Unit Award Scheme

121011 COOKING AND FOOD PREPARATION (UNIT 4): CLEANING AND WASTE

In successfully completing this unit, the Learner will have		Evidence needed
shown knowledge of
1	the main ways to clean a commercial kitchen effectively, ie a pre clean, deep clean, disinfection	Summary sheet and/or student completed work
2	at least four types of waste, ie food, raw meat, general, recycling, and which bins to use to dispose of them	Summary sheet
3	the importance of clearing and cleaning as they go, and how this can prevent accidents and cross contamination in a commercial kitchen	Summary sheet and/or student completed work
4	identifying the key signs of pests, eg mice, cockroaches, in a kitchen	Summary sheet and/or student completed work
demonstrated the ability to
5	fulfill the key duties on a kitchen cleaning rota	Summary sheet
6	remove and dispose of waste and wash out the bins on at least one occasion	Summary sheet
7	sweep up debris and mop up spills throughout a shift	Summary sheet
8	pre clean, deep clean and disinfect kitchen surfaces on at least one occasion	Summary sheet
9	use the main cleaning materials safely and store them effectively	Summary sheet
10	wash up any used kitchen equipment, rinse them and put them away	Summary sheet
experienced
11	thoroughly cleaning a commercial kitchen.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 10 May 2024Level - Level One