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Design and produce complex and innovative dishes in a professional kitchen

URN: PPL4PC2
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 01 Mar 2022

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

Performance criteria

You must be able to:

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 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 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 innovative 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

Knowledge and Understanding

You need to know and 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

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:
2.1 baking
2.2 blanching
2.3 boiling
2.4 boning
2.5 braising
2.6 butterflying
2.7 caramelizing
2.8 casserole
2.9 confit
2.10 creaming
2.11 deconstructing
2.12 deep frying
2.13 deglazing
2.14 de-veining
2.15 dry roasting
2.16 dum pukht
2.17 en vessie (in paper)
2.18 engrastation (stuffing one animal into another)
2.19 filleting
2.20 flambé
2.21 flash frozen
2.22 foam
2.23 frying
2.24 gelling
2.25 glazing
2.26 grilling
2.27 infusing
2.28 maceration
2.29 marination
2.30 powdering
2.31 pressure cooking
2.32 purée
2.33 reduction
2.34 roasting
2.35 robata
2.36 sautéing
2.37 shallow frying
2.38 simmering
2.29 smoking
2.30 souring
2.31 sous-vide
2.32 spherification
2.33 steaming
2.34 stewing
2.35 stuffing
2.36 sugar panning
2.37 sweating
2.38 tempering
2.39 thermal
2.40 vacuum
2.41 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
4.2 alternative suppliers
4.3 provenance
4.4 quality stamps
4.5 range of acceptable produce
4.6 seasonality
4.7 foraged food

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL4PC2

Relevant Occupations

Senior Chef

SOC Code

5434

Keywords

complex dishes