Aim of Unit 28 World Food
The aim of Unit 28 World Food is to make the learners understand the contribution of multicultural staff. This also helps them in understanding the requirement of development of skills in cooking a range of good quality dishes. This unit further focuses on various issues of food within society and to acquire an understanding of the reason as to what and why people eat. Moreover, this unit would provide an insight into the development and practise of skills to prepare varieties of dishes. This also helps the learners to develop skills to evaluate dishes and come up with proper suggestions.
Learning outcomes
1 Understand the characteristics and influences in world cuisine
2 Understand the multicultural nature of food and drink in society
3 Be able to use food preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic manner
4 Be able to apply evaluation techniques and criteria to a range of dishes
LO1 Understand the characteristics and influences in world cuisine
In this section, the learners would be able to acquire knowledge about the characteristics of world cuisine. To be specific, characteristics as in conventional menu structure, sequencing of different courses and the reason behind eating habit of people. This section would cover the people of different world regions such as European, Caribbean, the Americas, Middle East, Pacific Rim, Africa, Indian Sub-Continent and Australia. This section also provides an understanding of trends such as special dietary requirements, recipe development, changes in demands of customers, fusion with different cuisines and anaphylactic clock.
LO2 Understand the multicultural nature of food and drink in society
This section would provide an insight into the multicultural nature of food and beverage in society. This section provides knowledge on multicultural and its influences, trends of food and drinks. The learners would acquire an idea regarding the relationship of food with drink and also different types of drinks such as alcoholic and non-alcoholic. The trends in drinks include branded alcoholic drinks, designer water and energy drinks.
LO3 Be able to use food preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic manner
In this section, the learners would be able to acquire knowledge regarding skills for cooking and preparing food. They would also acquire an idea of implementing these skills in preparation of dishes of different cuisines. This would further help them to develop skills in proper planning for preparing a certain dish, methods that could be implemented and the standard of attitude towards their customers. They would also acquire knowledge regarding the maintenance of safety and hygiene of food and drink products by complying with certain legislation.
LO4 Be able to apply evaluation techniques and criteria to a range of dishes
This section would help the learners to acquire knowledge regarding the techniques that could be implemented for evaluating food and drinks on the basis of their taste and quality. The techniques involve the collection of information from different sources. They also acquire an understanding of the importance of attaining feedback from customers for undertaking improvement procedures. Further, they also acquire an idea of different criteria they need to meet such as the aesthetic appeal of food towards the customer.
Learning outcomes and assessment criteria
| Learning outcomes On successful completion of this unit a learner will: | Assessment criteria for pass The learner can: |
| LO1 Understand the characteristics and influences in world cuisine | compare and contrast the characteristics of different world region cuisinesdiscuss influences in regional or world cuisine |
| LO2 Understand the multicultural nature of food and drink in society | discuss how historical and geographic influences have defined the multicultural nature of food and drinkevaluate developing trends in food and drink |
| LO3 Be able to use preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic manner | demonstrate skills in the preparation and cooking of a range of dishes from different world cuisinesdemonstrate a professional attitude at all times following safe and hygienic working practices when preparing and cooking dishes |
| LO4 Be able to apply evaluation techniques and criteria to a range of dishes | evaluate clearly and coherently a range of dishes from different world cuisinesmake valid recommendations for improvement |
Links
This unit is linked to the practical units within the qualification such as:
- Unit 4: Research Project
- Unit 25: Menu Planning and Product Development
- Unit 27: Contemporary Gastronomy
- Unit 29: Creative Patisserie
This unit also links to the following Management NVQ units:
- A2: Manage your own resources and professional development
- B2: Map the environment in which your organisation operates
- B8: Ensure compliance with legal, regulatory, ethical and social requirements
- B11: Promote diversity in your area of responsibility
- B12: Promote diversity in your organisation
- C1: Encourage innovation in your team
- C2: Encourage innovation in your area of responsibility
- C3: Encourage innovation in your organisation
- E1: Manage a budget
- E2: Manage finance for your area of responsibility
- E4: Promote the use of technology within your organisation
- E5: Ensure your own action reduce risks to health and safety
- E6: Ensure health and safety requirements are met in your area of responsibility
- E7: Ensure an effective organisational approach to health and safety
- F2: Manage a programme of complementary projects
F9: Build your organisation understands of its market and customers