Unit Award Scheme

121611 HOSPITALITY

In successfully completing this unit, the Learner will have		Evidence needed
shown knowledge of
1	at least three different types of cooking	Student completed work
2	the main cutlery uses, including the use of different knives, spoons and forks	Student completed work
3	the main rationale for napkins	Student completed work
demonstrated the ability to
4	lay a table correctly on at least two separate occasions	Summary sheet and/or student completed work
5	fold and display napkins in two different ways	Summary sheet and/or student completed work
experienced
6	making a roux on at least one occasion	Summary sheet
7	marinading meat on at least one occasion	Summary sheet
8	using the sauté approach for vegetables on at least one occasion	Summary sheet
9	cooking using a ballotine on at least one occasion.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 16 July 2024Level - Level Two