View Unit : Basic Food Preparation and Cooking

Unit

Unit Reference Number

K/502/5042

Qualification Framework

QCF

Title

Basic Food Preparation and Cooking

Unit Level

Level 1

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

7.4 Hospitality and Catering

Unit Grading Structure

Pass

Assessment Guidance

none

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Know the principal methods of cooking	1.1	State the principal methods of cooking
1	Know the principal methods of cooking	1.2	State typical cooking methods for different commodities
2	Be able to prepare, cook and present simple dishes	2.1	Prepare, cook and present simple dishes safely and hygienically, using wet and dry methods
		2.2	Clean work areas and equipment safely and hygienically during and after preparing and cooking food
		2.3	State safe working practices for different cooking methods
		2.4	Review own performance and make suggestions for future improvements

Equivalent Units

There are no equivalences to display.