Assessment Requirements

Record of Learner Achievement

Unit: / Cooking with Meat, Fish and Vegetables L2 CV4
Ofqual Unit Reference Number: / T/504/9392
Unit Review Date: / 28/02/2018
LEARNING OUTCOMES / ASSESSMENT CRITERIA / EVIDENCE LOCATION /
The learner will: / The learner can: /
1. Identify, prepare and cook a range of meats / 1.1. Describe different meats
1.2 Prepare meat
1.3 Cook meat
2. Identify, prepare and cook a range of fish / 2.1. Describe different fish
2.2. Prepare fish
2.3. Cook fish
3. Identify, prepare and cook a range of vegetables / 3.1. Describe different types of vegetables
3.2. Prepare vegetables
3.3. Cook vegetables
4. Understand cooking methods for meat, fish and vegetable cookery / 4.1. Explain when to use the following cooking methods:
a) Braising
b) Casseroling
c) Steaming
d) Frying
e) Grilling
f) Oven roasting
g) Boiling
h) Pressure-cooking
5. Be able to prepare balanced meal using a healthy recipe / 5.1. Select a healthy recipe
5.2. Follow healthy recipes to prepare a meal
5.3. Explain nutritive value of the prepared meal
6. Be able to follow principles of health and safety when preparing food / 6.1. Apply health and safety principles in practice
7. Evaluate own work / 7.1. Comment on finished products
7.2. Identify ways of improving

Assessment Requirements

Learning Outcome 1

1.1 Different meats: learners must identify and describe at least FOUR different types.

1.2 Prepare meat: learners must prepare and bone at least TWO types of meat.

1.3 Cook meat: learners must select and cook appropriate types and cuts of meat in everyday recipes.

Learning Outcome 2

2.2 Prepare fish: learners must prepare appropriately and fillet TWO types of fish.

2.3 Cook fish: learners must select and cook appropriate types and cuts of fish in everyday recipes.

Learning Outcome 3

3.1 Different types of vegetables: learners must identify and describe at least SIX types.

3.2 Prepare vegetables: learners must prepare appropriately and neatly at least six types of vegetables.

3.3 Cook vegetables: learners must select and cook appropriate vegetables in everyday recipes.

Evidence Requirements

Evidence of practical ability must be demonstrated.

Final Tutor Feedback (Strengths and Areas for Improvement):

Learner Submission Disclaimer

I declare that this is an original piece of work and that all of the work is my own unless referenced.

Assessor Disclaimer

I confirm that this learner’s work fully meets all the assessment criteria listed above at the correct level and that any specified evidence requirements have been addressed.

Assessor / Learner / Date

1 | Page

V1 – January 2014