Using Kitchen Equipment

Overview

Framework:
RQF
Level:
Level 1
Unit No:
T/504/7657
Credits:
4
Guided learning hours:
40 hours

Assessment Guidance

Portfolio of Evidence

Unit Learning Outcomes

1

Know about different types of kitchen equipment.

Assessment Criteria

  • 1.1
    Identify large and small items of kitchen equipment.
  • 1.2
    Describe how different items of kitchen equipment are used.
  • 1.3
    Identify health and safety requirements for different types of kitchen equipment including relevant age restrictions.
2

Be able to use cutting equipment.

Assessment Criteria

  • 2.1
    Use knives and other manual cutting utensils safely in routine food preparation tasks.
  • 2.2
    Use electronic cutting/slicing/blending equipment safely for routine food preparation tasks.
  • 2.3
    Wash and store cutting equipment safely.
3

Be able to use large and small items of kitchen equipment.

Assessment Criteria

  • 3.1
    Use specified items of kitchen equipment for routine tasks.
  • 3.2
    Wash and store small items of kitchen equipment.
  • 3.3
    Outline how larger items of equipment (e.g. fridges, dishwashers) are cleaned and maintained.