Overview

Framework:
RQF
Level:
Level 1
Unit No:
F/505/4336
Credits:
3
Guided learning hours:
27 hours

Assessment Guidance

N/A

Unit Learning Outcomes

1

Understand how to plan and cost nutritionally balanced meals.

Assessment Criteria

  • 1.1
    Plan a two-course meal, taking into account basic nutritional value and costs.
  • 1.2
    Give reasons for choice of meal.

2

Be able to use fresh ingredients and convenience foods.

Assessment Criteria

  • 2.1
    Cook a meal using:
    a) fresh ingredients
    b) convenience foods.

3

Be able to use and maintain a range of domestic kitchen equipment.

Assessment Criteria

  • 3.1
    Identify examples of domestic kitchen equipment used to produce a meal.
  • 3.2
    Use domestic kitchen equipment to produce a meal.
  • 3.3
    Clean and store the equipment used.

4

Be able to use a variety of food preparation methods.

Assessment Criteria

  • 4.1
    Identify different food preparation methods.
  • 4.2
    Produce a dish using a range of food preparation methods.

5

Understand the importance of health and safety in a domestic kitchen.

Assessment Criteria

  • 5.1
    Identify the main health and safety risks in a domestic kitchen.
  • 5.2
    Outline how to respond to health and safety risks in a domestic kitchen.