Unit Award Scheme

115323 COOKING WITH REDUCED FOOD WASTE

In successfully completing this unit, the Learner will have		Evidence needed
shown knowledge of
1	the impact of food waste on the climate crisis	Summary sheet and/or student completed work
2	the difference between food loss and food waste	Summary sheet and/or student completed work
3	the parts of fruit and vegetables that are most commonly wasted, eg peelings, stalks, outer leaves	Summary sheet and/or student completed work
4	at least two benefits of composting food scraps	Summary sheet and/or student completed work
5	at least two uses for food waste, other than landfill	Summary sheet and/or student completed work
6	the main advantages and disadvantages of anaerobic digestion	Summary sheet and/or student completed work
7	five ways in which food waste can be reduced in the home	Summary sheet and/or student completed work
demonstrated the ability to
8	use common kitchen leftovers to create a meal	Summary sheet and/or photograph(s)
9	create a dish from vegetable peelings	Summary sheet and/or photograph(s)
10	create a meal from commonly wasted parts of fruit or vegetables	Summary sheet and/or photograph(s)
11	outline the main health benefits of the dish	Summary sheet and/or student completed work
12	use stale bread or bread crusts as an ingredient of two meals	Summary sheet
experienced
13	saving seeds from fruit or vegetables.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 16 May 2021Level - Level One