Unit Award Scheme

LE4478 SAFETY AND HYGIENE IN THE KITCHEN

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	identify at least five potential hazards in the kitchen	Student completed work
2	identify at least five solutions to prevent these hazards	Student completed work
3	list at least three types of protective clothing worn in the kitchen or catering industry	Student completed work
4	identify at least five stages that should be completed when preparing to work in the kitchen with food, and design a poster to show these steps	Student completed work
shown knowledge of
5	the different colours of the preparation boards and what food types should be prepared on each	Summary sheet
experienced
6	preparing a kitchen or work area for catering purposes	Summary sheet
7	working safely in a kitchen environment	Summary sheet
8	cleaning the kitchen and equipment appropriately and safely after use.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 12 September 2008Level - Entry Level