Assessment matrix Showing mapping of Performance Criteria against Work Projects, Written Questions and Oral Questions Work Projects Written Questions Oral Questions Element 1: 1.1 1.1 1 – 8 1 – 4 1.2 1.1 9, 10 5 – 8 Element 2: 2.1 2.1 11 – 21 9 – 13 2.2 2.1 22, 23, 24 14, 15 Element 3: 3.1 3.1 25 – 31 16 – 19
Cook-chill http://www.youtube.com/watch?v=jAbFCLNnpvc ‘How to Cook-Chill: Cook-Chill Technology (1 minute 57 seconds) http://www.youtube.com/watch?v=8qJtWN5Tr8w ‘The Cook Chill Process’ (8 minutes 12 seconds) http://www.youtube.com/watch?v=nnsPHhuhk90 ‘Regethermic Cook Chill System’ (9 minutes 46 seconds) http://www.youtube.com/watch?v=8yLZ9EpwO3w ‘Cook Chill Food System: D C Norris & Company Ltd (7 minutes 33 seconds) ‘The Cook-Chill Process’ (8 minutes 18 seconds) Sous vide http://www.youtube.com/watch?v=5PbnRF-ePnI ‘Tucs combination chiller-cook chill sous vide processor’ (4 minutes 23 seconds) http://www.youtube.com/watch?v=5WuHddsoV70 ‘Sous vide lamb rack with infused reduction sauce & sautéed vegetables’ (8 minutes 45 seconds) http://www.youtube.com/watch?v=Rl-msqKc_YQ ‘Sous vide’ (6 mins 41 seconds) 2.2 Introduction
Determines the relative advantages and disadvantages of available options. Keys in undertaking an evaluation are: Consider all relevant factors/criteria – not just one or two, or ‘most’ of them Allocate sufficient time for evaluation – never rush this stage of the process Use a team of people to undertake the evaluation – as opposed to doing it on your own Document your thoughts and findings – never rely solely on memory to provide a foundation for discussion and decision making. Factors to consider A combination of the following topics is commonly used as a matrix against which catering system options can/should be evaluated. The nature of the questions will vary between properties but those presented below are indicative. Evaluation should determine: Nature of the operation Whether the system suits the type of operation being considered: Is the option going to be effective in the context it is being expected to operate?
Whether systems will impact/affect enterprise practices and standards: Will existing kitchen/venue SOPs need to change/be re-written? If so, which ones and to what extent? Is this change acceptable? Will existing standards (for food quality and service) need to change/be re-written? If so, which ones and to what extent? What new practices, standards and organisational change will need to be introduced? Logistics Whether the system is a realistic and feasible option: Can required base materials (food/ingredients suitable to the process) be delivered on a reliable, on-going basis? Can sufficient numbers of suitable qualified staff be recruited to operate the system (or be trained in-house)? Are the utilities required to support/operate the system available? Are cost prices for utilities acceptable/viable? What installation requirements apply to a new system? Can transportation/distribution of food be safely achieved on a regular on-going basis, if required? Who will supply, install and commission the system and system elements? What is known about them and what guarantees and warranties do they provide?