Unit Award Scheme

122472 DEVELOPING PRACTICAL COOKING SKILLS

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	blend at least two items of food using handheld equipment	Summary sheet
2	enrobe a high risk food item in order to change its texture	Summary sheet
experienced
3	making a batch of pasta using a pasta making machine	Summary sheet
shown knowledge of
4	the key aspects of the food management process	Summary sheet
5	the main ways the 3Rs (Replacement, Reduction, Refinement) can be used during the planning phase of food management.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 12 November 2024Level - Level Two