PPL4PC2 Design and produce complex and innovative dishes in a professional kitchen Overview This standard is about developing advanced craft skills to prepare and produce complex dishes, including an understanding of and skills to design develop and produce innovative dishes. This standard is recommended for senior chefs. This standard focuses on the technical knowledge and skills required to design and produce complex and innovative dishes in a professional kitchen; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard: • Maintain food safety in a kitchen environment • Apply and monitor food safety management procedures in hospitality • Manage food safety in a professional kitchen • Minimise the risk of allergens to customers When you have completed this standard you will be able to demonstrate your understanding of and your ability to: • Design and produce complex and innovative dishes in a professional kitchen PPL4PC2 Design and produce complex and innovative dishes in a 1 professional kitchen PPL4PC2 Design and produce complex and innovative dishes in a professional kitchen Performance criteria You must be able to: Plan the production of complex dishes in a professional kitchen 1. Create a plan for the production of complex dishes in a professional kitchen 2. Calculate ingredient ratios, cooking times and temperatures for producing the complex dish in varying quantities 3. Justify how the composition of different ingredients influences the choice of processes, preparation and cooking methods 4. Produce a time schedule for preparing, cooking and presenting given complex dishes with set timelines 5. Evaluate the plan to identify potential risks 6. Explain how to mitigate potential risks that may occur in the plan Produce complex dishes in a professional kitchen 7. Follow own plan when producing given complex dishes in a professional kitchen 8. Manage time appropriately throughout the preparation, production and presentation processes in line with own plan 9. Evaluate finished dishes Produce innovative dishes in a professional kitchen 10. Research ideas for dishes and recipes using diverse sources 11. Produce plans for innovative dishes and recipes 12. Calculate ingredient ratios, cooking times and temperatures for producing the recipe in varying quantities 13. Create innovative dishes and recipes in line with own plans 14. Design systems for recording and evaluating feedback on new dishes and recipes 15. Analyse feedback on dishes and recipes and suggest possible improvements PPL4PC2 Design and produce complex and innovative dishes in a 2 professional kitchen PPL4PC2 Design and produce complex and innovative dishes in a professional kitchen Knowledge and understanding You need to know and How to design complex and innovative dishes in a professional kitchen understand: 1. Sources of information that may be used to influence and inform the development of complex and innovative dishes 2. The process of evolving a dish from a recipe 3. Trends in preparation and cooking techniques and recipe and dish innovation 4. How to consider customer requirements, availability and cost of resources, food flavours and combinations when developing complex and innovative dishes 5. How to introduce new dishes or products on the menu 6. How to determine the nutritional content of recipes and dishes 7. How to analyse qualitative and quantitative data 8. How to evaluate the success of dishes or products introduced 9. Organisational policies for the introduction of innovative recipes and dishes PPL4PC2 Design and produce complex and innovative dishes in a 3 professional kitchen PPL4PC2 Design and produce complex and innovative dishes in a professional kitchen Scope/range 1. Ingredients 1.1 red meat 1.2 white meat 1.3 poultry 1.4 game 1.5 fish and shellfish 1.6 fruit and vegetables 1.7 dairy 1.8 herbs and spices 2. Complex dishes display the ability to combine three or more of the following skills and techniques in each dish: • baking • blanching • boiling • boning • braising • butterflying • caramelizing • casserole • confit • creaming • deconstructing • deep frying • deglazing • de-veining • dry roasting • dum pukht • en vessie (in paper) • engrastation (stuffing one animal into another) • filleting • flambé • flash frozen • foam • frying • gelling • glazing PPL4PC2 Design and produce complex and innovative dishes in a 4 professional kitchen PPL4PC2 Design and produce complex and innovative dishes in a professional kitchen • grilling • infusing • maceration • marination • powdering • pressure cooking • purée • reduction • roasting • robata • sautéing • shallow frying • simmering • smoking • souring • sous-vide • spherification • steaming • stewing • stuffing • sugar panning • sweating • tempering • thermal • vacuum • whipping 3. Innovative dishes and recipes are those which are: 3.1 new to the business 3.2 new to the chef 3.3 new to the country 3.4 new ingredients 3.5 new technique 3.6 new style 4. Sources of produce 4.1 approved quality suppliers PPL4PC2 Design and produce complex and innovative dishes in a 5 professional kitchen PPL4PC2 Design and produce complex and innovative dishes in a professional kitchen 4.2 alternative suppliers 4.3 provenance 4.4 quality stamps 4.5 range of acceptable produce 4.6 seasonality 4.7 foraged food PPL4PC2 Design and produce complex and innovative dishes in a 6 professional kitchen PPL4PC2 Design and produce complex and innovative dishes in a professional kitchen Developed by People 1st Version Number 2 Date Approved February 2016 Indicative Review March 2021 Date Validity Current Status Original Originating People 1st Organisation Original URN PPL4CA2 Relevant Senior Chef Occupations Suite Hospitality - Professional Cookery Keywords complex dishes PPL4PC2 Design and produce complex and innovative dishes in a 7 professional kitchen.