Food and Cookery

 

WHAT DO STUDENTS LEARN IN FOOD PREPARATION AND NUTRITION IN KEY STAGE 4? 

The Level 1/2 Technical Award in Food and Cookery is designed for learners who want an introduction to food and cookery that includes a vocational and project-based element. The qualification will appeal to learners who wish to pursue a career in the food industry or progress onto further study.

The Level 1/2 Technical Award in Food is aimed at 14- to 16-year-olds studying key stage 4 (KS4) curriculum who are interested in the food and hospitality sector. This qualification is designed to match the rigour and challenge of GCSE study. The qualification is graded at level 1 pass/merit/distinction and level 2 pass/merit/distinction/distinction* (equivalent to GCSE grades 8.5 to 1).

It enables learners to develop their personal interest and skills in cookery that will help them to prepare food that is healthy and nutritious. These vocational skills will help the learner to make appropriate food choices and provide a balanced diet for themselves and others. These skills can readily be transferred to further study or employment within the food sector. This level 1/2 qualification is appropriate for learners who are looking to develop a core of knowledge and understanding of food and cookery principles and apply their knowledge through a series of practical tasks and by using a wide range of cooking skills.

HOW WILL STUDENTS LEARN IN THIS COURSE?

  • Content area 1: Health and safety relating to food, nutrition and the cooking environment
  • Content area 2: Food legislation and food 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

This will be delivered through a combination of practical and theory lessons and students will required to provide ingredients when making

 

HOW ARE STUDENTS ASSESSED IN THIS COURSE?

 

Assessment Breakdown ·       1 hour 30 minutes examined assessment

·       16 hours 30 minutes non-exam assessment

Non-exam assessment (NEA) Weighting (60%) Externally-set, internally marked and externally moderated:

·       Synoptic project

Examined Assessment (EA) Weighting (40%) Externally-set,  externally marked:

·       Written exam

Total 100% Overall qualification grades:

L1P,L1M,L1D,L2P,L2M,L2D,L2D*

 

The qualification has 2 assessments externally set by NCFE in Y11:

One non-exam assessment 60% of the technical award 96 marks

 The completion time for the NEA is 16 hours 30 minutes –  a combination of practical and written work internally marked externally moderated

 A different NEA brief will be released every September by the exam board

 One written examined assessment. 40% of the technical award

Written examination:

  • 80 marks
  • 1 hour 30 minutes
  • a mixture of multiple-choice, short-answer and extended response questions

 

WHAT IS THE LEARNING SEQUENCE?

  Term 1 Term 2 Term 3 Term 4 Term 5 Term 6
Y10

 

Nutrition and commodities

Proteins

Eggs

 

Food safety

Methods of cooking and heat transfer

Proteins

Meat

Fish

Alternative proteins

 

Fats and oils

Carbohydrates

Starch

Cereals grains

Fibre

sugar

Vitamins and Minerals

Calcium, sodium, iodine, phosphorous

A C D E K

B1, B2, B3, B9, B12

Folic acid

Milk and dairy

And water

Milk

Cheese

Cream

yoghurt

 

2 hour timetabled NEA practice

 

 

Practicals

Quiche Scotch eggs

Lemon meringue

Swiss roll

Pavlova

Mayonnaise

Fish cakes Fish pie

Portioning a chicken and choice of recipes

Quorn and other vegetarian options

Bread using yeast and soda bread

Pastry

Pasta – ravioli

Gluten free –Coeliac

Sauce making

Spinach and chickpea

Spicy lentils

French onion soup

Fruit recipe choices

Jam making

Yoghurt and cheese making

Custard

Pasta frittata

Welsh rabbit

 

Own choice recipes to meet task title

2 plus an accompaniment

 

Food Science

 

Food investigation

Coagulation

 

Emulsification

 

Foams

 

Meringue stability

Food preparation

Ethnic meals

 

Investigation

Investigate fats in pastry

 

Food investigation

Investigate flours in sauces and bread

Gluten balls

Yeast experiments

Preservation methods

Freezing, pickling, jam making, canning, pasteurising, AFD .

 

Food preparation

Healthy eating

Menu planning

Nutritional analysis

Food for PC

 

Practice NEA 1 investigation

 

Y11 NEA

 

Assessments

 

 

NEA1 investigation

 

10 hours – 15% of grade

Release date Sept 1st

Food preparation

NEA2

 

20 hours – 35% of grade

Release date Nov 1st

Food provenance

 

 Revision

PPE

Food Preparation

NEA2

20 hours continued including 3hour practical exam

 

 

Revision

 

 

WHAT QUALIFICATION IS GAINED FROM WHICH EXAM BOARD?

NCFE

LINK TO EXAM BOARD SPECIFICATION

NCFE Level 1/2 Technical Award in Food and Cookery (qualhub.co.uk)

 

HOW IS IT GRADED?

L1 Pass – L2Dist*

WHAT FURTHER EDUCATION AND/OR CAREERS CAN THIS QUALIFICATION LEAD TO? 

Learners could progress into employment or onto an apprenticeship. The understanding and skills gained through this qualification could be useful to progress onto an apprenticeship in the food industry through a variety of occupations within the sector, such as kitchen assistant, catering assistant, chef and sous chef. Learners could also progress into employment or onto an apprenticeship. The understanding and skills gained through this qualification could be useful to progress onto an apprenticeship through a variety of occupations within the sector, such as a data technician or IT support technician.

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