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