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0121 448 3001

 

Food & Cookery

 

This qualification is designed for students with an interest in food and cookery. It will provide students with experience of using different cooking techniques and methods to 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.

Students at Spring High School will gain a broad knowledge and understanding of working with food and cookery as well as producing and serving food for all inclusive of culture religion and for those with allergies in our working kitchen, which caters for up to thirty covers.

It’s appropriate for students who are motivated and challenged by learning through hands-on experiences and through content which is concrete and related directly to those experiences. This Level 1 qualification is appropriate for students looking for an introduction to the skills needed for a career in the food and cookery.

This qualification shows students how to :

  • Prepare themselves and the environment for cooking,
  • Research factors that affect food choice and ingredient suitability selection
  • Understand the importance of a balanced diet is and reference intake (RI)
  • Adapt recipes to make them healthier, to plan and produce dishes for a purpose.

On completion of of the course students will know about:

  • Safe and hygienic preparation of the cooking environment
  • The main food groups and nutrients and how food labels inform healthy eating
  • Designing and creating menus to meet a brief selecting ingredients to cook dishes that are adapted for all with an emphasis on healthy eating.

Successful completion of this qualification will enable students to progress to the Level 2 qualification.

This qualification has been mapped to relevant National Occupational Standards for food and cookery. Students may, therefore, use evidence from this course towards the knowledge requirements of a relevant competence-based qualification. The knowledge and skills gained will provide an introduction to those interested in the food and cookery industry.

 

Assessment in Food and Cookery

Level 1 is equivalent to GCSE grades D-G;

Level 2 is equivalent to GCSE grades A*-C

Assessment: This will be ongoing through in class study and Pupil self assessment and peer assessment of work

There is an opportunity for students become certified in their study through the AQA Unit awards scheme.

 

Useful Websites

Unit Awards
http://www.aqa.org.uk/programmes/unit-award-scheme/a-brief-history-of-the-aqa-unit-award-scheme-uas

Asdan Short Courses
https://www.asdan.org.uk/courses/programmes/history-short-course

 

 

 

 

Food & Cookery Curriculum Overview

NCFE Level 1 -equivalent to GCSE grades D-G

  Term   Subject content
  Autumn 1  
  • Health and safety in the kitchen
  • Introduction to the tools and equipment used in the kitchen
  • Preparing the working environment
  • Food storage
  Autumn 2  
  • Healthy eating and the eatwell plate
  • Basic baking and soups
  • Seasonal ingredients and basic techniques
  Spring 1  
  • Research food groups
  • Introduction to handling and cooking meats
  • Research food availability
  Spring 2  
  • Research food choices
  • Research cultural and dietary needs
  • Cook a meal for others
  Summer 1  
  • Research and plan a 3 course meal
  Summer 2  
  • Produce a schedule and produce the three course meal for peers
  • Evaluate all dishes

 

NCFE Level 2 - equivalent to GCSE grades A*-G

  Term   Subject content
  Autumn 1  
  • Health and safety in the kitchen
  • Introduction to the tools and equipment used in the kitchen
  • Preparing the working environment
  • Food storage
  Autumn 2  
  • Healthy eating and the eatwell plate
  • Baking and sauces
  • Use cultural and seasonal ingredients and advanced techniques
  Spring 1  
  • Research food groups
  • Handling and cooking meats curing & smoking
  • Research food availability
  Spring 2  
  • Explore food choices
  • Explore cultural and dietary needs
  • Cook a celebratory meal for an event
  Summer 1  
  • Research and plan a 3 course meal
  Summer 2  
  • Produce a schedule and produce the three course meal for peers
  • Evaluate all dishes

 

AQA Unit Awards

  Term   Subject content
  Autumn 1  
  • CE7126 Planning and Preparation
  Autumn 2  
  • LE8261 Preparation and Cooking International Dishes
  Spring 1  
  • 20621 Food Technology: Catering for A specified function
  Spring 2  
  • 20621 Food Technology: Catering for a specified function
  Summer 1  
  • 105438 Running a street food stall
  Summer 2  
  • CE119 Adjusting and designing quick recipes