biiab qualification support pack and evidence …...realistic working environments (rwe)....

BIIAB Qualification Support Pack and Evidence Matrix Records

BIIAB Level 3 NVQ Diploma in Professional Cookery (QCF)

601/6226/0

Version 2 © BIIAB October 2015 1 www.biiab.org

Contents

1. Introduction

2. Customer Service and Administration Procedures

3. Appeals Procedure

4. Assessment

5. Evidence Matrix

6. Learner Summative Reflection

7. Qualification Structure and Evidence Matrix Records


1. Introduction

This support pack has been developed to provide additional guidance for learners, Assessors and Quality Assurers who will be helping candidates to achieve the qualification.

The purpose of the support pack is to provide all of the additional information that may be needed to prepare for, and help support, the successful delivery of the qualification, in one place.

This support pack is available for download via the HUB on centrezone.bii.org .

If this pack is updated, we will let you know in the BIIAB monthly newsletter to approved centres.

This support pack is written for the learner so that it can be used as a reference point for information.

2. Customer Service and Administration Procedures

BIIAB is committed to giving the highest possible levels of customer service. The BIIAB’s Service Level Agreement is available via www.biiab.org .

Our Customer Service team can be contacted between the hours of 0900 and 1700 Monday to Friday by using the contact details below, or outside those hours, by leaving a message on our voicemail service.

Customer Service Contact Details: 01276 684449

Email: [email protected]

Our Customer Service team will be happy to assist with any administration-related enquiries you may have. For example:

• registration and certification enquiries • re-certification issues • Centres available in the local area • appeals • whistleblowing.

http://centrezone.bii.org/

http://www.biiab.org/

mailto:[email protected]


3. Appeals Procedure

If learners are dissatisfied with an assessment outcome, they have the right to appeal. The main reasons for an appeal are likely to be:

• Learners do not understand why they are not yet regarded as competent, because of unsatisfactory feedback from the assessor

• Learners believe they are competent and that the assessor has misjudged them, or has failed to utilise some vital evidence.

BIIAB expects most appeals from candidates to be resolved within the centre. BIIAB will only consider a candidate’s appeal after the centre’s internal appeals procedure has been fully exhausted.

For full details of the BIIAB’s appeals procedure please refer to www.biiab.org .

4. Assessment Assessment is the process used to judge your competence, as a learner, against set standards. You may be assessed, moderated or verified at work either by one or several appointed individuals.

The Assessor is the person who is normally responsible for providing training to you, the learner, and that person will observe your performance. The assessor may be a work place supervisor or an external person who is trained and qualified, or working towards a qualification relevant to the Assessor role. Assessors base their judgement on your performance and decide how it compares to the national standard. The Assessor will also ask you questions based on the knowledge required to do the work, to ascertain your understanding of your job role. When the required units have been completed and the Assessor is satisfied that you, the learner, has met the national standard, a recommendation for a certificate will be made. An Internal Quality Assurer (IQA) is responsible for the quality assurance of the qualifications within the training organisation and will provide advice, guidance and support to the Assessors. IQAs also ensure that the Assessors apply the standards consistently and fairly. The IQA will see your portfolio of evidence during the assessment process. An External Quality Assurer (EQA), who is appointed by BIIAB, will verify the assessment and internal verification decisions involved in the development of your portfolio. The EQA will quality assure the qualification process, which ensures that certification of the qualification is reliable, consistent and to the national standard, by checking the consistency of assessments made by the training provider, and across training providers.

http://www.biiab.org/


Expert Witnesses may also be involved in the assessment process and will be competent to make judgements about the activity for which they are providing the testimony. The overall assessment decision lies with the Assessor though who has responsibility to verify any expert witness testimony to the Internal Quality Assurer. Assessment Strategy All assessment must adhere to the current People 1st assessment strategy for this qualification.

The assessment strategy for this qualification can be seen in the section which follows and it provides details of the key requirements for the qualification and the assessor, verifiers delivering, quality assuring and certificating the qualification.

People 1st Assessment Strategy Occupational expertise of assessors and verifiers The requirements relating to the occupational expertise of assessors and verifiers is set out in Table 1. Guidance on additional qualifications and / or training relevant to assessors and verifiers can be found in Table 2.


Table 1 - Occupational Expertise of Assessors and Verifiers The requirements set out below relate to all assessors and verifiers. The only exception may relate to in-house employees and managers that are not required to achieve the regulatory approved assessor and verified units based on the arrangement referred to in section 4.1 of this assessment strategy. = mandatory Assessors, Internal Quality Assurers and External Quality Assurers must:

A IQA EQA

Have a good knowledge and understanding of the national occupational standard and competence based units and qualifications that is being assessed or verified.

Hold or be working towards relevant assessment and/or verification qualification(s) as specified by the appropriate authority, confirming their competence to assess or externally verify competence based units and qualifications assessment. These should be achieved within eighteen months of commencing their role. These are as follows:

Have relevant occupational expertise and knowledge, at the appropriate level of the occupational area(s) they are assessing and verifying, which has been gained through ‘hands on’ experience in the industry

Adhere to the awarding organisation’s assessment requirements and practice standardised assessment principles

Have sufficient resources to carry out the role of assessor or verifier, i.e. time and budget

Have supervisory/management, interpersonal and investigative skills, including the ability to analyse information, hold meetings, guide, advise, plan and make recommendations at all levels, taking into account the nature and size of the organisation in which assessment is taking place. High standards of administration and record keeping are also essential.

Hold qualifications, or have undertaken training, that has legislative relevance to the competence based units and qualifications being assessed (See Table 2).

Good Practice

Good Practice

Update their occupational expertise and industry knowledge in the areas being assessed and verified through planned Continuous Professional Development (see Table 3).


Table 2 - Qualifications and Training relevant to Assessors and Verifiers The following sets out areas in which assessors, verifiers and external verifiers should either receive training or achieve qualifications. People 1st is not stipulating that assessors, verifiers or external verifiers must achieve specific qualifications, there is the option to either undertake appropriate training or an accredited qualification. = mandatory Qualification / Training Competence based

unit / qualification A IQA EQA

Health and Safety All sector units and qualifications

Good Practice

Good Practice

Food Safety Food Processing and Cooking Multi-Skilled Hospitality Services Professional Cookery Food and Drink Service Hospitality Supervision and Leadership (with food and drink units)

Good Practice

Good Practice

Licensing Food and Drink Service Hospitality Supervision (with food and drink units)

Good Practice

Continuous Professional Development To maintain high standards of quality and standardisation within assessment, and achieve best practice People 1st require all external verifiers, internal verifiers and assessors to maintain a record of their continuous professional development – see guidance at Table 3.


Table 3 - Continuous Professional Development for Assessors and Verifiers It is necessary for assessors and verifiers to maintain a record of evidence of their continuous professional development (CPD). This is necessary to maintain currency of skills and understanding of the occupational area(s) being assessed, and can be achieved in a variety of ways. It should be a planned process, reviewed on an annual basis, for example as part of an individual’s performance review. Assessors and verifiers should select CPD methods that are appropriate to meeting their development needs. The following provides an example of a variety of methods that can be utilised for CPD purposes. Updating occupational expertise • Internal and external work placements

• Work experience and shadowing (e.g. within associated departments)

• External visits to other organisations • Updated and new training and qualifications • Training sessions to update skills • Visits to educational establishments • Trade fairs

Keeping up to date with sector developments and new legislation

• Relevant sector websites • Membership of professional bodies • Papers and documents on legislative change • Networking events • Seminars, conferences, workshops, membership of

committees / working parties (e.g. People 1st events) • Staff development days

Standardising and best practice in assessment

• Regular standardisation meetings with colleagues • Sharing best practice through internal meetings,

newsletters, email circulars • Comparison of assessment and verification in other

sectors • Attending awarding organisation meetings / seminars


Assessment People 1st advocate the integration of national occupational standards within employers’ organisations in order to achieve a national level of competence across the sector’s labour market. As such assessment of the sector’s competence based units and qualifications will, ideally, take place within the workplace and assessment should, where possible, be conducted by the candidate’s supervisors and/or line managers. People 1st recognise, however, that it is not always feasible for candidates to be assessed in the workplace and as such it permits the use of assessment within Realistic Working Environments (RWE). Additionally, where sector employers do not have the infrastructure to manage assessment independently, it values the role of peripatetic assessors to support the assessment process. Within these parameters, People 1st expects that:

• the majority of assessment of the sector’s competence based units and qualifications will be based on performance evidence, i.e. direct observation, outputs of work and witness testimony within the workplace or an RWE approved by an awarding organisation, (see section 3.4 of People 1st Assessment Strategy).

• opportunities to ascertain candidate’s accreditation of prior learning is maximised by early contact between the assessor and candidate and during initial assessment / induction period.

Simulation Simulation can only be used to assess candidates for the sector’s competence based units and qualifications where the opportunity to assess naturally occurring evidence is unlikely or not possible, for example assessment relating to health and safety, fire and emergency procedures. It should not include routine activities that must be covered by performance evidence. There are no People 1st units that can be solely achieved by simulation. In the case of imported units, where simulation is acceptable in the evidence requirements, it should only be used when performance evidence is unlikely to be generated through normal working practices. See Annex A of the Assessment Strategy for competence based units which permit the use of simulation.


5. Evidence Matrix

The evidence matrix is designed to help you, the learner, with evidence collection. It is a mapping activity to ensure that you have covered the ‘Assessment Criteria’ contained in the learning outcomes, and is intended to help to keep the volume of evidence to a minimum. One matrix must be completed for each unit.

It is expected that a selection of various types of evidence is used as appropriate; columns in the matrix enable you or the assessor to enter the evidence type, e.g. Report, Log, Written Statement, and also the assessment method, e.g. Obs (= Observation), as shown in the assessment method key. By inserting portfolio reference numbers in the box provided, you will enable the assessor, internal verifier and external quality advisor quickly to locate the evidence which you are submitting to demonstrate your competence.

Examples of types of evidence learners could provide to prove competence:

• Record of observation of performance in the workplace • Professional discussion • Reflective account • Product evidence (eg implementation plans, correspondence, work records) • Testimony from senior colleagues/clients • Personal report of actions and circumstances • Recognition of Prior Achievement (RPA) • Records of questioning • Other.

All evidence matrices for this qualification can be found in this document. Matrices for the mandatory units are presented first, followed by the matrices for the optional units following the same order as in the Rules of Combination and Structure.

6. Learner Summative Reflection

Each of the units achieved will appear on the certificate. If you, the learner, do not complete the requirements for a full qualification, you will be awarded a unit certificate for the units in which competence has been demonstrated.

In order to claim the unit(s) for the qualification, you will need to complete a summative reflective account, to reflect on your qualification, what you have learnt and how you have been able to apply this within your work role. The summative reflective account form can be found at the end of this pack. The qualification units that you need to complete are detailed on the following pages.


7. Qualification Structure and Evidence Matrix Records

Overview This qualification is the BIIAB Level 3 NVQ Diploma in Professional Cookery (QCF).

Rules of Combination The qualification is structured through rules of combination. Rules of combination are important because they define the number of credits which need to be achieved and where these credits must come from in order for a learner to achieve the qualification. Rules of combination also imply the potential for learners to transfer credits between qualifications and Awarding Organisations.

Mandatory units can be found in the Qualification Handbook for this qualification. Optional units can be downloaded from the BIIAB centrezone.bii.org To achieve the BIIAB Level 3 NVQ Diploma in Professional Cookery (QCF) learners must gain a total of 56 credits. This must consist of:

• Minimum total credit: 56

o Mandatory Group A minimum credit: 17

o Optional Unit Group B minimum credit: 39

• A minimum of 38 credits must be achieved through the completion of units at Level 3 and above.

• Minimum GLH: 360

• Maximum GLH: 437

The qualification has been developed based upon industry feedback as to the fundamental skills required for the sector at the level.

Listed below are the qualification units.

http://centrezone.bii.org/


Mandatory Group A Unit no

URN Unit Title Credit Level GLH Assessment method

H30 M/501/0428

Develop productive working relationships with colleagues

9 2 27 Portfolio

MFSSPCF D/601/6980

Maintain food safety when storing, preparing and cooking food

4 2 32 Portfolio

MSH3 Y/502/9569

Maintain the health, hygiene, safety and security of the working environment

4 3 27 Portfolio

Optional Unit Group B

Unit no


3FP1 F/601/5479 Prepare fish for complex dishes 3 3 21 Portfolio

3FP3 H/601/5488 Prepare meat for complex dishes

4 3 28 Portfolio

3FP4 A/601/5495 Prepare poultry for complex dishes

3 3 23 Portfolio

3FC1 H/601/5507 Cook and finish complex fish dishes

4 3 38 Portfolio

3FC3 M/601/5557 Cook and finish complex meat dishes

4 3 31 Portfolio

3FC4 M/601/5560 Cook and finish complex poultry dishes

4 3 31 Portfolio

3FC6 M/601/5591 Cook and finish complex vegetable dishes

4 3 30 Portfolio

3FPC1 A/601/5657 Prepare, cook and finish complex hot sauces

4 3 25 Portfolio

3FPC11 K/601/5704 Prepare, cook and finish dressings and cold sauces

3 3 20 Portfolio

3FP2 R/601/5485 Prepare shellfish for complex dishes

4 3 28 Portfolio

3FC2 K/601/5556 Cook and finish complex shellfish dishes

4 3 31 Portfolio

3FC5 A/601/5562 Cook and finish complex game dishes

4 3 36 Portfolio

http://register.ofqual.gov.uk/Unit/Details/M_501_0428

http://register.ofqual.gov.uk/Unit/Details/D_601_6980

http://register.ofqual.gov.uk/Unit/Details/Y_502_9569

http://register.ofqual.gov.uk/Unit/Details/F_601_5479

http://register.ofqual.gov.uk/Unit/Details/H_601_5488

http://register.ofqual.gov.uk/Unit/Details/A_601_5495






http://register.ofqual.gov.uk/Unit/Details/K_601_5704

http://register.ofqual.gov.uk/Unit/Details/R_601_5485




Unit no


3FPC2 F/601/5661 Prepare, cook and finish complex soups

4 3 29 Portfolio

3FPC3 R/601/5664 Prepare, cook and finish fresh pasta dishes

4 3 29 Portfolio

3FPC4 D/601/5666 Prepare, cook and finish complex bread and dough products

4 3 27 Portfolio

3FPC5 H/601/5670 Prepare, cook and finish complex cakes, sponges, biscuits and scones

5 3 35 Portfolio

3FPC6 M/601/5672 Prepare, cook and finish complex pastry products

3 3 29 Portfolio

3FPC7 T/601/5673 Prepare, process and finish complex chocolate products

5 3 42 Portfolio

3FPC8 J/601/5676 Prepare, process and finish marzipan, pastillage and sugar products

5 3 42 Portfolio

3FPC9 L/601/5677 Prepare, cook and present complex cold products

5 3 38 Portfolio

3FPC10 Y/601/5682 Prepare, finish and present canapés and cocktail products

4 3 32 Portfolio

3FPC12 L/601/5694 Prepare, cook and finish complex hot desserts

3 3 26 Portfolio

3FPC13 R/601/5700 Prepare, cook and finish complex cold desserts

3 3 30 Portfolio

3FPC14 D/601/5702 Produce sauces, fillings and coatings for complex desserts

4 3 33 Portfolio

PRO3 A/601/4962 Produce Healthier Dishes 3 2 28 Portfolio

H31 H/502/4097 Contribute to the control of resources

4 3 30 Portfolio

4CDRM K/502/4117 Contribute to the development of recipes and menus

4 4 22 Portfolio

H32 D/502/4163 Ensure food safety practices are followed in the preparation and serving of food and drink

5 3 35 Portfolio

ERRHLTS T/601/7214 Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector

2 2 16 Portfolio

3FP5 R/601/5499 Prepare game for complex dishes

4 3 28 Portfolio

http://register.ofqual.gov.uk/Unit/Details/F_601_5661





http://register.ofqual.gov.uk/Unit/Details/T_601_5673

http://register.ofqual.gov.uk/Unit/Details/J_601_5676

http://register.ofqual.gov.uk/Unit/Details/L_601_5677

http://register.ofqual.gov.uk/Unit/Details/Y_601_5682

http://register.ofqual.gov.uk/Unit/Details/L_601_5694







http://register.ofqual.gov.uk/Unit/Details/T_601_7214


Version 1 June 2015 © BIIAB 1 of 2

EVIDENCE MATRIX

Learner / Apprentice:

Qualification:

Unit: H30 Develop productive working relationships with colleagues

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 LO2

1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10

The above evidence has been assessed against the standards for this unit and has been judged for validity, authenticity, currency, reliability and sufficiency.

Learner Signature: _____________________________ Date: _____________ Assessment method key

Assessor Signature: ____________________________ Date: _____________ Obs = Observation W/T = Witness testimony

PE = Product evidence RPL = RPL

Internal Verifier Signature: ______________________ Date: _____________ Q = Questioning L/S = Learner Statement

(if sampled) Disc = Discussion Ot = Other


EVIDENCE MATRIX


Qualification:

Unit: H30 Develop productive working relationships with colleagues

Portfolio

Ref

Evidence

Description

Assessment

Method

LO3 LO4 LO5

3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 4.1 4.2 4.3 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9







Version 1 August 2015 © BIIAB 1 of 7

EVIDENCE MATRIX


Qualification:

Unit: MFSSPCF Maintain Food Safety When Storing, Preparing and Cooking Food

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Clothes (4) Appropriate Times To

Wash Your Hands (5) Unsafe Behaviour (0)

1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 a b c d e f g a b c d e f g a b c d e f








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO2 LO3

Surfaces &

Equipment

(2)

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 a b c








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO4 LO5

Storage

Areas

(2)

4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 4.10 4.11 4.12 4.13 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 a b c








EVIDENCE MATRIX


Qualification:


Portfolio Ref Evidence

Description

Assessment

Method

LO6

6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8 6.9 6.10 6.11 6.12








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO7 Operations (4) Hazards (0)

7.1 7.2 7.3 7.4 7.5 7.6 a b c d e f g a b c d








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO8

8.1 8.2 8.3 8.4 8.5 8.6 8.7 8.8 8.9 8.10 8.11








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO9

9.1 9.2 9.3 9.4 9.5 9.6 9.7 9.8 9.9 9.10 9.11 9.12 9.13 9.14 9.15 9.16








EVIDENCE MATRIX


Qualification:

Unit: MSH3 Maintain the health, hygiene, safety and security of the working environment


Description

Assessment

Method

LO1

1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO3

3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 3.10 3.11 3.12








EVIDENCE MATRIX


Qualification:

Unit: 3FP1 Prepare fish for complex dishes

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Fish (3)

Prepare by (7)

1.1 1.2 1.3 1.4 1.5 a b c a b c (4)

d e f g h i i ii iii iv v vi








EVIDENCE MATRIX


Qualification:

Unit: 3FP1 Prepare fish for complex dishes


Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13








EVIDENCE MATRIX


Qualification:

Unit: 3FP3 Prepare meat for complex dishes

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Meat

(2) Prepare by (6)

1.1 1.2 1.3 1.4 1.5 a b a b c d e f g h i j k l








EVIDENCE MATRIX


Qualification:

Unit: 3FP3 Prepare meat for complex dishes


Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 2.12








EVIDENCE MATRIX


Qualification:

Unit: 3FP4 Prepare poultry for complex dishes

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Poultry (3) Prepare by (7)

1.1 1.2 1.3 1.4 1.5 a b c d e a b c d e f g h i j k








EVIDENCE MATRIX


Qualification:

Unit: 3FP4 Prepare poultry for complex dishes


Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11








EVIDENCE MATRIX


Qualification:

Unit: 3FC1 Cook and finish complex fish dishes


Description

Assessment

Method

LO1 Fish (2) Cooking by (5) Finishing

(2)

1.1 1.2 1.3 1.4 1.5 1.6 a b c a

b c d e f

g a b c i ii i ii








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO3 Fish (2) Cooking (5) Finishing (2)

3.1 3.2 3.3 a b c a

b c d e f

g a b c i ii i ii








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO4

4.1 4.2 4.3 4.4 4.5 4.6








EVIDENCE MATRIX Learner / Apprentice: Qualification: Unit: 3FC3 Cook and finish complex meat dishes

Portfolio Ref

Evidence Description

Assessment Method

LO1 Meat (2) Cooking by (4)

1.1 1.2 1.3 1.4 1.5 1.6 a b a b (3)

c d e f g h i j i ii iii

The above evidence has been assessed against the standards for this unit and has been judged for validity, authenticity, currency, reliability and sufficiency. Learner Signature: _____________________________ Date: _____________ Assessment method key Assessor Signature: ____________________________ Date: _____________ Obs = Observation W/T = Witness testimony PE = Product evidence RPL = RPL Internal Verifier Signature: ______________________ Date: _____________ Q = Questioning L/S = Learner Statement (if sampled) Disc = Discussion Ot = Other



Portfolio Ref Evidence Description

Assessment Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10




Portfolio Ref


Assessment Method

LO3 Meat (2) Cooking (4)

3.1 3.2 3.3 a b a b (3)

c d e f g h i j i ii iii




Portfolio Ref Evidence Description

Assessment Method

LO4

4.1 4.2 4.3 4.4 4.5



EVIDENCE MATRIX


Qualification:

Unit: 3FC4 Cook and finish complex poultry dishes


Description

Assessment

Method

LO1 Poultry (3) Cooking by (5)

1.1 1.2 1.3 1.4 1.5 1.6 a b c d e a b c d e f g

i ii iii








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO3 Poultry (3) Cooking (5)

3.1 3.2 3.3 a b c d e a b c d e f g

i ii iii








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO4

4.1 4.2 4.3 4.4 4.5








EVIDENCE MATRIX


Qualification:

Unit: 3FC6 Cook and finish complex vegetable dishes

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Vegetables (8) Cooking by (7) Other Ingredients

(4)

1.1 1.2 1.3 1.4 1.5 1.6 a b c d e f g h i a b c d e f g h a b c d e f








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO3 Vegetables (8) Cooking (7) Other Ingredients (4)

3.1 3.2 3.3 a b c d e f g h i a b c d e f g h a b c d e f








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO4

4.1 4.2 4.3 4.4








EVIDENCE MATRIX


Qualification:

Unit: 3FPC1 Prepare, cook and finish complex hot sauces

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Preparation and Cooking methods (9) Sauces (4) LO2

1.1 1.2 1.3 1.4 a b c d e f g h i a b c d 2.1 2.2 2.3 2.4








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method


3.1 3.2 3.3 a b c d e f g h i a b c d 4.1 4.2 4.3 4.4








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method


5.1 5.2 5.3 a b c d e f g h i a b c d 6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8








EVIDENCE MATRIX


Qualification:

Unit: 3FPC11 Prepare, cook and finish dressings and cold sauces

Portfolio

Ref

Evidence

Description

Assessment

Method


1.1 1.2 1.3 1.4 a b c d e f g h i j k a b c d e f 2.1 2.2 2.3 2.4








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method


3.1 3.2 a b c d e f g h i j k a b c d e f 4.1 4.2 4.3 4.4








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method


5.1 5.2 5.3 a b c d e f g h i j k a b c d e f 6.1 6.2 6.3 6.4 6.5








EVIDENCE MATRIX


Qualification:

Unit: 3FP2 Prepare shellfish for complex dishes

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Shellfish (5) Prepare by (4)

1.1 1.2 1.3 1.4 1.5 a b c d e f g h i j a b c d e f g








EVIDENCE MATRIX


Qualification:

Unit: 3FP2 Prepare shellfish for complex dishes


Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11








EVIDENCE MATRIX


Qualification:

Unit: 3FC2 Cook and finish complex shellfish dishes

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Shellfish (5) Cooking by (5)

1.1 1.2 1.3 1.4 1.5 1.6 a b c d e f g h i j a b c d e f

g h i i ii








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO3 Shellfish (5) Cooking (5) LO4

3.1 3.2 3.3 a b c d e f g h i j a b c d e f

g h i 4.1 4.2 4.3 4.4 4.5 i ii








EVIDENCE MATRIX


Qualification:

Unit: 3FC5 Cook and finish complex game dishes


Description

Assessment

Method

LO1 Game (2) Cooking by (3)

1.1 1.2 1.3 1.4 1.5 1.6 a b a b c d e f








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO3 Game (2) Cooking by (3) LO4

3.1 3.2 3.3 a b a b c d e f 4.1 4.2 4.3 4.4 4.5








EVIDENCE MATRIX


Qualification:

Unit: 3FPC2 Prepare, cook and finish complex soups

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Preparation, Cooking and Finishing

methods (9) Soups (4) LO2

1.1 1.2 1.3 1.4 1.5 a b c d e f g h i j a b c d 2.1 2.2 2.3 2.4 2.5








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO3 Preparation, Cooking and Finishing methods

(9) Soups (4) LO4

3.1 3.2 a b c d e f g h i j a b c d 4.1 4.2 4.3 4.4 4.5








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO5 Preparation, Cooking and Finishing Methods (9) Soups (4) LO6

5.1 5.2 5.3 a b c d e f g h i j a b c d 6.1 6.2 6.3 6.4 6.5 6.6








EVIDENCE MATRIX


Qualification:

Unit: 3FPC3 Prepare, cook and finish fresh pasta dishes

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Pasta (2) Preparation and Cooking methods (9) LO2

1.1 1.2 1.3 1.4 a b a b c d e f g h i 2.1 2.2 2.3 2.4 2.5








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO3 Pasta (2) Preparation and Cooking Methods (9) LO4

3.1 3.2 3.3 a b a b c d e f g h i 4.1 4.2 4.3 4.4








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO5 Pasta

(2) Preparation and Cooking Methods (9) LO6

5.1 5.2 5.3 a b a b c d e f g h i 6.1 6.2 6.3 6.4 6.5







EVIDENCE MATRIX Learner / Apprentice: Qualification: Unit: 3FPC4 Prepare, cook and finish complex bread and dough products

Portfolio Ref


Assessment Method

LO1 Bread and Dough (3) Preparation and Cooking methods (9) LO2

1.1 1.2 1.3 1.4 a b c a b c d e f g h i j 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8




Portfolio Ref


Assessment Method

LO3 Bread and Dough (3) Preparation and Cooking Methods (9) LO4

3.1 3.2 a b c a b c d e f g h i j 4.1 4.2 4.3 4.4




Portfolio Ref


Assessment Method

LO5 Bread and Dough (3) Preparation and Cooking Methods (9)

5.1 5.2 5.3 5.4 a b c a b c d e f g h i j




EVIDENCE MATRIX


Qualification:

Unit: 3FPC5 Prepare, cook and finish complex cakes, sponges, biscuits and scones

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Preparation, Cooking and Finishing methods (15)

1.1 1.2 1.3 1.4 a b c d e f g h i j k l m n o p q r s t u v w








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO3 Preparation, Cooking and Finishing methods (15) LO4

3.1 3.2 a b c d e f g h i j k l m n o p q r s t u v w 4.1 4.2 4.3 4.4








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO5 Preparation, Cooking and Finishing Methods (15) LO6

5.1 5.2 5.3 5.4 a b c d e f g h i j k l m n o p q r s t u v w 6.1 6.2








EVIDENCE MATRIX


Qualification:

Unit: 3FPC6 Prepare, cook and finish complex pastry products

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Pastry Products (6) Preparation and Cooking methods (12)

1.1 1.2 1.3 1.4 1.5 a b c d e f g h a b c d e f g h i j k l m n o p








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO2 LO3 Pastry Products (6) Preparation and Cooking methods (12)

2.1 2.2 2.3 2.4 2.5 3.1 3.2 a b c d e f g h a b c d e f g h i j k l m n o p








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO4

4.1 4.2 4.3 4.4 4.5








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO5 Pastry Products (6) Preparation and Cooking methods (12)

5.1 5.2 5.3 a b c d e f g h a b c d e f g h i j k l m n o p








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO6

6.1 6.2








EVIDENCE MATRIX


Qualification:

Unit: 3FPC7 Prepare, process and finish complex chocolate products

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Chocolate (3) Preparation and Processing Methods (8) LO2

1.1 1.2 1.3 1.4 a b c a b c d e f g h i j 2.1 2.2 2.3








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO3 Chocolate (3) Preparation and Processing methods (8) LO4

3.1 3.2 a b c a b c d e f g h i j 4.1 4.2 4.3 4.4 4.5








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO5 Chocolate (3) Preparation and Processing methods (8) LO6

5.1 5.2 a b c a b c d e f g h i j 6.1 6.2 6.3 6.4








EVIDENCE MATRIX


Qualification:

Unit: 3FPC8 Prepare, process and finish marzipan, pastillage and sugar products

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Pastillage and Sugar (7) Preparation and Processing methods (9)

1.1 1.2 1.3 1.4 a b c d e f g h i j a b c d e f g h i j k l m n








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO2 LO3 Pastillage and Sugar (7) Preparation and Processing methods (9)

2.1 2.2 2.3 3.1 3.2 a b c d e f g h i j a b c d e f g h i j k l m n








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO4

4.1 4.2 4.3 4.4 4.5








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO5 Pastillage and Sugar (7) Preparation and Processing methods (9)

5.1 5.2 a b c d e f g h i j a b c d e f g h i j k l m n








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO6

6.1 6.2 6.3 6.4 6.5








EVIDENCE MATRIX


Qualification:

Unit: 3FPC9 Prepare, cook and present complex cold products

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Complex Cold Products (16)

1.1 1.2 1.3 1.4 a b c d e f g h i j k l m n o p q r s








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method


1.1 1.2 1.3 1.4 a b c d e f g h i j k l m n o p q








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO2 LO3 Complex Cold Products (16)

2.1 2.2 2.3 2.4 3.1 3.2 a b c d e f g h i j k l m n o p q r s








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO3 Preparation, Cooking and Finishing methods (11) LO4

3.1 3.2 a b c d e f g h i j k l m n o p q 4.1 4.2 4.3 4.4








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO5 Complex Cold Products (16)

5.1 5.2 5.3 a b c d e f g h i j k l m n o p q r s








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method


5.1 5.2 5.3 a b c d e f g h i j k l m n o p q








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO6

6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8








EVIDENCE MATRIX


Qualification:

Unit: 3FPC10 Prepare, finish and present canapés and cocktail products

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Canapés and Cocktails (4) Preparation, Cooking and Finishing

methods (7) LO2

1.1 1.2 1.3 1.4 a b c d e f a b c d e f g h i j 2.1 2.2 2.3 2.4








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO3 Canapés and Cocktails (4) Preparation, Cooking and Finishing methods (7) LO4

3.1 a b c d e f a b c d e f g h i j 4.1 4.2 4.3 4.4








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO5 Canapés and Cocktails (4) Preparation, Cooking and Finishing Methods (7)

5.1 5.2 5.3 5.4 a b c d e f a b c d e f g h i j








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO6

6.1 6.2 6.3 6.4 6.5 6.6 6.7








EVIDENCE MATRIX


Qualification:

Unit: 3FPC12 Prepare, cook and finish complex hot desserts


Description

Assessment

Method

LO1 Desserts (3) Preparation methods

(5)

Cooking methods

(4) Finishing methods (5)

1.1 1.2 1.3 1.4 a b c d a b c d e f a b c d e a b c d e f








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO2 LO3 Desserts (3) Preparation methods

(5)

Cooking methods

(4)

Finishing methods

(5)

2.1 2.2 2.3 2.4 2.5 2.6 3.1 a b c d a b c d e f a b c d e a b c d e f








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO4

4.1 4.2 4.3 4.4








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO5 Desserts (3) Preparation

Methods (5)

Cooking Methods

(4) Finishing Methods (5) LO6

5.1 5.2 5.3 5.4 a b c d a b c d e f a b c d e a b c d e f 6.1 6.2








EVIDENCE MATRIX


Qualification:

Unit: 3FPC13 Prepare, cook and finish complex cold desserts


Description

Assessment

Method

LO1 Desserts (4) Preparation methods (5) Cooking

methods (2)

1.1 1.2 1.3 1.4 a b c d e f g a b c d e f g h a b c d








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO1 Processing methods

(3) Finishing methods (5)

1.1 1.2 1.3 1.4 a b c d a b c d e f g








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO2 LO3 Desserts (4) Preparation methods (5) Cooking

methods (2)

2.1 2.2 2.3 2.4 3.1 3.2 a b c d e f g a b c d e f g h a b c d








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO3 Processing

methods (3) Finishing methods (5) LO4

3.1 3.2 a b c d a b c d e f g 4.1 4.2 4.3 4.4 4.5








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO5 Desserts (4) Preparation Methods (5) Cooking

Methods (2)

5.1 5.2 5.3 a b c d e f g a b c d e f g h a b c d








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO5 Processing

Methods (3) Finishing Methods (5) LO6

5.1 5.2 5.3 a b c d a b c d e f g 6.1








EVIDENCE MATRIX


Qualification:

Unit: 3FPC14 Produce sauces, fillings and coatings for complex desserts

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Sauces, Fillings and Coatings (8)

1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 a b c d e f g h i j k l m








EVIDENCE MATRIX


Qualification:


Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Preparation Methods (4) Processing Methods (5)

1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 a b c d e a b c d e f








EVIDENCE MATRIX


Qualification:



Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8








EVIDENCE MATRIX


Qualification:

Unit: PRO3 Produce Healthier Dishes


Description

Assessment

Method

LO1 Dish (4)

1.1 1.2 1.3 1.4 1.5 1.6 a b c d e f g h i








EVIDENCE MATRIX


Qualification:

Unit: PRO3 Produce Healthier Dishes

Portfolio

Ref

Evidence

Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13








EVIDENCE MATRIX


Qualification:

Unit: H31 Contribute to the control of resources

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 LO2

1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 1.10 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 2.12








EVIDENCE MATRIX


Qualification:

Unit: H31 Contribute to the control of resources


Description

Assessment

Method

LO2

2.13 2.14 2.15 2.16 2.17 2.18 2.19 2.20 2.21 2.22 2.23 2.24 2.25 2.26 2.27







Version 2 October 2015 © BIIAB Page 1 of 3

EVIDENCE MATRIX Learner / Apprentice: Qualification: Unit: 4CDRM Contribute to the development of recipes and menus

Portfolio Ref


Assessment Method

LO1

1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 1.10 1.11 1.12



EVIDENCE MATRIX Learner / Apprentice: Qualification: Unit: 4CDRM Contribute to the development of recipes and menus

Portfolio Ref


Assessment Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15



EVIDENCE MATRIX

Learner / Apprentice: Qualification: Unit: 4CDRM Contribute to the development of recipes and menus

Portfolio Ref


Assessment Method

LO2

2.16 2.17 2.18 2.19 2.20 2.21 2.22 2.23 2.24 2.25 2.26 2.27 2.28 2.29



EVIDENCE MATRIX


Qualification:

Unit: H32 Ensure food safety practices are followed in the preparation and serving of food and drink

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 LO2

1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14








EVIDENCE MATRIX


Qualification:

Unit: H32 Ensure food safety practices are followed in the preparation and serving of food and drink

Portfolio

Ref

Evidence

Description

Assessment

Method

LO2

2.15 2.16 2.17 2.18 2.19 2.20 2.21 2.22 2.23 2.24 2.25 2.26 2.27 2.28 2.29 2.30 2.31







Version 1 September 2015 © BIIAB Page 1 of 1

EVIDENCE MATRIX


Qualification:

Unit: ERRHLTS Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector


Description

Assessment

Method

LO1 LO2

1.1 1.2 1.3 1.4 1.5 2.1 2.2 2.3 2.4 2.5 2.6





IQA Signature: ________________________________ Date: _____________ Q = Questioning L/S = Learner Statement



EVIDENCE MATRIX


Qualification:

Unit: 3FP5 Prepare game for complex dishes

Portfolio

Ref

Evidence

Description

Assessment

Method

LO1 Game

(2) Prepare by (6)

1.1 1.2 1.3 1.4 1.5 a b a b c d e f g h

i j k i ii iii








EVIDENCE MATRIX


Qualification:

Unit: 3FP5 Prepare game for complex dishes


Description

Assessment

Method

LO2

2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11







Version 1 September 2014 © BIIAB

Learner Summative Reflection

The purpose of this summative reflection is to enable you, the learner to reflect on your qualification, what you have learnt and how you have been able to apply this within your work role.

You will need to complete your statement in the space provide below and sign & date the document, or you and your assessor may wish to record your reflection on a voice recorder.

Learner Name: ____________________________________

Qualification Unit Summary

Unit No. Completion Date

Assessor Signature

Unit No. Completion Date

Assessor Signature

Learner Reflection

Learner Signature: _______________________________ Date: _____________

Assessor Signature: ______________________________ Date: _____________


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