Gastronomy
Essay by lola poto • June 1, 2016 • Essay • 1,604 Words (7 Pages) • 1,643 Views
Student Feedback Sheet
Contemporary Gastronomy
Student Name: Alix Pernot Student Number: 40924
Assignment 1 Part B: Practical & Taste Panel
Year: 2015/2016 Date: 31/05/2016
Assessor’s Name: Presley Swensson
Final Mark:
Fail | Pass | Merit | Distinction |
Pass Criteria | Evidences | Feedbacks |
L.O2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner | 2.1 discuss the equipment, commodities and methods used to prepare and cook gastronomic dishes | |
2.2 demonstrate skills in the preparation and cooking of gastronomic dishes demonstrating a professional attitude at all times, following safe and hygienic working practices | ||
L.O3 Be able to apply sensory evaluation techniques to assess food and beverage acceptability and quality | 3.1 evaluate the inner-relationship between food and beverages and the five senses | |
3.2 discuss an appropriate rating scale with criteria and values to determine the acceptability and quality of food and drink | ||
3.3 apply organoleptic evaluation techniques to assess the acceptability and quality of food and drink |
In order to achieve a Merit grade you must achieve a Pass and meet all of the following criteria.
Merit Criteria | Evidences | Feedback |
M1 Identify and apply strategies to find appropriate solutions | Effective judgements have been made to ensure that the content is completed in time to meet the deadline for the assignment. This must constitute a genuine attempt to complete all elements of the assignment. | |
M2 Select/design and apply appropriate methods/techniques | A range of sources have been utilised to develop the work presented – this must include the use of a minimum of 8 sources within each element of the assignment. | |
M3 Present and communicate appropriate findings | Portfolio entries such as menus and evaluation forms are well designed, error free and communicate effectively. |
In order to achieve a Distinction grade you must achieve a Merit and meet all of the following criteria.
Distinction Criteria | Evidences | Feedbacks |
D1 Use critical reflection to evaluate own work and justify valid conclusions | Portfolio entries demonstrate critical reflection of dishes, menus and evaluation feedback; conclusions are clear and well justified. | |
D2 Take responsibility for managing and organising activities | Portfolio entries demonstrate how unforeseen circumstances or difficulties have been dealt with and accommodated. |
Table of content
Introdusction……………………………………………………………………………………………….4
Describe the general principles of Contemporary Gastronomy. Then using your final event menu give an explanation of the interrelationship between food and drink and the 5 senses. (LO3.1)………………………………………………………………………………….……………….4
Briefly explain the choices you have made for your dishes, equipment and cooking methods. In your Standard Recipe Sheets you must include the names of the equipment, commodities and methods being used to prepare the dishes. (LO2.1)……………………………………………………………………….……………………4&6-9
Also in your Standard Recipe Sheets you must include safe and hygienic working practices for preparation, cooking and storage of food and drink. An example being washing hands before and after each task and covering and labelling foods (LO2.2)……………………………………… 6-9
Two observation forms will be completed by the chef lecturer during practical sessions. These will be used as evidence to confirm your skills in preparing and cooking foods and in following professional, safe and hygienic working practices (LO2.2)
Choose a rating scale and criteria for determining the acceptability and quality of the food and drink with discussion of the value and relevance of the document. You will use this rating scale to evaluate the development of your menu ideas (LO3.2)…………………………………………..10
Evidence, in the form of completed rating scales, from when you have applied organoleptic evaluation techniques (5 senses) during taste panel testing (classroom), practicing your menu ideas (kitchen) and completed customer feedback forms from your event in Le Parc, by Savignac (event night). (LO3.3)……………………………………………………………………………….11-12
An explanation of the changes made, to the quality and acceptability of the dishes, such as the commodities/recipe/cooking methods/drink preparation and presentation, as a result of the feedback during all opportunities to gather feedback. (LO3.3) ………………………………….5
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