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NCFE Level 1 Certificate in Food and Cookery Skills
Ref:
603/3909/3
Sector:
Retail and Commercial Enterprise
Features:
Teaching materials available
Registration & certification fee:
£63.00
Level:
Level 1
Minimum entry age:
Pre-16
GLH:
120
TQT:
180
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This qualification is designed for learners with an interest in food and cookery. It will provide learners with experience of using different cooking skills 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.
This qualification does not carry performance points.
Endorsed by
Support materials
Mandatory qualification information
Qualification specification (PDF | 283 KB)
Qualification specification (Word) (DOCX | 448 KB)
Additional qualification information
Qualification factsheet (PDF | 59 KB)
V Certs models explained (PDF | 180 KB)
DfE performance table quick guide (PDF | 428 KB)
Letters of endorsement/support
Letter of support - The Highcrest Academy (PDF | 186 KB)
Letter of support - Cedar Hall School (PDF | 89 KB)
Letter of support - John Masefield High School (PDF | 332 KB)
Letter of endorsement - NIC (PDF | 346 KB)
Teaching/delivery guidance
Delivery guide (PDF | 656 KB)
Internal assessment sample tasks (PDF | 263 KB)
Grading information
Support Handbook
Support Handbook (PDF | 327 KB)
Teaching materials
Supplementary Resources
Dietary Requirements Glossary
This glossary provides an alphabetical list of key terms related to dietary requirements.
Price
Free
Dietary Requirements Knowledge Quizzes
This resource contains interactive e-learning and a useful user guide. These knowledge quizzes relate to key topic areas within the larger context of dietary requirements.
Price
Free
Dietary Requirements Information Displays
These information displays provide quick references to key terms related to dietary requirements. They have been designed to be printed as A2 PDFs.
Price
Free
Unit breakdown
Mandatory units
Preparing to Cook (H/506/7550)
Understanding Food (K/506/7551)
Exploring Balanced Diets (M/506/7552)
Plan and Produce Dishes in Response to a Brief (T/506/7553)