Cookery

Students will focus on the study of food and cookery incorporating a key core of knowledge, with opportunities to acquire a range of practical and technical skills.

They will be introduced to the health and safety relating to food; nutrition and the cooking environment and they will gain an understanding of legislation in the food industry.

Through practical and theoretical lessons, students will be guided how to identify and understand food provenance, understand the main food groups, key nutrients and what is required as part of a balanced diet. They will have the opportunity to identify factors that can affect food choice; explore recipe development and how recipes can be adapted; alongside being taught to understand how to cater for people with specific dietary requirements.

Through practical experimentation, all students will be able to demonstrate menu and action planning; be able to evaluate and consider how to improve completed dishes,and apply practical skills and techniques.
NCFE Food and Cookery Level 1/ Level 2 is designed for students who want an introduction to food and cookery that includes a vocational and project-based element. The qualification will appeal to students who wish to pursue a career in the food industry or progress onto further study.