Unit 10: Understand How to Plan and Manage Kitchen Operations
Unit reference number: M/504/2229
Credit value: 7
Guided learning hours: 47
This unit has been devised to assess learners’ ability to understand how kitchen operations and systems should be effectively managed to ensure a consistent delivery of food.
This unit introduces learners to kitchen operations, their planning and management. Learners will develop their understanding of the systems and equipment used to produce food in large quantities in different contexts.
Learners will investigate how the purchase of materials and commodities can be managed, include the factors associated with supplier selection. They will also look at how decision-making strategies for selecting materials and commodities can be set up.
Learners will develop their understanding of processes and policies relating to the quality and control of volume food. They will compare food quality control policies currently used by hospitality organisations.
Learning outcomes and assessment criteria
In order to pass this unit, the evidence that the learner presents for assessment needs to demonstrate that they can meet all the learning outcomes for the unit. The assessment criteria determine the standard required to achieve the unit.
On completion of this unit a learner should:
1 Understand systems and equipment
used for volume food production in different contexts
Compare systems of volume food
production in different contexts
Evaluate specifications for types
of volume food production equipment
2 Understand how the purchase of materials and commodities can be managed
changing food requirements of an organisation can be identified
Analyse how the provision of food
stuffs can impact
on the suppliers used
Analyse the factors associated with supplier selection
Explain how decision-making strategies for selecting materials and commodities can be established
3 Understand food quality control processes and policies for volume food
Explain the processes required to maintain a quality assured food production process
Describe how food preparation plans can be critically assessed
Contrast food quality control policies currently used by commercial organisations