View Unit : Introduction to Food, Drink and Cooking

Unit

Unit Reference Number

Y/500/5501

Qualification Framework

QCF

Title

Introduction to Food, Drink and Cooking

Unit Level

Entry Level

Unit Sub Level

Entry 3

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

14.1 Foundations For Learning and Life

Unit Grading Structure

Pass

Assessment Guidance

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Develop an awareness of a range of kitchen utensils and basic kitchen equipment.	1.1	Identify small basic items of equipment used in a kitchen.
		1.2	Demonstrate how to use the equipment in
		1.3	Identify which items of electrical equipment may be used.
		1.4	State why these items are used.
		1.5	Demonstrate how to use: a) hobs b) grill c) oven d) microwave.
2	Understand the importance of preparing balanced nutritious meals.	2.1	Select foods to make a simple balanced meal or snack.
2		2.2	State why it is important to eat balanced nutritious meals.
3	Understand the range of hot and cold drinks available.	3.1	Identify the range of hot and cold drinks available.
4	Prepare hot and cold drinks.	4.1	Prepare a range of basic hot and cold drinks.
5	Recognise fresh foods that do not need to be cooked.	5.1	Identify different fresh foods that do not need to be cooked.
5	Recognise fresh foods that do not need to be cooked.	5.2	State the types of cold snacks available that do not need cooking/heating.
6	Show a basic knowledge of simple cooked snacks.	6.1	List different fresh foods that can form a cooked snack.
6	Show a basic knowledge of simple cooked snacks.	6.2	Identify a range of simple hot snacks using basic ingredients.
7	Understand how to prepare a variety of snacks.	7.1	Prepare a selection of hot and cold snacks from the list for self and others.

Equivalent Units

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