This qualification is designed for pupils with an interest in food and cookery. It will provides them with experience of using different cooking techniques and methods which will enable them to use these within further education or apprenticeships.
It will give them a basic understanding of the skills required for a career in food.
Year 11 Course Title: Level 2 Food and Cookery
Exam Board & Code: NCFE VCert 601/4533/X Full GCSE Course Specification (PDF)
Paper 1: 25% - 2 hour written exam
Continuous Assessment: 75% - continuous teacher assessment with external moderation
Term 1:
Pupils will learn the requirement of the VCert and how it works. They will look at how they prepare themselves and the working environment in a safe manner to cook.
Term 2:
Pupils will learn how to understand and follow recipes to demonstrate their cooking skills to produce a variety of dishes. They will understand the functions of ingredients and the importance of a recipe
Term 3:
Continuing with the demonstration of cooking skills pupils will also be introduced to the importance of a balanced diet.
Term 1:
Pupils will be able to describe the main food groups and give the sources of foods from each. They will explain how seasons affect food availability. They will produce a variety of seasonal available dishes. Alongside this pupils will continue to learn about balanced diets and look at the needs of a variety of diets.
Term 2:
We will now start to look at how environmental and social factors affect food choices coupled with cost and sensory factors. We will explore how taste, texture, appearance and smell can influence the food we consume. Pupils will sit a 2 hour written exam on ‘Exploring balanced diets’
Term 3:
In this term pupils will bring together their previous learning to make informed choices when using food for cooking. They will make a variety of pasta, fruit and meat dishes.
Term 1:
Pupils will be able to plan a menu for a set brief. They will assess the requirement of the brief and then develop a plan of action in order to make the dishes. They will review and revise their plan based on the feedback they receive.
Term 2:
This term pupils will make the dishes they have decided on and demonstrate a range of cooking skills within the dishes. They will show a high level of safe and hygienic working practices throughout their making.
Term 3:
Pupils will review the dishes they made looking at the strengths and weaknesses of the planning and preparation process. They will need to evaluate how the brief has been met.
Mrs N Gray - n.gray.scs@osborne.coop
Mr H Hearn - h.hearn.scs@osborne.coop
