Cleaning up in the kitchen
Challenge reference: 9357
Active
Notional learning hours
20
Level
Entry 2
Subject area
Preparing for Adulthood pathway
Vocational area
Skills
Learning aim
Learners will develop their awareness of and practical skills in cleaning up the kitchen after cooking and state the reasons that this is important.
Learning context
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Learning outcomes
(What the learner needs to know, understand or be able to do)
The learner will:
-
1
. Be able to clean work surfaces. -
2
. Be able to wash used kitchen equipment.
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Assessment criteria
(What the learner need to demonstrate in order to meet the learning outcome)
The learner can:
- Identify an unclean work surface after cooking
- Select appropriate equipment to clean the work surface
- Clean the work surface effectively
- Dispose of rubbish (including collection of food particles)
- Return equipment to its correct location, including arranging for laundering of dish cloths
- Select appropriate equipment to carry out washing up
- Run hot soapy water
- Identify equipment that needs washing
- Wash dirty pots and equipment effectively
- Place clean, wet items safely on a draining board
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Assessment methodology
Assessment methodology
Linked to learning outcome
Observation checklist
1
2
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