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The Register of Regulated Qualifications

View Unit : Produce Healthier Dishes

Unit
Unit Reference Number
A/601/4962
Qualification Framework
QCF
Title
Produce Healthier Dishes
Unit Level
Level 2
Unit Sub Level
None
Guided Learning Hours
28
Unit Credit Value
3
Date of Withdrawal
SSAs
7.4 Hospitality and Catering
Unit Grading Structure
Pass
Assessment Guidance

This unit should be assessed against People 1st assessment strategy and evidence requirements which can be found on People 1st's website: www.people1st.co.uk.

Learning Outcomes and Assessment Criteria
Learning Outcome - The learner will:Assessment Criterion - The learner can:
1

0 Be able to produce healthier dishes

1.1

Check ingredients meet dish requirements

1.2

Prepare ingredients in a way that minimises fat, salt and sugar content and maximises fibre

1.3

Cook food in a way that maximises its nutritional value

1.4

Use flavourings that minimise the use of salt and sugar

1.5

Present dishes in a way that is attractive to the customer

1.6

Allow customers to choose what sauces, dressing, toppings or condiments to add to the dish

2

0 Understand how to produce healthier dishes

2.1

Describe the concept of a balanced diet and how this is important to good health

2.2

State the government’s current guidelines for healthy eating

2.3

State the types and combinations of ingredients that make up a healthy dish

2.4

Describe the nutritional benefits of minimising the fat, sugar and salt content of dishes

2.5

Describe the nutritional benefits of starchy foods, fruits vegetables and pulses

2.6

Explain how to read and interpret food labelling

2.7

Describe how to select types, combinations and proportions of ingredients that will make a healthy dish

2.8

Describe what techniques can be used to prepare ingredients in a healthy way

2.9

Describe what techniques can be used to cook the dish in a way that maximises its nutritional value

2.10

State what healthier flavourings can be used to alternatives to salt and sugar

2.11

Explain why it is important to present healthier dishes to customers in an attractive way and how to do so

2.12

State why it is important to provide the customers with their choice of sauces, dressing, toppings and condiments

2.13

State appropriate alternative healthier types of sauces, dressings, toppings and condiments

Equivalent Units
There are no equivalences to display.
2.4.6.0L