Unit Award Scheme

116218 USING DIFFERENT HOLDS TO CUT VEGETABLES

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	design a front cover for the project, including their name, teacher and food group including pictures of foods they like	Student completed work
shown knowledge of
2	at least two types of vegetable cuts, eg segments, jardinière, chiffonade, macedoine, wedges	Summary sheet
demonstrated the ability to
3	look up what a bridge hold and claw grip are in relation to cutting vegetables	Summary sheet
shown knowledge of
4	when they might use a bridge hold and a claw grip	Summary sheet and/or student completed work
experienced
5	using a bridge hold and claw grip to cut different vegetables.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 12 November 2021Level - Entry Level