View Unit : Introduction to kitchen equipment

Unit

Unit Reference Number

T/601/2093

Qualification Framework

QCF

Title

Introduction to kitchen equipment

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

n/a

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Be able to use large and small items of equipment and utensils	1.1	Demonstrate the correct selection of equipment and utensils for use
		1.2	. Demonstrate the correct procedures when using, cleaning and maintaining equipment and utensils
		1.3	Demonstrate safe and hygienic storage of equipment and utensils
		1.4	State factors in selecting equipment and utensils for use
		1.5	State how to use equipment and utensils correctly and safely
		1.6	Identify associated hazards with using, cleaning and storing equipment and utensils
		1.7	State how to carry out routine care and storage of equipment and utensils.
2	Be able to use knives and cutting equipment	2.1	Select appropriate knife or cutting equipment for use
		2.2	Demonstrate correct and safe sharpening technique
		2.3	. Demonstrate correct and safe use of knives and cutting equipment for a variety of tasks
		2.4	Demonstrate maintenance and care of knives and cutting equipment
		2.5	Demonstrate correct and safe storage of knives and cutting equipment
		2.6	Identify the different types of knives and cutting equipment and uses
		2.7	State the importance of correct and safe use of knives and cutting equipment
		2.8	Describe how to clean, maintain and store knives and cutting equipment
		2.9	Identify relevant age restrictions specific to the use of cutting equipment.

Equivalent Units

There are no equivalences to display.