Contemporary Cuisine SERC

Learners should be able to: 

• understand the implications of the Health and Safety at Work Act (HASAWA) 1974 in relation to this occupational area; 

• identify a range of local catering outlets; 

• describe three career opportunities in the catering industry;

• wear the required uniform correctly and maintain high standards of personal health and hygiene when handling food; • identify hazards in the kitchen and know how to deal with them correctly and when to report them to the teacher/lecturer; 

• keep the work area clean and hygienic; 

• use electrical equipment safely following manufacturers’ instructions; 

• understand the correct temperature to hold products at for service and to store them at safely, if not for immediate use; • prepare and cook food safely, preventing cross-contamination and keeping necessary records up to date; 

• select the correct tools and equipment to carry out the necessary preparation and cooking methods, conserving energy where possible; 

• safely use the appropriate equipment when preparing the selected dishes;

• evaluate their own performance in practical tasks. 

Learners should be able to: 

• check that the ingredients meet their requirements; 

• prepare, cook and finish four different starters, including at least one soup, at least one cold starter and one hot starter; 

• use a range of foods in the starters selected, to include chicken, cheese and either fish or meat, with at least one starter suitable for a vegetarian; 

• correctly carry out the relevant cooking methods; 

• ensure the dish is the correct flavour, colour, texture and quantity; 

• use their creative skills to present the dishes in a manner suitable for service in a modern restaurant, including garnishing, portioning and presentation; 

• understand portion control, how to minimise waste and dispose of leftover food correctly and consider use of fair trade and organic products; 

• understand the importance of sourcing local products and using foods which are in season; 

• identify food packaging that can be recycled; 

• understand healthy eating options for the selected starters; 

• evaluate their own performance in two assessed practical tasks. 

Learners should be able to: 

• check that the ingredients meet their requirements; 

• prepare, cook and finish four different mains dishes; 

• use a range of foods in the selection of the above dishes to include chicken, cheese and either fish or meat, with at least one dish suitable for a vegetarian; 

• correctly carry out four of the following cooking methods according to the dish requirements: grilling, frying, boiling, steaming, roasting or microwaving; 

• understand the importance of sourcing local products and using foods that are in season; 

• use finishing methods and creative skills to present the dishes in a manner suitable for service in a modern restaurant, including garnishing, portioning and presentation; 

• ensure the dish is the correct flavour, texture, consistency and quantity; 

• understand healthy eating options for the selected dishes; 

• understand portion control, how to minimise waste and dispose of leftover food correctly and consider use of fair trade and organic products; 

• evaluate their own performance in two assessed practical tasks. 

Learners should be able to: 

• check that the ingredients meet their requirements; 

• prepare, cook and finish four different desserts, two of which should be hot and two cold; 

• use a range of foods in the above dishes to include fresh and pre-prepared fruit, an egg-based dessert and a biscuit-based dessert; 

• safely use the appropriate equipment when preparing the dishes; 

• ensure the dessert is the correct colour, flavour, texture and finish; 

• use finishing methods and creative skills to present the dishes in a manner suitable for service in a modern restaurant, including garnishing, piping, portioning, glazing and slicing; 

• understand healthy eating options for the selected desserts; 

• evaluate their own performance in two assessed practical tasks;

• carry out an end-of-unit evaluation.