Food & Cookery

Catering at Studley High School

Staff

Miss E Vaughan

This course allows pupils to develop a range of skills essential to understanding how to work effectively with food. Pupils will learn about how to work with a vast array of ingredients in a safe, hygienic way. They will learn how different ingredients can work together to make dishes linked to a balanced, healthy diet. They will also learn to work with confidence in having to create dishes and recipes to a specific brief. This course really does offer the chance to develop a range of skills and a broad knowledge base useful in many careers as well as life in general.

Practical work can include:

  • Starters, crudities and dips
  • Savoury and sweet sauces
  • Shortcrust pastry
  • Ready made pastry
  • Simple two course meals
  • Finger and fork buffet foods
  • Bread making
  • Bar snacks
  • Meat dishes
  • Chicken dishes
  • Desserts

You will study:

  • Preparing to cook
  • Understanding food
  • Exploring balanced diets
  • Plan and produce dishes in response to a brief

Skills:

Students will get the chance to develop, practice and demonstrate a wide range of knowledge by making a variety of food products.

Assessment:

There are two types of assessment:

  • Internal assessment – (units 1, 2 & 4)portfolio of evidence. This will be graded by centre staff and externally moderated by NCFE
  • External assessment – (unit 3) external assessment paper. This will be graded by NCFE

Exam Board

NCFE

Course Outcome:
Technical Award (Level 2)
www.ncfe.org.uk/qualification-search/ncfe-level-2-certificate-in-food-and-cookery-2019.aspx

 

 

Revision guides