Learner name:

Learner number:

H/504/4608

VRQ

UV21490

Food presentation for counter or buffet service

By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic.

This statement of unit achievement table must be completed prior to claiming certification.

Unit code Date achieved Learner signature Assessor initials

IV signature (if sampled)

Assessor name Assessor signature Assessors initials

Assessor number (optional)

Assessor tracking table

Statement of unit achievement

All assessors using this Record of Assessment book must complete this table. This is required for verification purposes.

VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 45 years of experience.

VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA.

VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement.

UV21490Food presentation for counter or buffet service

The aim of this unit is to develop the knowledge, understanding and practical skills required to present food for counter or buffet services. You will learn how to prepare and present food by selecting suitable dishes, food items and appropriate garnishes for presentation. You will also learn about the importance of delivering exceptional customer service when presenting and serving food.

UV21490_v6

Observation(s)

GLH

Credit value

Level

External paper(s)

2

35

4

2

0

On completion of this unit you will:

Learning outcomes

Evidence requirements

UV21490

1. Be able to prepare and present food for presentation

2. Understand how to prepare and present food for presentation

4. Range All ranges must be practically demonstrated or other forms of evidence produced to show they have been covered.

5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.

6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved.

7. External paper There is no external paper requirement for this unit.

1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE).

2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available.

3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.

3

Food presentation for counter or buffet service

Achieving observation outcomes Achieving range

Achieving observations and range

UV21490

Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.

Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.

Your assessor will sign off a learning outcome when all criteria have been competently achieved.

The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered.

Your assessor will document the portfolio reference once a range has been competently achieved.

4

Learning outcome 1

Observations

You can:

UV21490

Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

*May be assessed by supplementary evidence.

Be able to prepare and present food for presentation

5

a. Select suitable dishes and food items for presentation

b. Select appropriate garnishes for dishes and food items

c. Check that the correct tools and equipment are available for use

d. Prepare dishes for presentation, meeting requirements

e. Check the dishes for flavour, colour, texture and quantity

f. Ensure all dishes and food items are correctly stored during and after service

g. Describe dishes to customers as required

h. Use customer service skills when serving customers

You must practically demonstrate that you have:

Range

UV21490

Worked with a minimum of 6 food products Portfolio reference

Bread products

Salads

Pre-prepared pies

Cooked red or white meat

Fish

Pre-prepared terrines

Pre-prepared pâtés

Cured meat

Shellfish

Vinaigrette

Cold sauces

Used a minimum of 2 ingredients for garnish Portfolio reference

Fruit

Vegetables

Herbs

Used a minimum of 4 preparation methods Portfolio reference

Slicing

Dressing

Garnishing

Portioning

Whisking

Combining ingredients

It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence.

6

Developing knowledge

UV21490 7

Achieving knowledge outcomes

You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:

• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion

Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.

When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.

Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.

*This is not an exhaustive list.

Knowledge

UV214908

Understand how to prepare and present food for presentation

You can: Portfolio reference

a. Describe the types of garnishes used when presenting food items and hot and cold dishes

b. Describe the quality points to look for in cooked, cured and prepared foods

c. Describe how to deal with problems with food items or garnish ingredients

d. Identify the correct tools and equipment needed for different preparation tasks

e. Explain the importance of using the correct tools, equipment and techniques

f. Describe how to prepare food products and garnish ingredients for hot and cold presentation

g. Describe how to identify when food products have the correct colour, flavour, texture and quantity

h. State the importance of time and temperature when preparing cooked, cured and prepared food for presentation

i. State why cooked, cured and prepared foods should be stored at the required temperature before presentation

j. Describe the importance of positive attitude and delivering exceptional customer service when presenting and serving food

Learning outcome 2

Outcome 1: Be able to prepare and present food for presentation

Unit content

This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.

UV21490 9

Suitable dishes: Bread products, salads, pre-prepared pies, cooked red/white meat, fish, pre-prepared terrines, pre-prepared pâtés, cured meat, shellfish, vinaigrette, cold sauces.

Garnishes: Fruit, vegetables, herbs.

Correct tools and equipment: Dishes or flats, pans, service cutlery, glassware, crockery and silverware, service cloths/linen, paper items, rechauds, hot stones, chafing dish, lamps, fuel.

Presentation meeting requirements: Slicing, dressing, garnishing, portioning, whisking, combining ingredients.

Check the dishes for flavour, colour, texture and quantity: Taste, aroma, appearance, dish requirements.

Correctly stored: Correct temperature, covered, labelled, appropriate container/dish.

Describe dishes to customers: Ingredients, flavour, cooking method, accompaniments, dish origins if appropriate.

Customer service skills: Communication skills, body language, polite, helpful, positive attitude.

Outcome 2: Understand how to prepare and present food for presentation

UV2149010

Food items: Bread products, salads, pre-prepared pies, cooked red/white meat, fish, pre-prepared terrines, pre-prepared pâtés, cured meat, shellfish, vinaigrette, cold sauces.

Types of garnishes: Fruit, vegetables, herbs.

Quality points: Taste, aroma, appearance, dish requirements.

Deal with problems: Reporting to supervisor, disposing of items unsuitable for use, seeking advice from appropriate persons, contacting suppliers, returning poor quality to suppliers.

Tools and equipment: Knives, coloured boards, bowls, spoons, dishes or flats, pans, service cutlery.

Importance of using the correct tools, equipment and technique: Hygiene, safety, quality of final product, customer satisfaction, organisational standards.

Prepare food products and garnish: Dish requirements, correct dish, portion size, decorated/garnished, correct accompaniments, correct holding temperatures (hot, cold).

Correct colour, flavour, texture and quantity: Taste, aroma, appearance.

Importance of time and temperature: Food safety, quality of dish, flavour of dish, appearance of dish.

Storage temperature: Food safety, prevent outbreak of food poisoning, allows food to be prepared in advance.

Importance of positive attitude: Increase customer experience, positive image of self and organisation, exceed customer expectations, increase revenue through repeat business.