Students will be following the NCFE Food and Cookery Level 2 course. This course is made up from four units delivered over two years.
- Unit 1: Preparing to cook
- Unit 2: Understanding food
- Unit 3: Exploring balanced diets
- Unit 4: Plan and produce dishes in response to a brief (externally assessed)
The assessment for this subject is coursework based and is done using a Pass, Merit and distinction based assessment. The students will need to be able to present work in a variety of methods from practical demonstrations, essays, notes, annotated photographs and witness statements.
The students will be completing a minimum of 6 practical sessions per unit some of which will be allocated and some which will be of their own choosing. The units will be split into sections and completed by producing a series of evidence to show they have covered the necessary topics.
Students will be expected to complete 1 hour of study minimum in their own time every week and provide their own ingredients for the recipes covered in this subject. Students will be set targets and deadlines in class.