Basic Food Preparation

Overview

Framework:
RQF
Level:
Entry Level 3
Unit No:
K/504/9390
Credits:
2
Guided learning hours:
20 hours

Assessment Guidance

N/A

Unit Learning Outcomes

1

Be able to prepare food for cold presentation or cooking.

Assessment Criteria

  • 1.1
    Select the correct ingredients for basic dishes.
  • 1.2
    Choose the correct equipment.
  • 1.3
    Handle safely and hygienically.
  • 1.4
    Prepare food items for cold presentation or cooking safely and hygienically.
  • 1.5
    Set aside or store prepared food items ready for use according to instructions.
  • 1.6
    Clean work areas and equipment safely and hygienically during and after preparing food.