FOOD and COOKERY OPTION SUBJECT
FOOD and COOKERY
OPTION SUBJECT
V CERT Level 2 Certificate in Food and Cookery Exam Board: NCFE Course overview This vocational qualification is designed for learners who have an interest in food and cookery. It will provide you with experience of using different cooking techniques and methods to enable you to use these within further education or apprenticeships. It will give you a basic understanding of the skills required for a career in food. Each qualification focuses on an applied study of the food and cookery sector and learners will gain a broad understanding and knowledge of working in the sector. The qualifications are 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. This Level 2 qualification is appropriate for learners who are looking to develop a significant core of knowledge and understanding and apply that knowledge in preparing and producing dishes. Course Breakdown The qualification consists of four units: Unit 1 - PREPARING TO COOK: This unit aims to introduce learners to the safe and hygienic preparation of the cooking environment and ingredients. Learners will understand the importance of how to prepare and store equipment and utensils. Learners will learn to understand and follow recipes to demonstrate their cooking skills to produce a variety of dishes. Unit 2 - UNDERSTANDING FOOD: This unit aims to provide learners with an understanding of food sources and the factors that can affect food choices. Learners will be able to apply these factors when selecting and cooking dishes. Unit 3 - EXPLORING BALANCED DIETS: Learners will understand the individual requirements of a balanced diet. They will learn about reference index (RI)/guideline daily amounts (GDAs) and how food labels can inform healthy eating. Learners will understand how to change recipes to make them healthier. Unit 4 - PLAN AND PRODUCE DISHES IN RESPONSE TO A BRIEF: This unit will give learners the opportunity to bring together their learning and skills developed throughout the course to produce a menu in response to a brief. Learners will plan, make and review their completed dishes. Assessment Units 1, 2 and 4 are assessed internally. Unit 3 is externally assessed. The assessment takes the form of a 2 hour written exam. Level 2 V Certs are graded as Pass, Merit, Distinction or Distinction* and are equivalent to one GCSE. Qualities needed for success in the course: An enthusiasm for food and learning of new skills. In addition good organisational and creative skills and the ability to innovate. Students will be expected to work to strict deadlines in order to complete the necessary units of work. They will build up a comprehensive folder of evidence of their work. Students are expected to bring all their ingredients for every practical lesson. 22
OPTION SUBJECT
V CERT Level 2 Certificate in Food and Cookery Exam Board: NCFE Course overview This vocational qualification is designed for learners who have an interest in food and cookery. It will provide you with experience of using different cooking techniques and methods to enable you to use these within further education or apprenticeships. It will give you a basic understanding of the skills required for a career in food. Each qualification focuses on an applied study of the food and cookery sector and learners will gain a broad understanding and knowledge of working in the sector. The qualifications are 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. This Level 2 qualification is appropriate for learners who are looking to develop a significant core of knowledge and understanding and apply that knowledge in preparing and producing dishes. Course Breakdown The qualification consists of four units: Unit 1 - PREPARING TO COOK: This unit aims to introduce learners to the safe and hygienic preparation of the cooking environment and ingredients. Learners will understand the importance of how to prepare and store equipment and utensils. Learners will learn to understand and follow recipes to demonstrate their cooking skills to produce a variety of dishes. Unit 2 - UNDERSTANDING FOOD: This unit aims to provide learners with an understanding of food sources and the factors that can affect food choices. Learners will be able to apply these factors when selecting and cooking dishes. Unit 3 - EXPLORING BALANCED DIETS: Learners will understand the individual requirements of a balanced diet. They will learn about reference index (RI)/guideline daily amounts (GDAs) and how food labels can inform healthy eating. Learners will understand how to change recipes to make them healthier. Unit 4 - PLAN AND PRODUCE DISHES IN RESPONSE TO A BRIEF: This unit will give learners the opportunity to bring together their learning and skills developed throughout the course to produce a menu in response to a brief. Learners will plan, make and review their completed dishes. Assessment Units 1, 2 and 4 are assessed internally. Unit 3 is externally assessed. The assessment takes the form of a 2 hour written exam. Level 2 V Certs are graded as Pass, Merit, Distinction or Distinction* and are equivalent to one GCSE. Qualities needed for success in the course: An enthusiasm for food and learning of new skills. In addition good organisational and creative skills and the ability to innovate. Students will be expected to work to strict deadlines in order to complete the necessary units of work. They will build up a comprehensive folder of evidence of their work. Students are expected to bring all their ingredients for every practical lesson. 22
