Overview

Framework:
RQF
Level:
Level 2
Unit No:
A/601/5335
Credits:
4
Guided learning hours:
33 hours

Assessment Guidance

n/a

Unit Learning Outcomes

1

Be able to prepare meat for basic dishes

Assessment Criteria

  • 1.1
    Check meat meets dish requirements
  • 1.2
    Choose and use tools and equipment correctly
  • 1.3
    Prepare meat to meet dish requirements
  • 1.4
    Safely store any prepared meat not for immediate use

2

Understand how to prepare meat for basic dishes

Assessment Criteria

  • 2.1
    Describe how to check meat meets requirements
  • 2.2
    Describe what quality points to look for in fresh meat
  • 2.3
    Describe what to do if there are problems with the meat or other ingredients
  • 2.4
    State the correct tools, knives and equipment required to carry out different preparation methods
  • 2.5
    Describe how to carry out different preparation methods correctly
  • 2.6
    State the importance of using the correct tools, knives, equipment and techniques
  • 2.7
    Describe how to store prepared meat
  • 2.8
    State healthy eating options when preparing meat