Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen

This Unit is about ensuring that all equipment is ready for kitchen operations. It also covers ensuring that common ingredients are
ready for the cooking process. Finally it details the skills required to shut down the kitchen at the end of the shift.

Assessor feedback on completion of Unit

Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen 1

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Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate Signature Date

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor Signature Date

Countersigning Assessor Signature (if applicable) Date

I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external
verification.

Internal Verifier Signature Date

Countersigning Internal Verifier (if applicable) Date

External Verifier Initial

and Date (if sampled)

Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen 2

© SQA 2010
Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen

What you have to do What you have to do (cont)

The assessor must assess statements P1–P3 and P5 by direct The assessor must assess statements P11– P14 and P16 by direct
observation. observation.

Element 1 — Prepare kitchen for food operations Element 3 — Close kitchen after operations

P1 Prioritise work and carry it out in an efficient manner. P11 Prioritise work and carry it out in an efficient manner.
P2 Check that food preparation and cooking tools and kitchen P12 Check that tools are cleaned and stored to organisational and
equipment are clean, of the right type and in working order. legal requirements.
P3 Turn on appropriate kitchen equipment at the correct time and P13 Check food storage equipment meets organisational and legal
to the correct setting. requirements for kitchen closure.
P4 Report any unhygienic or defective tools or kitchen equipment, or P14 Check that cooking equipment is turned off, unplugged where
other problems to the proper person. necessary, and cleaned following manufacturers’ and
P5 Conduct work in line with legal requirements, workplace organisation’s instructions.
procedures and current legislation relating to hygienic and P15 Report any un-cleaned tools, food storage or cooking equipment or
safe working practices when preparing the kitchen for the food problems to the appropriate person.
operation. P16 Conduct work in line with legal requirements, workplace
procedures and current legislation relating to hygienic and safe
The assessor must assess statements P6–P8 and P10 by direct working practices when closing down the kitchen after
observation. operations.

Element 2 — Prepare food items ready for operations and service

P6 Prepare work and carry it out in an efficient manner.

P7 Ensure that there are sufficient ingredients in stock in line with
establishment requirements.
P8 Prepare ingredients to the organisational needs and quality
requirements.
P9 Report any ingredients that are not prepared to the correct quantity
or quality to the proper person.
P10 Conduct work in line with legal requirements, workplace
procedures and current legislation relating to hygienic and
safe working practices when preparing food items ready for
operations.

Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen 3

© SQA 2010
Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen

What you must cover What you must cover (cont)

Element 1 — Prepare kitchen for food operations C5 Prepare (at least two from)
(a) washing
There must be performance evidence, gathered through observing the (b) cutting
candidate’s work for: (c) defrosting
(d) weighing
C1 Tools (at least two from)
(a) knives Element 3 — Close kitchen after operations
(b) utensils
C6 Tools (at least two from)
C2 Kitchen equipment (at least five from) (a) knives
(a) oven/combination oven (b) utensils
(b) grill
(c) hob C7 Food storage equipment (at least two from)
(d) fryer (a) fridge
(e) microwave (b) freezer
(f) steamer (c) dry store/larder
(g) fridge/freezer
C8 Cooking equipment (at least four from)
Element 2 — Prepare food items ready for operations and service (a) oven/combination oven
(b) grill
C3 Establishment requirements (at least one from) (c) hob
(a) number of customers (d) fryer
(b) menu requirements (e) microwave
(f) steamer
C4 Ingredients (at least two from)
(a) vegetables Evidence for the remaining points under ‘what you must cover’ may be
(b) garnishes assessed through questioning, witness testimony or simulation.
(c) frozen products
(d) fresh high risk products

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© SQA 2010
Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen

Evidence Evidence description Date What you have to do

number

P10

P12

P13

P14

P15

P16
P11
P1

P4

P5

P6
P2

P3

P7

P8

P9
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© SQA 2010
Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen

Evidence Evidence description Date What you must cover

number At least two At least five At least one At least two At least two At least two At least two At least four observations
observations observations from observation observations from observations observations observations from
from from from from from

C1 a

C1 b

C2 a

C2 d
C2 e

C3 a

C3 b

C4 a

C5 b

C5 d

C6 b
C7 a

C8 b

C8 d
C2 b

C2 g

C4 b

C4 d
C5 a

C6 a

C7 b

C8 a

C8 e
C4 c

C8 c
C2 c

C5 c

C7 c

C8 f
C2 f

Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen 6

© SQA 2010
Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen

Completed
What you have to know date or
appendix
Knowledge Statements marked by  cannot be inferred

For Element 2P & C2/09.1

K1* Why knives/utensils should be handled correctly.

K2* Why and to whom all incidents should be reported.

K3* How to safely turn on different types of equipment.

K4* Why faulty equipment and maintenance requirements should be reported to the proper person.

K5* Why it is important to ensure all appropriate equipment is safely turned off.

For Element 2P & C2/09.2

K6* Why tools and machinery should be cleared between tasks.

K7* Why it is important to monitor the temperature of kitchen storage equipment and areas.

K8* What the organisational menu requirements are in terms of the type, quality and number of ingredients.

For Element 2P & C2/09.3

K9* Why tools and equipment should be cleaned and stored following use.

K10* Organisational and legal requirements for food storage equipment when the kitchen is closed.

K11* Manufacturers and organisational requirements for turning off, unplugging and cleaning cooking equipment following use.

K12* Who you should report problems to.

Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen 7

© SQA 2010
Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen
Supplementary evidence

Evidence/Question Answer Date

1

Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to
judge that the candidate can achieve the required standard on a consistent basis.

Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen 8

© SQA 2010