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

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 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.