Introduction to Preparing, Presenting and Keeping Food for Children and Young People

Overview

Framework:
RQF
Level:
Entry Level 3
Unit No:
J/505/8713
Credits:
3
Guided learning hours:
30 hours

Assessment Guidance

n/a

Unit Learning Outcomes

1

Know how to prepare food safely and hygienically, taking account of Health and Safety regulation.

Assessment Criteria

  • 1.1
    Prepare a meal for a child and/or young person safely and hygienically.
  • 1.2
    Identify, from a given range, an aspect of Health and Safety regulation which applies to preparing or keeping food.
2

Know how to store food safely and hygienically.

Assessment Criteria

  • 2.1
    Show how one item of cooked food and one item of fresh food should be stored.
3

Be able to recognise "use by" dates.

Assessment Criteria

  • 3.1
    Choose ingredients which are within their "use by" dates.
4

Know how to prepare nutritious food.

Assessment Criteria

  • 4.1
    Draw up menus for children and/or young people of at least two different ages, selecting elements from a given range.
  • 4.2
    Prepare a nutritious meal for a child or young person using one of these menus.
5

Know how to present food in a way that is attractive to children and young people.

Assessment Criteria

  • 5.1
    Use menus and illustrations to show how colour, texture, taste and smell can contribute to presenting attractive food.
  • 5.2
    Prepare and present a meal which might appeal to children and/or young people.