Food, Drink and Cooking

Overview

Framework:
RQF
Level:
Entry Level 3
Unit No:
F/504/8293
Credits:
3
Guided learning hours:
30 hours

Assessment Guidance

N/A

Unit Learning Outcomes

1

Know about kitchen utensils and basic kitchen equipment.

Assessment Criteria

  • 1.1
    Identify small basic items of equipment used in a kitchen.
  • 1.2
    Demonstrate how to use the identified equipment.
  • 1.3
    Identify which items of electrical equipment may be used.
  • 1.4
    State why these items are used.
  • 1.5
    Demonstrate how to use:
    (a) hobs
    (b) grill
    (c) oven
    (d) microwave.
2

Know about the importance of preparing balanced nutritious meals.

Assessment Criteria

  • 2.1
    Select foods to make a simple balanced meal or snack.
  • 2.2
    State why it is important to eat balanced nutritious meals.
3

Know about hot and cold drinks.

Assessment Criteria

  • 3.1
    Identify the range of hot and cold drinks available.
  • 3.2
    Prepare a range of basic hot and cold drinks.
4

Know which fresh foods do not need to be cooked.

Assessment Criteria

  • 4.1
    Identify different fresh foods that do not need to be cooked.
  • 4.2
    State the types of cold snacks available that do not need cooking/heating.
5

Know about simple cooked snacks.

Assessment Criteria

  • 5.1
    List different fresh foods that can form a cooked snack.
  • 5.2
    Identify a range of simple hot snacks using basic ingredients.
6

Be able to prepare a variety of snacks.

Assessment Criteria

  • 6.1
    Prepare a selection of hot and cold snacks for self and others.