General Information
Requirements
Assessment Method
Assessors can use the criteria to determine levels of prior learning through dialog with the candidate, direct observation and any other appropriate and relevant evidence. They can score each of the criteria "L", "S", "H". An "N" indicates no evidence and this is the default setting. "L" indicates some capability but some help still required and the candidate is not secure with that particular criterion. "S" indicates secure mastery of the criterion. "H" indicates that the candidate is operating beyond the basic requirements of the criterion. If all criteria are matched with "S" or "H" the unit is passed. All criteria must be at least "S" for a pass.
The Entry 3 learner will be becoming increasingly capable of making use of skills, knowledge and understanding to carry out simple structured tasks and activities with occasional guidance and intervention. They will start to relate tasks to contexts and be aware of consequences of actions for themselves and others. While support and guidance are still needed they will demonstrate increasing capability of working self-sufficiently with simple structured tasks.
An activity will typically be 'structured' when:
* there are several steps that need to be sequential; and
* the learner has opportunities to practice the sequence or clear guidance is provided.
1.1 I can identify the impact and proper use of cleaning products
The candidate should show that they understand the overall need for clean working practices
Evidence: Relevant information in their publications and documents.
Additional information and guidance
Some of the impact of cleaning products may not be that obvious, since cleaners like bleach and disinfectant minimize germs and bacteria which are not visible to the naked eye. However, it should be obvious to learners that a clean work space is better for the safety of their prepared food stuffs.
1.2 I can use a range of cleaning tools
Candidates should be able to demonstrate basic competence with cleaning tools
Evidence: From portfolio files and assessor verification.
Additional information and guidance
It probably seems obvious to most people that cleaning is "easy", but it does take a certain amount of skill, dexterity and practice to do it properly. Candidates need to show these skills.
1.3 I can apply various cleaning methods
Candidates should demonstrate their skills
Evidence: From portfolio files.
Additional information and guidance
A range of methods will be available, depending on the tools used and the other materials, such as the cleaning agents.
1.4 I can identify cleaning techniques
Candidates will be able to ist and explain different techniques
Evidence: Assessors observation of finalised published work.
Some amount of observation in different settings should give learners a useful range of techniques to be aware of and practice themselves.
1.5 I can identify the standards for hygiene practices when handling food (HACCP)
Candidates will be able to work to industry standards
Evidence: Assessors observation of finalised published work.
Candidates need to be comfortable working to the HACCP guidelines [1].
1.6 I can monitor and manage th stock
Candidates will be able to carry out basic stock control
Evidence: Assessors observation of finalised published work.
It is not much good being deep into a busy lunchtime service to find that you are out of a key ingredient for deserts. Good stock control is essential to being able to carry out a good service.
Candidates will be able to follow instructions
Evidence: Assessors observation of finalised published work.
Leading is good, but it is also just as important to be lead at times and following instruction, especially in a place that is potentially dangerous like a kitchen, is essential.
The assessor should keep a record of assessment judgements made for each candidate and make notes of any significant issues for any candidate. They must be prepared to enter into dialog with their Account Manager and provide their assessment records to the Account Manager through the on-line mark book. They should be prepared to provide evidence as a basis for their judgements should it be required by the Principal Assessor or their Account Manager/external moderator. Before authorising certification, the Account Manager must be satisfied that the assessors judgements are sound.
Links
[1] https://www.food.gov.uk/business-guidance/hazard-analysis-and-critical-control-point-haccp