WJEC

EDUQAS
LEVEL 1 / 2
Hospitality and Catering
STUDENT INFORMATION
You will be given an assignment brief. You will be asked to complete
several tasks.
You must complete each assessment criteria in order to pass. These
are referred to AC’s in the tasks.
You have nine hours to complete he tasks.

TASKS
1. Propose four nutritional dishes for ………………………….
2. Plan for the production of two dishes that could be included on
the menu.
3. Prepare, cook and present the two dishes that the apprentice will
prepare and cook.

THE MARKS ARE BROKEN DOWN AS FOLLOWS:

If you are absent on any days then

you will be expected to stay
PASS PASS MERIT DISTINCTION
behind after school to catch up.
1 2
You are only allowed 9 hours in
total to complete your work.

It is important that you complete each of the AC’s in order to pass. The more detail and skills
you include, the higher the grade.
EduQas
Level 1 / 2
Hospitality and
catering

Name: eve baker

Centre Name: Stratford Upon Avon School

Centre Number: 31300
Candidate Number:
 THE BRIEF
Traditional British dishes made using local ingredients have become popular with chefs and customers due to the popularity of television shows
such as the Great British Bake Off, Great British Menus and MasterChef. People also want to be more environmentally friendly by reducing food
miles and food waste.

"Waste Not, Want Not" is a new bistro due to open on the edge of a city centre. The bistro is located on the roof of a canal-side warehouse
which also holds a number of other businesses including a local food market and an arts and craft centre which runs workshops for adults and
children. The owners will also act as the catering manager and head chef. They have hired three catering assistants to work in the kitchen and
they have plans to employ an apprentice.

The owners are now finalising the menu. They want to showcase the food of their country and hope to serve nutritious, interesting dishes which
contain locally sourced, seasonal ingredients. At the same time, they want to promote the idea of sustainable living to families with young
children. The owners plan to grow herbs and salad ingredients on the roof and have 6 outdoor tables for service. There will be another 8 tables
inside the bistro.

The owners want to make sure that the dishes they serve are not only healthy, but that the establishment meets all legal and environmental
requirements.

You have been appointed as one of the catering assistants and your first responsibility is to plan some of the dishes for the bistro menu. The
dishes can be starters, main courses or desserts, but must include local ingredients. The apprentice must be able to prepare and cook at least two
of the dishes that will be included on the new menu. You therefore need to ensure the dishes you choose allow the apprentice to demonstrate
three skills in preparation and three in cooking. To help the apprentice you also need to produce a plan that he/she can follow to cook the
dishes. To make sure your plan works, you should cook the dishes using the plan

Remember you have only 9 hours to complete the task.

 Produce a thought shower with 6-8 dish ideas. They could be starters, mains,
desserts Cremebrulegh with
Bread and olives
strawberry coolie Homemade spinach
starter
Homemade Fish on the side and ricotta tortellini
and chips with with garlic bread
peas or beans and a dressed salad
‘Waste not want
not’ bistro dish
ideas

Fresh from
scratch steak
Camembert
burger with sweat Barbequed cheese with warm
potatoe fries chicken with a fresh made pitta
side of salad bread and butter
Possible dishes linked to the brief
 Nutrient Function Foods it can be found in

protein Protein aids the body to grow. Protein also repairs the FOUND IN: meat, poultry, fish, eggs
body when injured and gives the body energy to grow milk, cheese, yoghurt, beans, lentils.
the body

carbohydrates Main source of energy for the body to enable it to FOUND IN: bread, pasta, rice, potatoes.
move .produce heat makes sound digest food use the
brain. Dietary fibre helps the body get rid of waste
products from intestines.

fat Gives energy witch is stored in the body under the skin FOUND IN : oil, chocolate, donuts,
and elsewhere . Fat insulates the body from the cold. crisps, chips, seeds, eggs, fish
And produces vitamins A D E and K

AC 1.1 Describe the functions of nutrients in the body

Nutrient Function Foods it can be found in
VITIMINE
A
Keep skin healthy vitamin a creates new cells and Cod liver oil
Turkey
repair damage tissues or converts food to energy Duck liver
Lamb liver
essential nutrients Fruit+veg

Vitimin Regulate the amount of calcium and phosphate in Fish

D Mushrooms
the body. Egg
Nutrients essential to the bone and teeth and Oj
muscle health cheese

Vitimin c Helps repair the tissue protects again heart desiese Fruit +veg
and absorption of iron fish

AC 1.1 Describe the functions of nutrients in the body

Target What the target market needs in their diet? Similarities Differences
market
Adults Growth and development stops in adulthood so adults focus on maintaining a healthy • Children have a faster
lifestyle- they are encouraged to follow the Eatwell guid to keep the bodysides free All sages need nutrients. metabolism
They are for different • Children need more protein
Men usually require more calories then women because they have more lean muscles. And reasons but are needed in • Children need more calcium for
they are generally taller and larger an everydays human diet growth of bones and and teeth.
Iron is important in all
Iron is especially important for adult women because they continue to loose iron every womens diets from ages
period when they start their period
Calcium and vitamin d are important for adults to deduce the change of bone despises in and through menopause .
later life . Women can quickly lose bone strength after menopause in there 40s and 50s too,
so these nutrients are needed to keep the skelly bob strong. During pregnancy woman Vitimine d is un an average
should adapt there diet to help the baby teenager – older adults diet
to create energy.

Children Body growth and development are quick at this age. A lot of energy is used in physical
Ages 1-4 activity. All nutrients are important , especially protein, vitamins and minerals. At this age
children should be given a limited amount of sugars and fats and salts in food and drink.
Ages 5-12 Growth carries on in sections . Children should be physically active most of the time, but
increasing numbers become inactive if they use computers, social media or watch tv a lot,
which can lead to overweight or obesity. All nutrients are needed especially protein ,
vitamins, and minerals and limited sugars.
Teenagers
The body grows the most at this point and in spirts and changes from a child to an adult.
This is an important part of life as minerals are taken into bones and teeth so the are fully
developed into an adult. Girls menstruate so loose iron and could become anaemic . Late
nights and stress from school may lead to lack of energy and poor concentration and
tiredness. The nutrients needed are protein, vitamins A, B, C, D, E, carbohydrates, fats
(essential fatty acids) all minerals, calcium and iron.

AC 1.2 Compare nutritional needs of specific groups.

Nutrient What happens if you don’t have enough (deficiency) in your diet? What happens if you have too much (excess) in your diet?
protien Adults: hair becomes thin and falls out, poor skin Adults + children can gain excess body weight as protein can
+weak nails and food isn’t digested properly get stored as fat. And can put a strain on how well liver and
Children: don’t grow properly so stunt their kidneys work.
growth

Fat Adults and children if they don’t get Too much fat in children and adults can lead to
enough fat can have extreme visible
weightloss .
overweight and obesity.it can also lead to
Bruising on the bone and a lack of vitimins working organs shuttingdown
A,D,E and K

Carbs Less carbs will lead to a lack of energy , Too many carbs can lead to obesity and excess fat wich would
manly in older people.and also weight loss lead to type 2 diebeties more likely in an adult not doing much
in children and adults. But adults need excersize.
more carbs in their diet .

Vitimine a Lead to dry skin and infections in adults Excess vitimine a is poisinouse especially to unboarn babies .
and children and nightblindess wich
overtime leading to total blindess in adults

AC 1.3. Explain the characteristics of unsatisfactory nutritional intake.

Cooking method – with an explanation of how the Foods that can be made using this method How does this affect the nutritional property of
method is done foods e.g. the fat content of grilled vs fried meat

Water based cooking – boiling

Boiling is putting apiece of food into water at
Broccoli , Carrots, Potatoes, Pasta Boiling gets rid of nutrients/vitamins
boiling point and cooking it . and minerals

Grilling –
cooking foods by intense radiant heat on metal
Steak, Meat, corn Vitamins c and b can be lost
Fat melts out
Baking –
Cooking foods in a hot oven
Cake, Cookies, Chicken Damages vitamin b

Roasting –
Cooking food in some fat or oil in the oven
Chicken, Beef, Pork, Potatoes Vitamins a, d, e and k are soluble
(can be dissolved)

Steaming –
Cooking food in the steam rising from a pan of
Broccoli, rice, Cabbage, carrots , Loss of water , soluble vitamins,
boiling water beneath it Spinach, Kale protein is unlikely to be over cooked
by this method so is more digestible
Poaching –
Cooking food in a shallow pan of water just under
Chicken, Fish, Eggs ,Veg Overcooking makes it less digestible
the boiling point

Stir frying –
Frying food for a short period of time in a pan or
Peppers, onions, mushrooms, Little oil is used so energy density is
wok broccoli low

AC 1.4 Explain how cooking methods impact on nutritional value of food.

Possible dish Organoleptic Nutrients Preparation and How the dish
qualities e.g. included cooking methods meets the brief
colour, flavour used
texture

burger Colourfull sides Carbs, protein Dice, chopping ,

meety juicy vitimins baking , grilling,
burger and wide frying
range of
flavours/meety
flavours

Crumble Fruity, juicy Vitimins,carbs Peeling ,

fats dicing,simmering
,baking

Propose four possible dishes to suit the brief

Possible dish Organoleptic Nutrients Preparation and How the dish
qualities e.g. included cooking methods meets the brief
colour, flavour used
texture

Chicken and Toned, bright, Protien, carbs, Peeling chopping,

mushroom pie juicy, flavourace vitimins,calcium simmering.frying

Propose four possible dishes to suit the brief

 WITH THESE
Understand menu planning ASSESSMENT
POINTS YOU MUST
EXPLAIN AC2.1 Explain factors to consider when planning menus.
LINK THE IDEAS
YOU WRITE TO
DESCRIBE
THE 4 DISHES YOU
AC2.2Describe how dishes on the menu address environmental issues.
PROPSED

REMEMBER AC2.3Remember you will need to explain how menu dishes meet customer needs

How are you going to present this work?

Paragraphs, chart, will you include images?

AC2.1 AC2.2 AC2.3

Time of year, seasonality, commodities Preparation and cooking methods Customer needs
available, skills of staff, equipment available, Ingredients, packaging Nutritional
time, service, costs, client, size. Conservation of energy and water Cost
Reduce re-use recycle, sustainability Taste, smell, texture, colour
Name of dish AC2.1 Explain factors to AC2.2 Explain how dishes on a AC2.3 Explain how menu
consider when proposing menu address environmental dishes meet customer
dishes for menus. issues. needs.

Dish 1: beef burger For this dish I am using potatoes witch are in season . Locally sourced potatoes from a near by farm shop will This burger is very nutritional as iot has a wide
The beef burger will be locally sourced from a farm be used, and to help out small businesses we will also range of vitimins ranging from the salad to the
W salad and chips shop near by . The staff at the bistro will be specially buy our salad from their if they have it if not from an burger. It also follows the eat well guid and is good
train in bakery to be able to make the perfect burger organical based shop with fair trade . Meat/ beef will be for adults and children . Changements are felcible
bun for the customers. This dish is suitable for a bought from the same farm shop to reduce carbon and able and offer a childrens sixe . Cost will be
bistro as it is homely food and also reasonably easy to footprint and unfair trade . reasonable and affordable for everyone and enough
make/cook for the chefs the dough for buns can be so we make a decent profit
made in bulk aswel.this dish can be pre made and
frozen aswel. To reduce waste skins could be left on
potatoes and if therte is any meat left over make a
lasangna or some other food with it .

Dish 2: For this dish I am using locally It helps reduce carbon footprint and
Chicken and sourced veg from a farmers market waist as there is little waste in this This dish meets the customers
mushroo,m pie with and meat that is from the farm dish. Also friendly and supporting needs as it is suitable for people
steamed broccoli and behind me wich will reduce food small businesses e.g farms on diets or heal problems as it is
mash and gravey miles and carbon footprint. Also healthy yet filling at the same
used fair trade foods and less time. Also cheap for families .
calorie foods.

AC2.1, AC2.2, AC.2.3

Name of dish AC2.1 Explain factors to AC2.2 Explain how dishes on a AC2.3 Explain how menu
consider when proposing menu address environmental dishes meet customer
dishes for menus. issues. needs.

Dish 1: apple crumble It has loads of nutrients and part of you 5 a day
• Used fresh apples from an allotment and fair Localu sourced produce to rduce carbon footprint,e.g And is also low in sugar but still tastes amazing.
traid flour. apples from a farm shop.
• I need to make sure the staff are trained in this When washing up yse as little water as possible to not
certain section , yet its an easy dish an can easily waist water
be made quickly. And prepared before . An Turn off equptment at the wall as soon as finished.
advantage is this dish can be rozen before e.g the Oven at correct temp so I don’t waist heat.
apples can be pre made and frozen.

Dish 2: Turn off equipment after using and use less water when Less fat and sugars and appealing to children.
• Fair trade flour and frsh fruit from a farmer washing up, let the brownies naturaly defrost if frozen Portion size isn’t too big so just a lovely sweet treat
Brownie with fuit shop instead of using a microwave. for a family to enjoy.
coolie • Its an easily made dish and can be prepared
and just frozen for later on. Less hassel for the
bistro staff so they can worry about main
meals.

AC2.1, AC2.2,AC2.3
 Task 2
Plan for the production of dishes on a
menu
 AC2.4
 Plan
 Your plan must be in sequence
 You must include timing
 Include: Mis en place, cooking, cooling, hot holding, completion
and serving.
 Think about presentation techniques
 Include preparation and cooking of any accompaniments
 Use as many skills as possible

Your plan should include enough detail for someone else to be

able to make the dishes in exactly the same way that you will.
 Task 2 Special points
You will need to show that you have a full understanding of the need for
food safety and hygiene when planning your dishes.

Special points should include

 Temperatures of storage and cooking

 Personal hygiene
 Core temperatures
 Types of risk, food poisoning
 Washing up regularly
 Setting up to serve

You must include as many special points as possible

 Chicken and
mushroom pie with Apple crumble
mash and steamed
broccoli and gravey filling Extras.
Pie filling • 1 apple Bring extra brocooli and potatoes
 Dash of olive oil • 1tbsp brown sugar incase I mess up .
 2 chicken thighs
 100g mushrooms Extra butter just incase
• 50g plain four
 Half a tbsp four Extra oilincase of spillages.
 150ml chicken stock • 30g caster sugar
 50ml milk • 30g butter
• cream
Pastery
 50g plain four
 Pinch of salt
 50g butter and cold
water

Mashed pots
 2 big potatoe
 25ml milk
 Tsp butter

AC2.4 Plan production of dishes for a menu – Ingredients and equipment list
TaskTime
2 Process Special points
9:00-9:30 *follow the 10 point check list*
Mise en place:
Hair up, remove jewellry, wash hands , sanitize
all surfices. Make sure oven is set to correct
Pre heat oven to 180 temourature use a red chopping board for the
Dice up the chicken for the pie removing any fat chicken. When the chicken has been prepared
Peel and chop potatoe into big parts put in fridge .
Chop up onion Use a brown chopping board for onions
Chop up mushrooms mushrooms and broccoli. Put the waste.
Wash and trim the broccoli Use a green chopping board to prepare the
Dice up butter for pastry apples and place them into water and lemon
Core and dice apples juice.use a white chopping board for the butter
Cut butter into cubes and put it in the fridge.bring some spare
Separate the eggs egg.amd put milk in the fridge
Measure out milk

9:30-9:50 Make the pastry for the pie.poor flour and a pinch of salt into a bowl.
Gradually mix in the water until it turns into a dough and let it chill for wash hands tidy desk
20mins.and add the butter

9:50-10:00 Cook the pie filling . Frie the chicken and add mushrooms and onions to it in
the pan.

10:00- Prepare crumble topping . Rub butter and flour together to make bread
crumbs hen add sugar.
10:20
10:20-10:40 Stew apples. Add to panwith 1tbsp of sugar and 50ml wter

10:40
AC2.4 Assemble
Plan production the
of dishes for pie together and start
a menu
cooking.
time process Special points

11:00- Cook potatoes on a pan in a boil until soft. Boil in a smaller pan to cook
11:30 quicker

11:30- Put broccoli on to boil and cook.whilst this is

11;45 cooking take out the potatoes and mash
them , add in dash of milk and a tsp of butter.

11:45 Dish up everything

TASK 3 Photographs of final dishes made
TASK 3 Photographs of final dishes made