Staff
Miss E Vaughan
Ms C Campbell
This course allows pupils to develop a range of skills essential to understanding how to work effectively with food. Pupils will learn about how to work with a vast array of ingredients in a safe, hygienic way. They will learn how different ingredients can work together to make dishes linked to a balanced, healthy diet. They will also learn to work with confidence in having to create dishes and recipes to a specific brief. This course really does offer the chance to develop a range of skills and a broad knowledge base useful in many careers as well as life in general.
Practical work can include:
- Starters, crudities and dips
- Savoury and sweet sauces
- Shortcrust pastry
- Ready made pastry
- Simple two course meals
- Finger and fork buffet foods
- Bread making
- Bar snacks
- Meat dishes
- Chicken dishes
- Desserts
You will study:
- Preparing to cook
- Understanding food
- Exploring balanced diets
- Plan and produce dishes in response to a brief
Skills:
Students will get the chance to develop, practice and demonstrate a wide range of knowledge by making a variety of food products.
Assessment:
There are two types of assessment:
- Internal assessment – (units 1, 2 & 4)portfolio of evidence. This will be graded by centre staff and externally moderated by NCFE
- External assessment – (unit 3) external assessment paper. This will be graded by NCFE
Exam Board
NCFE
Course Outcome:
Technical Award (Level 2)
www.ncfe.org.uk/qualification-search/ncfe-level-2-certificate-in-food-and-cookery-2019.aspx