Setting up and closing a kitchen

Transcription

1 Setting up and closing a kitchen UV21496 M/504/4580 Learner name: VRQ Learner number:

2 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. Statement of unit achievement 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 tracking table All assessors using this Record of Assessment book must complete this table. This is required for verification purposes. Assessor name Assessor signature Assessors initials Assessor number (optional)

3 UV21496 Setting up and closing a kitchen The aim of this unit is to develop the knowledge and understanding required for setting up and closing the kitchen and how to prepare tools and equipment. You will learn why knives and utensils must be handled correctly and why incidents and faulty equipment must be reported when setting up a kitchen. You will also learn how to close down a kitchen following health, safety and legal requirements and to ensure that tools are cleaned and stored following use. UV21496_v6

4 Level 2 Credit value 2 GLH 18 Observation(s) 0 External paper(s) 0

5 Setting up and closing a kitchen Learning outcomes On completion of this unit you will: 1. Understand how to prepare the kitchen for food operations 2. Understand how to prepare food items for operation and service 3. Understand how to close the kitchen after operations Evidence requirements 1. 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. 2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved. 3. External paper There is no external paper requirement for this unit. UV

6 Developing knowledge 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. 4 UV21496

7 Knowledge Learning outcome 1 Understand how to prepare the kitchen for food operations You can: Portfolio reference a. Describe the importance of handling knives, utensils and equipment correctly b. Describe the procedure for reporting incidents and accidents c. Explain how to safely turn on different types of equipment d. Explain why equipment should be regularly checked, maintained and why faults should be reported UV

8 Learning outcome 2 Understand how to prepare food items for operation and service You can: Portfolio reference a. Explain why it is important to clear and clean equipment between tasks b. Outline the importance of monitoring and recording the temperature of kitchen storage areas and equipment 6 UV21496

9 Learning outcome 3 Understand how to close the kitchen after operations You can: Portfolio reference a. Explain how to safely turn off different types of equipment b. Explain why tools and equipment need to be cleaned before storage c. Describe how to correctly store food items d. Describe organisational and legal requirements for food storage equipment when the kitchen is closed e. Explain the procedure for reporting faulty or broken equipment UV

10 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. Outcome 1: Understand how to prepare the kitchen for food operations Importance of handling knives, utensils and equipment correctly: To avoid accidents and hazards (hand or wrist injuries caused by blunt knives, slippery blades caused by poor washing up, cuts caused by careless handling), avoiding cross-contamination and the spread of bacteria and related illness, avoid damage, prolong the life of the equipment. Procedure for reporting incidents and accidents: Notify line manager, notify supervisor, notify person responsible under the Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR) who has a legal duty to report certain accidents/diseases/dangerous occurrences, record in accident book, in line with organisational standards and current legislation. Turn on different types of equipment: Equipment is clean and assembled correctly, equipment safely positioned (on flat, clean surface, if electrical away from water), power supply turned off at wall socket before plugging equipment in, equipment turned off before plugging into electrical supply. Regularly checked, maintained and faults reported: Comply with current legislation, ensure safety of staff and customers, faults can be fixed and maintenance carried out in a timely fashion, to prevent further deterioration or damage to the equipment, documentation can be completed. Outcome 2: Understand how to prepare food items for operation and service Clear and clean equipment: Remove from power, clean using manufacturers instructions, use correct cleaning product. Important to clear and clean equipment between tasks: Avoiding crosscontamination, avoid accidents, ensure quality of product. Importance of monitoring and recording the temperature of kitchen storage area and equipment: Comply with current food hygiene legislation, prevent spoilage, prevent cross-contamination, maintain food quality. 8 UV21496

11 Outcome 3: Understand how to close the kitchen after operations Why it is important to turn off equipment safely: Save energy (environmental responsibilities, reducing cost), avoiding danger to customers and staff. Why tools should be cleaned and stored following use: Prolonging the life of the equipment, complying with current legislation (health and safety, food hygiene), avoiding cross-contamination/ pest infestation/accidents, upholding business standards. Legal requirements for the storage of food when the kitchen is closed: Comply with current food hygiene and health and safety legislation, staff should be trained, ensure food is stored at the correct legal temperature, categorising food items into raw/cooked/convenience foods, using appropriate containers (tin, plastic, wraps), follow food safety instructions either on food packaging or from the supervisor, food should be dated. Who problems must be reported to: Responsible person under the RIDDOR who has a legal duty to report certain accidents/diseases/dangerous occurrences, line manager, supervisor. UV

12 Notes Use this area for notes and diagrams 10 UV21496