This qualification is designed for learners who want an introduction to food and cookery which includes a vocational and project-based element. 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 V cert Level 1 and Level 2 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

To be awarded the NCFE Level 1 or Level 2 Certificate in Food and Cookery Skills, learners are required to successfully complete seven mandatory units for each qualification. Learners must achieve a minimum of a ‘Pass’ in each unit to achieve an overall qualification grade.

• Non-exam assessment (NEA) externally set, internally marked and externally moderated at 60%
• The exam assessment is externally set and marked at 40%

Mandatory units in this course

• Content area 1: Health and safety relating to food, nutrition and the cooking environment
• Content area 2: Food legislation and provenance
• Content area 3: Food groups, key nutrients and a balanced diet
• Content area 4: Factors affecting food choice
• Content area 5: Food preparation cooking skills and techniques
• Content area 6: Recipe amendment, development and evaluation
• Content area 7: Menu and action planning for completed dishes