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UHC13M Advanced poultry and game

Unit reference number: Y/507/5497

Level: 3

Guided Learning (GL) hours: 90

Overview

The aim of this unit is to develop the learners’ knowledge and understanding of poultry and game and their practical skills when preparing, cooking and finishing advanced poultry and game dishes. Learners will study the differences between poultry and game, and how the type and cut influences the preparation methods and cooking techniques. Learners will prepare, cook and finish different advanced poultry and game dishes. Learners will evaluate their own performance and make recommendations as to how to develop and improve the quality of the dish(es).

Learning outcomes

On completion of this unit, learners will: LO1 Know about poultry and game

LO2 Know how to prepare and cook advanced poultry and game dishes

LO3 Know how to finish advanced poultry and game dishes

LO4 Be able to produce poultry and game dishes

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Assessment requirements

Learners must complete all four assessment requirements related to this unit:

1. Service portfolio 2. Graded practical assessment 3. External examination 4. Graded synoptic assessment

1. Service portfolio

Learners must produce a service portfolio. At a minimum the service portfolio for this unit must include all of the following:

Cooked a minimum of 2 poultry dishes - Chicken

- Poussin

- Duck

- Turkey

- Goose

- Guinea fowl

Cooked a minimum of 1 game dish - Feathered game (pheasant, grouse, wood pigeon, wild duck, partridge,

woodcock, snipe)

- Furred game (rabbit, hare)

- Large game (venison, wild boar)

Used a minimum of 4 preparation methods - Tying and trussing whole birds for roast

- Jointing

- Preparation of saddles

- Boning

- Stuffing and filling for ballotine or galantine

- Mincing

- Blending

- Forcemeats

- Larding and barding

- Tenderising

- Marinating

Used a minimum of 2 cooking methods - Pot roasting

- Roasting

- Braising

- Poaching

- Sous vide

- Stewing

- Fry (deep, shallow, stir)

- Combination of cooking methods

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Used a minimum of 3 finishing techniques - Garnish

- Sauce

- Emulsion

- Foam

- Suitable for type of service The service portfolio which must be completed prior to learners undertaking the practical skills test. Whilst service portfolios will not be graded, they may be sampled by the VTCT External Quality Assurer (EQA). Evidence from the graded practical assessment must also be presented in the service portfolio.

2. Graded practical assessment

Learners must carry out a practical assessment which will be observed, marked and graded by centre assessors. The grade achieved in the graded practical assessment will be the grade awarded for the unit. The graded practical assessment must take place in a real or realistic working environment. At a minimum the graded practical assessment for this unit must cover:

Preparation of poultry or game for cooking

Cooking a poultry or game dish

Finishing a poultry or game dish Recorded professional discussion can also be used as an assessment method attached to the graded practical assessment and is particularly useful for gathering evidence for criteria related to evaluation and reflection. Professional discussions should be planned and recorded.

3. External examination

Whilst the theory content of LO1, LO2 and LO3 may be naturally assessed in the graded practical assessment, they will be tested by external examinations at the end of the period of learning. External examinations will test knowledge and understanding from across the whole vocational area (mandatory units). Learners should use the unit content section of this unit to aid revision since exam questions will test the full breadth of this section. External examinations will be set and marked by VTCT and will contribute to the overall qualification grade.

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4. Graded synoptic assessment

In the last term or final third of their qualification, learners will be required to undertake a graded synoptic assessment. This will require learners to plan, prepare, cook and finish a number of dishes from across the whole vocational area (mandatory units). Assessment coverage will vary year on year, although all services will be covered over time. VTCT will set a brief for centres which will detail the food items to be covered in the graded synoptic assessment. Grading descriptors for the synoptic assessment will also be provided by VTCT. The graded synoptic assessment will be marked and graded by centre staff and externally verified by VTCT. The graded synoptic assessment will contribute to the overall qualification grade.

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Unit content

LO1 Know about poultry and game

Learners must know about poultry and game:

Types of poultry and game - Poultry (chicken, poussin, duck, turkey, goose, guinea fowl)

- Feathered game (pheasant, grouse, wood pigeon, wild duck, partridge, woodcock, snipe)

- Furred game (rabbit, hare)

- Large game (venison, wild boar)

The difference between poultry and game - Animals or birds hunted for food, furred game, feathered game, free-range

poultry

Seasons for game - Price fluctuation due to season, when at best, in line with current legislation

Learners should know key dates for seasons for their country (at the time of printing) for example:

Poultry - Mostly available all year round as bred on farms, but the shooting season will

affect wild bird availability; duck and goose inland (England, Scotland and Wales – September 1st - January 31st, Northern Ireland – September 1st-January 31st); Duck and goose below high water mark (England, Scotland and Wales – September 1st - 20th February, Northern Ireland – September 1st -January 31st); turkey all year round but more popular over the Christmas period

Feathered game - Pheasant (England, Scotland and Wales – October 1st - 1st February,

Northern Ireland – October 1st - January 1st); Grouse (England Scotland, Wales and Northern Ireland - The Glorious Twelfth (August) for start of the grouse shooting season to December 10th, for Northern Ireland to November 30th); partridge (England, Scotland and Wales – September 1st - February 1st, Northern Ireland – September 1st - January 31st); Woodcock (England, Wales and Northern Ireland – October 1st - January 31st, Scotland – September 1st -January 31st); Snipe (England, Scotland and Wales – August 12th - January 31st, Northern Ireland – September 1st - January 31st)

Furred game - Rabbit all year round (England, Scotland and Wales – cannot be sold from

March - July, Northern Ireland – August 12th - January 31st)

Large game - Venison Red (Stags - England, Northern Ireland and Wales August 1st - April

30th Scotland July 1st - October 20th and Hinds (England, Northern Ireland and Wales Nov 1st - March 31st Scotland October 21st - February 15th); Fallow (Bucks - England, Northern Ireland and Wales August 1st -April 30th Scotland August 1st - April 30th) and Does (England, Northern Ireland and Wales November 1st - March 31st Scotland October 21st - February 15th); Roe (Bucks - England, Northern Ireland and Wales April 1st - October 31st Scotland April 1st - October 20th) and Does (England, Northern Ireland and Wales November 1st - March 31st Scotland October 21st - March 31st); Wild Boar (no statutory close season, but culling should not include sows with dependent offspring)

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Learners must know about the quality points for poultry and game:

Poultry - Free range, corn fed, colour, aroma, pliable breastbone, firm flesh, plump

breast, use-by date

Game - Age, freshness, no shot damage, brittle beak, webbed feet that tear easily

(water fowl), ears that tear easily (rabbit and hare) Learners must know the nutritional value of different types of poultry and game:

Fat content as chicken and turkey are low in fat, good source of protein, vitamins, minerals

Learners must know the preservation methods for poultry and game:

Smoking, curing, freezing, vacuum packing, marinating, confit (please see LO2 for more detail)

Learners must know the correct storage procedures for poultry and game:

Refrigerated/frozen at correct temperature in line with current regulations, covered/labelled/dated, recording important labelling information in line with current regulations (allergen information), cooling rapidly below 8°C in 90 minutes or in line with current regulations, use-by date, used within organisational guidelines, in line with HACCP, separate fridge if possible, raw below cooked poultry and game

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LO2 Know how to prepare and cook advanced poultry and game dishes

Learners must know how to select poultry and game:

To meet dish specification (cooking methods, quantities, presentation)

Quality of poultry and game (freshness, colour, smell), cost considerations

Learners must know about quality problems with poultry and game:

Birds/game smaller/larger than expected, this will affect the price of the dish, the cooking time, the portion control and the overall look of the dish

Game is best after being hung (that is leaving it or hanging it in cool conditions before plucking or skinning). This should be for a minimum two days to a maximum of three weeks in winter. Hanging will help tenderise the meat and develop a characteristic gamey flavour. The longer it is hung, the stronger the flavour

Incorrect order, incorrect items, replacement items, incorrect size of item

Out of date

Smell (unpleasant colour)

Appearance not as expected - meat looks like it is falling off the bone so been over-hung (unless this has been ordered), not slimy, not the correct colour

Learners must know how to quality check deliveries and take appropriate corrective action:

Delivery – weighing and checking quality of delivered items in front of the delivery person

Corrective action – reporting to appropriate person, seeking advice from appropriate person, contacting suppliers, substituting ingredients, replacing/removing menu items, disposal of poor quality items

Learners must know the tools and equipment used to cook poultry and game, for example:

Ovens

Stove tops

Griddle

Grill

Deep fat fryer

Pans (frying pans, sauté pans, saucepans)

Roasting trays

Spiders

Food processor

Mincing machines

Knives (appropriate to task)

Boards (colour coded)

Ladles, spoons, mallet

Trays

Protective gloves

Serving dishes

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Learners must know the cuts, joints and offal after dissection:

Legs

Wings

Breasts

Quartered

Thighs

Neck

Shoulder

Flank

Haunch

Saddle (rack and loin)

Liver

Kidney

Heart

Gizzard

Learners must know the advanced skills and techniques when preparing poultry and game, fine and coarse forcemeats including:

Work with accuracy (reduced waste, maximum yield)

Work with speed

Maintain portion control

Work to minimise waste

Tying and trussing whole birds for roasting. Trussing - the legs and wings are firmly fastened against the body to keep the shape when cooking and ensure meat remains moist

How to butcher different types of poultry and game to produce different cuts and joints for example legs, wings, breasts, quartered, thighs, neck, shoulder, flank, haunch, saddle – rack and loin

How to bone, stuff and filling poultry and games for ballotine and galantine

How to mince and blend poultry and games for dishes. This preparation may be used to prepare fillings for ballotine and galantine, make sausages or pâté and terrines

How to prepare forcemeats - a mixture of ground, lean meat emulsified with fat by grinding, sieving, or puréeing the ingredients. Forcemeats can be of a smooth or coarse consistency depending on the dish requirements. Forcemeats include quenelles, sausages, pâtés, terrines, roulades, and galantines. Egg white, cream and seasoning can added to forcemeats

How to carry out larding – a technique for cooking meats where long strips of fat are woven through the meat using a needle called a larding needle

How to carry out barding – a technique for cooking meats where the meat is wrapped in a layer of fat before cooking it

How and when to tenderise poultry and game which breaks down collagens to make it more palatable

How to marinate poultry and games for cooking. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking and is commonly used to flavour foods and to soften cuts

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How to cure poultry and game. Curing preserves food by adding a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, spicing, or cooking. Dehydration was the earliest form of food curing

How to vacuum pack poultry and game. Vacuum packing removes air from the package prior to sealing. This method involves placing items in a plastic film package, removing air from inside, and sealing the package

How to confit poultry and game. "Confit" means "preserved". The meat is salted and then cooked in the fat, sealed and stored in a cool, dark place for several months

How to freeze poultry and game. Freezing slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. There are two processes: mechanical and cryogenic (or flash freezing). It is important to freeze food as soon after cooking as possible to preserve the food quality and texture as well as limit the time bacteria has to grow. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra-low liquid nitrogen temperature -196 °c (-320.8 °f)

Learners must know how the composition of the poultry and game influences the choice of processes and preparation methods:

Fat content (does fat need to be trimmed or added for example for forcemeats, with larding and barding)

Does the cut need to be tenderised before cooking

Does the poultry or game need marinating before cooking

Tougher cuts or joints will need to be slowly cooked by braising or stewing to soften the meat

Learners must know the cooking methods used for poultry and game:

Pot roasting, fricassée, sous vide, ballotines and galantines, pâtés and terrines. The type of cooking methods will affect how the flavours develop

How to cook poultry or game to meet the dish requirements and know the degree of cooking needed to serve game rare, medium or well done

The difference between browning and searing

How to keep poultry and game tender and moist

Learners must know how the composition of the poultry or game influences the choice of cooking method:

Lean cuts can be quickly cooked, e.g. pan fried Learners must know how to control time, temperature and environment to achieve desired outcome in poultry and game dishes:

Dish specification, recipe, correct cooking methods, correct equipment, organisation and planning, experience

Learners must know the importance of using the correct temperatures to achieve desired outcome:

Compliance with current food safety regulations

To avoid over cooking

To avoid under cooking

To meet dish requirements

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LO3 Know how to finish advanced poultry and game dishes

Learners must know how to:

Control portion size to minimise waste

Use specific portion size for each serving

Use the correct equipment to minimise waste

Learners must know the correct finishing methods for a range of advanced poultry and games dishes:

Types of garnishes used such as currant jelly or oranges with duck dishes, juniper with venison dishes, apples with pheasant

Sauces, emulsions and foams can also be used to finish dishes and some classic examples include red wine sauce for venison, gravy for roast chicken, Guinea fowl with mustard sauce, pheasant with calvados

Appearance – colour, glazing, foams, sauce/liquor consistency, flavour, seasoning, portion size

Serving using suitable serving dishes for service situations, arranging food attractively, plate appeal, correct temperature, ensuring any accompaniments are available and served at the same time

Learners must know what should be done to adjust the colour, consistency and flavour of different poultry and game dishes:

Tasting for correct flavour (adjusting seasoning), adjusting consistency of sauces (adding liquid, thickening, further reducing), cooking and finishing procedures in light of experience, check temperature, check garnishes and/or accompaniments are appropriate

Learners must know how to minimise and correct common faults in advanced poultry and game dishes:

Sprinkling with herbs, drizzling liquid, using garnishes, adjust portioning, add seasoning, adjust temperature, add appropriate ingredients as required by the dish

Learners must know the importance of correctly finishing dishes for service:

Customer satisfaction, dish requirements, business reputation, minimise complaints

Learners must know the correct temperature for holding and serving advanced vegetable dishes: Follow all food hygiene, occupational health and safety regulations, ensuring food safety

Learners must know how to combine poultry with other ingredients to create an advanced and balanced dish, for example:

Ballotine of chicken

Game terrine

Quail and black pudding sausages

Venison fillet with juniper, spiced wine with chestnuts, vegetable “chartreuse”

Guinea fowl duo, fig tart tatin, and port wine sauce

Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise

Roast pheasant with apples and Calvados

Mousseline of grouse with pearl barley, savoy cabbage, pancetta and red wine

Preparation of hare with baby leeks and quince

Roast goose with pomegranate glaze

Spatchcock poussin Lyonnais

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Royale of chicken purée with truffle, cucumber and baby onion

Guinea fowl, creamed peas, lardons with white wine jus

Pot roast snipe with dumplings

Loin of rabbit wrapped in pancetta

Balancing a final dish – colour, portion size, flavour, colour, seasoning, plate, appeal Learners must know about healthier eating considerations:

Choice of cut with lower fat content

Removing the skin

Trimming the excess fat

Methods of cookery (grilling, boiling, steaming)

Substituting ingredients used in making dishes, olive oil/polyunsaturated fats, spray oils, low salt

Controlled portion size

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LO4 Be able to produce poultry and game dishes

Comply with uniform and personal appearance standards:

Wear the correct uniform to comply with health and safety, food safety, Personal Protective Equipment (PPE) regulations. The uniform must be clean, hair must be tied back and put under a hat or hair net, beards or facial hair must be covered with a net and a clean apron must be used to prevent cross-contamination. Nails must be short, clean and unpolished and to prevent cross-contamination no jewellery should be worn - lost jewellery will contaminate food items. Strong smelling perfume or body spray should be avoided as this will affect the flavour of delicate food items

Comply with food safety and food hygiene standards:

Learners should make sure food is safe to eat, make sure nothing is added or removed and food is not treated in a way that makes it harmful to eat, make sure food is of the quality stated, make sure people are not misled by the way food is labelled, advertised or marketed; records should be kept on where food was obtained and this information should be shown on demand - known as ‘traceability’, unsafe food must be withdrawn and an incident report completed, people should be told why food has been withdrawn or recalled, e.g. a leaflet or poster, food hygiene rating should be displayed (if food is sold directly to the public)

Food additives – only use an approved additive, only use it if it is approved for use in that food and ensure it doesn’t exceed the maximum permitted level

Materials and packaging that can be reasonably expected to come into contact with food are called ‘food contact materials’. These can include: packaging, food processing equipment, cookware, work surfaces

Make sure food contact materials do not transfer anything to food they touch

Make sure food contact materials do not change the food they touch

When inspected, be able to show where the food contact materials came from

To keep food safe from bacteria, follow HAACP. Bacteria that cause serious health problems are:

- E.coli O157 and campylobacter

- Salmonella, especially with the storage and handling of eggs

Apply hazard analysis and critical control points (HACCP):

To avoid hazards. This keeps food safe from biological, chemical and physical safety hazards

Follow Mise en place work plan:

Plan work to timescales and follow work plan to ensure mise en place is prepared on time and correctly and the work plan should be realistic and adjusted when necessary. Work plans help to ensure that food items and dishes are ready for service

Work with accuracy (reduced waste, maximum yield)

Work with speed

Work with proficiency

Prepare poultry or game in line with dish requirements:

Poultry - Chicken

- Poussin

- Duck

- Turkey

- Goose

- Guinea fowl

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Game - Feathered game (pheasant, grouse, wood pigeon, wild duck, partridge,

woodcock, snipe)

- Furred game (rabbit, hare)

- Large game (venison, wild boar)

Quality points for poultry and game - Check poultry and feathered game for colour, aroma, pliable breast bone, firm

flesh, plump breast, use-by date

- Check game for age, how long it has been hung for, freshness for feathered game, no shot damage, brittle beak, webbed feet that tear easily (water fowl), ears that tear easily (rabbit and hare)

Advanced skills and techniques when preparing poultry and games, for example: - Work with accuracy (reduced waste, maximum yield)

- Work with speed

- Maintain portion control

- Work to minimise waste

- Tying and trussing whole birds for roast

- Jointing

- Preparation of saddles

- Boning

- Stuffing and filling for ballotine and galantine

- Mincing and blending

- Forcemeats

- Larding and barding

- Tenderising

- Marinating

- Vacuum packing poultry and game

- Confit poultry and game Cook poultry or game in line with dish requirements:

Pot roasting

Roasting

Fricassée and blanquettes

Sous vide

Ballotines and galantines

Pâtés and terrines

Browning and searing

Degree of cooking (rare, medium, well done)

Cooked to dish requirements (tender, moist)

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Finish poultry or game dishes to meet dish requirements:

Advanced skills and techniques - Finishing methods – garnishing sauces, emulsions and foams, adjust

seasoning, temperature, presentation, portion size - Adjust the colour, consistency and flavour – taste for correct flavour (adjust

seasoning), adjust consistency of sauces (too thick - add liquid, too thin -reduce further), check for correctness of temperature

- Dressings, sauces and garnishes – as for dish requirements, reduction, sauces, jus, foams, emulsions, herbs, chutney, jams/jelly

- Finish poultry and game dishes – presented in a style suitable for the service situation (plated, silver, buffet), check temperature, check final presentation, check dressing sauces and garnishes are in place and correct, check accompaniments are available and correct for dish

Implement correct storage procedures - Refrigerated/frozen at correct temperature in line with current regulations,

vacuum packed, covered/labelled/dated, recording important labelling information in line with current regulations (allergen information)

Review the finished dish, identifying strengths and areas for improvement:

Review the finished dish - Taste, texture, appearance, flavour combinations, use of dressings sauces

and garnishes

- Appropriate selection of: Preparation methods

Cooking methods

Finishing methods

Recommendations for improvements - To preparation, cooking and finishing the dish

- To the finished dish (texture, appearance, seasoning, flavour combination, temperature)

- To their own performance during the practical session

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Employability skills to be demonstrated throughout the graded practical assessment and synoptic assessment

Communication:

With the Head Chef during the service

With other sections during service

Talking to the Head Chef and other sections to co-ordinate finishing dishes to arrive at the pass on time

Commercial and environmental awareness:

Eco-friendly and cost-efficient use of resources (cleaning products and consumables), disposal of waste, using less expensive cuts, locally sourced poultry and game

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Assessment criteria

Assessment criteria will be applied to the graded practical assessment. In order to pass this unit, learners must at a minimum achieve all pass criteria. The pass criteria relate to the proficient demonstration of skills and knowledge. All criteria within a given grade must be achieved to be awarded that grade.

Learning outcome

The learner must:

Pass

The learner can:

Merit

To achieve a merit grade, in addition to achievement of the pass criteria, the learner can:

Distinction

To achieve a distinction grade, in addition to achievement of the pass and merit criteria, the learner can:

LO4 Be able to produce poultry and game dishes

P1 Comply with uniform and personal appearance standards

M1 Use time management and organisational skills effectively

M2 Carry out techniques

efficiently with accuracy and precision

D1 Create finished poultry and game dishes that reflect creativity and mastery of advanced cookery techniques D2 Justify the techniques used and make recommendations to own performance

P2 Comply with food safety and food hygiene standards

P3 Apply hazard analysis and critical control points (HACCP)

P4 Follow mise en place work plan

P5 Prepare poultry or game in line with dish requirements

P6 Cook poultry or game in line with dish requirements

P7 Finish poultry or game dish to meet dish requirements

P8 Review the finished dish, identifying strengths and areas for improvement

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Assessment guidance

Assessors must use the amplified assessment guidance in this section to judge whether assessment criteria have been achieved in the graded practical assessment.

P1 Comply with uniform and personal appearance standards

Learners must be professionally presented for practical sessions. They need to wear the correct uniform and PPE. The uniform must be clean. Hair must be tied back and under their hat and beard nets must be worn if appropriate. The learner must have: minimum make-up, no jewellery, no strong smelling perfume/body spray, short, clean unpainted nails.

P2 Comply with food safety and food hygiene standards

Learners must show that they can work within the current food safety regulations throughout the assessment. Their methods and behaviour must minimise the risk of cross-contamination and follow routines to avoid potentially severe health hazards.

P3 Apply hazard analysis and critical control points (HACCP)

Learners must follow the HACCP procedures throughout the practical assessment.

P4 Follow mise en place work plan

Learners must be able to follow their work plan which must include the resources needed, the required ingredients to cook and finish the dish and tasks with time allocations. The work plan must be realistic and the learner needs to follow the plan during mise en place. At a pass level the plan may need to be adjusted during the mise en place or the plan may in general lack detail.

P5 Prepare poultry or game in line with dish requirements

Learners must be able to show they have the skills to prepare food items for a poultry or game dish using the preparation techniques, for example butchering and cutting chops/cutlets, filleting, cutting medallions, tunnel boning or making forcemeats. Learners will not need any guidance when preparing food items. Learners must consider the dish requirements when preparing the dish so that suitable methods are used. For example: when preparing roast grouse learners should remove the legs with minimal damage to the legs or the bird and ensure all the feathers have been removed; when preparing a ballotine the bone is removed with minimum waste and no damage to the meat, the ballotine is stuffed and rolled correctly and prepared to ensure it keeps its shape. If the bone is not removed it must be properly cleaned.

P6 Cook poultry or game in line with dish requirements

Learners must be able to show they have the skills to cook a poultry or game dish to the dish specifications and requirements. The cooking method(s) for the poultry or game dish must be suitable for the type and cut of poultry or game used, for example pan frying pigeon breasts.

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P7 Finish poultry or game dish to meet dish requirements

Learners must use the proper finishing techniques for the chosen dish. The dish must be appropriately presented with suitable dressings, sauces and garnishes. The dish should be presented in a style suitable for the service situation, plating should be precise and every dish must be the same in terms of presentation, portioning and overall look. For example Grouse with beetroot puree served with grouse sauce and blackberries – each plate has the same size bird, the same amount of sauce either on the side in a jug or on the plate, the same number of blackberries and all placed in the same way on the plate.

P8 Review the finished dish, identifying strengths and areas for improvement

Both the assessor and learners review the finished dish. Learners are able to identify the main strengths of the dish and these are in line with the assessor’s feedback. Through the evaluation process, learners can recognise the areas for improvement based on taste, flavour balance, flavour combinations and the overall look of the dish.

M1 Use time management and organisational skills effectively

The planning for the mise en place supports learners’ ability to use the time allowed for the practical session effectively. The organisational skills allow preparation to be completed efficiently and in a continuously clean work space. Learners are exceptionally well organised and confidently carry out tasks. The service runs smoothly because learners are well prepared and work in a calm and professional way.

M2 Carry out techniques efficiently with accuracy and precision

Learners must show that their use of techniques, equipment and tools reaches a consistently high standard.

Learners must carry out techniques with efficiency, by working systematically and methodically when preparing poultry and game dishes, whilst also minimising waste throughout the practical assessment. For example, when boning a chicken there is minimal damage to the flesh and minimal waste. The bones are used to make stock. Learners must work at a pace that is representative of a real working environment, completing the tasks within the timescales set.

Learners must carry out techniques with care and accuracy, ensuring that techniques used are suitable for the dish being made. Learners will be highly accurate when measuring ingredients and carrying out techniques, for example when boning a chicken the meat is carefully removed from the bone so as to minimise waste. The bones will be saved to make stock. The bird is stuffed and tied. Learners know that a stuffing for a boned bird needs to be stiffer than for an un-boned bird. Learners know that the stuffing needs to be used to retain the shape of the birds, but too much stuffing won’t cook at the same rate as the meat.

Learners must also carry out techniques with precision, for example when preparing sausages the mix is of the correct consistency, the balance of flavours has been considered and the mixture is left to rest before the sausages are made. Each sausage is the same size and thickness.

Learners must produce the dish with precision portion sizing and portion control so the yield is as expected.

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D1 Create finished poultry and game dishes that reflect creativity and mastery of advanced cookery techniques

The final dish must have the appearance of a professionally finished dish suitable for the service situation. The plates are faultless in terms of presentation and finishing. The shape and size of the plate chosen complements the dish and enhances its appearance. Food items have been placed to create an excellent looking plate. The food is plated with attention to detail, for example the plate is clean without marks or drips.

D2 Justify the techniques used and make recommendations to own performance

Learners are able to discuss their approach to the practical assessment and justify their work plan. Learners will evaluate their ability to complete tasks within the allocated time and how they performed under pressure. Learners will justify the tools and techniques used. Learners will show they understand how their performance has impacted on the overall dish including their skill level, the complexity of the dish chosen and their ability to work in an organised and professional manner. Learners will reflect on how recommendations will improve the dish. This could focus on the cooking methods used, the flavour combinations or the presentation of the finished dish.

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Resources

The special resources required for this unit are access to a real or realistic working environment. The following Cengage resources are recommended to support this qualification:

Cengage Advanced Professional Chef Level 3 2nd Edition, ISBN: 978-1-4080-6421-4.

www.cengage.co.uk

www.cengagebrain.com

Delivery guidance

Teachers are encouraged to use innovative, practical and engaging delivery methods to enhance the learning experience. Learners may benefit from:

Meaningful employer engagement so they relate what is being learned to the real world of work and understand commercial competency and product, tools and equipment usage when preparing, cooking and finishing advanced poultry and game dishes

Work experience within a professional kitchen so they can practise to hone their skills outside of their realistic working environment

Using interactive information and technology, systems and hardware so they can learn about concepts and theories; research current trends; research product knowledge and produce visual aids

Links with other units

This unit is closely linked with the following units:

UHC93M Planning for preparing, cooking and finishing dishes Food safety must be embedded into every practical session and learners must be able to apply the theory of food safety to every day practices in the kitchen.

UHC11M Food safety for catering Planning is the key to success therefore learners will be required to create and follow a mise en place time plan for their practical assessments, as included in this unit specification.

Graded synoptic assessment At the end of the qualification which this unit forms part of, there will be a graded synoptic assessment which will assess the learner’s ability to identify and use effectively in an integrated way an appropriate selection of skills, techniques, concepts, theories, and knowledge from a number of units from within the qualification. It is therefore necessary and important that units are delivered and assessed together and synoptically to prepare learners suitably for their final graded assessment.