UNIT TITLE: Planning and Producing Healthy Meals
LEVEL: One
CREDIT VALUE: 3 (10 hour credits)
UNIT CODE: NH2/1/TE/003
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 and use a range of basic utensils and equipment |
1.1 Select the appropriate kitchen utensils and follow the correct procedure for their use 1.2 Clean tools, utensils and equipment correctly 1.3 Store tools, utensils and equipment correctly
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2. Understand the importance of cost and nutrition in planning a meal
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2.1 Plan a nutritious menu for a given occasion, on a given limited budget e.g. family supper, vegetarian meal
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2. Understand the importance of cost and nutrition in planning a meal
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3.1 Produce at least 3 well prepared, nutritious dishes | |
4. Produce a workfile of relevant information |
4.1 Produce a workfile of information and at least 4 recipes for healthy eating
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