UNIT TITLE:                Further Basic Cookery

LEVEL:                                One

CREDIT VALUE:           9 (10 hour credits)

UNIT CODE:                      NF0/1/TE/002

 

 

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