Slide No Trainer Notes Trainer introduces the Conventional catering system stating: The catering system is and serve’ ‘conventional’ ‘cook In this system the food is prepared/cooked and served at the time, either hot or cold depending on type of menu item Food is not prepared today for service at a later date This style of service is the most commonly used system and features preparation and cooking of the food at the same location where the food is served. Activity Excursion – Trainer arranges to a venue using the Conventional catering system so students can: Observe food production View facilities Watch food service Talk to management Talk with staff. Slide Slide No Trainer Trainer the food which is processed/cooked may be purchased across all points of the food processing continuum as: Raw ingredients requiring full processing (preparation and cooking) – Pre-prepared food requiring no or partial preparation prior to cooking/inclusion in – menu items items only needing to be cut/portion-controlled, plated and served. – Slide No Trainer Notes Trainer states menu items for the Conventional system are either: Fully cooked to order as for à la carte service – Cooked in advance (such as roasts and wet dishes) and held hot (60˚C or above) – ready for service Prepared in advance (such as ice creams, cold entrées and other cold desserts) and held cold (at or below 5˚C). Class Activity Online videos –
Slide No Trainer Notes Trainer introduces the Conventional catering system stating: The ‘conventional’ catering system is ‘cook and serve’ In this system the food is prepared/cooked and served at the time, either hot or cold depending on type of menu item Food is not prepared today for service at a later date This style of service is the most commonly used system and features preparation and cooking of the food at the same location where the food is served. Activity – Excursion Trainer arranges to a venue using the Conventional catering system so students can: Observe food production View facilities Watch food service Talk to management Talk with staff. Slide Slide No Trainer Trainer the food which is processed/cooked may be purchased across all points of the food processing continuum as: Raw ingredients – requiring full processing (preparation and cooking) Pre-prepared food – requiring no or partial preparation prior to cooking/inclusion in menu items items – only needing to be cut/portion-controlled, plated and served. Slide No Trainer Notes Trainer states menu items for the Conventional system are either: Fully cooked to order – as for à la carte service Cooked in advance (such as roasts and wet dishes) and held hot (60˚C or above) – ready for service Prepared in advance (such as ice creams, cold entrées and other cold desserts) and held cold (at or below 5˚C). Class Activity – Online videos
TG_Select_catering_systems_FN_030214.docx