Operating a mini restaurant with others
Challenge reference: 3785
Active
Notional learning hours
30
Level
Entry 1
Subject area
Preparing for Adulthood pathway
Vocational area
Skills
Learning aim
The learner will be part of an onsite restaurant team, showing they can take part in planning, preparing and selling products.
Learning context
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Learning outcomes
(What the learner needs to know, understand or be able to do)
The learner will:
-
1
. Be able to create a simple menu for customers.
-
2
. Be able to prepare a food product for sale.
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Assessment criteria
(What the learner need to demonstrate in order to meet the learning outcome)
The learner can:
- Plan a simple menu based on available products
- Make a list of items needed from a shop
- Communicate the menu to customers
- Show safe work practices in the kitchen
- Use five pieces of kitchen equipment safely
- Demonstrate appropriate hygiene in the kitchen
- Demonstrate they can follow a recipe with support
- Present the final product appropriately to the customer
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Assessment methodology
Assessment methodology
Linked to learning outcome
Observation checklist
1
Labelled product, video or photographic evidence
2
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