‘Dinner Party success’



‘Dinner Party success’-5565667697300150749036512500-181514792424100Starting 31st October 2018Wednesdays 6pm – 9pm for 10 weeks“Dinner Party Success” a New 10 week short course running in the Hospitality Department at Orkney College UHI. During the 10 weeks we will cover all of the elements to achieving a successful dinner party. Our main focus will be on the food, then we head to an evening of food and wine matching and end with settings the perfect table.Cost ?130 per person (price includes store cupboard staple ingredients) Certificated courseDate What We Will Be MakingNotes/what to bring 31/10/2018Introductions and CanapésThis week we will be saying hello and getting used with the kitchen while tackling a couple of great little canapé’s you have ready for when your guests arrive! Mango Ceviche in Pistachio Filo’s TartsPate Balls with a Plum Puree Tubs 2 small and 2 med tubs And the extra ingredients07/11/2018Canapés Again This week let’s get local and Tasty with our canapésBere Meal Oatcake Cases filled with a Smoke Salmon Mouse topped with Chives and Cured BeetrootGrimbister Dauphines and Red Onion Puree 14/11/2018Now let’s get going with the StartersOver the next two sessions we will be looking at a couple of nice starters. We want to be thinking about what we can do in advance so you can be a great host! Game Terrine with a homemade Pear ChutneyHomemade CrackersA demo of the Orkney Favorite Grimbister Cheese 21/11/2018Starters againLast week we looked at a meat start now this week lets focus on Fish and VegBeetroot and Orange Gravalax with a blood orange saladSpiced Butternut Squash and goats Cheese Fritter with a pomegranate and lime dressing 28/11/2018OK so now we head to the main courses the first week we are looking at poultry and Veg Chicken stuffed with a Roasted Garlic, Red Onion and Chorizo Farce, served with a Slow roasted red pepper sauce.VegGoose Fat Roasted Tatties Blanched Veg Curried Cauliflower (don’t worry all this veg will keep for 4 days in the fridge)05/12/2018The second week of mainsSo this week we are going to look at steak! Don’t be afraidSirloin Steak topped with caramelized red onion and Grimbister cheese served with a red wine Jus. Demo of Belly of porkApple sauce as a group Dauphinoise Potatoes Vegetable chap 12/12/2018Now let’s gets some desserts ready!Christmas is coming and the goose should be well fat by now!! But we need to get some all import puddings sorted. Festive crumble Tart with Crème AnglaiseMini Baked Alaska 19/12/2018Week to be disused among the group and collectively diced what you want to try and make. It could easily be your own thing09/01/2019Food and Wine MatchingThinking about everything we have made, let’s look at the wines and rinks to match. We will explore a little bit about wine production and taste some wines along with food. Please could you get dropped off that night? However you are very welcome to spit the wine out 16/01/2019To finish we are going to practice the prefect table plan and reflect on the last 10 weeks. We also have to fill in a small amount of paper work to complete the course.Recourses RequiredDateProduct Recourses required (Class size of 10) Cost for Recourses31/10/201807/11/201814/11/201821/11/201828/11/201805/12/201812/12/201819/12/201809/01/201916/01/20197352030-44577000Unit PPL2PC16 (HK98 04)Prepare, Cook and Finish Basic Hot SaucesI confirm that the evidence detailed in this unit is my own work.Candidate’s nameCandidate’s signatureDateI confirm that the candidate has achieved all the requirements of this unit.Assessor’s nameAssessor’s signatureDateCountersigning — Assessor’s name(if applicable)Countersigning — Assessor’s signature(if applicable)DateI confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification.Internal verifier’s nameInternal verifier’s signatureDateCountersigning — Internal verifier’s name(if applicable)Countersigning — Internal verifier’s signature(if applicable)DateExternal Verifier’s initials and date (if sampled)Unit PPL2PC16 (HK98 04)Prepare, Cook and Finish Basic Hot SaucesUnit overviewThis unit is about preparing, cooking and finishing basic hot sauces, for example:thickened gravy (jus lié)roast gravy (jus r?ti)curry gravywhite sauce (béchamel)brown sauce (demi glace)veloutépuréebutter sauce (beurre blanc, beurre noisette)emulsified sauceThe unit covers the various preparation methods, several cooking methods and then how to finish a hot sauce.Sufficiency of evidenceThere must be sufficient evidence to ensure that the candidate can consistently achieve the required standard over a period of time in the workplace or approved realistic working environment.This page is intentionally blankUnit PPL2PC16 (HK98 04)Prepare, Cook and Finish Basic Hot SaucesPerformance criteriaScope/RangeWhat you must do:What you must cover:There must be evidence for all Performance Criteria (PC). The assessor must assess PCs 1-8 by directly observing the candidate’s work.For PC 9, if it is not possible to observe both ‘holding’ and ‘serving’, alternative methods of assessment may be used for one of them (i.e. either holding or serving) but the assessor must observe the other.PC 10 may be assessed by alternative methods if observation is not possible.All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for:1Select the type and quantity of ingredients required for preparation.2Check the ingredients meet quality and other requirements.3Choose the correct tools, knives and equipment required to prepare, cook and finish the sauce.4Use the tools, knives and equipment correctly when preparing, cooking and finishing the sauce.5Prepare the ingredients to meet the requirements of the sauce.6Cook the ingredients to meet the requirements of the sauce.7Ensure the sauce has the correct flavour, colour, texture, consistency and finish.8Present the sauce to meet requirements.9Ensure the sauce is at the correct temperature for holding and serving.10Store any cooked sauce not for immediate use in line with food safety regulations.six from:(a)weighing or measuring(b)chopping(c)simmering(d)boiling(e)making a roux(f)whisking(g)passing, straining or blending(h)skimming(i)adding cream(j)adding thickening agents(k)pureeing(l)reducingEvidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony.Unit PPL2PC16 (HK98 04)Prepare, Cook and Finish Basic Hot SaucesEvidence referenceEvidence descriptionDatePerformance criteriaWhat you must do12345678910Evidence referenceEvidence descriptionDateScope/RangeWhat you must coverabcdefghijklUnit PPL2PC16 (HK98 04)Prepare, Cook and Finish Basic Hot SaucesKnowledge and understandingEvidence referenceand dateWhat you must know and understandFor those knowledge statements that relate to how the candidate should do something, the assessor may be able to infer that the candidate has the necessary knowledge from observing their performance or checking products of their work. In all other cases, evidence of the candidate’s knowledge and understanding must be gathered by alternative methods of assessment (eg oral or written questioning).1Different types of basic hot sauces and their characteristics2Safe and correct use of alcohol in sauces and why it is used3How to check the ingredients meet sauce requirements4What quality points to look for in sauce ingredients5Why and to whom you should report any problems with the ingredients for basic hot sauces6The correct tools, knives and equipment to carry out the required preparation, cooking and finishing methods7How to carry out each of the preparation, cooking and finishing methods according to dish requirements8Why it is important to use the correct techniques, tools, knives and equipment when preparing, cooking and finishing basic hot sauces9The correct temperatures for cooking hot sauces and why these temperatures are important10How to present cooked sauces11How to check and adjust a hot sauce to make sure it has have the correct flavour, colour, texture, consistency and finish12The correct temperatures for holding and serving hot sauces13The correct temperatures and procedures for storing sauces not for immediate use14Healthy eating options when making hot saucesUnit PPL2PC16 (HK98 04)Prepare, Cook and Finish Basic Hot SaucesSupplementary evidenceEvidenceDate123456Assessor feedback on completion of the unit ................
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