LO1 Understand the characteristics and influences in world cuisine World regions: European; the Americas; Caribbean; Pacific Rim; Far East; Middle East; Indian sub-continent; Africa; Australia Characteristics: conventional menu structures eg starters, main courses, sweets, regional and cultural variations; sequencing of courses/dishes; why do people eat what they eat Trends: recipe development; dietary/special requirements; health issues eg lifestyle, balanced diet, anaphylactic shock; fusion with different cuisines; changes in customer demand; changes in menu structure; religion

1. UNIT 28: WORLD FOOD
Get assignment help for this unit at assignmenthelpuk@yahoo.com
LO1 Understand the characteristics and influences in world cuisine World
regions: European; the Americas; Caribbean; Pacific Rim; Far East; Middle East; Indian sub-
continent; Africa; Australia Characteristics: conventional menu structures eg starters, main
courses, sweets, regional and cultural variations; sequencing of courses/dishes; why do people
eat what they eat Trends: recipe development; dietary/special requirements; health issues eg
lifestyle, balanced diet, anaphylactic shock; fusion with different cuisines; changes in customer
demand; changes in menu structure; religion
https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=
6161545265251223374
LO2 Understand the multicultural nature of food and drink in society
Multicultural: historical and geographical influences eg European, Asian, Pacific Rim, the
Americas Food: current trends; association and relationship with drink; branded foods and food
businesses Drink: current trends; alcoholic eg beers, lagers, ciders, wines, spirits, liqueurs; non-
alcoholic eg soft drinks, bottled water; tea/speciality tea; coffee eg cappuccino, espresso,
mocha, latte; service procedures and techniques; trends eg designer waters, branded alcohol
drinks, energy drinks
LO3 Be able to use food preparation and cooking knowledge and skills to prepare dishes
from different world regions in a professional, safe and hygienic manner
Preparation: time planning; food orders; selecting and using appropriate equipment;
commodities and methods; food safety Cooking: methods; processing; 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 communication eg listening, speaking, relaying
messages and orders accurately and promptly Safety and hygiene: key legislation eg food
safety; cross contamination; monitoring and control points: maintaining quality; use of
resources; appearance and acceptability; code of practice

2. LO4 Be able to apply evaluation techniques and criteria to a range of dishes
Techniques: collecting information; sources of information eg customers, colleagues;
qualitative/quantitative feedback; dish analysis sheets; timing schedules; working methods;
making reasoned judgements based on available information; recommendations for
improvement Criteria: timing; quality; appearance; taste; colour; texture; cost; aesthetic appeal;
specialised equipment; reasons for change
UNIT 28: WORLD FOOD
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
LO1 Understand the characteristics and influences in world cuisine
1.1 compare and contrast the characteristics of different world region cuisines
1.2 discuss influences in regional or world cuisine
Get assignment help for this unit at assignmenthelpuk@yahoo.com
LO2 Understand the multicultural nature of food and drink in society
2.1 discuss how historical and geographic influences have defined the multicultural nature of
food and drink
2.2 evaluate developing trends in food and drink
https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;po
stID=6161545265251223374
LO3 Be able to use preparation and cooking knowledge and skills to prepare dishes
from different world regions in a professional, safe and hygienic manner
3.1 demonstrate skills in the preparation and cooking of a range of dishes from different world
cuisines

3. 3.2 demonstrate a professional attitude at all times following safe and hygienic working
practices when preparing and cooking dishes
LO4 Be able to apply evaluation techniques and criteria to a range of dishes
Get assignment help for this unit at assignmenthelpuk@yahoo.com
4.1 evaluate clearly and coherently a range of dishes from different world cuisines
4.2 make valid recommendations for improvement
UNIT 28: WORLD FOOD
Guidance
Links
This unit is linked to the practical units within the qualification such as: •Unit 4: Research Project
Unit 25: Menu Planning and Product Development Unit 27: Contemporary Gastronomy Unit 29:
Creative Patisserie.This unit also links to the following Management NVQ units:
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
B11: Promote diversity in your area of responsibility
B12: Promote diversity in your organisation
C1: Encourage innovation in your team
C2: Encourage innovation in your area of responsibility
C3: Encourage innovation in your organisation
E1: Manage a budget
E2: Manage finance for your area of responsibility
E4: Promote the use of technology within your organisation
E5: Ensure your own action reduce risks to health and safety

4. E6: Ensure health and safety requirements are met in your area of responsibility
E7: Ensure an effective organisational approach to health and safety
F2: Manage a programme of complementary projects
F9: Build your organisation’s understanding of its market and customers.
Essential requirements
Learners must be exposed to a variety of international cuisines, and experience their production
and service styles, in order for them to appreciate the influences on modern British cuisine.
Employer engagement and vocational contexts
It is recommended that centres employ the services of practitioners of various regional cuisines,
to enhance the delivery of content for this unit. Learners must be encouraged to seek selected
work experience points throughout the learning and assessment process. Photographic
evidence will support learners’ portfolio development; therefore access to appropriate
equipment will be an advantage but is not a priority. BH027242 – Edexcel BTEC Levels 4 and 5
Higher Nationals specification in Hospitality Management – Issue 2 – May 2011 © Edexcel
Limited 2011.
Get assignment help for this unit at assignmenthelpuk@yahoo.com