when making egg dishes minimum of three healthy eating options when making egg dishes. 2 The learner will be able to produce basic egg dishes The learner must be able to: Assessment Requirements Evidence Location 2.a Select and use the correct tools and equipment The following assessment method must be used in the assessment of this standard: Observation of learner practical ability 2.b Prepare and cook eggs and other ingredients to meet dish requirements The following assessment methods may be used to support the assessment of this standard: 2.c Present and finish a minimum of three egg dishes Written tasks/questions and answers to meet requirements Oral questions and answers Group discussion 2.d Safely store cooked egg dishes not for immediate Learner log/reflective journal use Expert witness evidence Professional discussion Report This list is not exhaustive and other appropriate assessment methods may be used.
when making egg dishes minimum of three healthy eating options when making egg dishes. 2 The learner will be able to produce basic egg dishes The learner must be able to: Assessment Requirements Evidence Location 2.a Select and use the correct tools and equipment The following assessment method must be used in the assessment of this standard: Observation of learner practical ability The following assessment methods may be used to support the assessment of this standard: Written tasks/questions and answers Oral questions and answers Group discussion Learner log/reflective journal Expert witness evidence Professional discussion Report This list is not exhaustive and other appropriate assessment methods may be used. 2.b Prepare and cook eggs and other ingredients to meet dish requirements 2.c Present and finish a minimum of three egg dishes to meet requirements 2.d Safely store cooked egg dishes not for immediate use
Produce%20Basic%20Egg%20Dishes%20L1%20CV3%20AIM%20Awards%20Component%20V1-1.docx