vegan natural chef guidelines for assignments + assessments

Vegan Natural Chef Guidelines for Assignments + Assessments

Most of the Vegan Natural Chef Assignments entail recipe work or

practice that requires photographic evidence. You may be

asked to make a recipe using assigned ingredients. All

Assignments, your Finals Report and Internship documentation

must be submitted through the CNM online portal.

Due dates and submission details are clearly shown on your

timetable. All assignments must be submitted by 2pm on the due

date.

Assignment Guidelines

Write the assignment in word format. Use an A4 pagination,

justified margins in Century Gothic font size 11 or 12. Recipes must

be in Century Gothic as set out in Lecture NCF2.

Please adhere to word count. Being able to succinctly summarise

information is an important skill.

Please spell check your work (UK). Read through what you have

written to check your clarity and language. When writing

recipes, check all your weights, measures and timings as well as

the sequence of the method in tandem with the ingredients list.

Observe the basic skills of grammar. Using commas, full stops,

sentences and paragraphs to make sense for the reader. If

spelling or grammar falls below a legible standard, the homework

will be failed and returned for resubmission.

When providing photographic evidence, you should ensure you

take one or two clear pictures of the subject. That may

encompass the recipe or end dish and the use of the ingredients.

So for example: for the smoothie assignment you may want a

picture of your assembled ingredients ready to blend, and then a

picture of the final product in a glass. Photo to be saved onto

Word document and saved as PDF before upload to CNM Online

Portal jpegs are not accepted.

Online submission via CNM Online Portal.

You will need to upload each assignment to the CNM Online portal.

From the student website click the link under your course labelled

‘Submit Assignment’. This will take you to a page with your login

details and a link to the submission portal. Please refer to the Online

Assignment Submission Guide available under My

Courses/Assessments and Exams for full instructions.

The first assignments should be submitted in blocks:

1) ‘Chef’s Techniques’

2) ‘Food’

Food for Health assignments should be submitted individually. Each

submission date is indicated on your online timetable.

Please note: you can save the documents as you upload them but only

click on ‘submit’ once all assignments for each module have been

uploaded.

Remember –

All assignments must be submitted via the CNM online

portal.

All assignments must be submitted by 2pm on the due date.

All assignments must be passed.

If you have any outstanding assignments that have not

been resubmitted and subsequently passed, you will be

failed for the course.

90% attendance in class and 100% pass for assignments

along with your required Internship hours are all required to

be awarded a CNM Vegan VeganNatural Chef diploma.

Over the following pages you will find information and guidance

on assignments by class.

Disclaimer:

Details are subject to change and are at the discretion of CNM

Vegan Natural Chef Fundamentals (NCF)

NCF1 Assignment: Pantry Essentials

SUBMISSION: Not required to be submitted. Please bring to the next class for

discussion.

Larder / pantry check list:

Go through your cupboards and check off what you have and

what you don’t.

Look at oils, sugars (natural &refined), flours, salt, spices …

What would you replace certain items with?

How are they stored? What could you change?

What might you want to start thinking about buying and trying?

How many processed foods do you have? Start to read the labels

on your bottles (e.g. sauces, mustards)

Make notes on your assessment of your cupboards, briefly describing the

process.

Did you need to throw items away? Were you missing items you thought you

had?

Have you been rethinking your storage methods?

What items did you feel were missing having done today’s lecture?

Write 400 words on your assessment of your cupboards, briefly describing the

process.

NCF2 + NCF3 Food Safety Assignment (online Exam)

This must be completed and emailed to the Natural Chef Manager at

[email protected] before the – CT1 Knife Skills.

The reference / link can be found on your NCF1/2 PowerPoint file on the

student website.

CIEH elearning: Level 2 – Food Safety in Catering.

You will receive a certificate to show you have passed by email.

Please ensure your name is clearly displayed on the certificate.

mailto:[email protected]%20before

CHEF TECHNIQUES

Although there is no grading for these assignments, you are required to show

evidence that you have completed each of the assignments in this module.

All 4 Assignments for this module to be uploaded and submitted together to

the CNM Portal by the due date on your timetable. At the end of the module

you will receive written feedback via your CNM online portal.

CT1 Assignment: Knife Skills practical

SUBMISSION: To be uploaded and submitted to the CNM online portal with all

Chef Technique assignments not individually (please see your timetable for

date).

Practice makes perfect. It is incremental to your success on the course. Our

students that failed did not devote sufficient time to practice their

techniques and complete the assignments. This week you will practice your

knife skills. Prepare AT LEAST 1kg of vegetables and one portion of meat or

fish or shellfish as you were taught, using your knife skill techniques. If you do

not handle animal products, please prepare three different fruits using your

knife skills.

Please upload a photo of the vegetables and portion of meat or fish

demonstrating techniques taught in class and please include a note of what

you have prepared and which cuts you have practiced.

CT2 Assignment: Menu Planning, Seasons, Flavours, Presentation &

Photography



date).

Plate up a dish and use the presentation and garnishing skills you learnt from

this class and the previous. Take two photographs using the techniques you

observed today.

CT3 & CT4 Assignment: Stocks, Soups + Stews. Sauces, Marinades



date).

Based on the CNM Vegan Natural Chef principles devise ONE original soup

recipe using a homemade stock (ideally your own origination too).

Write the recipe using the techniques you learnt in the recipe writing class.

Remember to include the additional information: title, intro, serving size,

ingredients, method, notes, allergens and a source (if an adapted recipe).

Include a couple of paragraphs on your experience of creating and cooking

the recipe.

Cook the recipe at home and include a photograph of the recipe (that can

be stylised if you wish).

CT5 Assignment: Fermented Foods



date).

Choose a fermenting recipe and carry it out at home. This can be your own

recipe or one from class or another source. Please upload a photograph of a

ferment you have made at home noting what you have made and what

you have learned making it.

__________________________________________________________________________

FOOD

Although there is no grading for these assignments, you are required to show

evidence that you have completed each of the assignments in this module.

All 6 Assignments for this module to be uploaded and submitted together to

the CNM Portal by the due date on your timetable. At the end of the module

you will receive written feedback via your CNM online portal.

F1 Assignment: Juicing, Smoothies & Sprouting


Food assignments not individually (please see your timetable for date).

Choose one of the following and show photo/s and recipe to lecturer at

next class:

1. Choose a seed, nut, grain or legume to sprout. photograph the

process at each stage. Note any difficulties encountered and how

long they took to sprout. Incorporate your sprouts in to a recipe and

photograph.

2. Create a smoothie or juice combination for a specific condition and

write up the recipe and palatability and photograph finished result.

3. Create a Mocktail, write up the recipe and photograph the

finished result decorated and ready for your customer‘.

F2 & F3 Assignment: Nuts & Seeds, Herbs, Spices + Booster Foods



Based on the CNM Vegan Natural Chef principles and the techniques learnt

in today’s class, devise a herbs and, or spice mix or a flavoured oil as a key

contributor to a dish. It does not need to contain them all! Aim for nutrient

density, balance, flavour and seasonality. Please upload a photograph of a

mix or oil you have made at home noting what you have made and what

you have learned making it.

F4 Assignment: Healthy Baking



Spend time at home baking one of the recipes that you observed or were

given today. You may repeat one that you made in class (and add your

own flair or variation). Take a photograph of the dish.

F5 Assignment: Plant Based Proteins



Based on the CNM Vegan Natural Chef principles devise an original protein

rich dish.

Take two photographs of the dish. Explain how the recipe evolved, why you

chose certain ingredients and what you learnt from the experience.

F6 Assignment: Nut Cheezes



Do some further research around nut based cheezes.

Allocate time to practice preparing a different nut cheeze at home either

from the CNM additional recipes, from further reading or created by yourself.

Take a photograph of it and explain whether the recipe was successful and

what you’ve learnt from your experience.

F7 Assignment: Pulses & Grains



Following on from your class this week, prepare a dish using one of the pulses

or grains featured. Consider using one that you haven’t used previously.

Take a photograph of the dish.

AND

Have a look at several menus (online or at cafes, restaurants …) . Note how

they use pulses and grains (or not). What types of dishes did you see?

Anything new? Or the same old favourites?

Write a few notes on your observations and these will be discussed in class.

F8 Assignment: Raw Food



Based on the CNM Vegan Natural Chef principles and the techniques you

learnt in today’s class, create an original raw food recipe.

Make the recipe at home and take a photograph of it.

NOTE

Fill in the Food Diary as per the FH1 handout ready for your FH1 therapeutic

menu planning day. You will be discussing these in class.

FOOD FOR HEALTH

These assignments will be marked individually and you will receive a pass or

fail and written feedback via the CNM online portal.

FH1 + FH2 Assignment: Digestion and Blood Sugar Balance

SUBMISSION: To be uploaded to the CNM online portal (please see your

timetable for date).

Based on the CNM Vegan Natural Chef principles and template, create a 2

day meal plan to support a client with digestive imbalances/disorders.

Create and write up (in CNM format) one recipe that is featured in the meal

plan.

Do the same for a client with Blood Sugar imbalances (a 2 day meal plan

and one recipe from that meal plan).

FH3 or 4 Assignment: Endocrine System, Stress, Mental Health & Sleep


timetable for date)

Based on the CNM Vegan Natural Chef principles and using the CNM Meal

plan template, create a 2 day Meal plan to support a client with a hormone

imbalance or condition that was covered in this weeks’ class.

In this weeks’ class you will receive your Finals Assessment Day brief.

Spend time reading through the brief and making sure you are fully aware of

all that is required.

FH5 / 6 Assignment: Liver + Detoxification and Immune System


timetable for date)

Based on the CNM Vegan Natural Chef principles, create a 2 day meal plan

to nutritionally support the immune system for a client with a relevant

condition (as covered in today’s class.)

FH7 / 8 Assignment: Cardiovascular system + Ageing

No assignment

PRACTICE everything you have been learning.

Work as a team to organise your Final Assessment Day – not far away!

FH9 / 10 Assignment: Menu Planning + Practice

No assignment BUT see below

PRACTICE everything you have been learning.

By now you should be in full planning mode for your Final Assessment Day

with the theme agreed, recipes agreed and written.

Your next lecture is one of the most important: Business Planning.

Look at the Business Plan SWOT factsheet (on the next 2 pages) and

complete that ready to take to class. This is an incremental part of your

Business Assignment too.

B U S I N E S S P L A N N I N G

Start to think about what your business will be:

Overview Who (name / team):

What (business model):

Why (is this an opportunity)

Where (UK, online, global …)

When (is this likely to launch)

How (team, finances …)

Target Market

Who is your customer? What is their profile?

Why should they want to buy your product / service?

Your USP (unique selling proposition)

Your niche ? What makes you different / stand out / offer something

unique?

Who are your competition? What makes them successful, profitable,

talked about?

Marketing Strategy

How are people going to know about you, contact you, do business

with you?

BUSINESS PLAN - S W O T

Strengths

Weaknesses

Opportunities

Threats

B1: Business Planning Assignment

SUBMISSION: To be uploaded to the CNM online portal (please see your timetable

for date).

A Business Plan will help collate and clarify your business ideas, plan for the future

of your business and will help to show whether your idea is realistic and workable.

The first stage in this process is the Executive Summary.

Business Assignment

1. Write a concise executive summary for your business idea utilising your skills

and knowledge as a Natural Chef. Not more than 1000 words.

Refer to the SWOT handout to help you along with your class notes.

In your Executive Summary you should include:

a. Business Name

i. Remember to check your business name isn't already being

used.

ii. Consider checking the index of company names held at

Companies House.

b. Business summary – Include a description of the product or service you

are going to sell.

c. Business aims

d. Mission statement

e. Unique selling proposition - Think about your product or service and

how you can make it stand out from the competition. What is the

strongest single thing you can say about your product or service, and

is most meaningful to your target audience.

f. Reference to your SWOT analysis (highlighting your strengths and

weaknesses …)

g. Include any photographs or logos as you wish.

Please note that because of your Finals Day we have given you a little extra time.

Final Exam Group Meal

A full brief will be presented at your FH1+2 or FH3+4 class

Produce a meal for students’ family, friends and CNM staff (25 guests in total)

following a seasonal, naturopathic theme.

Students will work collaboratively on this project. The end goal is a 5 course meal;

and each course will be introduced by a student explaining the naturopathic

background on the course, highlighting why the ingredients and recipes have

been chosen.

Tasks will include planning a theme for the meal, assigning roles within the group

for various tasks, creating, costing and testing recipes, planning a schedule for the

day, sourcing and shopping for food, execution of the meal (including serving the

meal & drinks), producing printed menus and table decorations.

Students will be assessed on the whole process – individually and as a team.

Questionnaires are handed out to all diners and scores evaluated for the event.

Verbal feedback will be given by the Course Director on the day.

Final Meal Report

A 2,500 word report which must be produced collaboratively (but uploaded by

each member of the group individually)outlining the following about your Final

Exam Group Meal:

The theme – what & why

The team - who, responsibilities …

The menu – including recipe development, how the recipes were chosen …

The recipes – including a photograph of each dish and any behind the scenes

testing and menu development…

The food choices – identifying the health aspects of the menu, seasonality …

The money - explanation of the full budget, allocations, costings ...

The actual day – a précis of how the event went, a review of how you worked as a

team … what you learnt from the day. Would you have changed anything if you

were to do this again?

SUBMISSION: To be uploaded to the CNM online portal (please see your timetable

for date).

Internship Report + Paperwork

Report, completed work log and supervisor report(s) to be submitted via the

student website within 12 weeks of your Final Assessment Day (please refer to your

lecture plan).

1. Complete 100 hours culinary internship, honing your skills as a chef, and

submit the internship work log, signed off by all supervisors. You may work up

to 40 hours at CNM on Short courses cookery workshops and on later Natural

Chef classes as part of your Internship.

2. Submit a feedback form from each employer who has supervised your hours

(see following pages for documentation).

3. Write a 750 word report documenting your internship experience, paying

special attention to include

- Skills you have practiced as a chef

- Any interesting dishes you have prepared

- The application of food safety in food business

- The role of a natural chef in the food businesses / organisations

- Useful points about business success or failures you have witnessed

- How your internship hours may have shaped your thoughts on future

career options

This is part of the criteria for a Pass and so you must achieve your Intern hours and

reporting to pass the Course.

All information on the Internship process is described fully in your Student Handbook

and you will be briefed thoroughly in your F6 Vegetables and Fruits class.

NOTE: Internship hours can only be scheduled after you have completed the Food

6 class of the course.

Please see following pages for

Internship Log

Supervisor Report

Internship work log Name of student:

Organisation & name of supervisor

Date Number of hours (100 total)

Type of work

Internship Supervisor Report Please complete 1 form for each different employer Name of student:

Host Organisation

Name of supervisor and position

Date

Number of hours Type of work

Student strengths & quality of work

Area for improvement

What do you think the student gained from the internship

What did the organisation gain from the internship

Anything else to note such as timeliness, communication skills, presentation and culinary knowledge

Signed (supervisor) _________________________________ Date _________________________________

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