Professional Documents
Culture Documents
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
LO4 Understand the application of gastronomic principles and practices within
contemporary food and beverage settings
Techniques: collecting information; sources of information eg personal, family, friends, members
of the public; qualitative/quantitative feedback; making reasoned judgements based on available
information; recommendations for improvement Criteria: types eg nature of food and drink
experience, suitability for purpose, environment, ambience, quality of product and service, time
factors, level of care and satisfaction, value for money Situations: eating for pleasure or
necessity eg business lunch, special occasion, conference/function, shopping trip, when
travelling
UNIT 27: CONTEMPORARY GASTRONOMY
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
LO1 Understand contemporary gastronomic developments and trends
Assessment criteria for pass
The learner can:
1.1 explain contemporary developments and trends in gastronomy
1.2 apply gastronomic principles in the construction of menus, dishes and the selection of
appropriate beverages
Get assignment help for this unit at assignmenthelpuk@yahoo.com
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
2.1 discuss the equipment, commodities and methods used to prepare and cook gastronomic
dishes
2.2 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
3.1 evaluate the inner-relationship between food and beverages and the five senses
3.2 discuss an appropriate rating scale with criteria and values to determine the acceptability
and quality of food and drink
3.3 apply organoleptic evaluation techniques to assess the acceptability and quality of food and
drink
Get assignment help for this unit at assignmenthelpuk@yahoo.com
LO4 Understand the application of gastronomic principles and practices within
contemporary food and beverage settings
4.1 discuss evaluation techniques and criteria for evaluation of a food and drink experience
4.2 justify the outcomes of the evaluation making valid recommendations for improvement
UNIT 27: CONTEMPORARY GASTRONOMY
Guidance
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 organisation operates
B8: Ensure compliance with legal, regulatory, ethical and social requirements
require
extensive
support
during
initial
stages
of
the
learning
programme.
learners
to
evaluate
food
and
wine
of
high
standard.