NCFE Level 1/2 Food and Cookery

Curriculum Information about NCFE Level 1/2 Food and Cookery at King James I Academy

Teaching Staff

  • Mrs J Lamb (DOL)
  • Mr K Blood

Curriculum Intent in NCFE Level 1/2 Food and Cookery

The Food industry sector includes all businesses that provide food & beverages, services. The industry is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age group.  Learners will gain an overview of the Food industry and the type of job roles that may be available to assist them in making choices about progression.

 

Learners will discuss and analyse issues related to nutrition and food safety and how they affect people’s daily diets and food choices. Learners will also have the opportunity to develop food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication.

Students who study Food and Cookery will developing the skills required for independent learning and development within the industry, in further studies and employment. They will develop the ability to solve problems and complete project-based research, develop their research and present it in the form of practical tasks and a written portfolio.  Ultimately, they will gain the fundamental abilities to be able to work alongside other professionals, in a professional environment.

 

 

 

Department Information

At Key stage 3 students will learn the health and safety requirements when working in a kitchen.  They will develop their food preparation and cooking skills and apply the current healthy eating advice using the Eatwell Guide to develop dishes.

At Key stage 4 students will study NCFE Level 1/2 Food and Cookery.

Students will get the opportunity to:

  • Enhance their knowledge at Key stage 3, demonstrating excellent food presentation skills in line with industry standards. 
  • Perform nutritional analysis and use the results to plan recipes, meals and diets.
  • Explore the implications and consequences of food safety and hygiene, food labelling and the food legislations.

 

Key Stage 4

 

NCFE Level 1/2 Food and Cookery  

Written Assessment – 40%

Controlled Assessment  – 60%

 

Year 10

Year 11

Health and safety relating to food, nutrition and the cooking environment

Understand the importance of nutrition when planning menus to specific dietary needs.

Food preparation, cooking skills and techniques

Food legislation and food provenance

Understand menu planning and plan the production of a menu considering the environment and resources available.

Food groups, key nutrients and a balanced diet

Use techniques to prepare and cook dishes  for specific dietary needs

Understand the importance of nutrition when planning menus to specific dietary needs

Factors affecting food choice

Complete dishes using advanced skills and presentation techniques.

Food preparation, cooking skills and techniques

Revision for exam  for written external assessment.

 

Learning Journeys

Year 10 - 11 Learning Journey - Food - Key Stage 4.pdf