Basic Food Preparation and Cooking

Overview

Framework:
RQF
Level:
Level 1
Unit No:
K/502/5042
Credits:
3
Guided learning hours:
30 hours

Assessment Guidance

none

For the full unit details, please download the latest version of the qualification specification. This is available for download on the relevant qualifications page.

Unit Learning Outcomes

To view the assessment criteria and any additional content, please expand the relevant learning outcome below.

1 — Know the principal methods of cooking

Assessment Criteria

  • 1.1
    State the principal methods of cooking
  • 1.2
    State typical cooking methods for different commodities
2 — Be able to prepare, cook and present simple dishes

Assessment Criteria

  • 2.1
    Prepare, cook and present simple dishes safely and hygienically, using wet and dry methods
  • 2.2
    Clean work areas and equipment safely and hygienically during and after preparing and cooking food
  • 2.3
    State safe working practices for different cooking methods
  • 2.4
    Review own performance and make suggestions for future improvements