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.

The learner can:

• Follow proper hand-washing procedures
• Put on apron
• Tie up hair where necessary or wear a hat

• Use grater to mince, shave, or grate ingredients
• Follow longer recipes identifying all ingredients, equipment and steps; six to ten steps
• Measure dry ingredients
• Measure wet ingredients
• Peel, cut and chop ingredients with limited waste and to specified sizes / shapes
• Mix ingredients in a bowl until blended properly

• Stir food in microwave / air fryer to disperse heat and reset machine as specified
• 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
• Maintain two or more pans on the hob at one time
• Identify when temperature change is required to cook food or prevent burning
• Recognise when food is done and specify how they know this

• Sort and place groceries to preserve properly in correct location; eg pantry, refrigerator, freezer
• Take inventory in kitchen before creating a shopping list
• Use containers, cling film etc to preserve food integrity longer
• Identify food spoilage across all foods
• Identify expiration date on processed food products and deal with them accordingly
• Describe why it is important to use food with earlier expiry date on first