NCFE

NCFE Level 1 Certificate in Food and Cookery Skills

Ref:
603/3909/3
Sector:
Retail and Commercial Enterprise
Features:
V Cert
Shortlist for approval
Shortlisted
Support Materials Qualification Specification

Level
Level 1
Minimum entry age
Pre-16
GLH
120
TQT
180
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.

Qualification Specification

This document contains everything you need to know about this qualification and should be used by everyone involved in its planning, delivery and assessment.

Factsheet

This document provides an overview of the qualification.

Delivery Guide

This document provides a guideline that defines the structure and content of the course.

Letter of Support - The Highcrest Academy

This document contains details of stakeholders who have supported the development of this qualification.

Letter of Endorsement - NIC

This document contains details of stakeholders who have supported this qualification.

Letter of Support - Cedar Hall School

This document contains details of stakeholders who have supported the development of this qualification.

DfE Performance Tables Quick Guide

Shaping future qualifications

V Certs Models explained

V Cert Centre Support Guide

V Certs Labour Market Intelligence Report

Tips for Teachers careers guidance

Fully Funded Courses List

Blended Learning Resources

External Assessment Windows

This document provides a breakdown of the assessment dates/windows for this qualification as well as information about the assessments dates.

Career Card

This document will help learners discover career and progression options in this qualification.

Grading Calculator

Our grading calculator will support you in estimating your learners' overall result for this qualification.

Internal Assessment Sample Tasks

This document provides example tasks for internal assessment.

Internal Synoptic Project Delivery Guidance for Centres

Regulations for the Conduct of Synoptic Project

Grading Structure

Mandatory units

  1. Preparing to Cook (H/506/7550)
  2. Understanding Food (K/506/7551)
  3. Exploring Balanced Diets (M/506/7552)
  4. Plan and Produce Dishes in Response to a Brief (T/506/7553)

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