Unit Award Scheme

114255 REDUCING FOOD WASTE: COMPOSTING USING FOOD WASTE

In successfully completing this unit, the Learner will have		Evidence needed
shown knowledge of
1	the difference between food and garden waste	Summary sheet and/or student completed work
2	the main benefits of using food waste in compost	Summary sheet and/or student completed work
3	the positive nutrition-based impact compost has on soil condition	Summary sheet and/or student completed work
4	the differences between continuous, batch and indoor composters, including worm composters	Summary sheet and/or student completed work
5	the role of microorganisms in the composting process	Summary sheet and/or student completed work
6	the four basic elements needed for successful composting, ie water, oxygen, carbon (browns) and nitrogen (greens)	Summary sheet and/or student completed work
7	the key reasons to avoid composting cooked food	Summary sheet
8	why they should cut, chop and crunch up food scraps and garden waste	Summary sheet
9	the importance of turning the compost heap	Summary sheet
demonstrated the ability to
10	identify suitable material for composting	Summary sheet
11	build a compost heap by evenly distributing suitable 'green' and 'brown' material	Student completed work and/or photograph(s)
12	ensure that the compost heap does not become too dry or too wet and monitor decomposition	Summary sheet
13	carefully and safely remove the compost once it is ready for use	Summary sheet
experienced
14	finding out about the dig and bury method of composting.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 2 November 2020Level - Level One