Unit 2 Non-Exam Assessment

Unit 2: Hospitality and Catering in Action is internally assessed:

9 Hours available for assessment of this unit.

• Task 1 - Internet for dish research – 3 Hours
• Task 2 – No access to internet – Planning – 2 Hours
• Task 3 – Prepare, Cook and Present task – 4 Hours

Specification

• LO1 - understand the importance of nutrition when planning menus
  1. AC1.1 describe functions of nutrients in the human body
  2. AC1.2 compare nutritional needs of specific groups
  3. AC1.3 explain characteristics of unsatisfactory nutritional intake
  4. AC1.4 explain how cooking methods impact on nutritional value
• LO2 - understand menu planning
  1. AC2.1 explain factors to consider when proposing dishes for menus
  2. AC2.2 explain how dishes on a menu address environmental issues
  3. AC2.3 explain how menu dishes meet customer needs
  4. AC2.4 plan production of dishes for a menu
• LO3 - be able to cook dishes
  1. AC3.1 use techniques in preparation of commodities
  2. AC3.2 assure quality of commodities to be used in food preparation
  3. AC3.3 use techniques in cooking of commodities
  4. AC3.4 complete dishes using presentation techniques
  5. AC3.5 use food safety practices

Grading:

• Level 1 Pass,
• Level 2 Pass,
• Level 2 Merit,
• Level 2 Distinction

Deadline Date

• Unit 2 submission day 1st April