svq3 in professional cookery at scqf level 6 · svq3 in professional cookery at scqf level 6 ... 6...

SVQ3 in Professional Cookery at SCQF Level 6

Candidate Logbook

SVQ May 2013

Issue 2

Pearson Education Ltd is one of the UKs largest awarding organisations, offering academic and vocational qualifications and testing to schools, colleges, employers and other places of learning, both in the UK and internationally. Qualifications offered include GCSE, AS and A Level, S/NVQ and our BTEC suite of vocational qualifications, ranging from Entry Level to BTEC Higher National Diplomas. Pearson Education Ltd administers work-based qualifications.

Through initiatives such as onscreen marking and administration, Pearson is leading the way in using technology to modernise educational assessment, and to support teachers and learners.

This logbook is Issue 2. We will inform centres of any changes to this issue. The latest issue can be found on the Edexcel website, www.edexcel.com/quals/nvq

References to third party material made in this specification are made in good faith. We do not endorse, approve or accept responsibility for the content of materials, which may be subject to change, or any opinions expressed therein. (Material may include textbooks, journals, magazines and other publications and websites.)

Authorised by Martin Stretton Prepared by Paul Webster

Publications Code SV037302

All the material in this publication is copyright Pearson Education Limited 2013

www.edexcel.org.uk/qualifications/nvqs

Contents

Section 1: SVQ3 in Professional Cookery at SCQF Level 6 1 Introduction 1

National Occupational Standards and SVQs 1

Which SVQs in Professional Cookery are available? 2

Who are these SVQs for? 2

The SVQ2 in Professional Cookery 2

The SVQ3 in Professional Cookery 2

What is the structure of the SVQ3 in Professional Cookery at SCQF Level 6? 3

Optional units for the SVQ3 in Professional Cookery at SCQF Level 6 4

What is the structure of the SVQ3 in Professional Cookery [Preparation and Cooking] at SCQF Level 6? 6

What is the structure of the SVQ3 in Professional Cookery [Patisserie and Confectionery] at SCQF Level 6? 9

Section 2: Examples of forms 11 Collecting your evidence 11

Example form 1 Portfolio title page 13

Example form 2 Personal profile 15

Example form 3 Contents checklist 17

Example form 4 Index of evidence 19

Example form 5 Unit assessment plan 21

Example form 6 Unit sign-off record 23

Example form 7 Work log 25

Example form 8 Observation record 27

Example form 9 Witness testimony 29

Example form 10 Expert witness evidence record 31

Example form 11 Record of questions and candidates answers 33

Section 3: Logbook 35 Mandatory units 37

Unit 1: Develop productive working relationships with colleagues 39

Unit 2: Maintain the health, hygiene, safety and security of the working environment 53

Unit 3: Maintain food safety when storing, preparing and cooking food 67

Optional units 109 Unit 4: Prepare fish for complex dishes 111

Unit 5: Prepare shellfish for complex dishes 123

Unit 6: Prepare meat for complex dishes 135

Unit 7: Prepare poultry for complex dishes 147

Unit 8: Prepare game for complex dishes 159

Unit 9: Cook and finish complex fish dishes 171

Unit 10: Cook and finish complex shellfish dishes 185

Unit 11: Cook and finish complex meat dishes 199

Unit 12: Cook and finish complex poultry dishes 211

Unit 13: Cook and finish complex game dishes 225

Unit 14: Cook and finish complex vegetable dishes 237

Unit 15: Prepare, cook and finish complex hot sauces 251

Unit 16: Prepare, cook and finish complex soups 263

Unit 17: Prepare, cook and finish fresh pasta dishes 275

Unit 18: Prepare, cook and finish complex bread and dough products 287

Unit 19: Prepare, cook and finish complex cakes, sponges, biscuits and scones 299

Unit 20: Prepare, cook and finish complex pastry products 313

Unit 21: Prepare, process and finish complex chocolate products 327

Unit 22: Prepare, process and finish marzipan, pastillage and sugar products 339

Unit 23: Prepare, cook and present complex cold products 353

Unit 24: Prepare, finish and present canaps and cocktail products 369

Unit 25: Prepare, cook and finish dressings and cold sauces 383

Unit 26: Prepare, cook and finish complex hot desserts 397

Unit 27: Prepare, cook and finish complex cold desserts 411

Unit 28: Produce sauces, fillings and coatings for complex desserts 425

Unit 29: Ensure food safety practices are followed in the preparation and serving of food and drink 439

Unit 30: Contribute to the control of resources 453

Unit 31: Contribute to the development of recipes and menus 465

Unit 32: Produce healthier dishes 477

Annexe A 489

SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013

1

Section 1: SVQ3 in Professional Cookery at SCQF Level 6

Introduction

This document contains information specific to the SVQ3 in Professional Cookery at SCQF Level 6.

National Occupational Standards and SVQs

The standards, Assessment Strategy and qualification structures for hospitality are owned by People 1st Sector Skills Council, who reviewed these National Occupational Standards. The SVQs have been developed from the National Occupational Standards.

The SVQ3 in Professional Cookery at SCQF Level 6 gives recognition of candidates skills, knowledge and understanding. It allows candidates to gain a qualification in the workplace that relates to their job and promotes good working practice.

You can contact the Sector Skills Council (SSC) at:

People 1st

2nd Floor, Armstrong House

38 Market Square

Uxbridge

UB8 1LH

Telephone: 01895 817000 Website: www.people1st.co.uk

SVQs are designed to be assessed in the workplace, or in conditions resembling the workplace. However, simulation of real working practice might be permitted. Where this is allowed it will be shown in the individual units, within the standards that are in this logbook.

Simulation must be carried out in conditions resembling the workplace. These conditions are described as being a realistic working environment (RWE).

http://www.people1st.co.uk/


2

Which SVQs in Professional Cookery are available?

The SVQs in Professional Cookery are available as follows:


SVQ2 in Professional Cookery [Preparation and Cookery] at SCQF Level 5


SVQ3 in Professional Cookery [Patisserie and Confectionery] at SCQF Level 6

SVQ3 in Professional Cookery [Preparation and Cooking] at SCQF Level 6

It is important that you select the most appropriate level related to your work role.

Who are these SVQs for?

The SVQ2 in Professional Cookery

This course is suitable for trainee chefs or cooks involved with the preparation and/or cooking of food for customers, as part of a team. You may be doing this course at college, or in workplaces such as cafes, restaurants, hotels, workplace canteens, or residential homes.

The SVQ3 in Professional Cookery

This course is suitable for chefs who have already completed level 2, and/or are experienced in producing basic dishes and are moving on to the production of complex skills and dishes. You may be doing this course at college, or in workplaces such as fine dining restaurants, or good quality hotels.


3

What is the structure of the SVQ3 in Professional Cookery at SCQF Level 6?

To achieve the whole qualification at Level 6, you must prove competence in three mandatory units and thirteen optional units.

Mandatory units for the SVQ3 in Professional Cookery at SCQF Level 6

You must achieve all of the units listed below:

Unit number

Unit code Title Unit credit

SCQF level

1 HSL2 Develop productive working relationships with colleagues

9 5

2 HSL4 Maintain the health, hygiene, safety and security of the working environment

4 5

3 2GEN3/09 Maintain food safety when storing, preparing and cooking food

4 6


4

Optional units for the SVQ3 in Professional Cookery at SCQF Level 6

You must achieve thirteen of the units listed below:

Unit number


SCQF level

4 3FP1/10 Prepare fish for complex dishes 3 6

5 3FP2/10 Prepare shellfish for complex dishes 4 6

6 3FP3/10 Prepare meat for complex dishes 4 6

7 3FP4/10 Prepare poultry for complex dishes 3 6

8 3FP5/10 Prepare game for complex dishes 4 6

9 3FC1/10 Cook and finish complex fish dishes 4 6

10 3FC2/10 Cook and finish complex shellfish dishes 4 6

11 3FC3/10 Cook and finish complex meat dishes 4 6

12 3FC4/10 Cook and finish complex poultry dishes 4 6

13 3FC5/10 Cook and finish complex game dishes 4 6

14 3FC6/10 Cook and finish complex vegetable dishes

4 6

15 3FPC1/10 Prepare, cook and finish complex hot sauces

4 6

16 3FPC2/10 Prepare, cook and finish complex soups 4 6

17 3FPC3/10 Prepare, cook and finish fresh pasta dishes

4 6

18 3FPC4/10 Prepare, cook and finish complex bread and dough products

4 6

19 3FPC5/10 Prepare, cook and finish complex cakes, sponges, biscuits and scones

5 6

20 3FPC6/10 Prepare, cook and finish complex pastry products

3 6

21 3FPC7/10 Prepare, process and finish complex chocolate products

5 6

22 3FPC8/10 Prepare, process and finish marzipan, pastillage and sugar products

5 6

23 3FPC9/10 Prepare, cook and present complex cold products

5 6

24 3FPC10/10 Prepare, finish and present canaps and cocktail products

4 5


5

Unit number


SCQF level

25 3FPC11/10 Prepare, cook and finish dressings and cold sauces

3 6

26 3FPC12/10 Prepare, cook and finish complex hot desserts

3 6

27 3FPC13/10 Prepare, cook and finish complex cold desserts

3 6

28 3FPC14/10 Produce sauces, fillings and coatings for complex desserts

4 6

29 HSL30 Ensure food safety practices are followed in the preparation and serving of food and drink.

5 5

30 HSL3 Contribute to the control of resources 6 7

31 HSL9 Contribute to the development of recipes and menus

3 6

32 2PR17 Produce healthier dishes 3 5


6

What is the structure of the SVQ3 in Professional Cookery [Preparation and Cooking] at SCQF Level 6?

To achieve the whole qualification at Level 6, you must prove competence in three mandatory units and thirteen optional units.

This comprises of:

all of the mandatory units

all of the units in Group A

four of the units in Group B.

Mandatory units for the SVQ3 in Professional Cookery [Preparation and Cooking] at SCQF Level 6


Unit number


SCQF level


9 5


4 5


4 6


7

Optional units for the SVQ3 in Professional Cookery [Preparation and Cooking] at SCQF Level 6

Group A. You must achieve all nine of the units listed below:

Unit number


SCQF level

4 3FP1/10 Prepare fish for complex dishes 3 6

6 3FP3/10 Prepare meat for complex dishes 4 6

7 3FP4/10 Prepare poultry for complex dishes 3 6

9 3FC1/10 Cook and finish complex fish dishes 4 6

11 3FC3/10 Cook and finish complex meat dishes 4 6

12 3FC4/10 Cook and finish complex poultry dishes 4 6

14 3FC6/10 Cook and finish complex vegetable dishes

4 6

15 3FPC1/10 Prepare, cook and finish complex hot sauces

4 6

25 3FPC11/10 Prepare, cook and finish dressings and cold sauces

3 6

Group B. You must achieve four of the units listed below:

Unit number


SCQF level

5 3FP2/10 Prepare shellfish for complex dishes 4 6

8 3FP5/10 Prepare game for complex dishes 4 6

10 3FC2/10 Cook and finish complex shellfish dishes 4 6

13 3FC5/10 Cook and finish complex game dishes 4 6

16 3FPC2/10 Prepare, cook and finish complex soups 4 6

17 3FPC3/10 Prepare, cook and finish fresh pasta dishes

4 6


4 6


5 6


3 6


5 6


5 6

23 3FPC9/10 Prepare, cook and present complex cold products

5 6


8

Unit number


SCQF level

24 3FPC10/10 Prepare, finish and present canaps and cocktail products

4 5


3 6


3 6


4 6

29 HSL30 Ensure food safety practices are followed in the preparation and serving of food and drink

5 5



3 6

32 2PR17 Produce healthier dishes 3 5


9

What is the structure of the SVQ3 in Professional Cookery [Patisserie and Confectionery] at SCQF Level 6?

To achieve the whole qualification at Level 6, you must prove competence in three mandatory units and nine optional units.

Mandatory units for the SVQ3 in Professional Cookery [Patisserie and Confectionery] at SCQF Level 6


Unit number


SCQF level


9 5


4 5


4 6


10

Optional units for the SVQ3 in Professional Cookery [Patisserie and Confectionery] at SCQF Level 6

You must achieve nine of the units listed below:

Unit number


SCQF level


4 6


5 6


3 6


5 6


5 6


3 6


3 6


4 6

29 HSL30 Ensure food safety practices are followed in the preparation and serving of food and drink.

5 5



3 6


11

Section 2: Examples of forms Collecting your evidence

This section contains examples of the forms you, your assessor and the internal verifier will use while you are undertaking your SVQ3 in Professional Cookery at SCQF Level 6.

The forms are:

Form 1: Portfolio title page

Form 2: Personal profile

Form 3: Contents checklist

Form 4: Index of evidence

Form 5: Unit assessment plan

Form 6: Unit sign-off record

Form 7: Work log

Form 8: Observation record

Form 9: Witness testimony

Form 10: Expert witness evidence record

Form 11: Record of questions and candidates answers.

You should ask your assessor for further advice and support if you are still unsure about how to use the forms and who should complete them.


12


13

Example form 1 Portfolio title page

Name:

Job title:

Name of employer/training provider/college:

Their address:

Postcode:

Telephone number (Home): (Work):

Email address: Fax number:

SVQ:

Level:

Units submitted for assessment:

Mentor/Supervisor:

(Please provide details of mentors/supervisors experience):

Assessor: Date:


14


15

Example form 2 Personal profile

Name:

Address:

Postcode:

Telephone number (Home): (Work):

Email address: Fax number:

Job title:

Relevant experience

Description of your current job:

Previous work experience or attach copy of a current CV:

Qualifications and training and/or attach copy of a current CV:

continued overleaf


16

Voluntary work/interests:

Name of employer/training provider/college:

Address:

Postcode:

Telephone number (work): Fax number:

Email address:

Type of business, if employer:

Number of staff:

Structure of organisation (including chart or diagram if available):


17

Example form 3 Contents checklist

SVQ title:

Candidate:

Completed? Page/section number

Title page for the portfolio

Personal profile

your own personal details

a brief CV or career profile

description of your job

information about your employer/training provider/college

Summary of the units

Completed units

signed by yourself, your assessor and the internal verifier (where relevant)

reference numbers included

unit assessment plans

Unit progress records

Index of evidence (with cross-referencing information completed)

Evidence (with reference numbers)

observation records

details of witnesses (witness testimony sheets)

personal statements


18


19

Example form 4 Index of evidence

SVQ title and level:

Candidate:

Units/elements evidence links to (give specific numbers, eg 5.2.1)

Evidence number

Description of evidence

Included in portfolio (Yes/No) If No, state location

Internal verifier signature and date of sampling


20


21

Example form 5 Unit assessment plan

SVQ title:

Unit:

Candidate: Assessor:

Normal working activities performed

Typical evidence

Work area Expected completion date

Links to other units/elements

Element:

Element:

Element:

Activities needing to be performed

Element:

Element:

Element:

Additional comments

Assessors signature: Date:

Candidates signature: Date:


22


23

Example form 6 Unit sign-off record


Candidate:

Assessor:

To achieve the whole qualification, you must prove competence in three mandatory units and thirteen optional units.

Unit checklist: list here the units you will be undertaking, then circle the reference number of each unit as you complete it.

Mandatory

Optional

Mandatory units

Unit number Title Assessors signature

Date

continued overleaf


24

Optional units

Unit number Title Assessors signature

Date


25

Example form 7 Work log


Unit/element(s):

Candidate:

Purpose of statement:

Evidence index number:

Date Evidence index number

Details of statement Links to other evidence (enter numbers)

Units, elements and PCs covered




26


27

Example form 8 Observation record


Unit/element(s):

Candidate: Date of observation:


Skills/activities observed: PCs and range covered:

Knowledge and understanding apparent from this observation:

Other units/elements to which this evidence may contribute:

Assessor comments and feedback to candidate:

I can confirm the candidates performance was satisfactory.




28


29

Example form 9 Witness testimony


Candidate name:


Where applicable, evidence number to which this testimony relates:

Unit:

Element(s):

Range:

Date of evidence:

Witness name:

Relationship to candidate:

Details of testimony:

I can confirm the candidates evidence is authentic and accurate.

Witness signature:

Name: Date:

Contact telephone number:

Please tick () the appropriate box.

Qualified as an assessor for workplace performance

Familiar with the SVQ standards to which the candidate is working


30


31

Example form 10 Expert witness evidence record


Candidate name:


Where applicable, evidence number to which this testimony relates:

Unit:

Element(s):

Date of evidence:

Expert witness name:

Relationship to candidate:

Details of testimony:

I can confirm the candidates evidence is authentic and accurate.

Expert witness signature:

Name: Date:

Contact telephone number:

Please tick () the appropriate box.

Qualified as an assessor for workplace performance

Relevant professional work role that involves evaluating everyday staff practice

Current expertise

Familiar with the SVQ standards to which the candidate is working


32


33

Example form 11 Record of questions and candidates answers


Candidate name:

Unit: Element(s):


Circumstances of assessment:

List of questions and candidates responses:

Q:

A:

Q:

A:




34


35

Section 3: Logbook

Page number

Mandatory units 37 Unit 1: Develop productive working relationships with colleagues 39

Unit 2: Maintain the health, hygiene, safety and security of the working environment 53

Unit 3: Maintain food safety when storing, preparing and cooking food 67

Optional units 109 Unit 4: Prepare fish for complex dishes 111

Unit 5: Prepare shellfish for complex dishes 123

Unit 6: Prepare meat for complex dishes 135

Unit 7: Prepare poultry for complex dishes 147

Unit 8: Prepare game for complex dishes 159

Unit 9: Cook and finish complex fish dishes 171

Unit 10: Cook and finish complex shellfish dishes 185

Unit 11: Cook and finish complex meat dishes 199

Unit 12: Cook and finish complex poultry dishes 211

Unit 13: Cook and finish complex game dishes 225

Unit 14: Cook and finish complex vegetable dishes 237

Unit 15: Prepare, cook and finish complex hot sauces 251

Unit 16: Prepare, cook and finish complex soups 263

Unit 17: Prepare, cook and finish fresh pasta dishes 275

Unit 18: Prepare, cook and finish complex bread and dough products 287

Unit 19: Prepare, cook and finish complex cakes, sponges, biscuits and scones 299

Unit 20: Prepare, cook and finish complex pastry products 313

Unit 21: Prepare, process and finish complex chocolate products 327

Unit 22: Prepare, process and finish marzipan, pastillage and sugar products 339

Unit 23: Prepare, cook and present complex cold products 353

Unit 24: Prepare, finish and present canaps and cocktail products 369


36

Unit 25: Prepare, cook and finish dressings and cold sauces 383

Unit 26: Prepare, cook and finish complex hot desserts 397

Unit 27: Prepare, cook and finish complex cold desserts 411

Unit 28: Produce sauces, fillings and coatings for complex desserts 425

Unit 29: Ensure food safety practices are followed in the preparation and serving of food and drink 439

Unit 30: Contribute to the control of resources 453

Unit 31: Contribute to the development of recipes and menus 465

Unit 32: Produce healthier dishes 477


37

Mandatory units


38


39

Unit 1: Develop productive working

relationships with colleagues

Unit code: HSL2

Unit credit: 5

SQCF Unit level: 9

Introduction

This unit is about developing working relationships with colleagues, within your own organisation and within other organisations that are productive in terms of supporting and delivering your work and that of the overall organisation. Colleagues are any people you are expected to work with, whether they are at a similar position or in other positions, including your manager.

This unit is linked to all other units in the Hospitality Supervision and Leadership suite of standards. This unit is Unit D1 in the Management Standards Centre suite of standards. This unit is a mandatory unit in the Team Leading qualification at Level 2 and an optional unit in the MSC Management Qualification at Level 3.

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

40

Wha

t yo

u m

ust

know

To a

chie

ve t

his

ele

men

t yo

u m

ust

giv

e su

ffic

ient

evid

ence

to d

emonst

rate

your

know

ledge

and u

nder

stan

din

g f

or

each

sta

ndar

d.

Kn

ow

led

ge

Typ

e o

f evid

en

ce

Date

Gen

eral

know

ledge

and u

nder

stan

din

g

K1.

The

ben

efits

of

dev

elopin

g p

roduct

ive

work

ing r

elat

ionsh

ips

with c

olle

agues

K2.

The

import

ance

of cr

eating a

n e

nvi

ronm

ent

of

trust

and m

utu

al r

espec

t w

her

e yo

u h

ave

no

auth

ority

, or

shar

ed a

uth

ority

, ov

er t

hose

you a

re w

ork

ing w

ith

K3.

The

import

ance

of under

stan

din

g d

ifficu

lt s

ituat

ions

and iss

ues

fro

m y

our

colle

ague

s per

spec

tive

an

d p

rovi

din

g s

upport

, w

her

e nec

essa

ry,

to m

ove

thin

gs

forw

ard

K4.

Prin

ciple

s of

effe

ctiv

e co

mm

unic

atio

n a

nd h

ow

to a

pply

them

in o

rder

to c

om

munic

ate

effe

ctiv

ely

with c

olle

agues

K5.

How

to

iden

tify

dis

agre

emen

ts w

ith c

olle

agues

and t

he

tech

niq

ues

for

sort

ing t

hem

out

K6.

How

to

iden

tify

conflic

ts o

f in

tere

st w

ith c

olle

agues

and t

he

mea

sure

s th

at c

an b

e use

d t

o m

anag

e or

rem

ove

them

K7.

How

to

take

acc

ount

of div

ersi

ty a

nd incl

usi

on iss

ues

when

dev

elopin

g w

ork

ing r

elat

ionsh

ips

with

colle

agues

K8.

The

import

ance

of

exch

angin

g info

rmat

ion a

nd r

esourc

es w

ith c

olle

agues

K9.

How

to

get

and m

ake

use

of

feed

bac

k on y

our

per

form

ance

fro

m c

olle

agues

K10.

How

to p

rovi

de

colle

agues

with u

sefu

l fe

edbac

k on t

hei

r per

form

ance

Indust

ry/s

ecto

r sp

ecific

know

ledge

and u

nder

stan

din

g

K11.

Reg

ula

tions

and c

odes

of

pra

ctic

e th

at a

pply

in t

he

indust

ry o

r se

ctor

K12.

Sta

ndar

ds

of

beh

avio

ur

and p

erfo

rman

ce in t

he

indust

ry o

r se

ctor

K13.

Work

ing c

ulture

of

the

indust

ry o

r se

ctor

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

41

Kn

ow

led

ge

Typ

e o

f evid

en

ce

Date

Conte

xt s

pec

ific

know

ledge

and u

nder

stan

din

g

K14.

Curr

ent

and futu

re w

ork

bei

ng c

arried

out

K15.

Colle

agues

who a

re r

elev

ant

to t

he

work

bei

ng c

arried

out,

thei

r w

ork

rol

es a

nd r

esponsi

bili

ties

K16.

Proce

sses

within

the

org

anis

atio

n f

or

mak

ing d

ecis

ions

K17.

Line

man

agem

ent

resp

onsi

bili

ties

and r

elationsh

ips

within

the

org

anis

atio

n

K18.

The

org

anis

atio

ns

val

ues

and c

ulture

K19.

Pow

er,

influen

ce a

nd p

olit

ics

within

the

org

anis

atio

n

K20.

Sta

ndar

ds

of

beh

avio

ur

and p

erfo

rman

ce e

xpec

ted in t

he

org

anis

atio

n

K21.

Info

rmat

ion a

nd r

esourc

es t

hat

diffe

rent

colle

agues

mig

ht

nee

d

K22.

Agre

emen

ts w

ith c

olle

agues

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

42

Add

itio

nal evid

en

ce (

if a

pp

lica

ble

):

O

= d

irect

ob

serv

ati

on

of

the learn

er

s p

erf

orm

an

ce b

y t

heir

ass

ess

or

PD

= p

rofe

ssio

nal d

iscu

ssio

n

Q&

A =

ou

tco

mes

fro

m o

ral o

r w

ritt

en

qu

est

ion

ing

A

= a

ssig

nm

en

t, p

roje

ct/

case

stu

die

s

P =

pro

du

cts

of

the learn

er

s w

ork

W

T =

au

then

tic

state

men

ts/

wit

ness

test

imo

ny

RA

= p

ers

on

al st

ate

men

ts a

nd

/o

r re

flect

ive a

cco

un

ts

EP

W =

exp

ert

wit

ness

test

imo

ny

Co

lum

n

key:

S =

ou

tco

me f

rom

sim

ula

tio

n,

wh

ere

perm

itte

d b

y t

he a

ssess

men

t st

rate

gy

RP

L =

evid

en

ce o

f re

cog

nit

ion

of

pri

or

learn

ing

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

43

I co

nfirm

that

the

evid

ence

det

aile

d in t

his

Unit is

my

ow

n w

ork

and m

eets

the

requirem

ents

of

the

Nat

ional

Occ

upat

ional

sta

ndar

ds.

Can

did

ate

signat

ure

:____________________________________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

has

ach

ieve

d a

ll th

e re

quirem

ents

of th

is U

nit.

Ass

esso

r si

gnat

ure

:_____________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g a

sses

sor

signat

ure

(if a

pplic

able

):_____________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

s sa

mple

d w

ork

mee

ts t

he

stan

dar

ds

spec

ifie

d f

or

this

Unit a

nd m

ay b

e pre

sente

d for

exte

rnal

ver

ific

atio

n.

Inte

rnal

ver

ifie

r si

gnat

ure

:________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g inte

rnal

ver

ifie

r (i

f ap

plic

able

):________________________________________

D

ate:

___________________


44

Behaviours which underpin Effective Performance

a) You present information clearly, concisely, accurately and in ways that promote understanding.

b) You seek to understand peoples needs and motivations.

c) You make time available to support others.

d) You clearly agree what is expected of others and hold them to account.

e) You work to develop an atmosphere of professionalism and mutual support.

f) You model behaviour that shows respect, helpfulness and co-operation.

g) You keep promises and honour commitments.

h) You consider the impact of your own actions on others.

i) You say no to unreasonable requests.

j) You show respect for the views and actions of others.

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

45

Wha

t yo

u m

ust

do

To a

chie

ve t

his

ele

men

t yo

u m

ust

giv

e su

ffic

ient

evid

ence

to d

emonst

rate

your

com

pet

ence

for

each

sta

ndar

d.

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

1.

Est

ablis

h w

ork

ing

rela

tionsh

ips

with a

ll co

lleag

ues

who a

re

rele

vant

to t

he

work

bei

ng c

arried

out

2.

Rec

ognis

e, a

gre

e an

d r

espec

t th

e ro

les

and r

esponsi

bili

ties

of

colle

agues

and,

par

ticu

larly

in

situ

atio

ns

of m

atrix

man

agem

ent,

thei

r m

anag

ers

re

quirem

ents

3.

Under

stan

d a

nd

take

acc

ount

of th

eir

priorities

, ex

pec

tations,

and

auth

ority

of co

lleag

ues

in

dec

isio

ns

and

actions

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

46

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

4.

Cre

ate

an

envi

ronm

ent

of tr

ust

an

d m

utu

al r

espec

t w

her

e yo

u h

ave

no

auth

ority

, or

shar

ed

auth

ority

, ov

er t

hose

yo

u a

re w

ork

ing w

ith

5.

Under

stan

d d

ifficu

lt

situ

atio

ns

and iss

ues

fr

om

your

colle

ague

s per

spec

tive

and

pro

vide

support

, w

her

e nec

essa

ry,

to

move

thin

gs

forw

ard

6.

Fulfil

agre

emen

ts

mad

e w

ith c

olle

agues

an

d let

them

know

7.

Advi

se c

olle

agues

pro

mptly

of

any

difficu

ltie

s or

wher

e it

will

be

imposs

ible

to

fulfil

agre

emen

ts

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

47

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

8.

Iden

tify

and s

ort

out

conflic

ts o

f in

tere

st a

nd

dis

agre

emen

ts w

ith

colle

agues

in w

ays

that

min

imis

e dam

age

to t

he

work

bei

ng

carr

ied o

ut

9.

Exc

han

ge

info

rmat

ion a

nd

reso

urc

es w

ith

colle

agues

to m

ake

sure

that

all

par

ties

ca

n w

ork

effec

tive

ly

10.

Provi

de

feed

bac

k to

colle

agues

on t

hei

r per

form

ance

and s

eek

feed

bac

k fr

om

co

lleag

ues

on y

our

ow

n p

erfo

rman

ce in

ord

er t

o iden

tify

are

as

for

impro

vem

ent

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

48

Beh

avio

urs

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

a) Y

ou p

rese

nt

info

rmat

ion c

lear

ly,

conci

sely

, ac

cura

tely

an

d in w

ays

that

pro

mote

under

stan

din

g.

b)

You

see

k to

under

stan

d p

eople

s

nee

ds

and

motiva

tions.

c) Y

ou m

ake

tim

e av

aila

ble

to s

upport

oth

ers.

d)

You

cle

arly

agre

e w

hat

is

expec

ted o

f oth

ers

and h

old

them

to

acc

ount.

e) Y

ou w

ork

to

dev

elop a

n

atm

osp

her

e of

pro

fess

ional

ism

and

mutu

al s

upport

.

f) Y

ou m

odel

beh

avio

ur

that

show

s re

spec

t, h

elpfu

lnes

s an

d c

o-o

per

atio

n.

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

49

Beh

avio

urs

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

g)

You

kee

p p

rom

ises

an

d h

onour

com

mitm

ents

.

h)

You c

onsi

der

the

impac

t of

your

ow

n

actions

on o

ther

s.

i) Y

ou s

ay n

o t

o

unre

asonab

le

reques

ts.

j) Y

ou s

how

res

pec

t fo

r th

e vi

ews

and

actions

of

other

s.

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

50

Add

itio

nal evid

en

ce (

if a

pp

lica

ble

):

O

= d

irect

ob

serv

ati

on

of

the learn

er

s p

erf

orm

an

ce b

y t

heir

ass

ess

or

PD

= p

rofe

ssio

nal d

iscu

ssio

n

Q&

A =

ou

tco

mes

fro

m o

ral o

r w

ritt

en

qu

est

ion

ing

A

= a

ssig

nm

en

t, p

roje

ct/

case

stu

die

s

P =

pro

du

cts

of

the learn

er

s w

ork

W

T =

au

then

tic

state

men

ts/

wit

ness

test

imo

ny

RA

= p

ers

on

al st

ate

men

ts a

nd

/o

r re

flect

ive a

cco

un

ts

EP

W =

exp

ert

wit

ness

test

imo

ny

Co

lum

n

key:

S =

ou

tco

me f

rom

sim

ula

tio

n,

wh

ere

perm

itte

d b

y t

he a

ssess

men

t st

rate

gy

RP

L =

evid

en

ce o

f re

cog

nit

ion

of

pri

or

learn

ing

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

51

I co

nfirm

that

the

evid

ence

det

aile

d in t

his

Unit is

my

ow

n w

ork

and m

eets

the

requirem

ents

of

the

Nat

ional

Occ

upat

ional

Sta

ndar

ds.

Can

did

ate

signat

ure

:____________________________________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

has

ach

ieve

d a

ll th

e re

quirem

ents

of th

is U

nit.

Ass

esso

r si

gnat

ure

:_____________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g a

sses

sor

signat

ure

(if a

pplic

able

):_____________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

s sa

mple

d w

ork

mee

ts t

he

stan

dar

ds

spec

ifie

d f

or

this

Unit a

nd m

ay b

e pre

sente

d for

exte

rnal

ver

ific

atio

n.

Inte

rnal

ver

ifie

r si

gnat

ure

:________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g inte

rnal

ver

ifie

r (i

f ap

plic

able

):________________________________________

D

ate:

___________________


52


53

Unit 2: Maintain the health,

hygiene, safety and security of the working environment

Unit code: HSL4

Unit credit: 4

SCQF Unit level: 5

Introduction

This unit is about maintaining health, safety, security and hygiene standards relevant to your area of responsibility. The maintenance of these standards is essential in protecting staff and customers from harm.

This unit is a sector specific unit. This unit is linked to all other units in the Hospitality Supervision and Leadership suite of standards. Supervisors working directly with food and drink should also refer to unit HSL30 which focuses specifically on food safety, covering the topic at a more in depth level appropriate to their area of work.

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

54

Wha

t yo

u m

ust

know

To a

chie

ve t

his

ele

men

t yo

u m

ust

giv

e su

ffic

ient

evid

ence

to d

emonst

rate

your

know

ledge

and u

nder

stan

din

g f

or

each

sta

ndar

d.

Kn

ow

led

ge

Typ

e o

f evid

en

ce

Date

For

the

whol

e unit

K1.

Your

resp

onsi

bili

ties

for

hea

lth,

hyg

iene,

saf

ety,

and s

ecurity

K2.

The

mai

n a

reas

of

hea

lth,

hyg

iene,

saf

ety

law

and r

egula

tions

that

affec

t th

e w

ork

for

whic

h y

ou

are

resp

onsi

ble

K3.

The

stat

uto

ry a

uth

orities

that

enfo

rce

thes

e hea

lth,

hyg

iene,

and s

afet

y la

ws

and r

egula

tions

K4.

Your

org

anis

atio

ns

hea

lth,

hyg

iene,

saf

ety

and s

ecurity

pro

cedure

s th

at a

re r

elev

ant

to y

our

work

K5.

The

implic

atio

ns

of bre

akin

g t

he

law

on h

ealth,

hyg

iene

and s

afet

y both

for

you a

nd y

our

org

anis

atio

n

K6.

The

per

son w

ho is

resp

onsi

ble

for

firs

t ai

d,

hea

lth,

hyg

iene,

saf

ety

and s

ecurity

in y

our

org

anis

atio

n a

nd t

hei

r re

sponsi

bili

ties

K7.

Your

resp

onsi

bili

ties

for

the

hea

lth,

hyg

iene,

saf

ety,

and s

ecurity

of

per

man

ent

and t

empora

ry

staf

f an

d t

he

import

ance

of m

akin

g s

ure

they

are

aw

are

of re

leva

nt

pro

cedure

s

K8.

How

to

com

munic

ate

with c

olle

agues

on iss

ues

to

do w

ith h

ealth,

hyg

iene,

saf

ety,

and s

ecurity

K9.

The

types

of

info

rmat

ion a

bout

hea

lth,

hyg

iene,

saf

ety

and s

ecurity

that

you s

hould

rec

ord

and

store

K10.

The

pro

cedure

s yo

u s

hould

follo

w t

o r

ecord

and s

tore

info

rmat

ion a

bout

hea

lth,

hyg

iene,

saf

ety

and s

ecurity

K11.

Oth

er p

eople

and o

rgan

isat

ions

that

nee

d t

o h

ave

acce

ss t

o yo

ur

info

rmat

ion a

bout

hea

lth,

hyg

iene,

saf

ety

and s

ecurity

K12.

The

info

rmat

ion o

n h

ealth,

hyg

iene,

saf

ety

and s

ecurity

you

mig

ht

hav

e to

giv

e to

ext

ernal

au

thorities

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

55

Kn

ow

led

ge

Typ

e o

f evid

en

ce

Date

For

the

whol

e unit

K13.

The

pro

cedure

s yo

u s

hould

follo

w t

o m

ake

reco

mm

endat

ions

abou

t hea

lth,

hyg

iene,

saf

ety

and

secu

rity

and t

o w

hom

you s

hould

mak

e th

em

K14.

Your

org

anis

atio

ns

em

ergen

cy p

roce

dure

s

K15.

How

to iden

tify

rep

ort

or

dea

l w

ith f

aults

with t

he

equip

men

t yo

u a

re r

espon

sible

for

K16.

The

limits

of

your

auth

ority

when

direc

tly

dea

ling w

ith r

isks

and h

azar

ds

w

hat

you c

an d

o

yours

elf

and w

hat

you n

eed t

o r

eport

K17.

How

to d

evel

op c

ontingen

cy p

lans

that

will

red

uce

the

impac

t of

any

hea

lth,

hyg

iene,

saf

ety

and

secu

rity

pro

ble

ms

that

occ

ur

K18.

How

to m

onitor

your

area

of re

sponsi

bili

ty t

o m

ake

sure

you m

ainta

in t

he

hea

lth,

hyg

iene,

saf

ety

and s

ecurity

of

emplo

yees

, cu

stom

ers

and o

ther

mem

ber

s of

the

public

K19.

How

fre

quen

tly

you s

hould

car

ry o

ut

hea

lth,

hyg

iene,

saf

ety

and s

ecurity

insp

ections

K20.

The

typic

al h

ealth,

hyg

iene,

saf

ety

and s

ecurity

haz

ards

that

exi

st,

or

may

exi

st,

in y

our

area

of

resp

onsi

bili

ty

K21.

How

to a

sses

s th

e risk

s as

soci

ated

with t

hes

e haz

ards

K22.

How

to e

limin

ate

or

min

imis

e th

e risk

ass

oci

ated

with t

ypic

al h

ealth,

hyg

iene,

saf

ety

and s

ecurity

haz

ards

K23.

What

to d

o in t

he

even

t of an

em

ergen

cy,

incl

udin

g:

(i)

bom

b a

lert

, (i

i) f

ire

K24.

Eva

cuat

ion p

roce

dure

s th

at r

elat

e to

you a

nd y

our

staf

f in

the

area

of

work

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

56

Add

itio

nal evid

en

ce (

if a

pp

lica

ble

):

O

= d

irect

ob

serv

ati

on

of

the learn

er

s p

erf

orm

an

ce b

y t

heir

ass

ess

or

PD

= p

rofe

ssio

nal d

iscu

ssio

n

Q&

A =

ou

tco

mes

fro

m o

ral o

r w

ritt

en

qu

est

ion

ing

A

= a

ssig

nm

en

t, p

roje

ct/

case

stu

die

s

P =

pro

du

cts

of

the learn

er

s w

ork

W

T =

au

then

tic

state

men

ts/

wit

ness

test

imo

ny

RA

= p

ers

on

al st

ate

men

ts a

nd

/o

r re

flect

ive a

cco

un

ts

EP

W =

exp

ert

wit

ness

test

imo

ny

Co

lum

n

key:

S =

ou

tco

me f

rom

sim

ula

tio

n,

wh

ere

perm

itte

d b

y t

he a

ssess

men

t st

rate

gy

RP

L =

evid

en

ce o

f re

cog

nit

ion

of

pri

or

learn

ing

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

57

I co

nfirm

that

the

evid

ence

det

aile

d in t

his

Unit is

my

ow

n w

ork

and m

eets

the

requirem

ents

of

the

Nat

ional

Occ

upat

ional

Sta

ndar

ds.

Can

did

ate

signat

ure

:____________________________________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

has

ach

ieve

d a

ll th

e re

quirem

ents

of th

is U

nit.

Ass

esso

r si

gnat

ure

:_____________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g a

sses

sor

signat

ure

(if a

pplic

able

):_____________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

s sa

mple

d w

ork

mee

ts t

he

stan

dar

ds

spec

ifie

d f

or

this

Unit a

nd m

ay b

e pre

sente

d for

exte

rnal

ver

ific

atio

n.

Inte

rnal

ver

ifie

r si

gnat

ure

:________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g inte

rnal

ver

ifie

r (i

f ap

plic

able

):________________________________________

D

ate:

___________________


58

Behaviours which underpin Effective Performance

a) You respond quickly to crises and problems with a proposed course of action.

b) You identify peoples information needs.

c) You make appropriate information and knowledge available promptly to those who need it and have a right to it.

d) You comply with, and ensure others comply with, legal requirements, industry regulations, organisational policies and professional codes.

e) You are vigilant for possible risks and hazards.

f) You take personal responsibility for making things happen.

g) You identify the implications or consequences of a situation.

h) You act within the limits of your authority.

i) You constantly seek to improve performance.

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

59

Wha

t yo

u m

ust

do

To a

chie

ve t

his

ele

men

t yo

u m

ust

giv

e su

ffic

ient

evid

ence

to d

emonst

rate

your

com

pet

ence

for

each

sta

ndar

d.

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

1.

Mak

e su

re t

hat

you

hav

e in

form

atio

n o

n

hea

lth,

hyg

iene,

sa

fety

and s

ecurity

pro

cedure

s th

at a

pply

to

your

area

of

resp

onsi

bili

ty

2.

Mak

e su

re

colle

agues

hav

e re

leva

nt

info

rmat

ion

on h

ealth,

hyg

iene,

sa

fety

and s

ecurity

is

sues

within

you

r ar

ea o

f re

sponsi

bili

ty

3.

Mak

e co

lleag

ues

aw

are

of

the

import

ance

of

follo

win

g h

ealth,

hyg

iene,

saf

ety

and

secu

rity

pro

cedure

s

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

60

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

4.

Chec

k th

at

colle

agues

follo

w t

he

hea

lth,

hyg

iene,

sa

fety

and s

ecurity

pro

cedure

s th

at a

pply

to

your

area

of

resp

onsi

bili

ty

5.

Mon

itor

your

area

of

resp

onsi

bili

ty f

or

risk

s to

hea

lth,

hyg

iene,

saf

ety

and

secu

rity

6.

Dea

l w

ith r

isks

and

acci

den

ts p

rom

ptly,

fo

llow

ing

org

anis

atio

nal

pro

cedure

s an

d leg

al

requirem

ents

for

safe

guar

din

g

cust

om

ers

and s

taff

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

61

Pra

ctic

al

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

To m

eet

the

nat

ional

st

andar

d y

ou m

ust

:

7.

Rec

ord

or

report

risk

s an

d a

ny

hea

lth,

hyg

iene,

saf

ety

or

secu

rity

act

ion t

hat

yo

u h

ave

take

n

acco

rdin

g t

o y

our

org

anis

atio

nal

pro

cedure

s

8.

Pass

on info

rmat

ion

rela

ting t

o h

ow

pro

cedure

s ar

e w

ork

ing a

nd h

ow t

hey

ca

n b

e im

pro

ved w

ith

regar

ds

to iden

tified

hea

lth,

hyg

iene,

sa

fety

and s

ecurity

risk

s

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

62

Beh

avio

urs

wh

ich

u

nd

erp

in E

ffect

ive

Perf

orm

an

ce

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

a) Y

ou r

espond q

uic

kly

to c

rise

s an

d p

roble

ms

with a

pro

pose

d

cours

e of

action.

b)

You

iden

tify

peo

ple

s info

rmat

ion

nee

ds.

c) Y

ou m

ake

appro

priat

e in

form

atio

n a

nd

know

ledge

avai

lable

pro

mptly

to t

hose

who

nee

d it

and h

ave

a right

to it.

d)

You

com

ply

with,

and e

nsu

re o

ther

s co

mply

with,

legal

re

quirem

ents

, in

dust

ry

regula

tions,

org

anis

atio

nal

polic

ies

and p

rofe

ssio

nal

co

des

.

e) Y

ou a

re v

igila

nt

for

poss

ible

ris

ks a

nd

haz

ards.

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

63

Beh

avio

urs

wh

ich

u

nd

erp

in E

ffect

ive

Perf

orm

an

ce

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

Typ

e o

f evid

en

ce

Po

rtfo

lio

R

efe

ren

ce

Date

f) Y

ou t

ake

per

sonal

re

sponsi

bili

ty f

or

mak

ing t

hin

gs

hap

pen

.

g)

You

iden

tify

the

implic

atio

ns

or

conse

quen

ces

of

a si

tuat

ion.

h)

You a

ct w

ithin

the

limits

of y

our

auth

ority

.

i) Y

ou c

onst

antly

seek

to

im

pro

ve

per

form

ance

.

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

64

Add

itio

nal evid

en

ce (

if a

pp

lica

ble

):

O

= d

irect

ob

serv

ati

on

of

the learn

er

s p

erf

orm

an

ce b

y t

heir

ass

ess

or

PD

= p

rofe

ssio

nal d

iscu

ssio

n

Q&

A =

ou

tco

mes

fro

m o

ral o

r w

ritt

en

qu

est

ion

ing

A

= a

ssig

nm

en

t, p

roje

ct/

case

stu

die

s

P =

pro

du

cts

of

the learn

er

s w

ork

W

T =

au

then

tic

state

men

ts/

wit

ness

test

imo

ny

RA

= p

ers

on

al st

ate

men

ts a

nd

/o

r re

flect

ive a

cco

un

ts

EP

W =

exp

ert

wit

ness

test

imo

ny

Co

lum

n

key:

S =

ou

tco

me f

rom

sim

ula

tio

n,

wh

ere

perm

itte

d b

y t

he a

ssess

men

t st

rate

gy

RP

L =

evid

en

ce o

f re

cog

nit

ion

of

pri

or

learn

ing

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

65

I co

nfirm

that

the

evid

ence

det

aile

d in t

his

Unit is

my

ow

n w

ork

and m

eets

the

requirem

ents

of

the

Nat

ional

Occ

upat

ional

Sta

ndar

ds.

Can

did

ate

signat

ure

:____________________________________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

has

ach

ieve

d a

ll th

e re

quirem

ents

of th

is U

nit.

Ass

esso

r si

gnat

ure

:_____________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g a

sses

sor

signat

ure

(if a

pplic

able

):_____________________________________

D

ate:

___________________

I co

nfirm

that

the

candid

ate

s sa

mple

d w

ork

mee

ts t

he

stan

dar

ds

spec

ifie

d f

or

this

Unit a

nd m

ay b

e pre

sente

d for

exte

rnal

ver

ific

atio

n.

Inte

rnal

ver

ifie

r si

gnat

ure

:________________________________________________________

D

ate:

___________________

Counte

rsig

nin

g inte

rnal

ver

ifie

r (i

f ap

plic

able

):________________________________________

D

ate:

___________________


66


67

Unit 3: Maintain food safety when

storing, preparing and cooking food

Unit code: 2GEN3/09

Unit credit: 4

SQCF Unit level: 6

Introduction

This unit covers the main competencies needed for preparing and cooking food safely, and focuses on the four main areas of control - cooking, cleaning, chilling and preventing cross-contamination, in addition to supplies being satisfactory. It provides staff with a broad understanding of reviewing hazards and hazard procedures such that they are part of a team maintaining food safety. This unit is appropriate to staff that directly prepare and cook food.

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

68

Wha

t yo

u m

ust

know

To a

chie

ve t

his

ele

men

t yo

u m

ust

giv

e su

ffic

ient

evid

ence

to d

emonst

rate

your

know

ledge

and u

nder

stan

din

g f

or

each

sta

ndar

d.

Kn

ow

led

ge

Typ

e o

f evid

en

ce

Date

For

the

whol

e unit

K1.

How

to

oper

ate

a fo

od s

afet

y m

anag

emen

t sy

stem

K2.

The

conce

pt

of haz

ards

to food s

afet

y in

a c

ater

ing o

per

atio

n a

nd t

he

nec

essi

ty o

f co

ntr

olli

ng

thes

e haz

ards

in o

rder

to r

emove

or

keep

ris

ks t

o a

saf

e le

vel

K3.

What

mig

ht

hap

pen

if

thes

e haz

ards

are

not

contr

olle

d

K4.

The

types

of haz

ards

that

you a

re lik

ely

to c

om

e ac

ross

in a

cat

erin

g o

per

atio

n

K5.

How

you

must

con

trol th

ese

haz

ards

by

cooki

ng,

chill

ing (

incl

udin

g s

tora

ge)

, cl

eanin

g a

nd t

he

avoid

ance

of

cross

-conta

min

atio

n

K6.

Why

monitoring is

import

ant

and k

ey s

tages

in t

he

pro

cess

K7.

The

import

ance

of kn

ow

ing w

hat

to d

o w

hen

thin

gs

go w

rong

K8.

The

role

of

reco

rd-k

eepin

g

K9.

Why

som

e haz

ards

are

more

im

port

ant

than

oth

ers

in t

erm

s of fo

od s

afet

y

K10.

Who y

ou s

hould

rep

ort

to if

you b

elie

ve t

her

e ar

e fo

od s

afet

y haz

ards

SV037302

Can

did

ate

Logboo

k

SVQ

3 in P

rofe

ssio

nal

Coo

kery

at

SCQ

F Le

vel 6

Is

sue

2

May

2013

Pea

rson E

duca

tion L

imited

2013

69

Kn

ow

led

ge

Typ

e o

f evid

en

ce

Date

2G

EN

3/0

9.1

Kee

p y

ours

elf

clea

n a

nd h

ygie

nic

K11.

Why

you m

ust

we

svq3 in professional cookery at scqf level 6 · svq3 in professional cookery at scqf level 6 ... 6...

Documents