Assessment Activity Module Unit COCMP (A/601/2130) Catering operations, costs and menu planning

Transcription

1 Assessment Activity Module Unit COCMP (A/601/2130) Catering operations, costs and menu planning Version 1 August 2016 COCMP Assessment Version 1 BIIAB August

2 Assessment Feedback Record Date Feedback Comments Assessor Signature Learner Signature Learner signature Assessor signature IQA signature (if sampled) Date Date Date COCMP Assessment Version 1 BIIAB August

3 Assessment Activity Purpose The purpose of this assessment activity is for you to demonstrate your knowledge and skills in catering operations, costs and menu planning. By achieving this assessment activity, you will gain a range of essential work skills that will enable you to work in the catering sector. COCMP (A/601/2130) Catering operations, costs and menu planning The purpose of this unit is for you to learn about how kitchens operate, the importance of the staffing hierarchy, how specific job roles contribute to the overall efficiency of the kitchen and how workflow is organised. You will learn about the various costs associated with the catering sector and understand how this is managed to ensure that food costs are controlled and the business remains profitable. You will have the opportunity to devise a new menu covering a range of dishes and show that you can interpret menus for food production. What you need to complete In order to meet the assessment requirements for the unit you will need to complete this module, giving full and detailed answers to each question and complete various practical activities. Where required, you will need to attach product evidence or personal statements to the assignment. All practical activities must be conducted in a standard commercial kitchen environment, to realistic time constraints and pressures in the sector. Your assessor will observe you carrying out the practical activities, assess your evidence and give you feedback on how well you have done, and what you need to do in order to develop further. After you have completed the module and your assessor has confirmed that it is complete, you will need to sign and date at the bottom of the ongoing assessor feedback record. COCMP Assessment Version 1 BIIAB August

4 Unit Content COCMP (A/601/2130) Catering operations, costs and menu planning Learning Outcome Assessment Criterion Suggested Assessment Methods Assessment Guidance 1. Understand the organisation of kitchens 2. Be able to plan and prepare menus for catering operations 1.1 Describe the structure of a partie system. 1.2 Identify current trends in food production operations. 1.3 Explain the importance of kitchen layout to promote good work flow in relation to food production systems. 1.4 Describe the importance of correct work flow in catering operations. 1.5 Outline the staffing hierarchy in a traditional kitchen. 1.6 Describe the responsibilities of specific job roles in a traditional kitchen organisation. 1.7 State the reasons for good working relationships within the kitchen and food service department. 2.1 Describe menus for different types of meal occasion. 2.2 Interpret menus for food production. 2.3 Explain the importance of the menu for food production and food service. 2.4 Discuss the factors to be considered in the planning of menus. 2.5 Identify the technical terminology used in menu planning. personal report observation questions and answers professional discussion personal report observation questions and answers professional discussion For each criterion, the assessor and learner need to ensure that the descriptors (describe, identify, explain, outline, state) have been fully addressed. 1.7 Learners must give at least two reasons for why good working relationships within a kitchen are required. For each criterion, the assessor and learner need to ensure that the descriptors (describe, interpret, explain, discuss, identify) have been fully addressed. 2.1 Learners must provide examples of three different menu types and describe each example. 2.5 Learners must give at least three examples of the technical terminology used when menu planning. COCMP Assessment Version 1 BIIAB August

5 Learning Outcome Assessment Criterion Suggested Assessment Methods Assessment Guidance 3. Understand basic personal report costs associated observation with the catering questions and answers industry professional discussion 4. Be able to apply basic calculations used in catering operations 3.1 Calculate costs and quantities relevant to simple activities in catering operations. 3.2 Display basic numeracy skills using calculator and manual methods based on metric measurements. 3.3 Calculate percentages to achieve a set gross profit. 3.4 Explain the importance of food costs within catering operations. 3.5 Describe the factors which must be monitored to control food costs and profit. 4.1 Calculate the food cost of dishes and determine the food cost per portion of dishes. 4.2 Determine the selling price of different types of dish and menu at specific percentages of gross and net profit. 4.3 Describe the elements of cost associated with catering operations. 4.4 Explain the terms gross profit and net profit. 4.5 Discuss factors to be considered to ensure that agreed net profit is achieved. personal report observation questions and answers professional discussion For each criterion, the assessor and learner need to ensure that the descriptors (calculate, display, explain, describe) have been fully addressed. For each criterion, the assessor and learner need to ensure that the descriptors (calculate, determine, describe, explain, discuss) have been fully addressed. COCMP Assessment Version 1 BIIAB August

6 Task 1 To complete this task you will need to devise a menu. Imagine that you have been asked to create a menu for a new restaurant that is opening in your area. The menu must include the following five courses: 1. Soups 2. Starters 3. Fish and shellfish 4. Main (poultry and meat) 5. Dessert/pudding (hot and cold) The menu must include three choices for each course and must include a range of different types of main ingredients (fish/shellfish/meat/poultry) stocks, sauces, fruit and vegetables and preparation, cooking and finishing techniques. Your assessor/tutor will give you a budget for this menu and this will help you to decide what dishes you will choose. Once you have developed the menu, attach a copy to this assessment activity. COCMP Assessment Version 1 BIIAB August

7 Task 2 To show that you understand basic costs associated with the catering industry, refer to your menu and complete the following: Calculate the food cost for three different dishes from your menu and decide what the cost will be per portion (3.1, 4.1) Decide what the selling price will be for each of the three different dishes (3.1, 4.2) Calculate your percentage of gross and net profit (3.3, 4.2) Attach your menu to this assessment activity module. Your evidence must show all relevant working out / calculations using manual methods and a calculator. Calculations must be in metric. (3.2) COCMP Assessment Version 1 BIIAB August

8 Task 3 Now that you have created your menu, you need to produce an individual menu planner/task sheet for each dish. These plans should include: a list of equipment required a list of ingredients for each dish details of the preparation, cooking and finishing methods required and these should be in the correct order details of timings an explanation of quality points at each stage of the process Attach your evidence to this assessment activity module. (2.2) COCMP Assessment Version 1 BIIAB August

9 Task 4 Answer these questions about catering operations, costs and menu planning. 1. Over time, you will notice that the way food is prepared and the range of dishes that are offered by food outlets/restaurants vary according to current trends. Identify some current trends. (1.2) COCMP Assessment Version 1 BIIAB August

10 2. (a) List who works in a traditional kitchen and their position of seniority in the kitchen (the staff hierarchy of the kitchen). (b) Describe the responsibilities for each job role. (1.5, 1.6) COCMP Assessment Version 1 BIIAB August

11 3. It is vital that all staff working together in a kitchen have a good working relationship with each other. State at least two reasons for this. (1.7) COCMP Assessment Version 1 BIIAB August

12 4. The catering sector has different types of menus to suit different types of meal occasions. Give three different menu types and describe each example. (2.1) COCMP Assessment Version 1 BIIAB August

13 5. Identify the technical terminology used when menu planning. You must give at least three examples. (2.5) COCMP Assessment Version 1 BIIAB August

14 Task 5 Prepare to have a discussion with your assessor/tutor about catering operations, costs and menu planning. Your discussion will cover the following: describe the structure of a partie system (1.1) explain the importance of kitchen layout to promote good work flow in relation to food production systems (1.3) describe the importance of correct work flow in catering operations (1.4) explain the importance of the menu for food production and food service (2.3) discuss the factors to be considered in the planning of menus (2.4) explain the importance of food costs within catering operations (3.4) describe the factors which must be monitored to control food costs and profit (3.5) describe the elements of cost associated with catering operations (4.3) explain the terms gross profit and net profit (4.4) discuss factors to be considered to ensure that agreed net profit is achieved (4.5) The discussion may take place over several sessions rather than one occasion. You can make notes in the boxes which follow to help you to prepare for your discussion. The structure of a partie system COCMP Assessment Version 1 BIIAB August

15 The importance of kitchen layout to promote good work flow in relation to food production systems The importance of correct work flow in catering operations COCMP Assessment Version 1 BIIAB August

16 The importance of the menu for food production and food service The factors to be considered in the planning of menus COCMP Assessment Version 1 BIIAB August

17 The importance of food costs within catering operations The factors which must be monitored to control food costs and profit COCMP Assessment Version 1 BIIAB August

18 The elements of cost associated with catering operations The terms gross profit and net profit COCMP Assessment Version 1 BIIAB August

19 Factors that ensure that agreed net profit is achieved COCMP Assessment Version 1 BIIAB August