cook an advanced fish main course dish
using different methods of cookery
Apply quality checks during the cooking
of advanced fish main course dish
Use equipment safely during the
cooking of advanced fish main course
dish
Finish an advanced fish main course
dish using appropriate finishing
methods

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where applicable)
External Quality Assurer signature and
date (where applicable

Task B – Shellfish/ Crustacean

Candidates are not permitted to use the checklist to work from when completing the
practical tasks but may familiarise themselves with it prior to the observation.

Shellfish/ Sauce Side Dish

Crustacean
Name of dish
Check quality of ingredients
Determine correct quantity of
ingredients
Monitor the safe use of equipment
used when making advanced Shellfish/
Crustacean main course dishes
Prepare an advanced Shellfish/
Crustacean main course dish using
correct preparation methods
Cook an advanced Shellfish/ Crustacean
main course dish using different
methods of cookery
Apply quality checks during the cooking
of advanced Shellfish/ Crustacean main
course dish
Use equipment safely during the
cooking of advanced Shellfish/
Crustacean main course dish
Finish an advanced Shellfish/
Crustacean main course dish using
appropriate finishing methods

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where applicable)
External Quality Assurer signature and
date (where applicable

Task B – Vegetarian
Candidates are not permitted to use the checklist to work from when completing the
practical tasks but may familiarise themselves with it prior to the observation.

Vegetarian Sauce Side Dish

Name of dish
Check quality of ingredients
Determine correct quantity of
ingredients
Monitor the safe use of equipment
used when making advanced
Vegetarian main course dishes
Prepare an advanced Vegetarian main
course dish using correct preparation
methods
Cook an advanced Vegetarian main
course dish using different methods of
cookery
Apply quality checks during the cooking
of advanced Vegetarian main course
dish
Use equipment safely during the
cooking of advanced Vegetarian main
course dish
Finish an advanced Vegetarian main
course dish using appropriate finishing
methods

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where applicable)
External Quality Assurer signature and
date (where applicable

Task B – Vegan
Candidates are not permitted to use the checklist to work from when completing the
practical tasks but may familiarise themselves with it prior to the observation.

Vegan Sauce Side Dish

Name of dish
Check quality of ingredients
Determine correct quantity of
ingredients
Monitor the safe use of equipment
used when making advanced Vegan
main course dishes
Prepare an advanced Vegan main
course dish using correct preparation
methods
Cook an advanced Vegan main course
dish using different methods of cookery
Apply quality checks during the cooking
of advanced Vegan main course dish
Use equipment safely during the
cooking of advanced Vegan main
course dish
Finish an advanced Vegan main course
dish using appropriate finishing
methods

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where applicable)
External Quality Assurer signature and
date (where applicable
Unit 309 Produce and present advanced desserts and dough products using standardised
recipes
Practical observation checklist
Candidate name: Date:
Centre name:
Task A (Hot Dessert)
Candidates are not permitted to use the checklist to work from when completing the
practical tasks but may familiarise themselves with it prior to the observation.

Hot Dessert Sauce Garnish

Name of dish
Check quality of ingredients
Determine correct quantity of
ingredients
Monitor the safe use of equipment
used when making the advanced hot
desserts dish
Prepare the advanced hot dessert dish
using correct preparation methods
Cook the advanced hot dessert dish
using different methods of cookery
Apply quality checks during the cooking
of the advanced hot dessert dish
Use equipment safely during the
cooking of the advanced hot dessert
dish
Finish a range of the advanced hot
dessert dish using appropriate finishing
methods

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where applicable)
External Quality Assurer signature and
date (where applicable
Task B (Cold Dessert)
Candidates are not permitted to use the checklist to work from when completing the
practical tasks but may familiarise themselves with it prior to the observation.

Cold Dessert Sauce Garnish

Name of dish
Check quality of ingredients
Determine correct quantity of
ingredients
Monitor the safe use of equipment
used when making the advanced Cold
desserts dish
Prepare the advanced Cold dessert dish
using correct preparation methods
Cook the advanced Cold dessert dish
using different methods of cookery
Apply quality checks during the cooking
of the advanced Cold dessert dish
Use equipment safely during the
cooking of the advanced Cold dessert
dish
Finish a range of the advanced Cold
dessert dish using appropriate finishing
methods

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where applicable)
External Quality Assurer signature and
date (where applicable
Task C (Dough Product)
Candidates are not permitted to use the checklist to work from when completing the
practical tasks but may familiarise themselves with it prior to the observation.

Dough Product Sauce Garnish

Name of dish
Check quality of ingredients
Determine correct quantity of
ingredients
Monitor the safe use of equipment
used when making the advanced dough
item
Prepare the advanced dough item using
correct preparation methods
Cook the advanced dough item using
different methods of cookery
Apply quality checks during the cooking
of the advanced dough item
Use equipment safely during the
cooking of the advanced dough item
Finish the advanced dough item using
appropriate finishing methods

Assessor signature and date

Candidate signature and date

Quality Assurance Coordinator

signature and date (where applicable)
External Quality Assurer signature and
date (where applicable