Culinary skills in the home
Challenge reference: 8259
Active
Notional learning hours
30
Level
Entry 1
Subject area
Preparing for Adulthood pathway
Vocational area
Learning aim
The learner will develop a range of practical culinary skills in the home.
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 use proper hygiene and sanitation processes.
-
2
. Be able to prepare food.
-
3
. Be able to cook food.
-
4
. Be able to handle and store food and ingredients safely and appropriately.
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Assessment criteria
(What the learner need to demonstrate in order to meet the learning outcome)
The learner can:
- Follow proper hand-washing procedures
- Put on apron
- Tie up hair where necessary or put on a hat
- Gather materials and utensils according to recipe e.g. get saucepan, wooden spoon, knife
- Identify and collect ingredients according to recipe e.g carrot, sugar, milk
- Fill measuring cups/containers to a given mark on a container
- Take part in cutting, slicing and peeling food
- Place appropriate food items in microwave / air fryer and turn on
- Respond to alarm on microwave / air fryer that states cooking is finished
- Know when food coming out of cooking device will be hot
- Unload groceries from vehicle / bags to kitchen
- Put groceries away following instructions about where to put them
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Assessment methodology
Assessment methodology
Linked to learning outcome
Observation checklist
1
2
3
4
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