Culinary Operations Time 3 hours Course Title Session/class/topic title Kitchen Terminology, Weights and Measures Accumulated total = 12 Session no. 4 Session/class objectives Brief recap of previous sessions Class topic introduction Tutor notes/reminders Check all evidence is finished and filed per learner for portfolio reference from previous sessions Class activity/ delivery method per SLO for Resources/ Materials Assessment Method, Learning outcomes Knowledge/ Skill or Competence needed Portfolio building Catering for diversity in the learning environment Individual learning plan Class goals LO 3: Use kitchen terminology, weights and Weigh a variety of dishes to include baking Analog scales Collection of measures. work Digital scales Sweet cakes/deserts and Pictures Temperature The learner will have a working knowledge of: A selection of probe how to read and understand a recipe for the Making savoury dishes for multiplies of a recipes Measuring cups particular recipe. purpose of making a specific dish using analog and Increased and Refrigeration and decreased for digital weighing scales how to convert from using freezer units Selection of recipes volume batches scales to the use of cups measurements Reflective log reading temperature controls on the equipment and Discussion use of temperature probe balance of flavours and textures Tasting why measuring recipes is an important factor in consistency of product LO 6: Apply basic techniques of tasting recognition of food freshness and garnishing of finished dishes. LO 13: Comply with current food safety and hygiene legislation and regulations in personal and work practices.
Course Title Culinary Operations Time 3 hours Session/class/topic title Kitchen Terminology, Weights and Measures Accumulated total = 12 Session no. 4 Session/class objectives Tutor notes/reminders Brief recap of previous sessions Class topic introduction Check all evidence is finished and filed per learner for portfolio reference from previous sessions Learning outcomes Catering for diversity in the learning environment Individual learning plan Class goals Class activity/ delivery method per SLO for Knowledge/ Skill or Competence Resources/ Materials needed Assessment Method, Portfolio building LO 3: Use kitchen terminology, weights and measures. The learner will have a working knowledge of: how to read and understand a recipe for the purpose of making a specific dish using analog and digital weighing scales how to convert from using scales to the use of cups measurements reading temperature controls on the equipment and use of temperature probe balance of flavours and textures why measuring recipes is an important factor in consistency of product LO 6: Apply basic techniques of tasting recognition of food freshness and garnishing of finished dishes. LO 13: Comply with current food safety and hygiene legislation and regulations in personal and work practices. Weigh a variety of dishes to include baking Sweet cakes/deserts and Making savoury dishes for multiplies of a particular recipe. Selection of recipes Discussion Tasting Analog scales Digital scales Temperature probe Measuring cups Refrigeration and freezer units Collection of work Pictures A selection of recipes Increased and decreased for volume batches Reflective log
Guide_to_Delivery_Schedule_3N0549_Curriculum_Plan.docx