In Year 10 and Year 11, students can opt to follow a VCert level 2 in food and cookery: The course consists of a balance of practical lessons and theory work. In practical lessons students will develop and apply a wide range of practical skills and the use of appropriate equipment to produce a wide range of dishes. In theory lessons students will understand food hygiene and safety and then apply this to their practical work. The course includes the function of food in recipes and in the body looking at all aspects of food, diet and health along with a knowledge of the sources of ingredients including environmental factors.
As part of this course students will complete 4 units:
Unit 1 Preparing to cook (25%)
Unit 2 Understanding food (25%)
Unit 3 Exploring varied diets (25%)
Unit 4 Planning and preparing a range of dishes through a brief (25%)
Units 1, 2 and 4 are evidenced through a portfolio of notes, diagrams annotated photos and reports. Unit 3 is assessed through an external written exam paper.
In Year 10 and Year 11, students can opt to follow a Vocational Award level 1 / 2 in Hospitality and Catering: The course consists of a balance of practical lessons and theory work. In practical lessons students will develop and apply a wide range of skills in the use of appropriate equipment to produce a wide range of dishes. This will prepare them for completing their practical task on hospitality and catering in action. In addition, they will cover hospitality provision in preparation for the exam element of the course.
As part of this course students will complete 2 units:
Unit 1: The Hospitality and Catering Industry. This will be assessed by a written externally marked exam. The external exam can be taken twice if a resit is considered appropriate (40%)
Unit 2: Hospitality and Catering in Action. This will be assessed by an internally marked practical task (60%)
Grading: Level 1 Pass, Level 2 Pass, level 2 Merit, Level 2 Dist, Level 2 Dist*
If you have any further questions about Key Stage 4 Food please contact: