Cooking Around the World

 Food Technology RoomThese vocational course are planned and delivered to develop the student's awareness and understanding catering.


The of units of work that pupils will undertake are:

 

79107 Cooking a dish from China

In successfully completing this unit the student will have demonstrated the ability to:

  • identify the equipment needed to follow a chosen recipe for a Chinese dish;
  • identify, collect and weigh or measure the ingredients required;
  • follow the recipe;
  • set the oven temperature, with or without help;
  • use the cooker safely, remembering to turn it off after use;
  • work in a safe and hygienic manner;
  • clean and tidy the kitchen area, showing safe handling of knives and all kitchen equipment;
  • experience locating China on a map;
  • take part in a discussion on China and Chinese culture.

 

79108 Cooking a dish from Asia

In successfully completing this unit the student will have demonstrated the ability to:

  • identify the equipment needed to follow a chosen recipe for an Asian dish;
  • identify, collect and weigh or measure the ingredients required;
  • follow the recipe;
  • set the oven temperature, with or without help;
  • use the cooker safely, remembering to turn it off after use;
  • work in a safe and hygienic manner;
  • clean and tidy the kitchen area, showing safe handling of knives and all kitchen equipment;
  • experience locating Asia on a map;
  • take part in a discussion on Asia and Asian culture.

 

79116 Cooking a dish from Sweden

In successfully completing this unit the student will have demonstrated the ability to:

  • identify the equipment needed to follow a chosen recipe for a Swedish dish;
  • identify, collect and weigh or measure the ingredients required;
  • follow the recipe;
  • set the oven temperature, with or without help;
  • use the cooker safely, remembering to turn it off after use;
  • work in a safe and hygienic manner;
  • clean and tidy the kitchen area, showing safe handling of knives and all kitchen equipment;
  • experience locating Sweden on a map;
  • take part in a discussion on Sweden and Swedish culture.

 

Cooking a dish from France

In successfully completing this unit the student will have demonstrated the ability to:

  • identify the equipment needed to follow a chosen receipt for a French dish;
  • identify, collect and weigh or measure the ingredients required;
  • follow the recipe;
  • set the oven temperature, with or without help;
  • use the cooker safely, remembering to turn it off after use;
  • work in a safe and hygienic manner;
  • clean and tidy the kitchen area, showing safe handling of knives and all kitchen equipment;
  • experience locating France on a map;
  • take part in a discussion on France and French culture.

 

79119 Cooking a dish from USA

In successfully completing this unit the student will have demonstrated the ability to:

  • identify the equipment needed to follow a chosen recipe for a dish from the USA;
  • identify, collect and weigh or measure the ingredients required;
  • follow the recipe;
  • set the oven temperature, with or without help;
  • use the cooker safely, remembering to turn it off after use;
  • work in a safe and hygienic manner;
  • clean and tidy the kitchen area, showing safe handling of knives and all kitchen equipment;
  • experience locating the USA on a map;
  • take part in a discussion on the USA and its culture.

 

79120 Cooking a dish from Morocco

In successfully completing this unit the student will have demonstrated the ability to:

  • identify the equipment needed to follow a chosen recipe for a dish from Morocco;
  • identify, collect and weigh or measure the ingredients required;
  • follow the recipe;
  • set the oven temperature, with or without help;
  • use the cooker safely, remembering to turn it off after use;
  • work in a safe and hygienic manner;
  • clean and tidy the kitchen area, showing safe handling of knives and all kitchen equipment;
  • experience locating the Morocco on a map;
  • take part in a discussion on the Morocco and its culture.

 

88349 Cooking and Nutrition – Caribbean Cuisine

In successfully completing this unit the student will have demonstrated the ability to:

  • prepare at least two different types of healthy Caribbean dish;
  • use kitchen equipment safely and correctly;
  • shown knowledge of at least two lower fat or lower calorie alternatives for a key ingredient in a Caribbean dish;
  • at least one alternative preparation technique to make a dish healthier, e.g. baking instead of frying;
  • taste the Caribbean dishes s/he has made.

 

93390 Prepare and cook Chile con carne

In successfully completing this unit the student will have demonstrated the ability to:

  • collect appropriate equipment;
  • weigh ingredients accurately;
  • use correct utensils and equipment;
  • select a recipe to make chilli con carne;
  • prepare the appropriate ingredients for the dish;
  • follow the chosen recipe and prepare the dish;
  • explain the hygiene points that need to be followed when working with raw meat;
  • work hygienically in the kitchen;
  • clean and tidy the work area after use.