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Prepare and cook complex fish dishes in a commercial kitchen

Level Credits Purpose 4 8 This unit standard is for people who are experienced in the hospitality industry. They will have an understanding of preparation practices and advanced cooking techniques, including the use of advanced preparation and cooking methods, multiple ingredients, and differing flavours and textures. People credited with this unit standard are able to prepare to cook, and cook and present complex fish dishes in a commercial kitchen. Subfield Domain Status Status date Date version published Planned review date Entry information Hospitality Cookery Registered 12 December 2008 12 December 2008 31 December 2013 Prerequisite: Unit 167, Practise food safety methods in a food business, or demonstrate equivalent knowledge and skills. Evaluation of documentation and visit by NZQA and industry. Hospitality Standards Institute 0112

Accreditation

Standard setting body (SSB)

Accreditation and Moderation Action Plan (AMAP) reference

This AMAP can be accessed at http://www.nzqa.govt.nz/site/framework/search.html. Special notes 1 Definitions Complex ­ the use of an intricate combination of advanced preparation techniques, cooking methods, and processes, using fresh ingredients, differing flavours and textures, and innovative finishing and presentation techniques; Dish requirements ­ refer to any recipe or dish type specified by or specific to the establishment and made known to the candidate prior to assessment against this unit standard;

© New Zealand Qualifications Authority 2008

13305 version 4 Page 2 of 3 Establishment requirements ­ refer to any policy, procedure, recipe, or agreed requirement, either written or oral, that is made known to the candidate prior to assessment against this unit standard. 2 Range Evidence is required of a minimum of three different dishes incorporating three fish types using three different cooking methods. Legislation and regulations to be complied with include but are not limited to ­ Food Hygiene Regulations 1974, Food (Safety) Regulations 2002, Food Act 1981, and Health and Safety in Employment Act 1992. References Standard industry texts referred to in this unit standard include but are not limited to the following texts: Ceserani, V., Kinton, R. and D. Foskett, Practical Cookery (London: Hodder and Stoughton, 2000); Ceserani, V., and D. Foskett, Ceserani and Kinton's The Theory of Catering (London: Hodder and Stoughton, 2007); Christensen-Yule, L. and H. McRae, The New Zealand Chef (Auckland: Pearson Education, 2007). A list of the latest editions is available from the Hospitality Standards Institute, PO Box 9695, Marion Square, Wellington 6141. For the purpose of this unit standard, candidates should demonstrate an awareness of the impact of the preparation, cooking processes and storage on the nutritional value of relevant food items. This unit standard must be assessed against in a realistic workplace environment. The candidate must be under realistic time pressures, use relevant commercial equipment, and have realistic customer/staff ratios. Examples for each sector can be found in AMAP 0112.

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Elements and performance criteria

Element 1 Prepare to cook complex fish dishes in a commercial kitchen. Performance criteria 1.1 Fish and other ingredients of the required type, quality, and quantity are selected in accordance with dish requirements. Range 1.2 quality includes but is not limited to ­ appearance, smell, freshness, texture, within expiry date.

Fish and other ingredients are prepared using procedures that meet selected dish and establishment requirements in accordance with standard industry texts. Range preparation methods include but are not limited to ­ cleaning and filleting one type of fish.

© New Zealand Qualifications Authority 2008

13305 version 4 Page 3 of 3 1.3 Food safety issues and safe food handling practices for preparation and cooking of fish dishes are identified and explained in accordance with standard industry texts and legislative requirements.

Element 2 Cook and present complex fish dishes in a commercial kitchen. Performance criteria 2.1 Complex fish dishes are cooked in accordance with quality, dish and establishment requirements and standard industry texts. Range 2.2 quality includes but is not limited to ­ flavour, smell, degree of cooking, appearance.

Cooking methods and processes are suitable for dish requirements. Range processes include but are not limited to ­ time or degree of cooking, temperature, identification and correction of cooking faults, change in condition.

2.3 2.4

Fish dishes are finished and presented to meet dish requirements. Portion amounts and yields for fish dishes are identified and explained in accordance with dish and establishment requirements.

Please note Providers must be accredited by the NZQA, or an inter-institutional body with delegated authority for quality assurance, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment. Industry Training Organisations must be accredited by the NZQA before they can register credits from assessment against unit standards. Accredited providers and Industry Training Organisations assessing against unit standards must engage with the moderation system that applies to those standards. Accreditation requirements and an outline of the moderation system that applies to this standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The AMAP also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements. Comments on this unit standard Please contact the Hospitality Standards Institute [email protected] if you wish to suggest changes to the content of this unit standard.

© New Zealand Qualifications Authority 2008

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