CSTC — Food Production — Trade Test Level 2
About This Course
Course purpose
This CSTC course provides a structured pathway in Food Production — Trade Test Level 2, with instructor-led learning, demonstrations, supervised kitchen production, knowledge checks, quality review and a learner evidence portfolio. Intermediate level: plan from a work brief, scale production, use specifications and document checks/corrections with trainer oversight.
Intended learners
CSTC learners on the Food Production trade-test pathway. Learners must complete kitchen induction, follow approved hygiene and safety controls, declare concerns to the instructor and never serve food where safety is uncertain.
Learning outcomes
- Work hygienically and safely
- Interpret recipes and production specifications
- Prepare products using suitable methods
- Check quality, portion, yield and storage controls
- Maintain production, cost, cleaning and handover records
- Explain decisions and reflect on improvements using accurate records.
Curriculum structure
- Production planning and yield: Standard recipes, batch scaling, edible yield, portion control, timing, equipment allocation and cost assumptions.
- Proteins, vegetables and starches: Protein preparation, cooking control, vegetable methods, starches, texture, flavour, temperature and presentation.
- Bakery, pastry and desserts: Mixing methods, dough, pastry, creams, desserts, measuring, finishing, cooling, storage and presentation.
- Food safety and stock control: Receiving checks, temperature logs, safe cooling, FIFO/FEFO, storage, requisitions, waste control and corrective action.
- Menu costing and service project: Menu balance, costing assumptions, ingredient lists, quotations, production schedules, service and evaluation.
Delivery and assessment
Observed hygiene, mise en place, product preparation, quality rubric, recipe/yield records, knowledge checks and an integrated production task.
- Diagnostic questions and a hygiene/safety induction.
- Formative knowledge checks and observed activities for each unit.
- Integrated production task with planning, safe preparation, cooking, presentation, cleaning and handover.
- Formal trade-test/certification decisions must use authorised criteria; course completion alone is not a formal TEVETA award.
Equipment and resources
Clean workstations, scales and thermometers where required, approved knives/utensils, cooking equipment, sanitation supplies, recipes, storage labels, temperature logs and costing sheets.
Food safety and learner responsibilities
Apply the centre’s food-safety procedures, hand hygiene, cross-contamination prevention, allergen controls and approved time/temperature requirements. Unsafe food must be withheld and reported. Follow ingredient storage and cleaning instructions and report damaged equipment, unsafe readings or suspected contamination promptly.
Results and progression
Course participation, practical competency and formal examination results are separate records. Results remain Pending / not supplied until an authorised result is received.
Curriculum alignment notice
Content provenance: CSTC-developed material, not a verbatim copy or claim of TEVETA endorsement. Before formal assessment, instructors must map units, outcomes, tasks, assessment methods and weighting to the current TEVETA-approved curriculum/chart and centre food-safety procedures.
Curriculum
01 — Production planning and yield
Unit overview
This unit develops competence in Production planning and yield: Standard recipes, batch scaling, edible yield, portion control, timing, equipment allocation and cost assumptions.
Expected competence
- Explain the key principles and product requirements.
- Work hygienically and follow recipes and process controls.
- Check results against product and food-safety criteria.
- Record evidence, defects, corrective actions and feedback.
Level expectation: Intermediate level: plan from a work brief, scale production, use specifications and document checks/corrections with trainer oversight.
Learning sequence
- Standard recipes, yield and batch calculations
- Kitchen workflow, time management and holding controls
Practical activity
The instructor briefs learners, demonstrates, provides approved ingredients/equipment, observes the method and checks the finished product. Learners must stop and report when safety, allergen or holding conditions are uncertain.
Evidence
- Recipe/production worksheet.
- Observed safe practice and workstation care.
- Quality, yield, portion or temperature records as appropriate.
- Defect/correction record and reflection.
Resources: Clean workstations, scales and thermometers where required, approved knives/utensils, cooking equipment, sanitation supplies, recipes, storage labels, temperature logs and costing sheets.
Standard recipes, yield and batch calculations
Kitchen workflow, time management and holding controls
02 — Proteins, vegetables and starches
Unit overview
This unit develops competence in Proteins, vegetables and starches: Protein preparation, cooking control, vegetable methods, starches, texture, flavour, temperature and presentation.
Expected competence
- Explain the key principles and product requirements.
- Work hygienically and follow recipes and process controls.
- Check results against product and food-safety criteria.
- Record evidence, defects, corrective actions and feedback.
Level expectation: Intermediate level: plan from a work brief, scale production, use specifications and document checks/corrections with trainer oversight.
Learning sequence
- Protein preparation and cooking control
- Vegetable and starch methods and quality
Practical activity
The instructor briefs learners, demonstrates, provides approved ingredients/equipment, observes the method and checks the finished product. Learners must stop and report when safety, allergen or holding conditions are uncertain.
Evidence
- Recipe/production worksheet.
- Observed safe practice and workstation care.
- Quality, yield, portion or temperature records as appropriate.
- Defect/correction record and reflection.
Resources: Clean workstations, scales and thermometers where required, approved knives/utensils, cooking equipment, sanitation supplies, recipes, storage labels, temperature logs and costing sheets.
03 — Bakery, pastry and desserts
Unit overview
This unit develops competence in Bakery, pastry and desserts: Mixing methods, dough, pastry, creams, desserts, measuring, finishing, cooling, storage and presentation.
Expected competence
- Explain the key principles and product requirements.
- Work hygienically and follow recipes and process controls.
- Check results against product and food-safety criteria.
- Record evidence, defects, corrective actions and feedback.
Level expectation: Intermediate level: plan from a work brief, scale production, use specifications and document checks/corrections with trainer oversight.
Learning sequence
- Baking methods, dough and pastry handling
- Dessert finishing, portioning and allergen awareness
Practical activity
The instructor briefs learners, demonstrates, provides approved ingredients/equipment, observes the method and checks the finished product. Learners must stop and report when safety, allergen or holding conditions are uncertain.
Evidence
- Recipe/production worksheet.
- Observed safe practice and workstation care.
- Quality, yield, portion or temperature records as appropriate.
- Defect/correction record and reflection.
Resources: Clean workstations, scales and thermometers where required, approved knives/utensils, cooking equipment, sanitation supplies, recipes, storage labels, temperature logs and costing sheets.
04 — Food safety and stock control
Unit overview
This unit develops competence in Food safety and stock control: Receiving checks, temperature logs, safe cooling, FIFO/FEFO, storage, requisitions, waste control and corrective action.
Expected competence
- Explain the key principles and product requirements.
- Work hygienically and follow recipes and process controls.
- Check results against product and food-safety criteria.
- Record evidence, defects, corrective actions and feedback.
Level expectation: Intermediate level: plan from a work brief, scale production, use specifications and document checks/corrections with trainer oversight.
Learning sequence
- Food-safety logs and corrective actions
- Stock rotation, purchasing and waste management
Practical activity
The instructor briefs learners, demonstrates, provides approved ingredients/equipment, observes the method and checks the finished product. Learners must stop and report when safety, allergen or holding conditions are uncertain.
Evidence
- Recipe/production worksheet.
- Observed safe practice and workstation care.
- Quality, yield, portion or temperature records as appropriate.
- Defect/correction record and reflection.
Resources: Clean workstations, scales and thermometers where required, approved knives/utensils, cooking equipment, sanitation supplies, recipes, storage labels, temperature logs and costing sheets.
05 — Menu costing and service project
Unit overview
This unit develops competence in Menu costing and service project: Menu balance, costing assumptions, ingredient lists, quotations, production schedules, service and evaluation.
Expected competence
- Explain the key principles and product requirements.
- Work hygienically and follow recipes and process controls.
- Check results against product and food-safety criteria.
- Record evidence, defects, corrective actions and feedback.
Level expectation: Intermediate level: plan from a work brief, scale production, use specifications and document checks/corrections with trainer oversight.
Learning sequence
- Menu planning and portion economics
- Integrated production, service and review
Practical activity
The instructor briefs learners, demonstrates, provides approved ingredients/equipment, observes the method and checks the finished product. Learners must stop and report when safety, allergen or holding conditions are uncertain.
Evidence
- Recipe/production worksheet.
- Observed safe practice and workstation care.
- Quality, yield, portion or temperature records as appropriate.
- Defect/correction record and reflection.
Resources: Clean workstations, scales and thermometers where required, approved knives/utensils, cooking equipment, sanitation supplies, recipes, storage labels, temperature logs and costing sheets.
Production Planning and Food Safety
Intermediate Preparation and Cooking
Menu, Nutrition and Special Requirements
Stock, Cost and Quality Assurance
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