Culinary skills in the home
Challenge reference: 8272
Active
Notional learning hours
30
Level
Entry 2
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
- Follow a simple recipe (two to five step)
- Cut and slice food
- Peel fruits and vegetables
- Use grater to mince, shave, or grate ingredient
- Set cooking device and cook for specified amount of time
- Use the stove to boil water
- Use the stove to cook or heat an item or simple meal in one pot
- Choose suitable container for cooking
- Operate safely in the environment e.g., use oven mitt, keep cloth and flammable material away from heat source
- Turn off stove/oven after use
- Set timer according to directions
- Unload groceries from vehicle / bags to kitchen
- Sort and place groceries to preserve properly in correct location eg pantry, refrigerator, freezer
- Identify spoilage of fruits and vegetables
- Identify spoilage of dairy products
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Assessment methodology
Assessment methodology
Linked to learning outcome
Observation checklist
1
2
3
4
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