UNIT TITLE:                  Further Basic Cookery

LEARNING OUTCOMES

ASSESSMENT CRITERIA

(Understanding, skills, knowledge to be learned)

(Standards of achievement against which outcomes will be measured)

The learner will be able to:

The learner has achieved this because (s)he can:

1.           Recognise the principles of               hygiene in cookery

1.1    Demonstrate hygienic preparation of self, equipment and work areas for cooking

1.2    Demonstrate maintenance of clean and hygienic working conditions throughout the cooking process

2.           Recognise the requirements               of safety in the kitchen

2.1    Identify unsafe working practices in the kitchen

3.           Understand the principles of               safe food storage

3.1    Identify the key factors affecting the safe storage of food

4.           Understand the principles of               basic nutrition and healthy               eating

4.1    Illustrate the requirement of basic nutrition

4.2    Identify 4 recipes which meet healthy eating requirements

4.3    Plan at least 3 menus which satisfy the requirements of basic nutrition and healthy eating

5.           Understand the principles of               budgeting, in meal               preparation

5.1    Plan at least 3 nutritious meals with a given budget

6.           Understand the principles of               weighing, measuring and               timing in cookery

6.1    Weigh and measure ingredients accurately

6.2    Calculate and monitor cooking times

7.           Understand the importance               of following instructions

7.1    Follow instructions accurately to produce an acceptable finished product

8.           Know a range of methods of               cooking food

8.1    Produce specified dishes using appropriate cooking methods: boiling, steaming, stewing, grilling, frying, roasting, microwaving

9.           Understand the different               ways in which ingredients               may be combined to               prepare a cake mixture

9.1    Prepare cake mixtures using appropriate methods: whisking, creaming, melting, rubbing-in

10.         Know the different methods               of making pastry

10.1        Prepare 2 dishes using appropriate types of pastry: suet, shortcrust