Level 1

CVQ Occupational Standard in Commercial Food Preparation

The National Training Agency The Villa,

St. Georges GRENADA

Phone: 1 -473 -435-9092/9093

Fax: 1-473-435-9094 E-mail:executive@grenadanta.gd

Website: www.grenadanta.gd

CVQ

ACKNOWLEDGEMENT

The Grenada National Training Agency would like to thank the following for their contribution

in vetting this document.

Members of the Commercial Food Preparation (Cookery) Level 1 lead body.

Name Organisation

Mr. Ian Dabreo, Manager - Wave Crest Holiday Apartments

Mr. Carl Howell, Lecturer (T.A.M.C.C - Food & Beverage Service

Ms. Lima Frederick - Ministry of Tourism

Ms. Naline Joseph, Lecturer - St. Georges University

Ms. Helen Bhola, Lecturer - St. Georges University

Ms. Yvonne Charles,

Housekeeping Supervisor - Flamboyant Hotel

Mr. Coleman Redhead, Food& Beverage Manager - Grenadian by Rex Resort

Ms. Rhona Sylvester, Human Resource Manager - Flamboyant Hotel

Ms. Moni Francis, Events manager - Flamboyant Hotel

Ms. Simone Lewis, Head of Certification Division - Grenada Bureau of Standards

Justin Cyrus, head Chef &

Kitchen Manager - Flamboyant Hotel

Mrs. Gertrude Duncan Teka, Quality Assurance - Grenada Board of Tourism

Officer

Ms. Pamela Conover, - Hospitality Department (T.A.M.C.C)

Assistant lecturer

Mr Andre Cherman, Manager - Coyaba Beach Resort

CVQ

INTRODUCTION

The Grenada National Training Agency (GNTA) as empowered by the GCTVET Act of 2009 is

the agency mandated to co-ordinate, facilitate and enable the development and growth of

Technical and Vocational Education and Training in Grenada Carriacou and Petite Martinique.

The Agency through modes of training intervention intends to help in ensuring that there exists a

supply of trained and skilled workers to service labour market needs and thereby contribute to

higher levels of productivity in the Grenadian economy. The organisation by way of policy

seeks to have developed and approved occupational standards derived from industry

specifications and to guide the training, assessment and certification within the Grenada TVET

System.

The Grenada Council for Technical Vocational Education and Training (GCTVET) created by an

ACT of parliament in 2009 is empowered to approve standards for the award certification

leading to Caribbean Vocational Qualification (CVQs) and National Vocational Qualification

(NVQs).

The GNTA has established industry lead groups responsible for vetting standards as well as

specifying and recommending standards to be approved.

ABOUT THIS STANDARD

This is a Regional Occupational Standard that is approved for training and certification in

CARICOM territories.

This standard was adapted and approved by the Grenada Council for Technical Vocational

Education and Training (GCTVET) on 17th

December, 2009.

There are some minor modifications made to accommodate the local context; however the

overall content of the document is unchanged.

CVQ

QUALIFICATION OVERVIEW

The CVQ Level 1 in Commercial Food Preparation (Cookery) is for individuals whose cookery

role requires well developed behavioural competencies but whose scope for independent

decision making and for bringing about change is limited. Each unit of study is accompanied by

a Hands on completion project. Persons who attain this qualification will operate under

supervision.

They are likely to be in roles where they are required:

To apply language and communication skills

To work with colleagues and customers

To adhere to health, safety and security procedures

To access, update and share knowledge of the hospitality industry

To operate in a culturally diverse work environment

To organize and prepare food items

To efficiently and professionally present food

Normally persons working at Level 1 should be able to competently carry out simple and routine

work activities and to collaborate with others through groups and teams. The qualification covers

competencies by providing services in Commercial Food Preparation (Cookery) Level 1 such as

being able to understand and carry out components of commercial food preparations, general

administration, catering, general health services, patisserie, tourism and hospitality and

information technology while working in a safe and hygienic manner.

Relevant occupations include:

Assistant Chef

Assistant Pastry chef

Assistant Prep cook

CVQ

The holders of this qualification will demonstrate a range of personal presentations and

demonstrations of team work skills and literacy skills. To achieve this qualifications all core

units must be achieved and a minimum of one (1) Level 1 elective and two (2) Level 2 electives

must be completed. The nominal training hours are a guide for planning the delivery of training

programmes.

Please note that certification can be gained through formal training or on the job experience by

scheduling assessments with the Grenada National Training Agency (GNTA) certified assessors.

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Packaging of Competency Standards for National Qualification THH10309 CVQ Level I in Commercial Food Preparation (Cookery)

Unit Number Unit Title Core/Elective Hours

CRICOM0011A Apply language and communication skills Core 15

THHCOR0011A Work with colleagues and customers Core 20

THHCOR0021B Follow health, safety and security procedures Core 20

THHCOR0031A Develop and update hospitality industry knowledge. Core 10

THHCOR0041A Follow workplace hygiene procedures Core 15

THHCOR0051A Communicate on the telephone Core 10

THHCOR0061A Operate in a culturally diverse work environment Core 10

THHCOR0101A Develop and update job knowledge Core 10

THHCFP0221B Organize and prepare food Core 20

THHCFP0231A Present food Core 6

THHCFP0251A Clean and maintain premises Core 10

THHCFP0261B Use basic methods of cookery Core 45

THHCFP0271A Prepare appetizers and salads Core 25

THHCFP0281A Prepare sandwiches Core 6

THHCFP0301A Prepare soups Core 10

THHCFP0321A Prepare and cook poultry and game Core 25

THHCFP0331A Prepare and cook meat and seafood Core 30

THHCFP0342A Identify and prepare meat Core 50

THHCFP0581A Prepare breakfast items Core 30

THHCFP0641A Prepare eggs dishes Core 20

THHCFP0651A Prepare vegetables and farinaceous dishes Core 20

THHCAT0651A Transport and store food in a safe and hygienic Manner Core 12

THHCFP0661A Prepare sauces Core 14

THHCFP0671A Prepare stocks Core 14

THHGAD0141A Receive and store stock Core 15

THHGHS0172B Provide basic first aid Core 24

THHCFP0461A Handle and serve cheese Elective 5

ITICOR0011A Carry out data entry and retrieval procedures Elective 40

THHCFP0352A Prepare hot and cold desserts Elective 50

THHCFP0362A Prepare pastry, cakes and yeast goods Elective 42

THHCFP0392A Prepare diet based and preserved foods Elective 50

THHPAT0532A Prepare and produce pastries Elective 24

THHPAT0542A Prepare and produce cakes Elective 24

THHPAT0772A Present desserts Elective 42

THHPAT0782A Prepare and display petits fours Elective 30

BSBSBM0012A Craft personal entrepreneurial strategy Elective 50

To achieve this qualification all core competency standards plus a minimum of one (1) level one elective and two electives from level two must be achieved.

1

CVQ

CRICOM0011A Apply language and communications skills

.

CRICOM0011A: Apply language and communication skills

Competency Descriptor: This unit provides skills and knowledge required to apply the rules

of spoken and written English to enhance the development of

language and communication skills necessary to communicate

effectively in a wide range of contexts.

Competency Field: Language and Communication

ELEMENT OF COMPETENCY PERFORMANCE CRITERIA 1. Apply grammar and usage 1.1 The different parts of speech are correctly identified.

1.2 The different tenses are identified and appropriately used. 1.3 Knowledge of the different types of nouns is demonstrated. 1.4 The correct forms of verbs are identified and appropriately

used.

1.5 Different kinds of phrases are identified. 1.6 Knowledge of the types of sentences is demonstrated. 1.7 Sentences are constructed showing correct use of agreement

between subject and verb.

1.8 Sentences are constructed showing agreement between pronouns and the antecedents.

1.9 Sentences are constructed using different subordinates clauses.

1.10 Sentences are constructed using verbs in their active and passive voice.

1.11 Knowledge of the correct use of other parts of speech is demonstrated.

1.12 Sentences faults are identified and corrected.

2. Apply the rules for mechanics, vocabulary and spelling 2.1 Knowledge of rules governing the use of capitalization,