UNIT 27: CONTEMPORARY GASTRONOMY

UNIT 27: CONTEMPORARY GASTRONOMY

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LO1 Understand contemporary gastronomic developments and trends Contemporary developments and trends: developments and trends eg diversity of development, operations and systems management, service methods, client base and choices, menu and beverage provision, sourcing of commodities, organic foods, availability of international foods, widening choice in New World wines, development and effects of concept cuisines, trends in airline catering, role of skilled workers and their influence on quality, entrepreneurial skills, elite establishments, branded food businesses, design Contemporary influences: key contemporary personalities; role; effectiveness; regional/national/international; potential key influences; political; economic; social; technological considerations; wisdom and fallacies of food choice; vision and leadership Relationship between food and drink: construction of menus and dishes; changes in balance between food and wine; other alcoholic/non-alcoholic beverages; changing nature of dining; service development; modern restaurant concepts; increased diversity; future development of trends

LO2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner

 Preparation: time planning; food orders; selecting and using appropriate equipment, commodities and methods; food hygiene and safety Cooking: methods; processes; timing; quality; selecting and using appropriate equipment Professional: attitude; high standard of personal appearance including proper uniform; good hygienic practices; attentiveness; body language; attention to detail; treating colleagues with respect; effective communications eg listening, speaking, relaying messages and orders accurately and promptly; teamwork, codes of practice Safety and hygiene: key legislation eg food safety; cross contamination; monitoring and control points; maintaining quality; use of resources; appearance and acceptability; codes of practice

LO3 Be able to apply sensory evaluation techniques to assess food and beverage acceptability and quality

Human senses: the role of the five senses; primary taste and taste sensitivity; importance of smell, detection and perception of flavour and texture Rating scales: hedonic, numeric; criteria and values Sensory techniques: understanding the senses; recording and analysing results; assessing and interpreting sensory perceptions; presenting results

UNIT 27: CONTEMPORARY GASTRONOMY

LO4 Understand the application of gastronomic principles and practices within contemporary food and beverage settings

Techniques: collecting information; sources of information eg personal, family, friends, members of the public; qualitative/quantitative feedback; making reasoned judgements based on available information; recommendations for improvement Criteria: types eg nature of food and drink experience, suitability for purpose, environment, ambience, quality of product and service, time factors, level of care and satisfaction, value for money Situations: eating for pleasure or necessity eg business lunch, special occasion, conference/function, shopping trip, when travelling

UNIT 27: CONTEMPORARY GASTRONOMY

Learning outcomes and assessment criteria

Learning outcomes

On successful completion of this unit a learner will:

LO1 Understand contemporary gastronomic developments and trends

Assessment criteria for pass

The learner can:

 1.1 explain contemporary developments and trends in gastronomy

1.2 apply gastronomic principles in the construction of menus, dishes and the selection of appropriate beverages

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LO2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner

 2.1 discuss the equipment, commodities and methods used to prepare and cook gastronomic dishes

2.2 demonstrate skills in the preparation and cooking of gastronomic dishes demonstrating a professional attitude at all times, following safe and hygienic working practices

LO3 Be able to apply sensory evaluation techniques to assess food and beverage acceptability and quality

3.1 evaluate the inner-relationship between food and beverages and the five senses

 3.2 discuss an appropriate rating scale with criteria and values to determine the acceptability and quality of food and drink

3.3 apply organoleptic evaluation techniques to assess the acceptability and quality of food and drink

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LO4 Understand the application of gastronomic principles and practices within contemporary food and beverage settings

4.1 discuss evaluation techniques and criteria for evaluation of a food and drink experience

4.2 justify the outcomes of the evaluation making valid recommendations for improvement

UNIT 27: CONTEMPORARY GASTRONOMY

Guidance
Links
This unit is linked to practical units within the qualification, such as:Unit 4: Research Project Unit 25: Menu Planning and Product Development Unit 28: World Food Unit 29: Creative Patisserie.
This unit also links to the following Management NVQ units:

 A1: Manage your own resources

A2: Manage your own resources and professional development

 B2: Map the environment in which your organisation operates

 B8: Ensure compliance with legal, regulatory, ethical and social requirements

B11: Promote diversity in your area of responsibility

C1: Encourage innovation in your team

C2: Encourage innovation in your area of responsibility

C3: Encourage innovation in your organisation

F9: Build your organisation’s understanding of its market and customers

 F10: Develop a customer focused organisation

F11: Manage the achievement of customer satisfaction

 F12: Improve organisational performance.

UNIT 27: CONTEMPORARY GASTRONOMY

Essential requirements

Learning for this unit must be supported by elements of experiential learning. Access to businesses that support gastronomic principles, such as a fine dining restaurant, is essential to enable learners to experience gastronomy as a consumer. Provision of gastronomy-driven menus and dishes to a local gastronomy society, will provide an ideal focus for many practical aspects of this unit and add realism and vocational relevance. Specialist resources will include case-study materials, videos and documented examples of current practice such as reports from the hospitality industry. A bank of current case study materials (which may be drawn from the trade press) is also an essential resource. In addition, learners must be strongly encouraged to read professional journals and relevant texts at every opportunity in order to support the development of their knowledge and to develop their awareness of contemporary issues. Learners must be encouraged to consult a wide range of commercial websites to support the evidence they develop for this unit. Websites often make reference to other internet information sources. These resources must be used with caution. Learners must have opportunities to develop their skills and knowledge through demonstration, preparation and cooking, and they will require extensive support during initial stages of the learning programme.

Employer engagement and vocational contexts

Centres must endeavour to provide strong industrial links throughout the learning process, allowing learners to evaluate food and wine of a high standard.

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