NCFE Level 2 Certificate in Food and Cookery Skills
Ref:
603/3911/1
Sector:
Retail and Commercial Enterprise
Features:
Teaching materials available
Registration & certification fee:
£63.00
Level:
Level 2
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
Qualification specification (PDF | 316 KB)
Qualification specification (Word) (DOCX | 467 KB)
Qualification factsheet (PDF | 59 KB)
DfE performance table quick guide (PDF | 428 KB)
V Certs models explained (PDF | 180 KB)
Letter of endorsement - NIC (PDF | 346 KB)
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)
Delivery guide (PDF | 680 KB)
Grading calculator (XLSX | 205 KB)
Support Handbook (PDF | 327 KB)
Assessment materials
Internal assessment sample tasks (PDF | 300 KB)
Sample portfolio unit 01 (PDF | 2336 KB)
Sample portfolio unit 02 (PDF | 2002 KB)
Sample portfolio unit 04 (PDF | 1130 KB)
Teaching materials
Dietary Requirements Glossary
This glossary provides an alphabetical list of key terms related to dietary requirements.
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.
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.
Free
Unit breakdown
Preparing to Cook (D/506/5036)
Understanding Food (H/506/5037)
Exploring Balanced Diets (K/506/5038)
Plan and Produce Dishes in Response to a Brief (M/506/5039)