Basic food preparation
Challenge reference: 6473
Active
Notional learning hours
10
Level
Entry 3
Subject area
Preparing for Adulthood pathway
Vocational area
Skills
Learning aim
The learner will develop understanding of how to prepare food for cooking safely and hygienically.
Learning context
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Learning outcomes
(What the learner needs to know, understand or be able to do)
The learner will:
-
1
. Know the basic hygiene rules of the kitchen.
-
2
. Know how to use basic equipment safely.
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Assessment criteria
(What the learner need to demonstrate in order to meet the learning outcome)
The learner can:
- Identify four personal hygiene rules
- Identify four ways of handling food safely
- Clean work areas and equipment safely and hygienically during and after food preparation
- Choose and use the correct equipment for a practical task safely and hygienically eg: grater, can opener, potato peeler, whisk
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Assessment methodology
Assessment methodology
Linked to learning outcome
Labelled product, video or photographic evidence
1
Observation checklist
2
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