Unit Award Scheme
LE5587 PRACTICAL COOKERY SKILLS
In successfully completing this unit, the Learner will have | Evidence needed | |
---|---|---|
shown knowledge of | ||
1 | at least two aspects of safety in the kitchen | Summary sheet |
2 | at least two aspects of food hygiene, two aspects of personal hygiene and two aspects of kitchen hygiene | Summary sheet |
3 | three different methods of preparation and cookery, eg sauce making, boiling and baking | Summary sheet |
demonstrated the ability to | ||
4 | follow recipes and oral and written instructions | Summary sheet |
5 | weigh ingredients correctly and accurately | Summary sheet |
6 | use kitchen appliances and utensils safely | Summary sheet |
7 | work in a proper and hygienic manner | Summary sheet |
8 | produce three dishes with their appropriate garnishes, eg lentil and onion soup, spaghetti bolognaise and fruit pie or crumble | Summary sheet |
9 | present dishes correctly and attractively. | Summary sheet |
All outcomes recorded on an AQA Summary Sheet
Approved 15 October 2003Level - Entry Level