CDACC Food Production case studies
CDACC Food Production · Put your knowledge to work in context.
The CDACC Food Production qualification is a competency-based award for people who prepare, cook, process and serve food in professional kitchens - hotels, restaurants, catering units, institutional kitchens and small food-processing enterprises. It is built around demonstrated competence rather than recall alone, so assessment typically combines written papers with practical tasks and a portfolio of evidence collected from real or simulated workplace activity. The CDACC Food Production case studies are 5 cases and about 3,667 words.
1180-Cover Plated Dinner with No Blast Chiller
Your hotel has confirmed a plated dinner for 180 guests at 19:00. The menu is roast chicken quarter, rice pilaf, vegetable curry and a fruit platter.
784 words, about 4 min2Luncheon Outbreak with Rice Held at Ambient Temperature
At 16:00 on Saturday, the duty manager receives reports that 14 of 60 guests at a 13:00 luncheon have vomiting and nausea; onset was between 14:30 and 17:00. The menu was chicken pilau, steamed rice, coleslaw and custard.
704 words, about 4 min3200 kg Surplus Tomatoes with Two Days to Spoilage
A vegetable supplier delivers 200 kg of ripe tomatoes to your small catering unit on Friday afternoon. The tomatoes are at peak ripeness and the supplier will not accept returns.
738 words, about 4 min4School Lunch at KES 120 per Pupil
A public primary school serves lunch to 350 pupils. The current 20-day cycle repeats a menu of 200 g maize meal ugali, 150 g fried potatoes, 30 mL cooking oil, 5 g salt and sweet tea with 20 g sugar.
715 words, about 4 min5Restaurant Food Cost at 42% against a 32% Target
A 90-seat restaurant has monthly sales of KES 1,200,000. The latest profit and loss shows food cost of KES 504,000, labour at 30% and waste at KES 36,000.
726 words, about 4 min