601/4533X Level 2
Studied by Year 10 students
This qualification is designed for pupils with an interest in food and practical cooking techniques. It will provide students with experience of using different ingredients, practical skills and cooking methods. It will provide the student with a sound knowledge of food ingredients, nutrition and develop their practical ability.
Learners taking this qualification will study the following:
Unit 01: Preparing to cook
This unit aims to introduce students to the safe and hygienic preparation of the cooking environment and ingredients. Students will understand the importance of how to prepare and store equipment & utensils. Students will learn to understand and follow recipes to demonstrate their cooking skills to produce a variety of dishes.
Unit 02: Understanding food
This unit aims to provide students with an understanding of food sources and the factors that can affect food choices. Students will be able to apply these factors when selecting and cooking dishes.
Unit O3: Exploring balanced diets
Students 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. Students will understand how to change recipes to make them healthier.
Unit 04: Plan & produce dishes in response to a brief
Students are given the opportunity to bring together their learning & skills developed throughout the course to produce a menu in response to a brief. Students will plan, make and review their completed dishes.
How the course is assessed?
There are two different assessment types.
Unit 01, 02 & 04: Internally assessed from a portfolio of evidence. This will be marked by centre staff and externally moderated.
Unit 03: External assessment paper 25%. This will be graded by NCFE