Developing Good Practice Skills for use in the Kitchen

Overview

Framework:
RQF
Level:
Level 2
Unit No:
R/505/3286
Credits:
3
Guided learning hours:
24 hours

Assessment Guidance

Portfolio of Evidence

Unit Learning Outcomes

1

Be able to use a variety of measuring methods.

Assessment Criteria

  • 1.1
    Use imperial, metric and alternative measurements to measure liquids and solids accurately.
2

Understand the importance of health and safety requirements when working in a kitchen.

Assessment Criteria

  • 2.1
    Identify safety hazards and take corrective action.
  • 2.2
    Apply safe practices during practical work in order to protect the safety of themselves and others.
3

Be able to apply the principles of food and personal hygiene.

Assessment Criteria

  • 3.1
    Identify the key principles for preparation of raw and cooked food, prevention of cross contamination and appropriate temperature control.
  • 3.2
    Apply the key principles of personal hygiene during the preparation of food.
4

Be able to apply correct storage methods for food.

Assessment Criteria

  • 4.1
    Use the fridge, freezer and dry goods store correctly, safely and hygienically.
5

Be able to organise and maintain the work area for food preparation.

Assessment Criteria

  • 5.1
    Organise work area efficiently.
  • 5.2
    Work in a methodical and organised manner.
  • 5.3
    Prepare and use a time plan and accurately use recipes.
6

Be able to clear away safely and efficiently.

Assessment Criteria

  • 6.1
    Use appropriate techniques to leave a workstation in a clean and tidy condition.
7

Be able to use kitchen equipment correctly.

Assessment Criteria

  • 7.1
    Identify appropriate knives, utensils and electrical equipment for use in food preparation.
  • 7.2
    Use and store kitchen equipment correctly.