This qualification is designed for learners with an interest in food and cookery.This course provides learners with experience of using different cooking techniques and methods to enable them to use these within further education and apprenticeships. This qualification will help learners to prepare and cook using basic skills, understand food and its functions, understand balanced diets, modification of recipes and plan and produce dishes for a purpose.
This course is appropriate for learners who are motivated and challenged by learning through hands-on experiences and through content which is concrete and related directly to those experiences. Learners will develop skills in planning, researching, communicating, problem solving and health and safety, skills that are essential for the modern workplace.
Assessment is the process of measuring a learner’s skill, knowledge and understanding against the standards set in a qualification. The assessment for the NCFE Level 2 Certificate in Food and Cookery consists of 2 types:
• Internal assessment – portfolio of evidence. This will be graded by centre staff and externally moderated by NCFE.
• External assessment – external assessment paper. This will be graded by NCFE.
Learners must be successful in both types of assessment to achieve the qualification. The external assessment is administered under specified assessment conditions and will last for 2 hours.
|Unit Number and Title||Mandatory/Optional||Assessment|
|Unit 01 Preparing to cook||Mandatory||Internally assessed portfolio of evidence|
|Unit 02 Understanding food||Mandatory||Internally assessed portfolio of evidence|
|Unit 03 Exploring balanced diets||Mandatory||Externally set and marked assessment paper|
|Unit 04 Plan and produce dishes in response||Mandatory||Internally assessed portfolio of evidence|
Learners who achieve this qualification could progress onto further Level 3 qualifications and A levels, such as: Advanced GCE in Design and Technology: Food Technology or a Diploma in Advanced Professional Cookery.