Tourism and Hospitality
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Practical work
When undertaking a practical assessment
you will be required, within the timeframe allocated, to prepare, store, cook
and present for service a selection of basic menu items using the range of
cookery methods specified in the standard recipes of the enterprise in which the
assessment takes place while demonstrating appropriate industry workplace
practices. Remember to incorporate the hospitality industry
considerations.
To reach industry standard you would
demonstrate competency in the following tasks :
Receive and store stock
- Incoming stock is checked against orders and delivery documentation and inspected for damage, quality, use by dates, breakages or discrepancies and the variations are identified, recorded and communicated in accordance with enterprise policy
- Stock is labelled, moved to and stored in the appropriate area and stock levels recorded
- Stock quality is checked and moved and rotated in accordance with safety and hygiene requirements and enterprise policy and any problems are promptly and accurately identified, reported and recorded.
Clean and maintain equipment
- All equipment is clean, the correct type and size, safely assembled and stored, and is used correctly and hygienically for the particular preparation technique or method of cookery for which it was designed.
Use basic methods of cookery
- The complete range of cookery methods is acceptably demonstrated according to the culinary requirements including: boiling, poaching, braising, stewing, steaming, deep frying, shallow frying, roasting, baking and grilling
Organise and prepare foods
- Tasks are carried out in a logical, safe and sequential manner.
- All ingredients are correctly identified and prepared (using basic cleaning, peeling, trimming, mincing, slicing, sifting and weighing techniques) according to the type, quality and quantity, weight, amount and or portion requirements of the standard recipes provided.
- All food items, sauces and garnishes are correctly identified and arranged before service according to enterprise requirements and correct storage conditions.
- Items are portioned according to the standard recipes and presented attractively, without drips or spills, on a sufficient supply of clean, undamaged crockery which is at the temperature appropriate to the food being served
Follow workplace hygiene procedures
- Chemicals are correctly and safely stored, selected and used for cleaning and sanitising all equipment and work surfaces according to the workplace cleaning schedules.
- Linen is safely sorted and waste disposed of according to hygiene regulations and enterprise practice
- Hygienic procedures are followed in the areas of personal work practices, food handling and storage, cleaning and sanitation and pest control
Follow health, safety and security procedures
- Health, safety and security procedures are correctly followed in accordance with enterprise policy and relevant legislation and insurance requirements.
- Assistance is promptly sought from colleagues and/or other authorities where appropriate.
- Details of emergency situations are accurately reported in accordance with enterprise policy.
- Maintain safe
and hygienic personal presentation standards taking account of the workplace
environment and health and safety issues
including:
- Appropriate personal grooming and hygiene
- Appropriate clothing and footwear.
- Health, safety and security issues requiring attention are promptly identified and raised with the designated person in accordance with enterprise and legislative requirements.
- Deal with emergency situations
- Provide feedback on health, safety and security issues.
Communicate on the telephone
- Make and respond to incoming telephone calls
Work with colleagues and customers and work in a socially diverse environment
- A kitchen routine is followed and teamwork between all food service staff is demonstrated to ensure service of maximum quality food with a minimum of time delays.
- Communicate in the workplace with customers and colleagues from diverse backgrounds
- Provide assistance to internal and external customers
- Work in a team
- Deal with cross cultural misunderstandings
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