BTEC Home Cooking Skills L1/2

What’s in it for me? 

This unit aims to give learners the knowledge, skills and confidence to enjoy cooking meals at home. Learners will gain understanding of how to economise when planning meals to cook at home. The unit will encourage learners to transfer skills learnt to other recipes to continue cooking for themselves and their families and to inspire others by passing on their knowledge. The unit is based on the proposition that being able to cook is an essential life skill which empowers people to make changes that have benefits to health and wellbeing

How could it help with my future? 

Being able to cook is an essential life skill. Learning to cook used to be passed down through the generations, but this is no longer necessarily the case. It is apparent that many people do not have the skills to cook from scratch and lack food knowledge, creating a reliance on pre-prepared or ready-cooked food. Lack of time and money are also considerable issues. These have had a significant impact on the epidemic of obesity which is likely to have a profound effect on the health of the nation over the next century.

What are some of the things I’ll learn? 

• Be able to use cooking skills to make home-cooked food that does not use pre-prepared, ready-cooked food
• Understand the value of passing on information about home cooking
• Be able to plan a nutritious, home cooked meal using basic ingredients
• Be able to prepare, cook and present a nutritious, home[1]cooked meal using basic ingredients
• Understand how to cook economically at home
• Be able to pass on information about cooking meals at home from scratch

How will my work be assessed? 

Assessment for criteria 1.1, 1.2 and 1.3 could be linked into one practical task evidenced by a witness testimony from the tutor. To meet criterion 1.1, learners need to follow the instructions for preparing the ingredients in the recipe by selecting the correct ingredients, using the measurements and preparation methods given. For 1.2, learners need to demonstrate the cooking skills required by the recipe. 1.3 requires learners to prepare and cook the food safely and hygienically.

Criteria 2.1 and 2.2 may be assessed through one-to-one discussions with the tutor or through written evidence. If discussions are used as an assessment method, it is important that documentation is retained for internal and external verification. For 2.1 learners need to consider at least two ways they have benefited from learning cooking skills. 2.2 requires learners to suggest at least two ways that they could pass on information about home cooking to others.

The BTEC Home cooking skills Assessment Objectives which the students and the department will work with are outlined below: 

Art Assessment Objectives: 

• AO1: Demonstrate knowledge and understanding of the content.
• AO2: Demonstrate skills by applying knowledge and understanding to practical activities.
• AO3: Analyse and evaluate performance, data and information and draw conclusions.

Got any more questions?

If you think this BTEC qualification is right for you, why not have a chat with our Catering teacher? 

For further information, please contact

Bilal Mahomed

bmahomed@keyham.discoverytrust.org

Gemma Smeaton

gsmeaton@keyham.discoverytrust.org

 

Level 1/2 Vocational Award Hospitality and Catering (Technical Award)

What’s in it for me? 

How could it help with my future? 

Students can get on to Level 3 catering courses after successfully completing this course. Here are some jobs in the hospitality and catering sector

Chef de partie, commis chef, concierge, executive chef, front of house manager, head waiter housekeeper Maître d’hôte Pastry chef Receptionist Sous chef

What are some of the things I’ll learn? 

Unit 1

You will Learn about the hospitality and catering industry, the types of hospitality and catering providers and about working in the industry. Learn about health and safety, and food safety in hospitality and catering, as well as food related causes of ill health.

Unit 2

Learn about the importance of nutrition and how cooking methods can impact on nutritional value. Learn how to plan nutritious menus as well as factors which affect menu planning. You will learn the skills and techniques needed to prepare, cook and present dishes as well as learning how to review your work effectively.

How will my work be assessed? 

You will be assessed through a written examination and an assignment. Unit 1 will be assessed through an exam, which is worth 40% of your qualification. In Unit 2 you will complete an assignment where you will plan and prepare a menu in response to a brief. This will be worth 60% of your qualification and will take 12 hours

The AQA Assessment Objectives which the students and the department will work with are outlined below: 

Art Assessment Objectives: 

• AO1 Demonstrate knowledge and understanding from across the specification.
• AO2 Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.
• AO3 Analyse and evaluate information, making reasoned judgements and presenting conclusions.

Got any more questions? 

If you think this course  is right for you, why not have a chat with our catering teachers? 

For further information, please contact Bilal Mahomed - bmahomed@keyham.discoverytrust.org or Gemma. Smeaton - gsmeaton@keyham.discoverytrust.org