The Further Education and Training Awards Council (FETAC) was set up as a statutory body on 11 June 2001 by the Minister for Education and Science. Under the Qualifications (Education & Training) Act, 1999, FETAC now has responsibility for making awards previously made by NCVA. Module Descriptor Catering Level 4 D10 www.fetac.ie
1 Title Catering 2 Code D10 3 Level 4 4 Value 1 credit Purpose This module has been developed to cater for a wide range of Level 4 participants in vocational education and training programmes. The module is designed to stimulate interest in the hotel, catering and tourism industry by introducing learners to hotel, restaurant and institutional catering. It provides a practical context for the development of vocational and generic skills and the acquisition of related knowledge. It also defines the learning outcomes which are required to achieve competence at a basic vocational level in the area of hotel, restaurant and institutional catering. 6 Preferred Entry Level FETAC Level 3, Junior Certificate, IAS or equivalent. 7 Special Requirements Providers 8 General Aims Centres offering this module require the approval of Failte Ireland or equivalent in order to maintain consistency of standards. Evidence of this approval must be displayed in the centre using the approval form at the end of this module descriptor. The minimum resources required to deliver this module are listed in Appendix 1. Candidates who successfully complete this module will: 8.1 become familiar with the hotel, restaurant and institutional sectors of the hotel, catering and tourism industry 8.2 explore related career training opportunities 8.3 develop self-confidence, personal responsibility, creativity and interpersonal skills 8.4 understand and apply safe and hygienic work practices 8. become discerning consumers 8.6 organise and participate in community events appropriate to this module. 1
9 Units Specific Learning Outcomes are grouped as four units 1 Finding Out: Hotel, Restaurant and Institutional Catering 2 Simulating the Meal Event 3 Hygiene and Safety 4 Reviewing and Evaluating Specific Learning Outcomes Unit 1 Finding Out: Hotel, Restaurant and Institutional Catering The learner should be able to: 1.1 identify the range of hotels, restaurants and institutional catering operations in their local area and describe how well it is serviced by these sectors 1.2 compare the catering services available in hotels and restaurants with institutional type catering operations 1.3 outline the job, career and training opportunities associated with the catering industry 1.4 identify the desirable personal attributes of hotel and catering staff 1. outline the importance of the hotel, catering and tourism industry to the national economy 1.6 identify different menu types available in a range of local catering establishments. Unit 2 Simulating the Meal Event The learner should be able to: 2.1 shop for and store commodities according to correct principles and practices of storage 2.2 plan, cost, cook and present imaginatively a selection of basic nutritious menus associated with: breakfast -traditional and buffet style lunch and dinner special events e.g. Christmas, Easter, Children s Party 2.3 identify, use and clean the tools and equipment related to the menu items selected 2
2.4 prepare a dining area for service, having regard to the menu items 2. display appropriate social skills in relating to customers 2.6 serve plated meals and non-alcoholic beverages and clean table during and after service 2.7 calculate and write bills, receipts and dockets and complete payment transactions 2.8 prepare individual and team work plans 2.9 organise and run meal events as class group and/or mini enterprise and participate comfortably in the meal experience as customers. Unit 3 Hygiene and Safety The learner should be able to: 3.1 state the importance of, and maintain good personal hygiene 3.2 apply correct work hygiene procedures 3.3 demonstrate general rules for safety 3.4 identify how accidents can be prevented 3. outline the correct procedures to be followed in the event of fire or emergencies 3.6 apply basic first aid techniques, to include cuts, burns and scalds. Unit 4 Reviewing and Evaluating The learner should be able to: 4.1 give and receive feedback from projects/assignments as appropriate 4.2 evaluate the meal event in terms of menu design and content, service and customer relations 4.3 evaluate their own learning in terms of new skills, knowledge and attitude acquired 4.4 discuss positive and negative learning experiences 4. appraise their own suitability for employment in and further training for the hotel, catering and tourism industry. 3
11 Assessment Candidates present a portfolio of coursework which shows that they have achieved a wide range of the Specific Learning Outcomes. Portfolios must contain the following: Assignments 1-4: evidence of four practical catering events 80% Assignment : research 20% Assignment brief In small groups candidates will plan, prepare, cook and serve and evaluate four practical catering events. Supporting evidence of planning, preparation and review should be presented. This could consist of purchasing lists, recipes, menus, diagrams, drawings, audio or video tapes of meal events, check lists, photographs, diary etc. Support evidence should also include a brief review of the catering event, indicating the candidate s evaluation experience. Assignment 1 20% Plan, prepare, cook, serve and evaluate a cooked breakfast for three people. The menu should include one element of home baking, e.g. scones or bread. OR Plan, prepare, cook, serve and evaluate a buffet breakfast for four people. The menu should include one element of home baking, e.g. scones or bread. Assignment 2 20% Plan, prepare, cook, serve and evaluate a nutritious, three-course lunch for four people. The lunch should include a selection of the following dishes: Simple starters Fresh or convenience soups Common vegetables and salads Main course dishes Simple sweets Assignment 3 20% Plan, prepare, cook serve and evaluate a nutritious three-course dinner for four people. The dinner menu should include a selection of the following dishes: Simple starters Fresh or convenience soups Common vegetables and salads Main course dishes Simple sweets 4
Assignment 4 20% Plan, prepare, cook, serve and evaluate a special catering event, for example a Christmas menu, an Easter menu, a children s party or other special event. Candidates achievements of the knowledge and practical skills required for producing these items should meet the standards outlined in Section 12, Performance Criteria. Assessors should verify on the Individual Candidate Marking Sheet that candidates have attained these standards. Assignment 20% Candidates present an assignment which demonstrates that they have achieved the Specific Learning Outcomes not covered by the four practical catering events. This should consist of a report of their investigation into the catering industry. This may take the form of a written report or alternatively may consist of an audio, audio-visual or video account of the research and findings.
12 Performance Criteria Performance Criteria provide specific guidelines on the evidence to be presented for assessment and describe the standards which this work should attain. Evidence Four Practical Catering Events: Performance Criteria Personal hygiene: has clean hair, hands, no nail varnish Hygienic work practices: no mixing swill and waste ensures surfaces, equipment, utensils, work area are clean demonstrates correct maintenance of equipment Maximum Marks Breakfast; Hygienic handling of food: avoids over-handling uses correct utensils for lifting food no tasting with fingers stores cooked and uncooked food correctly Lunch; Dinner; Safety skills: uses correct safety procedures in relation to large equipment power-driven equipment utensils, floor surfaces temperature control storage of hot liquid, positioning of pots, pans and their handles obstructions in kitchen area applies simple first aid to cuts, scald and burns demonstrates correct use of safety-blanket and fire extinguisher Special event. Planning and Preparation: organises work efficiently and in correct sequence identifies and selects ingredients according to recipes makes appropriate advance preparations of ingredients weighs and measures correct quantities selects and prepares correct equipment and utensils records work plan Work methods and personal presentation: keeps to work plan wears correct, clean kitchen attire and shoes keeps hair tied back and covered Cookery: shows good manipulative skills works at reasonable pace handles equipment and tools demonstrates ease of movement follows correct recipe methods, temperature and timing estimates yield correctly caters for different special needs 20 6
Evidence Performance Criteria Presentation of food: presents food neatly and attractively Maximum Marks Social Skills: works as part of a team demonstrates positive attitude to work is pleasant in working environment greets customers hospitably presents menus and takes orders effectively handles complaints and compliments graciously Review: evaluates meal event indicates areas of success and areas to be improved outlines areas of own learning from experience 20 Maximum mark per catering assignment 0 Assignment : Research Report 4 catering assignments 400 Planning: clear description of aims of research 30 Content: clear description of research, accurate 40 information Presentation/format: written, audio, video, audio-visual or combination acceptable; appropriate to content; sequence logical Conclusions and review: expresses opinion on 20 information presented Maximum marks for assignment 0 Total maximum marks = 00 0.2 0% 7
Individual Candidate Marking Sheet Catering D10 Level 4 Candidate Name: PPSN: Centre: Centre No: Evidence Personal hygiene Hygienic work practices Hygienic handling of food Safety skills and first aid Planning and preparation Work methods and personal presentation Cookery Presentation of food Maximum Assignments Mark 1 2 3 4 20 Totals Social Skills Review 20 Total marks per catering assignment 0 Total marks x 4 catering assignments 400 Assignment Planning Content Presentation/format Conclusions and review 30 40 20 Total marks for assignment 0 TOTAL MARKS 00 TOTAL MARKS X 0.2 = % 0% Assessor's Signature: Date: External Authenticator's Signature: Date: 8
EVIDENCE OF APPROVAL Failte Ireland CATERING D10 A special requirement of this module is that the provider must secure the approval of CERT. To apply for approval, complete the form below and send it to CERT. Once approved CERT will return a signed copy to you. The signed copy should be held in the centre as evidence of approval and should be available for FETAC External Authenticator. This process must take place in conjunction with the normal FETAC application procedure. This form is evidence that Failte Ireland has approved this centre to deliver the module Catering, D10. Section 1 THIS SECTION SHOULD BE COMPLETED BY THE CENTRE (submit to Failte Ireland ) FETAC Module Title and Level Catering, Level 4 FETAC Module Code Centre Name Centre Address Centre Roll Number Name(s) of contact person D10 Tel. No. Fax No. E-mail Name and qualification of person who will assess the module Catering, Level 4 (note this must be agreed with CERT) Number of Candidates Approximate date of practical assessment Do you have an EHO S Report YES NO I confirm that the above centre has the resources necessary to offer this programme (see Appendix 1) Signature of Principal/Director Date Section 2 Contact name for Failte Ireland Address of Failte Ireland Ann Whelan Training Adviser Curriculum, Certification and Research Section Failte Ireland Amiens Street Dublin 1 Tel No. 01 8 6 Fax. 01 8 6821 E-mail: ann.whelan@cert.team400.ie 9
Appendix 1 Catering, Level 4 Minimum Resources Required Centres offering this module must ensure that learners have access to the following equipment and materials: A minimum of one cooker between four learners, or if possible, one cooker between two Both gas and electric cookers should be available At least one cooker should have a heavy-duty oven At least one cooker should have a combination oven with integral temperature probe Adequate ventilation and lighting in work areas Adequate work space for learners to work individually or in pairs Impervious work surfaces Non-slip, easily-cleaned floors One double stainless steel sink for wash-up One double stainless steel sink for food preparation ½ wash hand basin and hand-drying facility Refrigerated space and deep freeze appropriate to needs Segregated refrigeration for raw and cooked foods Stores suitable for dry and perishable goods Well-ventilated vegetable storage area Cupboards and/or racks for storing equipment Deep-fat frying equipment Mixing machines, Kenwood Chef recommended or, if catering for large numbers, mini- Hobart Liquidiser A range of saucepans from ½ pint to 1 gallon Bowls, casseroles, frying pans Ladles, whisks, piping set, metal and wooden spoons Baking trays, roasting tins, a range of trays Colanders and/or conical strainers, sieves, graters, potato peelers Can-openers, tongs, rolling pins, wire rack Measuring jugs, metric scales, temperature probes Service dishes of all types, pyrex or glass dishes and plates Impervious, colour-coded chopping boards, one for raw and one for cooked food products Suitable restaurant furniture, including at least one table per four covers, appropriate seating and a sideboard or side table if separate service area Matching dinner service Range of table linens and/or mats
Full range of restaurant cutlery Selection of appropriate glassware Appropriate trays, service flats and dishes Trolley if separate service area Cleaning equipment: mops, buckets, vacuum cleaners dusters, cloths, brushes rubber gloves, oven cloths, tea-cloths A selection of cleaning agents Housekeeping assistant s caddy or trolley Laundry equipment and materials Ironing equipment Housekeeping equipment and materials must be correctly stored and located, e.g. laundry and ironing equipment should be located away from food preparation area. Fire blanket and fire extinguisher First aid kit Centres must obtain an Environmental Health Officers Report, stating that the premises complies with correct food hygiene legislation. 11
FETAC Module Results Sheet Module: Catering Module Code: D10 Elements of Assessment Portfolio Maximum Marks per element of assessment 0% Grade* Candidate Name Exam No Signed: Teacher/Assessor: Date: Centre Director: Date: External Authenticator: Date: This sheet should be completed by the Assessor, retained in the centre, and presented to the external Authenticator. Grade* D: 80-0% M: 6-79% P: 0-64% U: 0-49% W: students who did not present for examination 12