Unit Award Scheme

shown knowledge of

1. at least two aspects of safety in the kitchen

2. at least two aspects of food hygiene, two aspects of personal hygiene and two aspects of kitchen hygiene

3. three different methods of preparation and cookery, eg sauce making, boiling and baking

demonstrated the ability to

4. follow recipes and oral and written instructions

5. weigh ingredients correctly and accurately

6. use kitchen appliances and utensils safely

7. work in a proper and hygienic manner

8. produce three dishes with their appropriate garnishes, eg lentil and onion soup, spaghetti bolognaise and fruit pie or crumble

9. present dishes correctly and attractively.