assessment record - vtct · 2018-02-14 · vtct level 3 extended diploma in advanced professional...

Learner name:

Learner number:

VTCT Level 3 Extended Diploma in

Advanced Professional Cookery

HC3ED2

Assessment Record

601/6998/9

HC3ED2F_v3

2 VTCT Level 3 Extended Diploma in Advanced Professional Cookery

Qualification at a glanceThis is an Assessment Record which should be used to record the results of summative assessments and other requirements attached to this qualification. The Assessment Record should be completed by assessors to confirm that the learner has achieved all mandatory and the specified number of optional units. This Assessment Record also confirms the grade achieved by the learner in each assessment element of the qualification. The overall qualification grade is also recorded here, as well as confirmation that all qualification requirements have been met.

This Assessment Record must be used alongside the Qualification Specification HC3ED2 - VTCT Level 3 Extended Diploma in Advanced Professional Cookery, which outlines the full qualification requirements and content.

This can be located under the documents tab on the HC3ED2 - VTCT Level 3 Extended Diploma in Advanced Professional Cookery webpage on www.vtct.org.uk.

Qualification title VTCT Level 3 Extended Diploma in Advanced Professional Cookery

Qualification number 601/6998/9

VTCT product code HC3ED2

First registration date 1 August 2016

Age range 16-18, 19+

Total qualification time (TQT)

766

Guided learning (GL) hours

600

3VTCT Level 3 Extended Diploma in Advanced Professional Cookery

Assessment To be awarded this qualification, learners must successfully achieve the following assessments:• Externally set and internally marked graded practical assessments

(50% of qualification grade)• Externally set and marked examinations (30% of qualification

grade)• Externally set and internally marked graded synoptic assessment

(20% of qualification grade)• Portfolio of evidence (does not contribute to the overall

qualification grade)

Grading • Mandatory units in this qualification are graded Fail/Pass/Merit/Distinction

• Optional units are graded Fail/Pass• The overall qualification is graded Fail/Pass/Merit/Distinction/

Distinction*

Performance table points

This qualification has been approved by the Department for Education (DfE) for teaching to 16-19 year olds from September 2016

This qualification will be reported in the tech level category of the 2018 16-19 performance tables

Entry requirements There are no formal entry requirements for this qualification but in order to optimise their chances of success, learners will ideally hold a Level 2 qualification or equivalent in professional cookery

Support materials Sample assessment materials can be downloaded from the VTCT website (www.vtct.org.uk)


Qualification structureTo be awarded the Level 3 Extended Diploma in Advanced Professional Cookery learners must achieve all mandatory units and seven optional units.

Learners must achieve a Pass (or higher) grade in:

• All mandatory units• All selected optional units• The external examinations• The graded synoptic assessment

The minimum TQT required to achieve this qualification is 766.

Qualification structure

VTCT product code

Unit title Level GLUnit number

Mandatory units

UHC93MPlanning for preparing, cooking and finishing dishes

3 10 R/507/5580

UHC11M Food safety for catering 3 30 T/507/5488

UHC12M Advanced meat and offal 3 90 A/507/5492

UHC13M Advanced poultry and game 3 90 Y/507/5497

UHC14M Advanced fish and shellfish 3 90 L/507/5500

UHC15M Advanced vegetable and vegetarian dishes 3 80 H/507/5504

Optional units

UHC21XDevelopment of working relationships in hospitality

3 30 H/507/5518

UHC33X Fresh pasta dishes 3 30 Y/507/5550

UHC22X Hot sauces, cold sauces and dressings 3 60 D/507/5520

UHC30X Practical gastronomy 3 30 T/507/5538

UHC32X Produce biscuits, cakes and sponges 3 30 D/507/5548

UHC31X Produce fermented dough and batter products 3 30 L/507/5545

UHC26X Produce hot, cold and frozen desserts 3 60 R/507/5529

UHC28X Produce paste products 3 30 D/507/5534

UHC17X Produce petits fours 3 60 F/507/5512

UHC25XSupervise a safe working environment in the hospitality industry

3 30 A/507/5525


This should be completed by assessors to confirm that the learner has achieved a Pass (or higher) grade in all mandatory and the specified number of optional units. Completion of additional qualification requirements including the service portfolio and any employer/industry practitioner assessments should also be confirmed here.

Unit Achievement

Unit codeDate achieved

Learner signature

Assessor initials

IQA signature (if sampled)

Mandatory units

UHC93M

UHC11M

UHC12M

UHC13M

UHC14M

UHC15M

Optional units

UHC21X

UHC33X

UHC22X

UHC30X

UHC32X

UHC31X

UHC26X

UHC28X

UHC17X

UHC25X

Achievement record


Service portfolio completedYes No

Assessor LearnerSignature Date

Signature Date

IQA (if sampled) EQA (if sampled)Signature Date

Signature Date

Meaningful employer involvement requirement completed

Yes No

Full details and guidance on the VTCT requirement for employer involvement in the assessment can be found in section 5.7 of the Qualification Specification HC3ED2 - VTCT Level 3 Extended Diploma in Advanced Professional Cookery.

Description of employer/industry practitioner involvement in assessment:


Signature Date


Signature Date


Record of grades achievedVTCT has graded this qualification by allocating points to three separate assessment elements; the graded practical assessment in units, external examinations and the graded synoptic assessment. VTCT has weighted these assessments according to their relative difficulty (level) and demand (size). The three assessment elements are:

1. Graded practical assessment

2. External examinations

3. Graded synoptic assessment

Assessors should record the grades achieved in each assessment element by completing each section.


1. Graded practical assessmentAll practical mandatory units are graded. Grades awarded for units are based on practical skills observed in performance assessments. Assessors should record the grade achieved by circling the appropriate grade column here. Once all mandatory units have been completed assessors should add the points achieved for each unit together to calculate the total points for the graded practical assessment.

Practical assessment

Mandatory units Fail Pass Merit Distinction

UHC93M 0 70 80 90

UHC11M 0 N/A N/A N/A

UHC12M 0 630 720 810

UHC13M 0 630 720 810

UHC14M 0 630 720 810

UHC15M 0 560 640 720

Total points


Signature Date


Signature Date


2. External examinationsThe external examinations assess knowledge and understanding from the breadth of the mandatory units. Learners will be awarded a grade based on their performance in the external examinations.

Assessors should record the grades achieved by ticking the appropriate box for each external examination.

HC3ED2.EX1 HC3ED2.EX2

Points Grade achieved Points Grade achieved

0 points Fail 0 points Fail

453 points Low Pass 1059 points Low Pass

479 points High Pass 1119 points High Pass

505 points Low Merit 1180 points Low Merit

531 points High Merit 1240 points High Merit

557 points Distinction 1301 points Distinction

583 points Distinction* 1361 points Distinction*

To calculate the total points for the external examinations assessors should add the points achieved from EX1 and EX2 together and record them in the boxes provided below.

HC3ED2.EX1 points

HC3ED2.EX2 points

Total points


Signature Date


Signature Date


3. Graded synoptic assessmentThe graded synoptic assessment requires learners to carry out, in a realistic environment, a complete practical task which is externally set by VTCT.

The graded synoptic assessment varies year on year and covers a range of mandatory units. VTCT issues an annual marking pack for synoptic assessment which is completed by the assessor and sampled by the Internal Quality Assurer and External Quality Assurer.

Series:

Theme:

Assessors should record the grade achieved by ticking the appropriate box.

Points achieved 0 1008 1152 1296

Grade awarded Fail Pass Merit Distinction


Signature Date


Signature Date


Calculating overall grade The overall grade for the qualification is calculated by adding together the points achieved from internal and external assessments. To calculate the overall points for this qualification assessors should add the total points achieved from each section (graded practical assessment, external examinations and the graded synoptic assessment) together and record them in the boxes provided below.

1. Graded practical assessment

2. External examinations

3. Graded synoptic assessment

Overall points

The conversion table below must be used to determine the learner’s overall qualification grade. Assessors should record the overall qualification grade achieved by ticking the appropriate box.

Points range Overall qualification grade achieved

5040 to 5519 Pass

5520 to 5999 Merit

6000 to 6239 Distinction

6240 to 6480 Distinction*

An online calculator is available on the VTCT website which carries out all of the calculations in this section.


Signature Date


Signature Date


Notes - Please use this space if required

UHC93M

R/507/5580

Planning for preparing, cooking and

finishing dishes

UHC93M_v4

14 Planning for preparing, cooking and finishing dishes

Service portfolioLearners must:Produce a service portfolio that includes evidence of mise en place work plans carried out with proficiency. The service portfolio is an evidence requirement which must be completed prior to learners undertaking the practical assessment and graded synoptic assessment. VTCT specifies the treatments to be carried out and evidenced in the portfolio.

The service portfolio can be used as a confirmatory and formative assessment to prepare learners for the practical and synoptic assessments. The purpose of this portfolio is to evaluate learner performance and use the information gathered to shape and improve the learners performance in preparation for summative assessments.

Centres should consider the use of formative self and peer assessment as part of the learning journey. Whilst service portfolios are not graded, they may be sampled by the EQA.

Service portfolio

The service portfolio should contain evidence that learners have:

Produced a minimum of 4 mise en place work plans: 1 mise en place work plan for 4 units from the following (4 mise en place work plans in total)

Portfolio reference

UHC12M – Meat and offal dishes

UHC13M – Poultry and game

UHC14M – Fish and shellfish

UHC15M – Vegetable and vegetarian dishes

UHC17M – Produce petits fours

UHC26M – Produce hot, cold and frozen desserts

UHC28M – Produce paste products

UHC31M – Produce fermented dough and batter products

UHC32M – Produce biscuits, cakes and sponges

UHC34M – Produce display pieces and decorative items

15Planning for preparing, cooking and finishing dishes

Produced a list of all resources needed including ingredients, tools and equipment for the mise en place work plans

Portfolio reference

Preparation

Cooking

Finishing

Plating/service

A list of tasks to be completed in order of priority and with time allocated to each task

Health and Safety measures

Quality Control measures


Signature Date


Signature Date


Feedback - Please use this space if required


Graded practical assessmentAll practical mandatory units are graded. Employers have identified mandatory units as those which contain the primary practical skills and higher order cognitive skills required for employment.

• At the pass grade, the key theme is proficient technical skills and safe performance, which will meet the minimum industry standards of practice.

• At the merit grade, the emphasis is on excellent technical skills and techniques, organisational skills or communication skills, where these skills are deemed to be of seminal importance to employers, in a particular context.

• At the distinction grade, where a finished product is an output of the practical activity, mastery of professional techniques, demonstrated via product evidence, is always an essential component of the criteria, as are higher order cognitive skills such as an ability to reflect upon and evaluate one’s own performance and to justify the methods and techniques chosen.

The grading model used is analytical, non-compensatory and hurdle based.

Learners must:LO2 - Be able to plan to prepare, cook and finish dishes Learners must carry out a complete mise en place work plan 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:

A mise en place work plan

• For one practical mandatory unit from the qualification


For detailed information on the graded practical assessment you must refer to the section 6.5.1 of the Qualification Specification.

Graded practical assessment

Learners must meet all pass criteria to achieve a pass grade.

Pass Criteria LO2 Be able to plan to prepare, cook and finish dishes

P1 - Create a mise en place work plan

P2 - Review the mise en place work plan identifying strengths and areas for improvement

Learners must meet all pass criteria and all merit criteria to achieve a merit grade.

Merit Criteria

M1 - Provide an innovative and creative dish specification design

Learners must meet all pass criteria, all merit criteria and all distinction criteria to achieve a distinction grade.

Distinction Criteria

D1 - Justify their work-plan and make realistic recommendations for improvements

Grade achievedPass Merit Distinction


Signature Date


Signature Date


Notes - Please use this space if required

UHC11M

T/507/5488

Food safety in catering

UHC11M_v3

22 Food safety in catering

Theory only mandatory unitThis unit is a theory only unit. Unit content, describing what should be covered in teaching and learning and via formative assessment can be found in the Unit Specification. The Unit Specification can be found here http://qualifications.vtct.org.uk/finder/unitpdf/UHC11M.pdf. This unit will be assessed as part of the external examinations at the end of the period of learning.

The external examinations will comprise of a written paper with two sections, A and B. Learners will have to complete both sections and there will be no optional questions in either section. Section A consists of a blend of multiple choice and short response questions which will assess knowledge and understanding across the breadth of mandatory units. Section B will largely include extended response questions. Each of these will challenge learners in the application of knowledge and understanding, in a practical technical context.

This unit will be assessed as part of one of two final external examination papers. Each exam will comprise of a written paper with two sections A and B. Learners will have to complete both sections and there will be no optional questions in either section.

Section A consists of a blend of multiple choice and short response questions. Section B will consist of extended response questions. Real –life case studies, scenarios and client examples are used to ‘set the scene’ and provide the basis for objective assessment of applied knowledge and understanding.

There are no Assessment Records required by VTCT for this individual unit. Achievement will be recorded as part of the record relating to the external examinations for the overall qualification.


UHC12M

A/507/5492

Advanced meat and offal

UHC12M_v4

24 Advanced meat and offal

Service portfolioLearners must:Produce a service portfolio that includes evidence of completed practical assessments carried out with proficiency. The service portfolio is an evidence requirement which must be completed prior to learners undertaking the practical assessment and graded synoptic assessment. VTCT specifies the services to be carried out and evidenced in the portfolio.

The service portfolio can be used as a confirmatory and formative assessment to prepare learners for the practical and synoptic assessments. The purpose of this portfolio is to evaluate learner performance and use the information gathered to shape and improve the learners performance in preparation for summative assessments.


Service portfolio

The service portfolio should contain evidience that learners have:

Cooked a minimum of 2 meat dishes Portfolio referenceBeef (fillet, sirloin, rump, rib, topside, silverside, flank, skirt, brisket, shin, oxtail)

Lamb and mutton (best end, cutlets, loin chops, chump chops, leg, shoulder, breast, scrag end, riblets, neck fillets, saddle, noisette, rosette)

Pork (fillet, loin, loin chops, chump, leg, shoulder, spare rib, belly, hock, ribs, trotters)

Veal (cushion, saddle, escalope, grenadine, cutlet, fillet, loin, veal chops, best end, leg, knuckle, shoulder)

Cooked a minimum of 1 offal dish Portfolio referenceLiver

Kidneys

Sweetbreads

Tongues

Bones

Heart

Used a minimum of 4 preparation methods Portfolio referenceButchering and portioning meat for example cutting chops/cutlets

Filleting

Cutting medallions

Rolling

25Advanced meat and offal

Tunnel boning

Preparation of saddles

Making stuffing

Mincing and blending

Making forcemeats

Larding and barding

Smoking

Tenderising

Marinating

Used a minimum of 2 cooking methods Portfolio referenceRoasting

Sous vide

Pan frying

Stewing and casseroling

Bain-marie

Browning

Searing

Used a minimum of 3 finishing techniques Portfolio reference

Garnish

Sauce

Emulsion

Foam

Suitable for type of service


Signature Date


Signature Date







Learners must:LO4 - Be able to produce meat and offal dishes Learners must carry out a complete 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.


Prepare, cook and finish

• Meat dish or offal dish





Pass Criteria LO4 Be able to produce meat and offal dishes

P1 - Comply with uniform and personal appearance standards

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 meat or offal in line with dish requirements

P6 - Cook meat or offal in line with dish requirements

P7 - Finish meat or offal dish to meet dish requirements

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



Merit Criteria

M1 - Use time management and organisational skills effectively

M2 - Carry out techniques efficiently with accuracy and precision


Distinction Criteria D1 - Create finished meat and offal dishes that reflect creativity and mastery of advanced cookery techniques

D2 - Justify the techniques used and make recommendations to own performance



Signature Date


Signature Date

UHC13M

Y/507/5497

Advanced poultry and game

UHC13M_v3

32 Advanced poultry and game


The service portfolio can be used as a confirmatory and formative assessment to prepare learners for the practical and synoptic assessments. The purpose of this portfolio is to evaluate learner performance and use the information gathered to shape and improve the learner’s performance in preparation for summative assessments.


Service portfolio


Cooked a minimum of 2 poultry dishes Portfolio reference

Chicken

Poussin

Duck

Turkey

Goose

Guinea fowl

Cooked a minimum of 1 game dish Portfolio reference

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

Furred game (rabbit, hare)

Large game (venison, wild boar)

33Advanced poultry and game

Used a minimum of 4 preparation methods Portfolio referenceTying 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 Portfolio referencePot roasting

Roasting

Braising

Poaching

Sous vide

Stewing

Fry (deep, shallow, stir)

Combination of cooking methods

Used a minimum of 3 finishing techniques Portfolio referenceGarnish

Sauce

Emulsion

Foam



Signature Date


Signature Date







Learners must:LO4 - Be able to produce poultry and game dishes 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.


Prepare • Poultry or game dish

Cook • Poultry or game dish

Finish • Poultry or game dish





Pass Criteria LO4 Be able to produce poultry and game dishes





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



Merit Criteria




Distinction Criteria 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



Signature Date


Signature Date

UHC14M

L/507/5500

Advanced fish and shellfish

UHC14M_v3

40 Advanced fish and shellfish




Service portfolio


Cooked a minimum of 2 fish dishes Portfolio referenceRound fish (salmon, trout, sea trout and rainbow trout, cod, haddock, hake and whiting, bass, bream, mullet and snapper)

Flat fish (halibut, turbot and brill, Dover sole, lemon sole, plaice and dabs)

Oily fish (sardines, herring, anchovies, mackerel)

Non-bony fish (monkfish, shark, skate)

Cooked a minimum of 1 shellfish dish Portfolio referenceUnivalve (limpets, whelks)

Bivalve (scallops, oysters, clams, mussels)

Cephalopod (squid, octopus, cuttlefish)

Crustaceans (crabs, lobsters, crayfish, prawns)

Used a minimum of 4 preparation methods Portfolio referenceClean

Trim and de-scale fish

Remove the skin from fish

Bone and pin bone fish

Cut fish into portions

Clean shellfish

Shuck oysters

Coat fish and shellfish

41Advanced fish and shellfish

Mince and blend fish and shellfish

Prepare forcemeats

Marinate

Pickle and spice fish

Vacuum packing

Used a minimum of 2 cooking methods Portfolio referenceRoasting

Grilling

Sautéing

Frying (deep, shallow, stir)

Baking

Boiling

Poaching

Steaming

Used a minimum of 3 finishing techniques Portfolio referenceGarnish

Sauce

Emulsion

Foam



Signature Date


Signature Date







Learners must:LO4 - Be able to produce fish and shellfish dishes 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.


Prepare • Fish or shellfish for cooking

Cook • Fish or shellfish dish

Finish • Fish or shellfish dish





Pass Criteria LO4 Be able to produce fish and shellfish dishes





P5 - Prepare fish and shellfish in line with dish requirements

P6 - Cook fish and shellfish in line with dish requirements

P7 - Finish fish and shellfish dish to meet dish requirements




Merit Criteria




Distinction Criteria D1 - Create finished fish and shellfish dishes that reflect creativity and mastery of advanced cookery techniques

D2 - Justify the techniques used and make recommendations for own performance



Signature Date


Signature Date

UHC15M

H/507/5504

Advanced vegetable and vegetarian

UHC15M_v3

dishes

48 Advanced vegetable and vegetarian dishes

Service portfolio

Learners must:Produce a service portfolio that includes evidence of completed practical assessments carried out with proficiency. The service portfolio is an evidence requirement which must be completed prior to learners undertaking the practical assessment and graded synoptic assessment. VTCT specifies the services to be carried out and evidenced in the portfolio.



Service portfolio


Cooked a minimum of 1 advanced starter, 1 advanced main course and 1 vegetable side dish

Portfolio reference

Celeriac and truffle soup

Baby onion tart tatin

Mushroom soufflé

Potato blinis

Potato gnocchi

Crepe Florentine

Potato, pea and mint puree

Moroccan vegetable strudel

Used a minimum of 3 cooking methods Portfolio referenceBaking

Boiling

Casseroling and stewing

Grilling

Roasting

Frying (deep, shallow, stir)

Steaming

Combining methods

49Advanced vegetable and vegetarian dishes

Used a minimum of 4 advanced techniques Portfolio referenceSmoking

Marinating

Carving

Shaping

Turning

Pickling

Sous vide

Acidulated liquid

Étuve

Drying

Used a minimum of 3 finishing techniques Portfolio referencePortion size

Portion control

Filling

Sauces

Dressings/accompaniments

Garnishes



Signature Date


Signature Date







Learners must:LO4 - Be able to produce advanced vegetables and vegetarian dishes Learners must carry out a complete 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.


Prepare • Preparation of one advanced starter or one advanced main dish or one side dish

Cook • Cooking of one advanced starter or one advanced main dish or one side dish

Finish • Finishing of one advanced starter or one advanced main dish or one side dish





Pass Criteria LO4 Be able to produce advanced vegetables and vegetarian dishes





P5 - Prepare vegetables and vegetarian dishes in line with dish requirements

P6 - Cook vegetables and vegetarian dishes in line with dish requirements

P7 - Finish vegetables and vegetarian dishes to meet dish requirements




Merit Criteria


M2 - Carry out techniques efficiently, with accuracy and precision


Distinction Criteria D1 - Create finished vegetables and vegetarian dishes that reflect creativity and mastery of advanced cookery techniques

D2 - Justify the techniques used and make recommendations on own performance



Signature Date


Signature Date

assessment record - vtct · 2018-02-14 · vtct level 3 extended diploma in advanced professional...

Documents