UNIT 27: CONTEMPORARY GASTRONOMY

UNIT 27: CONTEMPORARY GASTRONOMY
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LO1 Understand contemporary gastronomic developments and trends Contemporary developments and trends: developments and trends eg diversity of development, operations and systems management, service methods, client base and choices, menu and beverage provision, sourcing of commodities, organic foods, availability of international foods, widening choice in New World wines, development and effects of concept cuisines, trends in airline catering, role of skilled workers and their influence on quality, entrepreneurial skills, elite establishments, branded food businesses, design Contemporary influences: key contemporary personalities; role; effectiveness; regional/national/international; potential key influences; political; economic; social; technological considerations; wisdom and fallacies of food choice; vision and leadership Relationship between food and drink: construction of menus and dishes; changes in balance between food and wine; other alcoholic/non-alcoholic beverages; changing nature of dining; service development; modern restaurant concepts; increased diversity; future development of trends
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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
 Preparation: time planning; food orders; selecting and using appropriate equipment, commodities and methods; food hygiene and safety Cooking: methods; processes; timing; quality; selecting and using appropriate equipment Professional: attitude; high standard of personal appearance including proper uniform; good hygienic practices; attentiveness; body language; attention to detail; treating colleagues with respect; effective communications eg listening, speaking, relaying messages and orders accurately and promptly; teamwork, codes of practice Safety and hygiene: key legislation eg food safety; cross contamination; monitoring and control points; maintaining quality; use of resources; appearance and acceptability; codes of practice

LO3 Be able to apply sensory evaluation techniques to assess food and beverage acceptability and quality
Human senses: the role of the five senses; primary taste and taste sensitivity; importance of smell, detection and perception of flavour and texture Rating scales: hedonic, numeric; criteria and values Sensory techniques: understanding the senses; recording and analysing results; assessing and interpreting sensory perceptions; presenting results
UNIT 27: CONTEMPORARY GASTRONOMY


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