Vg1 restaurant and food processing (RMF01‑03)
Competence aims and assessment
Competence aims after raw ingredients, production and quality
The pupil is expected to be able to
- carry out personal hygiene and food and production hygiene according to applicable regulations
- use, assemble and clean various hand tools, machines, equipment and premises, and understand how important these are for safe food production
- explain what it means to work with health, safety and environment within the subject area, to work ergonomically and to use the right protective equipment in accordance with applicable regulations
- use quality control systems for food production, have knowledge of food safety and assess whether the production processes ensure safe food
- assess the quality, area of use and production characteristics of raw ingredients and readymade products, and use this knowledge in practical work
- use recipes and directions to plan, carry out and assess different work and production processes
- use work routines and handwork skills in practical work and explain how they impact the final product
- make sustainable and environmentally friendly decisions during the production of goods and services, and reflect on how the resources can be best utilised
- handle waste in accordance with regulations and reflect on whether the waste is a re-usable resource
- plan, make and offer food and beverages rooted in Norwegian, Sami and international culinary traditions based on new trends
- plan, make and offer food and beverages rooted in different religions and the needs of various user groups
- explain how food, beverages and lifestyle impact health, and describe dietary advice from the health authorities
- package and label products for storage and tracking in accordance with applicable regulations
- use digital tools to label products for sale in accordance with applicable regulations
- plan and prepare different types of premises for the sale of goods and services
Formative assessment
The formative assessment should help promote learning and the development of competence. The pupils demonstrate and develop competence in raw ingredients, production and quality when they use knowledge, skills and critical thinking to solve assignments in the programme subject.
The teacher facilitates pupil participation and encourages the desire to learn through a variety of assignments. The teacher can give assignments that cover multiple or all the programme subjects. The teacher shall have conversations with the pupil regarding their development within raw ingredients, production and quality. The pupils shall have the opportunity to express what they believe they can accomplish and reflect on their own academic development. The teacher provides guidance on further learning and adapts the education to enable the pupils to use the guidance provided to develop their competence in the programme subject.
Assessment of coursework
The grades awarded for coursework reflect the overall competence of the pupil in raw ingredients, production and quality at the end of the education in the programme subject. The teacher plans and facilitates the pupils in demonstrating their competence in various ways. Using the competence aims as a starting point, the teacher shall assess how the pupil demonstrates understanding, reflection and critical thinking, and how the pupil masters challenges and solves assignments in various contexts. The teacher awards grades in raw ingredients, production and quality based on the competence the pupil has demonstrated by planning, completing, assessing and documenting their own academic work.