SEFL
Unit Title:
Unit Level:
Unit Credit Value:
GLH:
AIM Awards Unit Code:
Unique Reference
Number:
Cooking with Meat, Fish and Vegetables
Two
4
35
NF2/2/EA/001
T/504/9392
This unit has 7 learning outcomes
LEARNING OUTCOMES
ASSESSMENT CRITERIA
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
1
Version 1 – July 2013
AIM Awards
SEFL
Unit Title:
Unit Level:
Unit Credit Value:
GLH:
AIM Awards Unit Code:
Unique Reference
Number:
Cooking with Meat, Fish and Vegetables
Two
4
35
NF2/2/EA/001
T/504/9392
LEARNING OUTCOMES
ASSESSMENT CRITERIA
The learner will:
The learner can:
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
© AIM Awards 2013
2
Version 1 – July 2013
AIM Awards
SEFL
Unit Title:
Unit Level:
Unit Credit Value:
GLH:
AIM Awards Unit Code:
Unique Reference
Number:
Cooking with Meat, Fish and Vegetables
Two
4
35
NF2/2/EA/001
T/504/9392
ASSESSMENT INFORMATION
Specific Requirements for Assessment and delivery of this unit.
ASSESSMENT AND DELIVERY INFORMATION
Centre devised assessment tasks should be approved by the internal verifier for the course before
delivery takes place in order to ensure the assessment is fit for purpose and meets the standards
required.
Unit Summary
The purpose of this unit is to enable learners to prepare and cook different types of meat, fish and
vegetables correctly, safely and hygienically using standard recipes.
Assessment Requirements/Recommendations
Evidence of practical ability must be demonstrated.
Indicative Content
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.
3
Version 1 – July 2013
AIM Awards
SEFL
Unit Title:
Unit Level:
Unit Credit Value:
GLH:
AIM Awards Unit Code:
Unique Reference
Number:
Cooking with Meat, Fish and Vegetables
Two
4
35
NF2/2/EA/001
T/504/9392
Delivery Requirements/Recommendations
Assessment tasks will be devised to meet the needs of the learning group and to cover all the
criteria. Learners will require access to appropriate facilities and ingredients to complete this unit.
4
Version 1 – July 2013
AIM Awards
SEFL
Unit Title:
Unit Level:
Unit Credit Value:
GLH:
AIM Awards Unit Code:
Unique Reference
Number:
Cooking with Meat, Fish and Vegetables
Two
4
35
NF2/2/EA/001
T/504/9392
Owner:
AIM Awards
Unit Grading Structure
PASS
Sector Subject Areas (SSA)
7.4 Hospitality and Catering
Unit Review Date
28/02/2018
Availability for Use
Shared – open to all AOs to award credit
Restricted organisations
N/A
Assessment Guidance
N/A
Equivalences
N/A
5
Version 1 – July 2013
AIM Awards