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Support Materials Qualification Specification Adaptations
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NCFE Level 2 Certificate in Food and Cookery Skills

Ref:
603/3911/1
Sector:
Retail and Commercial Enterprise
Features:
V Cert
Registration and Certification Fee
£55.00

Level
Level 2
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
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This document contains everything you need to know about this qualification in PDF format and should be used by everyone involved in its planning, delivery and assessment.

Qualification Factsheet
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This document provides an overview of the qualification

Grading Calculator
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Our grading calculator will support you in estimating your learners' overall result for this qualification. Enter your learners' current or predicted grades for the internal units to estimate their overall result. Please note: this is for guidance only.

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

Internal Assessment Sample Tasks
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This document provides example tasks for internal assessment.

Sample Portfolio Unit 01
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This Sample Portfolio is designed to demonstrate the types of evidence that could be produced for a Pass/Merit/Distinction grade for specified unit(s) within the qualification.

Sample Portfolio Unit 02
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This Sample Portfolio is designed to demonstrate the types of evidence that could be produced for a Pass/Merit/Distinction grade for specified unit(s) within the qualification.

Sample Portfolio Unit 04
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This Sample Portfolio is designed to demonstrate the types of evidence that could be produced for a Pass/Merit/Distinction grade for specified unit(s) within the qualification.

Letter of Support - The Highcrest Academy
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This document contains details of stakeholders who have supported the development of this qualification.

Letter of Endorsement - NIC
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This document contains details of stakeholders who have supported this qualification.

Letter of Support - Cedar Hall School
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This document contains details of stakeholders who have supported the development of this qualification.

DfE Performance Tables Quick Guide
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V Certs Model Explained
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Letter of Support - John Masefield High School
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This document contains details of stakeholders who have supported the development of this qualification.

Grading Structure
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Qualification specification (Word)
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This document contains everything you need to know about this qualification in MS Word format and should be used by everyone involved in its planning, delivery and assessment.

Mandatory units

  1. Preparing to Cook (D/506/5036)
  2. Understanding Food (H/506/5037)
  3. Exploring Balanced Diets (K/506/5038)
  4. Plan and Produce Dishes in Response to a Brief (M/506/5039)

Internal assessments will go ahead in 2021/22, therefore moving away from results being based on Teacher Assessed Grades (TAGs) used in 2020 to 2021, where this has been permitted. Students need to prepare a portfolio of evidence. We encourage centres to review our guidance on the types of evidence, and evidence capture, that we permit including e.g. the use of video, photos and other digital means of demonstrating knowledge and skills.

For further information please see the 2021/22 adaptation addendum document below.

2021-22 AT 60339111 V1.0
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