Unit Award Scheme

111791 KITCHEN SKILLS: PLANNING, PREPARING AND COOKING A MAIN COURSE MEAL FOR 20 PEOPLE

In successfully completing this unit, the Learner will have		Evidence needed
shown knowledge of
1	five pieces of kitchen equipment or implements and their uses	Student completed work
2	four aspects of practical health and hygiene related to the task	Student completed work
3	how to check for the freshness and quality of at least three different ingredients	Student completed work
4	one possible cause of food poisoning that relates to the task and how to eradicate it	Student completed work
demonstrated the ability to
5	source ingredients and purchase suitable quantities for the task	Student completed work
6	store ingredients suitably in line with hygiene regulations	Summary sheet
7	work effectively in the kitchen avoiding cross contamination	Summary sheet
8	use appropriate kitchen equipment and show at least one kitchen skill	Summary sheet
9	work to a timescale, judging preparation and cooking times to deliver the food on time	Summary sheet
10	serve the food in appropriate, even portions	Summary sheet
acquired an understanding of
11	how to test that food is cooked through and has reached the right temperature	Student completed work
12	the correct temperature to store chilled foods and frozen foods, including the danger zone for food temperature and why it is so called	Student completed work
13	how to cost batch cooking and work out individual portion cost	Student completed work
14	five foods that fall within allergy rules	Student completed work
experienced
15	working under the guidance and supervision of a suitably qualified person demonstrating compliance with health, safety and hygiene rules.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 2 April 2019Level - Level Two