Unit 29 Creative Patisserie

Unit 29 Creative Patisserie

This unit helps the learners to acquire an idea of methods and equipment that could be used for creative patisserie. This unit also helps them to develop skills for cooking and preparing patisserie items safely and to professional standards. The learners further acquire knowledge of composition, provision, and presentation of patisserie item as per the current trends which continually changes. This also helps them to understand the importance of getting adapted to situations such as the availability of resources or healthy eating habits. The learner would further acquire an adaptability nature with respect to the cost of food, materials, ingredients, and equipment. Thus, this unit would provide an insight into developing skills so as to implement creative flair in the preparation of patisserie dishes.
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Learning outcomes

1         Understand the use of equipment and methods for creative patisserie work
2         Be able to use food preparation, knowledge and skills to prepare patisserie items
3         Be able to demonstrate professional, safe and hygienic kitchen practices
4         Be able to apply evaluation, techniques, and criteria to patisserie items

LO1 Understand the use of equipment and methods for creative patisserie work
In this section, the learners would acquire knowledge about a variety of equipment and preparatory techniques that could be used in the preparation of patisserie dishes. To be specific the learners would acquire an understanding of using small, large equipment, and special equipment. They would also acquire knowledge about different preparation and processing techniques. Preparatory techniques involve methods such as folding, creaming, whisking and mixing, and so on. Moreover, processing methods include blending, liquidizing, flavoring, rolling, and so on. This section would also make the learners understand about different cooking and finishing methods.

Unit 29 Creative Patisserie

LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items
To prepare creative patisserie, knowledge, and skills regarding the preparation and the items required to create the patisserie is extremely important. Depending on the type of patisserie items, the raw materials are chosen accordingly. The items required for creating patisseries are the pastes that might vary from sweet to savory and fermented items like loaves of bread and dough. The cakes, meringues, confectioners’ sugar work, decorations fondant, chocolates, creams and mousses, and sundry items like puddings and fillings are required to create perfect patisseries. Therefore skills and knowledge about the items as well as the methods involved in creating creative patisseries play an important role.

Unit 29 Creative Patisserie

LO3 Be able to demonstrate professional, safe and hygienic kitchen practices
In order to prepare the patisserie items in the hospitality industry, professional skills and safe and hygienic kitchen practices play an important role. A proper attitude and standard needs to be maintained in the kitchen ensuring good hygiene practices. The chief should be attentive to details and have good communication skills to work in a team. To maintain the quality and hygiene proper monitoring needs to maintain ensuring the dishes are not being contaminated and the resources that are being used are well monitored.

Unit 29 Creative Patisserie

LO4 Be able to apply evaluation, techniques, and criteria to patisserie items
For creating patisserie items in the hospitality industry a proper evaluation must be maintained regarding the techniques and criteria. The information and the feedback from the customers, analysis of the dishes, the time frame, methods involved in making, recommendations play an important role in the implementation of improvement methods in the future. Proper evaluation regarding the quality, taste, texture and costs must be maintained to create creative patisserie in the hospitality industry.

Unit 29 Creative Patisserie

Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand the use of equipment and methods for creative patisserie work	discuss the use of large, small and specialist equipment in preparation, processing, cooking, and finishing of patisserie items discuss methods used to make a selection of patisserie items
LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items	2.1 demonstrate preparation, processing, cooking and finishing skills for a selection of patisserie
LO3 Be able to demonstrate professional, safe and hygienic kitchen practices	demonstrate a professional attitude at all times used relevant personal, social and technical skills when preparing, processing, cooking and finishing pastry items demonstrate safe and hygienic working practices at all times
LO4 Be able to apply evaluation, techniques, and criteria to patisserie items Unit 29 Creative Patisserie	evaluate clearly and coherently a selection of patisserie items report valid recommendations for improvement

Links

This unit is linked to the practical units within the qualification such as:

• Unit 25: Menu Planning and Product Development
• Unit 27: Contemporary Gastronomy
• Unit 28: World Food

This unit also links to the following Management NVQ units:

• A2: Manage your own resources and professional development
• B8: Ensure compliance with legal, regulatory, ethical and social requirements
• E1: Manage a budget
• E2: Manage finance for your area of responsibility
• 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 organizational approach to health and safety

Unit 28 World Food

Unit 28 World Food

The aim of this unit is to make the learners understand the contribution of multicultural staff. This also helps them in understanding the requirement of the 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 practice 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

Unit 28 World Food

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 the eating habits of people. This section would cover the people of different world regions such as Europe, the Caribbean, the Americas, the 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.

Unit 28 World Food

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 multiculturalism 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.

Unit 28 World Food

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 the 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.

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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.

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Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing 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 cuisine demonstrate 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 cuisines make valid recommendations for improvement

Links

Unit 28 World Food

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 organization operates
• B8: Ensure compliance with legal, regulatory, ethical and social requirements
• B11: Promote diversity in your area of responsibility
• B12: Promote diversity in your organization
• C1: Encourage innovation in your team
• C2: Encourage innovation in your area of responsibility
• C3: Encourage innovation in your organization
• E1: Manage a budget
• E2: Manage finance for your area of responsibility
• E4: Promote the use of technology within your organization
• 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 organizational approach to health and safety
• F2: Manage a program of complementary projects

Unit 28 World Food

F9: Build your organization understands its market and customers

Unit 27 Contemporary Gastronomy

Unit 27 Contemporary Gastronomy

Gastronomy is an art of cooking or intake of good food. Thus, this unit focuses on providing an insight into the gastronomic principles to the learners. This unit helps the learners to understand the necessity of organoleptic and academic skills and also guides regarding the implementation of these skills in contemporary gastronomy. In addition to this, this unit helps the learners to acquire an understanding of gastronomic trends and different ways to develop skills to respond to these trends. At the same time, this further provides the learners with an overview of the future perspective of the application of gastronomic trends.
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Learning outcomes

1         Understand contemporary gastronomic developments and trends
2         Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner
3         Be able to apply sensory evaluation techniques to assess food and beverage acceptability and quality
4         Understand the application of gastronomic principles and practices within contemporary food and beverage settings

Unit 27 Contemporary Gastronomy

LO1 Understand contemporary gastronomic developments and trends
In this section, the learners acquire knowledge of the development of contemporary gastronomy and its trends. The development and trends focus on diversity of development, client-based and choices, operations and management, choices of food, organic food, and availability of international food and development of different cuisines as well. This section also provides information regarding the contemporary influences on the organization. The influences could be framed as contemporary personalities, effectiveness, and roles, political, technological, social, fallacies of food choice, leadership and vision.

Unit 27 Contemporary Gastronomy

LO2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner
This section would provide the learners with an overview of implementing the skills of cooking and preparing food for a wide range of gastronomic dishes. The learners would be able to understand the requirements of planning for cooking that include timing, quality of food, number of food orders, selection of appropriate equipment, and maintaining safety and hygiene. They would also acquire an idea of attitude and standard they need to maintain, hygienic practices, body language, and respecting customers with effective communication skills. Further, they would also acquire an idea regarding compliance with legislation to maintain safety and hygiene.

Unit 27 Contemporary Gastronomy

LO3 Be able to apply sensory evaluation techniques to assess food and beverage acceptability and quality
In this section, the learners would be able to acquire knowledge to apply sensory techniques for evaluation of acceptability and quality of food and beverage. This section would help the learners to identify the taste and flavor using five senses. They would also acquire an idea of using different rating scales such as numeric, hedonic, values, and criteria.
Unit 27 Contemporary Gastronomy

Unit 27 Contemporary Gastronomy

LO4 Understand the application of gastronomic principles and practices within contemporary food and beverage settings
This section would provide an insight into the application of gastronomic practices and principles within the contemporary food and beverage settings. They would be able to acquire knowledge of different techniques that could be used such as collecting information from different sources, collecting quantitative or qualitative feedback. This helps the learners to acquire an idea regarding the areas of improvement. They would also acquire understanding criteria they need to fulfill and would also understand the situation for which they could avail sales of services.

Unit 27 Contemporary Gastronomy

Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand contemporary gastronomic developments and trends	explain contemporary developments and trends in gastronomyapply gastronomic principles in the construction of menus, dishes and the selection of appropriate beverages
LO2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner	discuss the equipment, commodities, and methods used to prepare and cook gastronomic dishes demonstrate skills in the preparation and cooking of gastronomic dishes demonstrating a professional attitude at all times, following safe and hygienic working practices
LO3 Be able to apply sensory evaluation techniques to assess food and beverage acceptability and quality	evaluate the inner-relationship between food and beverages and the five sense discuss an appropriate rating scale with criteria and values to determine the acceptability and quality of food and drink apply organoleptic evaluation techniques to assess the acceptability and quality of food and drink
LO4 Understand the application of gastronomic principles and practices within contemporary food and beverage settings	discuss evaluation techniques and criteria for evaluation of a food and drink experience justify the outcomes of the evaluation making valid recommendations for improvement

Unit 27 Contemporary Gastronomy

 Links
This unit is linked to practical units within the qualification, such as:

• Unit 4: Research Project
• Unit 25: Menu Planning and Product Development
• Unit 28: World Food
• Unit 29: Creative Patisserie

This unit also links to the following Management NVQ units:

• A1: Manage your own resources
• A2: Manage your own resources and professional development
• B2: Map the environment in which your organization operates
• B8: Ensure compliance with legal, regulatory, ethical and social requirements
• B11: Promote diversity in your area of responsibility
• C1: Encourage innovation in your team
• C2: Encourage innovation in your area of responsibility
• C3: Encourage innovation in your organization
• F9: Build your organization’s understanding of its market and customers
• F10: Develop a customer-focused organization
• F11: Manage the achievement of customer satisfaction

F12: Improve organizational performance

Unit 26 Planning and Managing Food Production and Beverage Service

Unit 26 Planning and Managing Food Production and Beverage Service

This unit would help the learners to understand basic requirements within food services so as to acquire a dynamic environment. This would also help the learners to develop skills in analyzing and producing quality food and beverage planning. The learners would be able to identify the needs to increase the quality of food and beverage services in terms of production and delivery. Additionally, this unit would foster management skills within the learners to implement the same in their practical experiences by complying with the objectives of the industry. Thus, this unit would help in the development of tools that are required by the learners across a range of situations and settings.

Unit 26 Planning and Managing

Learning outcomes

1         Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts
2         Understand purchasing management for materials, commodities, beverages and equipment
3         Be able to produce and critically assess food and beverage preparation plans
4         Understand food quality control processes and policies for volume food production

LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts
This section would help the learners to acquire knowledge about the different equipment and systems used for measuring the volume of production and delivery of food and beverage service. The determination of systems includes manufacturing, cook-to-order, batch centralized, multi-portion, operation management, and technological aspects. Apart from this, an understanding of several pieces of equipment that could be used in food and beverage services is also enclosed. The learners would also acquire knowledge of providing food and beverage services in different contexts.

LO2 Understand purchasing management for materials, commodities, beverages and equipment
In this section, the learners would acquire an understanding of the factors responsible for managing the purchasing of materials, beverages, commodities, and equipment. They would understand the role of suppliers in purchasing management and their implications on the organization. This section would also provide a brief knowledge on factors impacting the choice of suppliers. Further, an understanding of the importance of the standard of products while purchasing would also be covered.

LO3 Be able to produce and critically assess food and beverage preparation plans
This section would help the learners to acquire an understanding of the critical assessment of preparation of food and beverage plan. This incorporates an understanding of the plan with respect to staffing and resource issues. They would also understand the methodologies and strategies that could be used for preparation of the plan. This section would further help the learners to identify the requirement of control systems and their implications on the planning.

LO4 Understand food quality control processes and policies for volume food production
In this section, the learners would acquire an insight into the process of quality control in the preparation of the menu plan. The quality control procedures consider an assessment of quality in storage, receipt, production, preparation, distribution, and applications of technologies. Moreover, the learners would also acquire an idea of the policies they are required to comply with such as hazard analysis (HACCP), risk assessment (HASAWA), and assurance to safe catering (ASC).

Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts	compare and contrast systems of volume food production in different contexts critically evaluate types and specifications of a range of volume food production equipment
LO2 Understand purchasing management for materials, commodities, beverages and equipment	analyze the factors associated with supplier selection evaluate the considerations to be made and the decision-making strategy when selecting materials/commodities
LO3 Be able to produce and critically assess food and beverage preparation plans	analyze and evaluate strategies that support the development of a production schedule prepare a production schedule for a defined event
LO4 Understand food quality control processes and policies for volume food production	evaluate the process required to maintain a quality assured food production process graphically contrast a range of food quality control policies currently used by commercial organizations

Links

This unit is linked to:

• Unit 5: Food and Beverage Operations Management
• Unit 10: Work-based Experience
• Unit 27: Contemporary Gastronomy
• Unit 28: World Food
• Unit 29: Creative Patisserie
• Unit 30: New Product Development in Food
• Unit 31: Food Safety Management
• Unit 32: Nutrition and Diet

This unit also links to the following Management NVQ units:

• B1: Develop and implement operational plans for your area of responsibility
• B2: Map the environment in which your organization operates
• B8: Ensure compliance with legal, regulatory, ethical and social requirements
• E1: Manage a budget
• E2: Manage finance for your area of responsibility
• E4: Promote the use of technology within your organization
• 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 organizational approach to health and safety

Unit 26 Planning and Managing

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F12: Improve organizational performance

Unit 25 Menu Planning and Product Development

Unit 25 Menu Planning and Product Development

This unit aims at developing the understanding of learners in the field of professional menu planning with respect to its objectives and principles. This unit would inculcate a wide range of hospitality scenarios for exploration of the development of a new product from the perspective of consumers. This includes considerations to physiological, cultural, socio-economic, psychological, and other dimensions. This also provides an insight into the market research of the process including analysis of competitors and designing of promotional strategies for acquiring success in the overall process. This would further help the learners to develop management skills for developing new menu products.

Unit 25 Menu Planning and Product

Learning outcomes

1         Understand factors that influence menu planning decisions
2         Understand menu product development planning processes
3         Be able to apply design principles within a food service environment
4         Be able to develop specific and actionable recommendations for a new food service concept

Unit 25 Menu Planning and Product

LO1 Understand factors that influence menu planning decisions
This section provides an insight into understanding the aspects that influence decisions regarding menu planning. The learners would know the principles and policies they are required to comply with while planning a certain menu. They are also required to comply with certain factors such as taste, texture, color, seasonal factors, appearance, and commodity planning. They would acquire knowledge of inculcating creativity in cookery styles by maintaining the nutritional composition while developing new recipes. The learners would also understand the standards they need to meet in order to acquire good food systems.

LO2 Understand menu product development planning processes
This section helps the learners to acquire an understanding of the planning process of the development of a menu product. The learners would be able to generate ideas regarding their strengths and weakness on the basis of SWOT analysis and also would know the consumer and market trends and their habits and patterns. This section would also provide an overview of the screening and concept of testing. The learners would be able to understand the importance of analysis of the market so as to acquire an idea regarding selling price to earn profits and increase sales volume. They would also acquire knowledge about the impact of a newly developed product through value analysis and product cost.

Unit 25 Menu Planning and Product

LO3 Be able to apply design principles within a food service environment
In this section, the learners would be able to understand the methods of applying design principles within the food industry. They would further be able to get an idea regarding the presentation of the menu and the ways to attract customers by providing good ambiance including good decoration, lighting, and music.

LO4 Be able to develop specific and actionable recommendations for a new food service concept
This section would provide an insight into recommendations that could be incorporated within the food environment so as to enhance the quality of products and services. This section would help the learners to acquire a good understanding of project management maintaining risks so as to come up with quality service.

Unit 25 Menu Planning and Product

Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand factors that influence menu planning decisions	discuss the principles of recipe developmentassess factors that influence menu planning decisions discuss factors that influence service methods
LO2 Understand menu product development planning processes	discuss the stages of menu product development planning evaluate influences on the development process
LO3 Be able to apply design principles within a food service environment	justify a menu design to reflect the menu compilation and recipe development justify the development of the foodservice environment to support the menu, recipe and service style
LO4 Be able to develop specific and actionable recommendations for a new food service concept	research customer requirements for a new food concept justify the choice of new food concept justify recommendations on launch/implementation of new food concept review own performance in relation to developing and implementing new food concept, suggesting improvements

Links

This unit can be linked with the following units within the qualification:

• Unit 5: Food and Beverage Operations Management
• Unit 8: Marketing in Hospitality
• Unit 10: Work-based Experience
• Unit 27: Contemporary Gastronomy
• Unit 28: World Food
• Unit 29: Creative Patisserie
• Unit 30: New Product Development in Food
• Unit 31: Food Safety Management
• Unit 32: Nutrition and Diet

This unit also links to the following Management NVQ units:

• A2: Manage your own resources and professional development
• B1: Develop and implement operational plans for your area of responsibility
• B2: Map the environment in which your organization operates
• B8: Ensure compliance with legal, regulatory, ethical and social requirements
• B11: Promote diversity in your area of responsibility
• B12: Promote diversity in your organization
• C1: Encourage innovation in your team
• C2: Encourage innovation in your area of responsibility
• C3: Encourage innovation in your organization
• E1: Manage a budget
• E2: Manage finance for your area of responsibility
• 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 organizational approach to health and safety
• F1: Manage projects
• F2: Manage a program of complementary projects
• F4: Develop and review a framework for marketing
• F8: Work with others to improve customer service
• F9: Build your organization’s understanding of its market and customers
• F10: Develop a customer-focused organization

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F12: Improve organizational performance

Unit 24 Brewing Science

Unit 24 Brewing Science

This unit introduces an understanding of microbiological, physical, and biochemical aspects of brewing technology. This also helps the learner to understand the flexibility of delivery services. This also provides an understanding of the appreciation and knowledge of fermentation systems. Thus, the learners would acquire an idea of fermentation technology, brewing, and the licensed trade sector. This would further help the learner to apply it in practical life experience. Apart from this, this unit would help the learners to produce an idea of microbiology to the biochemistry of mashing, malting, and conversions, associated systems of quality control, and acquaintance of understanding of fermentation.

Learning outcomes

1         Understand fermentation systems
2         Understand the biochemistry of malting, mashing, and conversions in the copper
3         Understand yeast physiology and microbiology
4         Be able to identify fermentation and associated quality control systems

Unit 24 Brewing Science

LO1 Understand fermentation systems
In this section, learners would acquire in-depth knowledge of fermentation systems. They would further be able to understand microbial grouping with respect to microbial form and range. An understanding of the concept of unicellular fungi and its importance for the process of fermentation would also be acquired by the learners especially the involvement of Saccharomyces species. Apart from this, this section would provide information about the history of the advancement of fermentation. This includes the dynamics of aerobic and anaerobic respiration, several metabolic pathways of respiration, principal steps involved in brewing, and steps for controlling fermentation.

Unit 24 Brewing Science

LO2 Understand the biochemistry of malting, mashing, and conversions in the copper
This section would help the learners to acquire an understanding of the biochemistry of mashing, malting, and conversions. In this, they would learn about barley physiology, wort composition, malting process, mashing process, variety of hops, the biochemistry of hops, the involvement of copper, and other controlling methods. The learners would further understand the choice of cereals and different controlling methods during the conduction of different procedures.

Unit 24 Brewing Science

LO3 Understand yeast physiology and microbiology
In this section, learners would understand the microbiology and physiology of yeast. This would also help them to identify the appropriate species for the process of fermentation such as Saccharomyces carlsbergenesis, Saccharomyces cerevisiae, and Saccharomyces uvarum. They would also acquire an idea regarding the way yeast affects the metabolites of the product of fermentation. An understanding of the role of exoenzymes and cell permeability, as well as the importance of aeration to the fermentation process, would also be enclosed in this section.

Unit 24 Brewing Science

LO4 Be able to identify fermentation and associated quality control systems
This section helps the learners to identify the quality control systems that could be implemented during the fermentation procedure. They would acquire an understanding of physical and industrial control systems such as determining the effect of variation of temperature control on yeast physiology and the quality of end product. They would also gain knowledge of the influences of beer flavor and its biochemistry.

Unit 24 Brewing Science

Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand fermentation systems	discuss the microbial range and form evaluate the basic biological concepts of fermentation design discuss the principal steps of the brewing process
LO2 Understand the biochemistry of malting, mashing, and conversions in the copper	discuss the role of barley in the malting process, highlighting the biochemical changes in the malting and mashing process justify the practical controls and monitoring systems needed to ensure uniformity of clarified wort ‘run-off’ discuss the variety of hops availablediscuss the biochemical conversions that take place during the boiling and hopping process evaluate the practical systems used to maximize flavor and color profiles and ensure uniformity of the end product
LO3 Understand yeast physiology and microbiology	analyze the physiological and economic role played by yeasts in fermentation systems discuss the biochemical conversions affected by yeasts during fermentationdiscuss how these conversions can be controlled by environmental ‘adjustment’ assess the present and suggest future roles played by industry in the development of more active fermentation strains
LO4 Be able to identify fermentation and associated quality control systems	apply the main concepts of regulatory control of a fermentation create relevant data sources to identify SG and predict a brew’s final OGanalyse the contributory factors that determine beer flavor plan and carry out sensory and quality analysis of different beers to account for regional characteristics of similar brews in the industry

Links

This unit can be linked with the following units within the qualification:

• Unit 16: Sales Development and Merchandising
• Unit 22: Cellar and Bar Operations Management
• Unit 23: Law for Licensed Premises

This unit also links to the following Management NVQ unit:
A2: Manage your own resources and professional development
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Unit 23 Law for Licensed Premises

Unit 23 Law for Licensed Premises

This unit enlightens on the understanding of legislation with respect to managing licensed premises. This would also discuss the impacts of legislation on licensed premises from the perspective of management. This further makes the learner investigate the effects of licensing legislation on the premises. This would look into different types of legislation, licensed premises, and procedures that are concerned with an application for a license. This further includes an investigation on the issues of security related to the management of licensed premises. Moreover, the learners would acquire an idea of customer protection, employer liability, and aspects of misleading information.

Learning outcomes

1         Understand the effects of licensing legislation
2         Understand consumer protection
3         Understand the implications of health, safety and hygiene legislation
4         Understand the legislative responsibilities of employers in relation to staff

Unit 23 Law for Licensed Premises

LO1 Understand the effects of licensing legislation
This section would help the learners to understand the effects of licensing legislation on licensed premises. This would also focus on different types of licensed premises involved such as leasehold, managed house, freehold, outside catering, and event managing. Moreover, this section would also focus on different types of licenses such as personal license, gaming permit, premises license, and music copyright. The learners would also be able to acquire a perspective regarding the procedure involved in the conduction of licensed premises.

Unit 23 Law for Licensed Premises

LO2 Understand consumer protection
This section helps the learners to understand the importance of customer protection. They would also acquire knowledge regarding misleading information such as food labeling, prices, alcoholic strengths, advertisements, and trade descriptions. This would also enlighten on aspects of employer liability in the supply of goods and services, sales of goods, customer protection, negligence, and implications of European Union directives.

Unit 23 Law for Licensed Premises

LO3 Understand the implications of health, safety and hygiene legislation
In this section, the learners would acquire knowledge on the requirements of health, hygiene, and safety legislation in licensed premises. They would understand the responsibilities and duties of management such as complying with employer’s liability, employee’s liability, fire regulations, and risk management. Further, regulations such as health and safety, reporting of diseases and injuries, an acquaintance of first aid, and COSHH are also enclosed in this section. This section also includes regulations to food safety and hygiene such as temperature controls, requirements of food safety and offenses, enforcement, defenses, and valid registration of premises.

Unit 23 Law for Licensed Premises

LO4 Understand the legislative responsibilities of employers in relation to staff
This section helps the learners to acquire an understanding of the responsibilities of the employer towards staff complying with legislation. Employer’s responsibilities include proper working hours, valid payslips, sick leaves, contract and appointment, gratuities and service charges, insurance, holidays, employment termination, retirement, and redundancy. This also provides an idea regarding the anti-discrimination activities within the workplace with respect to sex, race and disability, membership of trade union, current issues, and equal pay to each staff.

Unit 23 Law for Licensed Premises

Learning outcomes and assessment criteria

Learning outcomes   On successful completion of this unit a learner will:	Assessment criteria for passing The learner can:
LO1 Understand the effects of licensing legislation	discuss the different types of licensed premisesdiscuss the differences between a personal license and premises license compare the procedures for license applicationsassess guidelines on the conduct of licensed premises for use by staff
LO2 Understand consumer protection	assess the consequences of providing consumers with misleading information evaluate the extent of employer liability in the protection of consumers plan and justify a policy for ensuring that all aspects of weights and measures legislation are implemented
LO3 Understand the implications of health, safety and hygiene legislation	discuss the key components of a range of regulations discuss the duties and responsibilities associated with the management of licensed premises carry out a detailed risk assessment for one type of licensed premises evaluate the impact of food safety and hygiene legislation
LO4 Understand the legislative responsibilities of employers in relation to staff	justify the responsibilities of employers in the employment of staff discuss the key aspects of discrimination legislation

Links

This unit can be linked with the following units within the qualification:

• Unit 5: Food and Beverage Operations Management
• Unit 8: Marketing in Hospitality
• Unit 10: Work-based Experience
• Unit 15: On-Licensed Trade Management
• Unit 16: Sales Development and Merchandising
• Unit 22: Cellar and Bar Operations Management
• Unit 24: Brewing Science

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This unit also links to the following Management NVQ units:

• B2: Map the environment in which your organization operates
• 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 organizational approach to health and safety

F10: Develop a customer-focused organization