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

Unit Learning Outcomes

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