1. Hospitality Practical Cookery Planning
Stage 1 ‘Planning’ is worth 18 marks.
Stage 2 ‘Implementing’ is worth 82 marks.

2. Hospitality Practical Cookery Planning
In Stage 1 (Planning), you will have to complete a planning booklet with:
 a time plan for the three given recipes
 an equipment requisition
 service details for the dishes

3. Hospitality Practical Cookery Planning
Marks available
1 (a) Time plan 10
1 (b) Equipment requisition 4
1 (c) Service details 4
Total 18

4. Hospitality Practical Cookery Planning
Equipment Requisition- 4 marks
Read over each recipe and identify any equipment required for each skill.
You only need to list items once for each recipe but do remember you may need multiples.
Look very carefully at ingredients list, making sure you think about what is used with each ingredient.

5. Hospitality Practical Cookery Planning
Equipment examples could be
Juice from fruit may require a juicer.
Different colours of chopping boards.
Measuring spoons for small amounts.
Visualise each step in method and think of how you would complete task and then consider the equipment you would use, write down each piece of equipment.

6. Hospitality Practical Cookery Planning
Service Details – 4 marks
Each dish is for four portions and the dishes must be prepared, cooked and served within 2 hours and 30 minutes.
Starter - 2 hours after start time
Main - 2 hours 15 minutes after start time
Dessert - 2 hours 25 minutes after start time

7. Hospitality Practical Cookery Planning
Service details should include the following information
The information detailing how many plates/serving dishes and temperatures detailed in your candidate instructions at the beginning.
Garnishes and decorations, your choices and also the ones selected for you on the SQA recipes.

8. Hospitality Practical Cookery Planning
Service details
Did you remember…….
Name of dish
Time of service
Temp of food
Temp of plate
How many plates required, will you need individual plates or 1 serving dish?
Garnish or decoration you will use

9. Hospitality Practical Cookery Planning
If you think of it as a formula and adopt the same plan for each dish you should be able to provide yourself and examiner with all major points for service.
Remember you cannot improvise on garnishes you MUST stick to your plan.
A written description/annotated diagram must be clear and illustrate your final dishes.

10. Hospitality Practical Cookery Planning
Time Plan – 10 marks
Do not use all your time to complete this make sure you also have completed equipment and service sections of the planning booklet.
A time plan is a logical sequence of all the tasks you need to complete from the very beginning until you have reached service end.

11. Hospitality Practical Cookery Planning
Time Plans
Should not be a rewrite of the recipe but a shortened version with major actions and tasks identified along with;
Temperature control of oven etc.
Appropriate hygiene points.
Tasting for seasoning.
Service times.

12. Hospitality Practical Cookery Planning
Start/finish time
CAYG
Pre-Heating grill/heating oven
Safety points
Adjusting cooker temp for boiling/simmering
Timing dishes in oven/ when do they come out?
Resting of pastry/ reserving foods
Chilling of dairy foods/meats/marinades
Hygiene checks/red boards

13. Hospitality Practical Cookery Planning
Time Plans
Best practice is to use small time increments, 5/10/15 mins is ideal. Try and not use 20 mins plus too often. It is easier for you to follow if you keep to this. When you break it down into 2 and 3 min sections it becomes confusing and harder to follow.

14. Hospitality Practical Cookery Planning
Along with shortened instructions you can make notes such as main steps 4-6 BUT you CANNOT do this for all of the Time Plan.
You can do all vegetable preparation at one stage but be very careful you do not then mix anything up and be aware of items that need to be chilled/stored correctly.

15. Hospitality Practical Cookery Planning
Again think of it as a formula and try and include all the main points.
Carefully read over the recipes and identify key points/areas.
Look at the service details and work out what can be prepared and cooked in advance and what needs to be done just prior to serving. This will give you a rough guide to a sequence of work to follow.

16. Hospitality Practical Cookery Planning
Make sure you get Service times identified and listed and then work backwards. Then identify all major tasks and work out timings. E.g., meat that has to be chilled, pastry to be rested, a dish that has to be served cold. Use these points to guide your sequence of tasks. Include CAYG.
You must complete all tasks in the allocated time you have - 2hrs 25 mins.

17. Hospitality Practical Cookery Planning
Remember the TP is a reference to what stage you are at, at a specific time. Use it as a checkpoint.
It should not have all the detail of the recipe and you should ALWAYS be REFERRING to the recipe ingredients lists and methods during the practical activity/exam day.