This qualification is designed for learners with an interest in food and cookery. It will provide learners with experience of using different cooking skills and methods to enable them to use these within further education or apprenticeships. It will give them a basic understanding of the skills required for a career in food.

The NCFE level one and level two certificates in food and cookery skills are designed to provide learners with the skills, knowledge and understanding of using different cooking techniques and methods required for further study, apprenticeships or a career in the sector.

Assessment

There is one tier of entry.

Coursework

Units of work internally assessed worth 60%.

Examination

An examination during Year 11 worth 40%.

Throughout their study, learners will develop skills including how to:

• prepare and cook using basic skills
• plan and produce dishes for a purpose
• ensure a safe and hygienic environment
• Learners will also take away valuable knowledge of:
• food and its functions in the body and in recipes
• balanced diets and modification of recipes for health purpose

To be awarded the NCFE level one or level two certificate in food and cookery skills, learners are required to successfully complete four mandatory units for each qualification. Learners must achieve a minimum of a ‘pass’ in each unit to achieve an overall qualification grade

Mandatory units in this course:

• Unit 01 Preparing to cook (D/506/5036)
• Unit 02 Understanding food (H/506/5037)
• Unit 03 Exploring balanced diets (K/506/5038)
• Unit 04 Plan and produce dishes in response to a brief (M/506/5039

The skills acquired from this course would be of benefit to a career in the food industry, including catering, Marketing and manufacturing.

This knowledge would also aid being able to prepare healthy, economical food for yourself and family.

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