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The Register of Regulated Qualifications

View Unit : Kitchen operations, costs and menu planning

Unit
Unit Reference Number
M/500/8937
Qualification Framework
QCF
Title
Kitchen operations, costs and menu planning
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
40
Unit Credit Value
5
Date of Withdrawal
SSAs
7.4 Hospitality and Catering
Unit Grading Structure
Pass
Assessment Guidance

n/a

Learning Outcomes and Assessment Criteria
Learning Outcome - The learner will:Assessment Criterion - The learner can:
1

Describe the organisation of a kitchens

1.1

Describe the organisational structure of the kitchen

1.2

Predict future trend in food production operations

2

Plan and prepare menus for catering operations

2.1

Plan menus

2.2

Interpret menus for food production

3

Demonstrate awareness of basic costs associated with the catering industry

3.1

Calculate costs and quantities relevant to simple activities in different catering operations

3.2

Display basic numeric skills when calculating costs using metric/imperial measurements

3.3

Calculate percentages to achieve a set gross profit

4

Apply basic calculations used in catering operations

4.1

Calculate the food costs of different dishes to determine the food costs per portion

4.2

Determine the selling price of different types of dishes and menus at specific percentages of gross and net profit.

Equivalent Units
There are no equivalences to display.
2.5.10.0L