UNIT 28: WORLD FOOD

UNIT 28: WORLD FOOD

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LO1 Understand the characteristics and influences in world cuisine World

regions: European; the Americas; Caribbean; Pacific Rim; Far East; Middle East; Indian sub-continent; Africa; Australia Characteristics: conventional menu structures eg starters, main courses, sweets, regional and cultural variations; sequencing of courses/dishes; why do people eat what they eat Trends: recipe development; dietary/special requirements; health issues eg lifestyle, balanced diet, anaphylactic shock; fusion with different cuisines; changes in customer demand; changes in menu structure; religion

 LO2 Understand the multicultural nature of food and drink in society

Multicultural: historical and geographical influences eg European, Asian, Pacific Rim, the Americas Food: current trends; association and relationship with drink; branded foods and food businesses Drink: current trends; alcoholic eg beers, lagers, ciders, wines, spirits, liqueurs; non-alcoholic eg soft drinks, bottled water; tea/speciality tea; coffee eg cappuccino, espresso, mocha, latte; service procedures and techniques; trends eg designer waters, branded alcohol drinks, energy drinks

LO3 Be able to use food preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic manner

Preparation: time planning; food orders; selecting and using appropriate equipment; commodities and methods; food safety Cooking: methods; processing; 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 communication eg listening, speaking, relaying messages and orders accurately and promptly Safety and hygiene: key legislation eg food safety; cross contamination; monitoring and control points: maintaining quality; use of resources; appearance and acceptability; code of practice

LO4 Be able to apply evaluation techniques and criteria to a range of dishes

Techniques: collecting information; sources of information eg customers, colleagues; qualitative/quantitative feedback; dish analysis sheets; timing schedules; working methods; making reasoned judgements based on available information; recommendations for improvement Criteria: timing; quality; appearance; taste; colour; texture; cost; aesthetic appeal; specialised equipment; reasons for change

UNIT 28: WORLD FOOD

Learning outcomes and assessment criteria

Learning outcomes

On successful completion of this unit a learner will:

 LO1 Understand the characteristics and influences in world cuisine

1.1 compare and contrast the characteristics of different world region cuisines

1.2 discuss influences in regional or world cuisine

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 LO2 Understand the multicultural nature of food and drink in society

2.1 discuss how historical and geographic influences have defined the multicultural nature of food and drink

 2.2 evaluate developing trends in food and drink

 LO3 Be able to use preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic manner

3.1 demonstrate skills in the preparation and cooking of a range of dishes from different world cuisines

3.2 demonstrate a professional attitude at all times following safe and hygienic working practices when preparing and cooking dishes

 LO4 Be able to apply evaluation techniques and criteria to a range of dishes
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4.1 evaluate clearly and coherently a range of dishes from different world cuisines

 4.2 make valid recommendations for improvement

UNIT 28: WORLD FOOD

Guidance
Links
This unit is linked to the practical units within the qualification such as: •Unit 4: Research Project Unit 25: Menu Planning and Product Development Unit 27: Contemporary Gastronomy Unit 29: Creative Patisserie.This unit also links to the following Management NVQ units:

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

B12: Promote diversity in your organisation

C1: Encourage innovation in your team

C2: Encourage innovation in your area of responsibility

C3: Encourage innovation in your organisation

E1: Manage a budget

 E2: Manage finance for your area of responsibility

E4: Promote the use of technology within your organisation

E5: Ensure your own action reduce risks to health and safety

E6: Ensure health and safety requirements are met in your area of responsibility

E7: Ensure an effective organisational approach to health and safety

F2: Manage a programme of complementary projects

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

Essential requirements

Learners must be exposed to a variety of international cuisines, and experience their production and service styles, in order for them to appreciate the influences on modern British cuisine.
Employer engagement and vocational contexts

It is recommended that centres employ the services of practitioners of various regional cuisines, to enhance the delivery of content for this unit. Learners must be encouraged to seek selected work experience points throughout the learning and assessment process. Photographic evidence will support learners’ portfolio development; therefore access to appropriate equipment will be an advantage but is not a priority. BH027242 – Edexcel BTEC Levels 4 and 5 Higher Nationals specification in Hospitality Management – Issue 2 – May 2011 © Edexcel Limited 2011.

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