Food and Hospitality

VCert Level 2 Certificate

VCert Level 2 Certificate in Food and Cookery

Assessment Objectives

  • Prepare and cook using basic skills
  • Understand food and its functions in the body and in recipes
  • Understand balanced diets and modification of recipes for health
  • Plan and produce dishes for a purpose.

Scheme of Assessment

The assessment for the NCFE Level 2 Certificate in Food and Cookery consists of 2 types of assessment:

  • Internal assessment – portfolio of evidence. This will be graded by centre staff and externally moderated by NCFE
  • External assessment – external assessment paper. This will be graded by NCFE.

Learners must be successful in both types of assessment to achieve the qualification.

Key Information

  • Exam Board: WJEC
  • Lessons per week: 2 Sessions – Morning and Afternoon

Examination Details

Each exam component has four sections.  The course organisation focusses on a section at a time but doesn’t focus on one paper at atime.

  • Component 1 – Filmmaking and Spectatorship – assessed by a 2h30m exam – 35% of final grade
  • Component 2 – Varieties of Global Film – assessed by a 2h30m exam – 35% of final grade
  • Component 3 – Production – Coursework – 30% of final grade

Unit 01: Preparing to cook

This unit aims to introduce learners to the safe and hygienic preparation of the cooking environment and ingredients. Learners will understand the importance of how to prepare and store equipment and utensils. Learners will learn to understand and follow recipes to demonstrate their cooking skills to produce a variety of dishes.

This unit is internally assessed.

Unit 02: Understanding food

This unit aims to provide learners with an understanding of food sources and the factors that can affect food choices. Learners will be able to apply these factors when selecting and cooking dishes.

This unit is internally assessed.

Unit 03: Exploring balanced diets

Learners will understand the individual requirements of a balanced diet. They will learn about reference index (RI)/guideline daily amounts (GDAs) and how food labels can inform healthy eating. Learners will understand how to change recipes to make them healthier.

This unit is externally assessed .

Unit 04: Plan and produce dishes in response to a brief

This unit will give learners the opportunity to bring together their learning and skills developed throughout the course to produce a menu in response to a brief. Learners will plan, make and review their completed dishes.

This unit is internally assessed.

If you would like to find out more information please contact Mr Parry on