Unit Award Scheme

116310 COMMERCIAL KITCHEN SKILLS: KNIVES

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	use a boning knife to cut at least two meat or poultry joints	Summary sheet
2	use a fillet knife to cut a fish	Summary sheet
3	use a chef's knife to cut meat or poultry on two occasions	Summary sheet
4	use a chef's knife to cut and prepare vegetables and fruit on two occasions	Summary sheet
5	use a paring knife to cut fruit and vegetables on two occasions	Summary sheet
6	use a peeler to prepare fruit and vegetables on two occasions	Summary sheet
7	clean and store a knife set	Summary sheet
8	sharpen a knife set	Summary sheet
shown knowledge of
9	how knives are used safely in a commercial kitchen.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 27 November 2021Level - Level One