Entry Level Certificate in Food Studies (Entry 1)

Entry Level Certificate in Food Studies (Entry 1)
Entry Level Certificate in
Food Studies (Entry 1)
Centre/assessor guide (3340)
www.city-and-guilds.co.uk
July 2003
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Entry Level Certificate in
Food Studies (Entry 1)
Centre/assessor guide (3340)
July 2003
T0489/09.04/F-00042834
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Contents
05 Guidance for centres
05 General
05 The qualification
05 Progression
06 Links to other qualifications
08 Assessment centres
08 The assessment process
08 Quality assurance
09 Scheme administration
10 The wider curriculum
11 Syllabus
13 Unit 101 Health, safety and hygiene
14 Unit 102 Select and use appropriate basic kitchen equipment
15 Unit 103 Identify the main food groups
16 Unit 104 Prepare food, cook food and clean work areas
and equipment
17 Assessments
19 Form 3340-001/ASS
21 Assessment 1
22 Assessment 2
23 Assessment 3
24 Marking Scheme
25 Assessment 1
27 Assessment 2
31 Assessment 3
37 Appendices
39 Appendix 1 – Forms
43 Appendix 2 – Quality assurance forms
45 Appendix 3 – Resource list
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Guidance for centres
1 General
Centres should ensure that they hold the relevant City & Guilds
documentation to offer this scheme. For details about Centre and
Scheme approval, centres should refer to the guidance document
entitled Providing City & Guilds Qualifications and for specific
information about assessment for candidates with particular
requirements centres should refer to the document entitled
Access to Assessment. Both of these documents are available
from Publication Sales.
2 The qualification
The qualification is suitable for candidates with severe to
moderate learning and physical disabilities. It will enable
candidates to develop and improve their ability to prepare and
cook food for themselves whilst also learning about the catering
industry. Candidates undertaking this qualification may not
necessarily be seeking employment within the hospitality
industry but will be looking to develop everyday cooking skills. It is
suitable for candidates from all backgrounds and is appropriate
for adults as well as young people. Candidates will have a range of
learning and physical disabilities and may require support.
There are no specific entry requirements for this qualification.
Centres should undertake a skill scan for all prospective
candidates (see skill form appendix 1). These forms have been
devised to be used at the recruitment stage ie centres should use
them to determine what level of qualification would be most
suitable for the prospective candidate based on their prior
knowledge and skill level. Assessors should link the candidates’
previous experience to relevant units within the qualification and
determine which units will need reinforcing with individual
candidates. This will inform the assessors when devising
individual learning plans for candidates. The comment box on
further training/experience should be completed and the skill
scan may be photocopied should assessors wish to complete an
individual one for each unit of the qualification. It is important that
the centre identifies the candidates’ individual needs and that
adequate resources are provided in terms of equipment, facilities
and staffing levels for all candidates. In some cases centres may
feel that the qualification at entry 2 is a more suitable award on
which to place certain candidates, in others, it may be more
appropriate to begin at entry 1 and allow candidates to progress
to the entry 2. This would depend on the candidate’s ability to
perform the given tasks required for each level of the award.
The recommended minimum learning hours for candidates
undertaking this award is 108 hours.
3 Progression
This scheme will enable candidates to develop and improve their
ability to prepare and cook food for themselves whilst also
learning about the catering industry. The course has been
designed to reflect the demands of the National
Qualification Framework at entry level 1.
Candidates will develop basic cookery skills and be able to prepare
a light meal for themselves. It may facilitate progression to the
City & Guilds Entry Level Certificate in Food Studies (entry 2).
Assessors should note that should candidates progress from entry
level 1 to entry level 2 the following units contain some overlaps.
Unit 101 and unit 102 health and safety
Unit 102 and unit 202 use of kitchen equipment
Assessors/tutors should note however that these units have been
designed to ensure that candidates develop and show
progression of their knowledge and skills in these areas.
For example in unit 101 candidates are expected to recognise key
kitchen hazards whereas in unit 201 they are expected to
recognise the hazards and demonstrate the correct procedures
to deal with them.
Candidates should undergo a thorough induction to the scheme
and to the catering/kitchen environment in which they will be
undertaking the practical requirements of the scheme.
Centres should devise their own scheme of work to ensure that all
practical and theory aspects of the assessments have been
covered and practised by the candidates. The scheme of work
should reflect the content of the units as stated in the syllabus as
well as the assessments.
Guidance for centres
05
4 Links to other qualifications
The award will be suitable for candidates in full/part time
education, those in care homes or those attending day centres.
It may be offered as a discrete course alongside appropriate
basic skills.
Candidates may be able to access the Foundation Food Hygiene
certificate (see resource list appendix 3)
The importance of safe working practices, and the demands of
the Health and Safety at Work (HASAW) Act 1974 must be
stressed. This will include directives from Brussels for the
European Union. Candidates have responsibilities for maintaining
the safety of others as well as their own.
Candidates may be able to access a suitable Health & Safety
qualification (see resource list appendix 3).
Links to Basic Skills Core Curriculum
Each unit and assessment of the City & Guilds Entry Level
Certificate in Food Studies Entry 1 (3340) identifies opportunities
for the development of the Core Curriculum Standards for Adult
Literacy. The summary chart below highlights opportunities for
development of those skills at the same level as the 3340 award.
Core Curriculum Adult Literacy Signposting
✓
✓
102
✓
✓
104
✓
✓
Assessment 1
✓
✓
✓
Assessment 2
✓
✓
✓
Assessment 3
✓
✓
✓
✓
103
Entry Level Certificate in Food Studies (Entry 1)
Write to
communicate
word (Ww/E1)
Write to
communicate
sentence (Ws/E1)
Write to
communicate
text (Wt/E1)
Read and
understand
word (Rw/E1)
Read and
understand
sentence (Rs/E1)
Writing
101
06
✓
Reading
Read and
understand text
(Rt/E1)
Engage in
discussion
(SLd/E1)
Speak to
communicate
(SLc/E1)
Speaking and listening
Listen and
respond
(SLrl/E1)
Unit number
✓
✓
✓
✓
✓
✓
✓
Links to Basic Skills Core Curriculum
Each unit and assessment of the City & Guilds Entry Level
Certificate in Food Studies Entry 1 (3340) identifies opportunities
for the development of the Core Curriculum Standards for Adult
Numeracy. The summary chart below highlights opportunities for
development of those skills at the same level as the 3340 award.
Core Curriculum Adult Numeracy Signposting
Handling data
101
✓
✓
102
✓
✓
103
✓
✓
104
✓
✓
Assessment 2
✓
✓
Assessment 3
✓
✓
Data and
Statistical
measures
(HD1/E1)
Shape and
space
(MSS2/E1)
Measure shape and space
Common
measures
(MSS1/E1)
Number
Whole
numbers
(N1/E1)
Unit number
✓
✓
✓
✓
✓
✓
Assessment 1
Guidance for centres
07
5 Assessment centres
City & Guilds qualifications may only be offered by organisations
specifically approved to do so. These are known as ‘approved
centres’. Approval is open to a variety of organisations: a centre
may be a single (large or small) employer, an education/training
organisation, employing and training organisations acting together,
or groups of small employers combining to offer assessment.
Any organisation applying for approval as an assessment centre
will have to satisfy City & Guilds that it can meet rigorous
requirements including the provision of:
• Adequate resources
• Clear management and information systems
• Effective assessment and quality assurance procedures
Once a centre has been approved by City & Guilds and has
established the effectiveness of its general systems, processes
and procedures it will not normally be required to provide this
information again. If it wishes to add further qualifications to its
provision it need only provide evidence of its scheme-specific
assessment resources.
Assessments will be set by City & Guilds, internally marked by the
centre and moderated by the external verifier. The external
verifier must visit the centre during the final practical assessment.
Objectives
In order to gain the Certificate the candidates will be expected to
complete all four units. Successful completion of these units will
ensure that the candidate will achieve the following outcomes:
1 Candidates will be able to follow basic health, safety and
hygiene rules and recognise hazards in a kitchen environment.
2 Candidates will be able to identify, select and use basic
kitchen equipment.
3 Candidates will develop an awareness of the nutritional
importance of the main food groups.
4 Candidates will be able to prepare and cook a light meal for
themselves. They will be able to clean their own work areas
and equipment.
7 Quality assurance
6 The assessment process
A formal assessment is compulsory. This assessment is synoptic,
but is divided into three parts to allow it to be taken over three
sessions. All assessments and assessment criteria will be
designed by City & Guilds and administered by the centre.
In order to achieve the City & Guilds Entry Level Certificate in Food
Studies candidates will be assessed on their practical skills on
three occasions throughout the course, with theory being tested
through the use of oral/pictorial questions. Candidates should
compile an evidence portfolio to demonstrate theory throughout
the course. This could be pictorial, photographs, handouts,
worksheets, collages and evaluation sheets.
The practical and theory assessments are set by City & Guilds and
accompanied by a marking scheme. There will be three
assessment sessions. Centres will internally mark the
assessments, which will be moderated by the external verifier
during their visit.
The assessments should show the candidates improving their
skills, abilities and independence throughout the course.
The assessment requirements should be flexible in order to
enable them to be matched to individual candidate needs.
Where possible the integration of basic skills such as the City &
Guilds Certificate in adult literacy and numeracy should be
included in the programme along with a suitable Health & Safety
and Food Hygiene qualification. Where appropriate, use of
evidence such as pictorial, videoing, photographic and the use of
IT should be encouraged.
08
Entry Level Certificate in Food Studies (Entry 1)
Quality assurance includes initial centre approval, scheme
approval, the centre’s own procedures for monitoring quality and
City & Guilds’ ongoing monitoring by an external verifier.
Details of the City & Guilds’ criteria and procedures can be found
in Providing City & Guilds Qualifications – a guide to centre and
scheme approval.
The assessor
The assessor or teacher should hold a relevant teaching
qualification such as the NVQ in Further and Adult Education
Teachers certificate or the Certificate in Teaching Adult Learners
or a relevant teaching qualification for schools. Assessors should
have relevant practical skills appropriate to the hospitality and
catering industry as well as a relevant current food hygiene
qualification. Among other things the assessor must keep records
of the candidates’ progress, in the form of observations,
assessment decisions, assignment tracking sheets.
Some example forms for recording this information are included
in appendix 2.
The Quality assurance co-ordinator
All schemes must be quality assured. The quality assurance
co-ordinator must ensure that they monitor the scheme
according to City & Guilds centre guidance and
scheme requirements.
Among other things the quality assurance co-ordinator must keep
records of the candidates’ progress, assessment decisions, what
is to be sampled, what has been sampled. Some example forms
for recording this information are included in the marking scheme
and appendix 3.
The external verifier
On approval to offer the scheme the centre will be notified of the
name of the external verifier, who will liaise with the co-ordinator
on all matters relating to the scheme. Following approval the
external verifier will visit the centre on a regular basis to ensure
that centre and scheme operation continues to meet the required
standards. It should be noted, however, that external verification
visits will usually be undertaken only if candidates have been
registered for the scheme concerned.
The external verifier must visit the centre on the day of the final
practical assessment. This assessment should demonstrate the
full range of skills and knowledge that the candidate has acquired
during the course.
The external verifier will monitor the quality assurance systems
within the centre. The external verifier will also confirm the grades
awarded to candidates and ensure that the marking has been
consistent across all the assessment sessions. An external
verification report form will be completed at the end of the visit in
line with City & Guilds procedures.
On each verification visit, the external verifier will
• Check whether there have been any changes affecting centre
information previously provided
• Check the action plan agreed on the previous visit has
been implemented
• Review quality assurance procedures
• Observe assessments in progress and sample candidates’
assessment evidence
• Advise on interpretation/implementation of the
scheme standards
• Develop a new action plan and complete a report, a copy of
which will be left at the centre
• When assignments have been successfully completed,
candidate results should be submitted on Form S (Results
submission). Centres should note that results will not be
processed by City & Guilds until verification records
are complete.
• Candidates achieving one or more assessment components
will receive a Certificate of Unit Credit listing the assessment
components achieved. Candidates achieving the number and
combination of assessment components required for the
Certificate will, in addition, be issued a Certificate.
• Full details on all the above procedures, together with dates
and times of written tests will be found in the Directory of
Vocational Awards published annually by City & Guilds.
This information also appears on City & Guilds Web site
http://www.city-and-guilds.co.uk .
Candidates with particular requirements
Guidance for candidates with particular requirements can be
obtained in the Access to Assessment – candidates with
particular requirements document, which can be obtained from
the Publications Sales department. Where adaptations/support
are required relating to any assessment, centres should follow the
guidance contained in this document carefully.
Regional offices
City & Guilds has a number of regional offices which serve the
needs of the local centres. They have a customer service focus
and should be centres’ first point of contact for general
information and advice. They are also set up to manage the
allocation of external verifiers and to deal with problems arising
from quality issues. A list of regional offices can be found on the
City & Guilds website www.city-and-guilds.co.uk . It is important
for centres to know where their local contacts may be found.
It is particularly important that there should be good
communication between the centre and the external verifier.
The external verifier will tell the centre how and where s/he can
be notified of any changes in the operation of the scheme as soon
as possible.
8 Scheme administration
The Directory
City & Guilds issues to all centres a copy of the Directory of
Assessments and Awards, which contains details of all awards
offered. It contains the general regulations under which all schemes
operate and includes operational information for each, such as
forms required for registration and entry and fee codes and values.
Centres should ensure that the person designated City & Guilds
Centre co-ordinator has a copy of the directory and is familiar with
the detailed regulations and administrative procedures.
Registrations and certification
• Candidates must be registered at the beginning of their course.
Centres should submit registration using Form S (Registration),
under scheme/complex number 3340-01.
Guidance for centres
09
Co-ordinated mailings
City & Guilds has established a co-ordinated mailing programme
to provide centres with a more structured form of communication
and to ensure communications are targeted at the most
appropriate person. Mailings are despatched on the second
Wednesday of the month and sent to the named person at each
centre who has responsibility for internal distribution.
Centres receive the information that is relevant to the schemes
for which they are approved, but are also sent a summary listing
so that they are aware of other developments.
Results processing queries
Queries in connection with the processing of registrations or
certification requests should be directed to the Entries and
Results Processing department. It is essential that the allocated
centre number be quoted for all enquiries.
Other queries
Type of query
Should be directed to
General queries on
City & Guilds products
and services
Customer service enquiry unit
Centre scheme approval
Verification issues or queries
on operation of the scheme
City & Guilds regional offices or
External Verifier
Use of documentation
City & Guilds regional offices or
External Verifier
Content of standards
Quality assurance co-ordinator
in the first instance then EV,
awarding body, standards
setting body
9 The wider curriculum
Delivery of this scheme can contribute to learners’ understanding
of spiritual, moral ethical and social issues in the following manner:
Spiritual: spiritual issues can be raised when learning how to
work in a team and developing communication skills.
Moral/ethical: appreciating religious beliefs and gender issues
can lead to discussions on moral/ethical issues.
Candidates will need to be aware of the importance of health
safety and hygiene and their moral responsibility when providing
food in a catering/kitchen environment.
Social: there is a requirement throughout this qualification for
candidates to interact with others, their peers, assessors/teachers
and supervisors.
European: candidates will need to be aware of relevant European
health, safety and hygiene regulations.
10
Entry Level Certificate in Food Studies (Entry 1)
Syllabus
Candidates must complete all of the following units.
Unit 101 – Health, safety and hygiene
• Follow basic health & safety rules in the kitchen
• Recognise hazards in the kitchen
• Follow basic hygiene rules in the kitchen
Unit 102 – Select and use appropriate basic
kitchen equipment
• Select appropriate equipment and use safely and hygienically
• Clean work areas and equipment
Unit 103 – Identify the main food groups
• Show an awareness of nutrition through identification of the
main food groups
Unit 104 – Prepare food, cook food and clean work areas
and equipment
• Prepare food using a variety of methods
• Cook food using a variety of methods
• Clean work areas and equipment
Syllabus
11
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Unit 101
Health, safety and hygiene
During this unit the candidates will learn how to work safely and
hygienically following the health and safety rules that apply to a
catering/kitchen environment. They will develop an awareness of
what constitute hazards within a kitchen and the assessor should
ensure that wherever appropriate candidates are made aware of
the requirements and demands of a catering/kitchen
environment. For example the importance of hand washing,
personal hygiene, protective clothing and the use of blue plasters
to cover cuts and grazes.
Candidates should also be aware of hazards within a
catering/kitchen environment and the importance of correct
procedures when faced with hazards such as wet or slippery
floors and surfaces. Candidates should be aware that lifting and
carrying kitchen equipment and utensils eg saucepans containing
hot items or sharp knives, can constitute a hazard.
Where necessary, tutors should demonstrate correct procedures
for these processes eg carrying a knife blade pointing downwards
or warning others in the kitchen when carrying saucepans
containing hot items. Many of the candidates undertaking this
qualification will not have spent time in a catering/kitchen
environment before and it is particularly important that tutors
discuss with candidates the type of behaviour that could
constitute a hazard within a kitchen eg running, shouting and
disruptive behaviour.
The candidates must:
• Follow basic health and safety rules in the kitchen
• Recognise hazards in the kitchen
> hot items
> sharp items
> wet surfaces
> slippery surfaces
> obstacles
> incorrect lifting and carrying
> dangers of inappropriate and reckless behaviour
• Follow basic hygiene rules in the kitchen
> hand washing
> hair
> suitable protective clothing and flat, closed in shoes
> nail varnish
> personal habits
> jewellery
> how to deal with cuts and abrasions
Unit 101
13
Unit 102
Select and use appropriate basic kitchen equipment
During this unit the candidates should demonstrate that they can
choose the correct item of equipment or utensil to undertake a
given task. The range of equipment and utensils has been kept to
the minimum required to undertake the assessments for this
qualification. Candidates may use a wider range if appropriate.
It should be noted that adapted equipment and utensils are
available to candidates with physical disabilities. See appendix 3
for a list of resources and organisations that may be able to
provide suitable equipment.
Candidates should demonstrate in this unit their knowledge of
safe and hygienic working practices and assessors should
monitor that they keep work areas and equipment clean and free
from clutter. They should also ensure that candidates not only use
the equipment and utensils but that they are using them as they
would in a professional environment. Correct knife handling
techniques should be encouraged from the outset.
This unit will also encourage candidates to build on the basic
hygiene rules developed in Unit 101. Candidates should be aware
of the importance of keeping work areas and equipment clean
and be able to identify hazards and take appropriate action
eg mopping up spilt water on the kitchen floor.
14
Entry Level Certificate in Food Studies (Entry 1)
The candidates must:
• Select appropriate equipment and use safely and hygienically
> tin opener (including specialist)
> measuring jug
> toaster
> bowls
> knives (adapted) on cradle
> peeler
> chopping boards
> graters
> cutlery for laying table
• Clean work areas and equipment
> wash, dry and put away dishes and utensils
> rinse sinks
> wipe down surfaces
> use suitable detergents
> clean floor
Unit 103
Identify the main food groups
Candidates may sometimes have health problems such as
diabetes which demand specialised diets. Many candidates are
aware of their own dietary requirements but may not be
knowledgeable about the importance of an overall healthy diet.
Whilst they would not be expected to develop a detailed
knowledge of the food groups candidates should be able to
identify the five main food groups as well as to distinguish
between healthy and unhealthy food products.
The candidates must:
• Identify the five main food groups
> bread, cereal and potatoes
> fruit and vegetables
> milk and dairy foods
> meat, fish and alternatives
> fatty and sugary foods
Unit 103
15
Unit 104
Prepare food, cook food and clean work areas and equipment
Candidates should be able to demonstrate a variety of food
preparation methods and assessors should ensure that
candidates develop correct knife handling techniques and
demonstrate these skills when peeling, slicing, and
chopping vegetables.
Where necessary, candidates can use pre-prepared food
items such as tinned food, ready made pastry, pizza bases or
packet ingredients.
Candidates should be encouraged during the course to cook food
using both a microwave and conventional cooker. This will enable
them to prepare and cook a variety of meals either from scratch or
ready made prepared dishes.
16
Entry Level Certificate in Food Studies (Entry 1)
The candidates must:
• Prepare food using a variety of methods
> slicing
> peeling
> washing and preparing perishable foods
> rolling
> grating
• Cook food using the following methods
> microwaving
> conventional cooker
• Clean work areas and equipment
> wash, dry and put away dishes and utensils
> rinse sinks
> wipe down surfaces
> use suitable detergents
> clean floor
Assessments
In order to achieve the City & Guilds Entry Level Certificate in Food
Studies candidates will be assessed on their practical skills on
three occasions throughout the course, with theory being tested
throughout by the use of oral/pictorial questions.
Candidates should compile an evidence portfolio to demonstrate
theory throughout the course. Candidate portfolios must
include work undertaken throughout the course. This could be
pictorial, photographs, handouts, worksheets, collages and
evaluation sheets.
There are three assessment sessions throughout this course which
cover all the units. Therefore assessors should note that more than
one unit may be covered within each assessment session.
A formal assessment is compulsory. This assessment is synoptic
but is divided into three parts to allow it to be taken over three
sessions. All assessment sessions and assessment criteria will be
designed by City & Guilds and administered by the centre.
Because each of the sessions is not specifically testing a
particular unit nor are the skills assessed at each session equally
weighted between sessions, there is no pass mark for each
session, but is calculated based on the overall assessment total.
It would not however be in a candidate’s interest, if they had lost
so many marks in the earlier assessment occasions that they
would be unable to achieve a pass, to allow them to continue.
It is therefore extremely important that all candidates are
sufficiently prepared before the assessments are attempted.
On each verification visit, the external verifier will
• Check whether there have been any changes affecting centre
information previously provided
• Check the action plan agreed on the previous visit has
been implemented
• Review quality assurance procedures
• Observe assessments in progress and sample candidates’
assessment evidence
• Advise on interpretation/implementation of the
scheme standards
• Examine all candidate portfolios
• Develop a new action plan and complete a report, a copy of
which will be left at the centre
It is particularly important that there should be good
communication between the centre and the external verifier.
The external verifier will tell the centre how and where s/he can
be notified of any changes in the operation of the scheme as soon
as possible.
Group work is not suitable for assessment purposes in
this scheme.
The three assessments should show progression and
development of candidate skills and knowledge. The assessments
are designed to build towards the final session where the skills
assessed throughout the previous sessions are all put together to:
• confirm that the candidates have been able to retain the
skills over time
• show progression to a more challenging task (snacks to a
light meal)
• ensure that what the candidates have learned is useful in
realistic life settings.
The final assessment session should be moderated by the
external verifier and the centre should notify their external verifier
of planned assessment dates, using Form 3340-001/ASS
(see page 19).
The external verifier must visit the centre on the day of the final
practical assessment. This assessment is designed to allow the
candidate to demonstrate the full range of skills and knowledge
that they have acquired during the course.
The external verifier will monitor the quality assurance systems
within the centre. The external verifier will also confirm the grades
awarded to each candidate and ensure that the marking has been
consistent across all the assessment sessions. An external
Verification report form will be completed at the end of the visit in
line with City & Guilds procedures.
Assessments
17
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Notification of planned assessment dates
Form 3340-001/ASS
3340 Certificate in Food Studies
To be completed by Centre and sent to external verifier
Centre name
Centre no
Telephone no
Address
Contact
Designation
Estimated number of students for assessment
Estimated date of assessment
3340-001
Assessment 1
Assessment 2
Assessment 3
EV to visit on final practical assessment
Signed
Date
Form 3340-001/ASS
19
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Assessment 1
Practical assessment
Assessor guidance notes
Candidate to follow personal hygiene procedures necessary for
working in the kitchen. To include:
• Change into protective clothing
• Change into flat closed in shoes
• Hair worn as appropriate eg long hair tied back
• Remove jewellery
• Wash hands
• Ensure nails are clean and free of nail varnish
Candidates with special assessment requirements may respond
to oral questioning or use of a computer-aided programme.
Theory assessment
Candidate to identify kitchen hazards either from pictures,
diagrams of hazardous kitchens or by placing physical hazards
out in the kitchen for the student to identify. It may be appropriate
for some candidates to answer questions verbally on a one to one
basis with the assessor. This type of questioning should be
recorded either in writing using a tape recorder. Hazards to be
identified include:
• Water on floor
• Trailing electric flex
• Knife on edge of table
• Saucepan on edge of hob/table
• Dirty tea cloth
• Dirty table surface
• Sink clogged with debris
• Obstacles around the room
• Food debris/rubbish on floor
• Unacceptable behaviour – shouting, unsafe use of equipment
Assessors should ensure that candidates are made aware of the
assessment requirements in an appropriate format to suit their
individual needs eg large print, Braille, pictorial. Please see
resource list (appendix 3) for additional suitable materials.
Assessors should ensure that candidates are made aware of the
requirements and demands of a catering/kitchen environment.
For example the importance of hand washing before food
handling and the use of coloured waterproof plasters to cover
cuts and grazes.
Assessors could use the following to demonstrate health, safety
and hygiene rules:
• Flow charts
• Diagrams
• Photographs
• Videos
• Collages
• Pictorial checklists for student files
• Questioning
Assessment 1
21
Assessment 2
Practical assessment
Assessor guidance notes
Candidates must be able to select ingredients and prepare a
sandwich, roll, filled pitta and a cold drink. The candidates’
choice should not only take into account their own dietary
requirements if appropriate but reflect a basic understanding of
a healthy diet in the choice of ingredients used to prepare the
snack and drink. Examples of these would include, low fat spread
or sauces, use of salad ingredients, vegetables fruit juices and
sugar reduced/free drinks.
This unit builds on assessment 1. Assessors should ensure that
health and safety and food hygiene practices are adhered to
throughout assessment 2.
Candidates should make a sandwich/roll/filled pitta and a cold
drink for themselves, for example to include:
• Cheese hard/soft, tuna, cold meats
• Ready made sandwich filling, eg egg
• White/brown sliced bread, roll, baguette, pitta
• Lettuce, tomato, cucumber, onion , cress, sweet corn, pickle
Assessors should ensure that candidates are made aware of the
assessment requirements in an appropriate format to suit their
individual needs eg large print, Braille, pictorial. Please see
resource list (appendix 3) for additional suitable materials.
They should use at least six items of equipment and utensils to
perform the task. Appropriate equipment and utensils have been
identified in the syllabus units 102 and 104. Candidates should
select from the following list:
• Tin opener
• Measuring jug
• Toaster
• Bowls
• Knives
• Peelers
• Chopping boards
• Graters
• Cutlery
Candidates will need to wash up, clean and put away their own
utensils. They should demonstrate that they can safely lift and
handle all equipment and utensils. Candidates should
demonstrate all of the cleaning activities in syllabus units 102
and 104. Candidates should select from the following list:
• Wash and dry utensils
• Correctly store utensils
• Rinse sinks
• Wipe down surfaces
• Use suitable detergents
• Clean floor
Theory assessment
Candidates must identify equipment. This can be undertaken in a
number of ways:
• Games – items of equipment to be put out on the table and
students identify them
• Flow charts – tutor uses a flow chart as directed by student to
show sequence in which the equipment will be used
• Students to identify equipment through a pictorial check list
• Students to complete workbook using pictures of equipment
• Questioning
22
Entry Level Certificate in Food Studies (Entry 1)
Candidates with special assessment requirements may respond
to oral questioning or use of a computer-aided programme.
Oral questioning should be recorded in writing by the assessor or
using a tape recorder.
Assessment 3
Practical assessment
Theory assessment
Candidates must select and prepare a light meal for themselves
demonstrating the use of a variety of equipment and use of a
microwave or conventional cooker (grill, hotplate or oven).
Candidates may prepare a meal from basic ingredients or a
pre-prepared meal depending on their ability. Assessors should
ensure that candidates are able to turn the microwave cooker or
conventional cooker (grill, hotplate or oven) on and off.
Candidates should also be able to follow cooking times for the
dishes they choose whether they are pre-prepared or meals
prepared from scratch. Examples of the types of meals that
candidates could prepare:
• Baked beans on toast
• Cheese on toast
• Toasted sandwiches
• Baked potatoes with filling
• Salad with a selection of accompaniments
• Meals could be prepared with a hot drink
• Pizza (using pre-prepared bases)
Candidates must identify the five main food groups. This can be
done in a number of ways:
• Using pictures – candidates have to identify which food
categories pictures represent
• Using products – candidates need to group the foodstuffs into
correct groups
• Candidates need to demonstrate healthy and unhealthy foods
through the traffic light system (Red = unhealthy, Amber = OK,
Green = healthy)
• Collages – candidates can produce their own collages showing
food groups
• Questioning
Candidates should use at least four items of equipment from the
following list:
• Tin opener
• Measuring jug
• Toaster
• Bowls
• Knives
• Peelers
• Chopping boards
• Graters
• Cutlery
They should use at least three methods of preparing food from
the following list:
• Slicing
• Peeling
• Washing and preparing perishable foods
• Rolling
• Grating
They should use at least one method of cooking from the
following list:
• Microwave
• Conventional cooker
Candidates should demonstrate at least four of the cleaning
activities from the following list:
• Wash and dry utensils
• Correctly store utensils
• Rinse sinks
• Wipe down surfaces
• Use suitable detergents
• Clean floor
Assessor guidance notes
This unit builds on assessments 1 and 2. Assessors should ensure
that health and safety and food hygiene practices are adhered to
throughout this assessment.
Candidates with special assessment requirements may respond
to oral questioning or use of a computer-aided programme.
Oral questioning should be recorded in writing by the assessor or
via the use of a tape recorder.
Assessors should ensure that candidates are made aware of the
assessment requirements in an appropriate format to suit their
individual needs eg large print, Braille, pictorial. Please see
resource list (Appendix 3) for additional suitable materials.
Assessors should ensure that candidates are made aware of the
requirements and demands of a catering/kitchen environment.
For example the importance of hand washing before food
handling and the use of coloured waterproof plasters to cover
cuts and grazes.
Candidates could state the procedure required to prepare a meal
using a flow chart prepared by the tutor. This could be pictorial or
could take the form of a storyboard.
Assessors could also encourage the candidates to use their
senses, touch/taste/smell, to identify different foodstuffs,
ie fruits, meats, fish, dried foods.
Collages can be produced in a number of ways, such as using
cut out pictures of food, food labels or packaging, dried food
or fabrics.
Assessment 3
23
Marking scheme
(entry 1)
A formal assessment is compulsory. This assessment is synoptic
but is divided into three parts to allow it to be taken over three
sessions. All assessments and assessment criteria will be
designed by City & Guilds and administered by the centre.
The three assessment sessions should show progression and
development of candidate skills and knowledge. The centre
should ensure that assessments are planned in advance and
carried out throughout the scheme according to individual
candidates’ needs.
The external verifier must visit the centre on the day of the final
practical assessment session. This assessment is designed to
allow the candidate to demonstrate the full range of skills and
knowledge that they have acquired during the course.
The external verifier will monitor the quality assurance systems
within the centre. The external verifier will also confirm the grades
awarded to each candidate and ensure that the marking has been
consistent across all the assessment sessions. An external
verification report form will be completed at the end of the visit in
line with City & Guilds procedures.
Group work is not suitable for assessment purposes in
this scheme.
The tutor/assessor should record the marks for each assessment
session on the assessment tracking sheet. The three marks
should be added together to provide an overall assessment mark.
The total mark required for a Pass grade is 57.
The tutor/assessor should record grades as pass or fail only.
24
Entry Level Certificate in Food Studies (Entry 1)
Marking scheme – Assessment 1
25
Candidate to follow six personal hygiene procedures:
Ensure nails are clean and free of nail varnish
Remove jewellery
Wear hair in appropriate manner
Wear protective clothing
Wear flat closed in shoes
Wash hands
Candidates should identify the following kitchen hazards:
Water on floor
Trailing electric flex
Knife on edge of table
Saucepan left on edge of hob/table
Dirty tea cloth
Dirty table surface
Sink filled with debris
Obstacles around the room
Food debris/rubbish left on floor
Candidates should be aware of dangers from:
Spillages
Unacceptable behaviour
Total
Assessment
1
1
17
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
Mark
Comments
awarded
Quality assurance co-ordinator signature (if sampled)
Date
Total
marks
Assessor signature
Assessor name
Assessor should allocate marks for the following:
Candidate name
Centre name
Assessment 1
26
Entry Level Certificate in Food Studies (Entry 1)
Date
Assessor comments
Assessor signature
Candidates may give their feedback orally which may then be recorded
Assessment 1
Evaluation form
Candidate signature
Candidate comments
Marking scheme – Assessment 2
27
Taste
Bread product fresh not stale (1)
Butter/spread softened and evenly applied (1)
Sauces/pickles/seasonings not excessive (1)
Salad/vegetable additions should be dried not wet (1)
Appearance
Sandwich filling prepared correctly (1)
Sufficient filling evenly applied (1)
Bread product not damaged (1)
Balance
Salad or vegetable ingredients are selected to add texture/flavour (1)
Use of sauces/pickles are appropriate to the main filling (1)
Choice
Selection meets assessment requirements (1)
Selection is relevant to candidates dietary needs (1)
Selection demonstrates healthy eating (1)
Candidates should select and make a sandwich and cold drink for themselves
adhering to the following criteria:
Assessment
12
Mark
Comments
awarded
Quality assurance co-ordinator signature (if sampled)
Date
Total
marks
Assessor signature
Assessor name
Assessor should allocate marks for the following:
Candidate name
Centre name
Assessment 2
28
Entry Level Certificate in Food Studies (Entry 1)
Candidates to use six items of equipment from the following list:
Tin opener
Measuring jug
Toaster
Bowls
Knives
Peelers
Chopping boards
Graters
Cutlery
Candidates must demonstrate six cleaning activities:
Wash and dry utensils
Correctly store utensils
Rinse sinks
Wipe down surfaces
Use suitable detergents
Clean floor
Candidates should demonstrate awareness of:
Health & safety hazards
Dangers from unacceptable behaviour
Spillages
Candidates should work hygienically:
Wash hands
Wear protective clothing
Wear suitable footwear
Total
Assessment
1
1
1
30
1
1
1
1
1
1
1
1
1
6
Mark
Comments
awarded
Quality assurance co-ordinator signature (if sampled)
Date
Total
marks
Assessor signature
Assessor name
Assessor should allocate marks for the following:
Candidate name
Centre name
Assessment 2
(continued)
Marking scheme – Assessment 2
29
Date
Assessor comments
Assessor signature
Candidates may give their feedback orally which may then be recorded
Assessment 2
Evaluation form
Candidate signature
Candidate comments
[ This page is intentionally blank ]
Marking scheme – Assessment 3
31
Candidates must be able to identify the five main groups
Allocate two marks per food group
Candidates must prepare a light meal for themselves following correct cooking times
Candidates must demonstrate the use of four items of equipment from the
following list:
Tin opener
Measuring jug
Toaster
Bowls
Knives
Peelers
Chopping boards
Graters
Cutlery
Candidates should demonstrate that they can use three methods of preparing food
from the following list:
Slicing
Peeling
Washing and preparing perishable foods
Rolling
Grating
Candidates should use one method of cooking from the following:
Microwave
Conventional cooker
Assessment
1
3
4
10
1
Mark
Comments
awarded
Quality assurance co-ordinator signature (if sampled)
Date
Total
marks
Assessor signature
Assessor name
Assessor should allocate marks for the following:
Candidate name
Centre name
Assessment 3
32
Entry Level Certificate in Food Studies (Entry 1)
External verifier signature
I confirm the mark awarded to this candidate
Candidates should demonstrate four cleaning activities from the following list:
Wash and dry utensils
Correctly store utensils
Rinse sinks
Wipe down surfaces
Use suitable detergents
Clean floor
Candidates should be aware of:
Health & safety hazards
Dangers from unacceptable behaviour
Spillages
Candidates should work hygienically:
Wash hands
Wear protective clothing
Wear suitable footwear
Total
Assessment
1
1
1
29
1
1
1
4
Date
Mark
Comments
awarded
Quality assurance co-ordinator signature (if sampled)
Date
Total
marks
Assessor signature
Assessor name
Assessor should allocate marks for the following:
Candidate name
Centre name
Assessment 3
(continued)
Marking scheme – Assessment 3
33
Date
Assessor comments
Assessor signature
Candidates may give their feedback orally which may then be recorded
Assessment 3
Evaluation form
Candidate signature
Candidate comments
[ This page is intentionally blank ]
Marking scheme – Assessment tracking sheet
35
External verifier signature
Candidate name
Assessment tracking sheet
Candidate marks
Total
Assessment 1 Assessment 2 Assessment 3 candidate
marks
Date
Candidates must
Assessor/tutor
obtain a total of
signature
57 marks to achieve
a pass grade.
Indicate grade with
either P/F.
[ This page is intentionally blank ]
Appendices
Appendix 1 Forms
Appendix 2 Quality assurance forms
Appendix 3 Resource list
Appendices
37
[ This page is intentionally blank ]
Appendix 1
•
Skill scan
•
Witness status list
•
Witness testimony
Appendix 1
39
Skill scan
Candidate
Unit
Centre/organisation
Do you currently do this?
Provide examples if possible
Have you evidence of doing this in the past?
Provide examples if possible
Relevant qualifications
Further training/experience
Candidate signature
40
Entry Level Certificate in Food Studies (Entry 1)
Date
Witness status list
Candidate
Name and location
of witness
Centre/organisation
Status
Relationship to
candidate
Unit
numbers
Witness signature
Date
Witness Status Key
1 Occupational expert and appropriately qualified assessor
2 Non-occupational expert and appropriately qualified assessor
3 Occupational expert and familiar with the standards
4 Occupational expert and not familiar with the standards
5 Non-expert not familiar with the standards
Appendix 1
41
Witness testimony
Candidate
Centre/organisation
Witness
Relationship to candidate
Activity observed
Place of observation
Unit numbers
Signed
Witness
Date
Assessor
Date
Quality assurance co-ordinator (if sampled)
Date
42
Entry Level Certificate in Food Studies (Entry 1)
Date
Appendix 2
•
Quality assurance forms
Appendix 2
43
44
Entry Level Certificate in Food Studies (Entry 1)
102
= working towards
= completed
Site
Award
Candidate
Assessor
Quality assurance co-ordinator
101
= unit sampled
103
Quality assurance/Candidate tracking sheet
104
Date of
completion
Certificate
applied for
Group
Year
Withdrawn
Appendix 3
•
Resource list
•
Suppliers of specialist equipment
Appendix 3
45
Resource list
Organisations
name
address
telephone (fax)
website (e-mail)
Basic Skills Agency
Commonwealth House
1-19 New Oxford Street
London WC1A 1NU
Tel: 020 7405 4017
Fax: 0230 7440 6626
www.basic-skills.co.uk
[email protected]
British Institute of
Learning Disabilities
Campion House
Greent Street
Kidderminster
Worcestershire DY10 1JL
Tel: 01562 723010
Fax: 01562 723029
www.bild.org.uk
[email protected]
British Nutrition Foundation
High Holborn House
52-54 High Holborn
London WC1V 6RQ
Tel: 020 7404 6504
Fax: 020 7404 6747
www.nutrition.org.uk
[email protected]
Chartered Institute of
Environmental Health
Chadwich Court
15 Hatfields
London SE1 8DJ
Tel: 020 7928 6006
Fax: 020 7827 5866
www.cieh.org.uk
[email protected]
City and Guilds of
London Institute
1 Giltspur Street
London
EC1A 9DD
Tel: 020 7294 2800
Fax: 020 7294 2400
www.city-and-guilds.co.uk
[email protected]
Downs Syndrome
Educational Trust
The Sarah Duffen Centre
Belmont Street
Southsea
Hampshire PO5 1NA
Tel: 023 9282 4261
Fax: 023 9282 4265
www.downsnet.org
[email protected]
Highfield Publications
Unit 5 & 6
Newton Business Centre
Sprotbrough Road
Doncaster
South Yorkshire DN5 8BD
Tel: 01302 391999
Fax: 01302 783303
www.highfield.co.uk
Learning Disability
Support Groups
Unit D
Hatcham Mews Business Centre
Hatcham Park Mews
London SE14 5QA
Tel: 020 7639 4312
Fax: 020 7639 4317
[email protected]
Mencap
Mencap National Centre
123 Golden Lane
London
EC1Y 0RT
Helpline: 0808 808 111
Tel: 020 7454 0454
www.mencap.org.uk
[email protected]
MLD Alliance
c/o The Elfrida Society
34 Islington Park Street
London N1 1PX
Tel: 020 7359 7443
Fax: 020 7704 1358
www.elfrida.com
[email protected]
National Autistic Society
393 City Road
London EC1V 1NG
Helpline: 0870 600 8585
Information line: 020 7903 3599
Fax: 020 7833 9666
www.nas.org.uk
[email protected]
National Learning Network
www.nln.ac.uk
Rathbone Special
Education Advice
4th Floor, Chauchgate House
56 Oxford Street
Manchester
Greater Manchester M1 6EU
Tel: 0161 236 5358
Fax: 0161 238 6356
www.rathbonetraining.co.uk
[email protected]
Royal Institute of
Public Health and Hygiene
28 Portland Place
London W1B 1DE
Tel: 020 7580 2731
Fax: 020 7580 6157
www.riphh.org.uk
[email protected]
46
Entry Level Certificate in Food Studies (Entry 1)
Suppliers of specialist equipment
name
address
telephone (fax)
Cumbria Contract Services
Barras Lane
Dalston
Carlisle
CA5 7NY
Tel: 01228 607607
Nottingham Rehab Supplies
Ludlow Hill Road
West Bridgford
Nottingham NG2 6HP
Tel: 0870 600197
Smith and Nephew Homecraft Ltd
P O Box 5655
Kirby-In-Ashfield
Nottinghamshire NG17 7QX
Tel: 01623 754047
Appendix 3
47
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Published by City & Guilds
1 Giltspur Street
London
EC1A 9DD
T +44 (0)20 7294 2468
F +44 (0)20 7294 2400
www.city-and-guilds.co.uk
City & Guilds is a registered
charity established to promote
education and training
EN-01-3340
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