NCFE CACHE Level 2 Diploma in Food Production and Cooking in Early Years

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NCFE CACHE Level 2 Diploma in Food Production and Cooking in Early Years

Overview

The NCFE CACHE Level 2 Diploma in Food Production and Cooking in Early Years provides knowledge, understanding and skills required to work collaboratively in an early years setting and in accordance with food safety regulations, producing hot and cold food which meets individual nutritional requirements.

Age ranges covered by the qualification

• 0-5 years

Delivery Methods

• In order to cater to various learning style, London College of Professional Studies provides various delivery methods to its learners which include blended learning, online learning, distance learning, and In-class learning. The learners can choose the mode of study as per their choice and convenience.

Learners are able to:

• Access All course materials, including online modules and written assignments
• Gain Teacher support
• Access LCPS online portal (24/7 access to our user-friendly learning portal)
• Acquire Assignments briefing
• Receive Excellent quality of study notes
• Obtain Assignment marking and feedback
• Gain Access to Free Online library.
• Gain Fully accredited UK courses
• Receive Dedicated customer support via chat, telephone, and email (Monday to Friday)
• Gain Full support until the completion of the course

Accreditation

• Level 2 Diploma in Food Production and Cooking in Early Years is accredited by NCFE / Cache Ofqual regulated awarding bodies

Duration

• The programme is available in 2 modes:
  • 10 Months
  • 16 Months

Course Delivery

• Online
• Blended Learning

Entry Requirements

• There are no formal entry requirements for NCFE CACHE Level 2 Diploma in Food Production and Cooking in Early Years, but learners should be at least 16 years of age.

Do you need to be working to take the qualification?

• Learners will need to be working, volunteering or on a practical placement as they need to show competence in both knowledge and skills.

Assessment

• All units will be internally assessed using an externally set and internally marked Assessment of Units and will be assessed using a range of methods which could include: portfolio of evidence, coursework, practical demonstration, or an assignment.

Module Structure

• In order to earn Level 2 Diploma in Food Production and Cooking in Early Years, Learners must achieve a minimum of 57 credits. To do this they must achieve 41 credits from Mandatory Group A and at least a further 16 credits from Optional Group Guidance around these two units.

Progression

• Learners taking this qualification can progress to becoming a cook in an early years setting. They may also wish to progress to other Level 3 Cooking and Hospitality qualifications.

Who is it suitable for?

• The qualification is aimed at adult learners who could be parents returning to work, or some Level 3 qualified professionals.

Payment Plan

Program Outline

Outline:

The NCFE CACHE Level 2 Diploma in Food Production and Cooking in Early Years aims to equip learners with the knowledge, understanding, and skills needed to work collaboratively in an early years setting, adhering to food safety regulations, and producing hot and cold food that meets individual nutritional needs. The qualification covers the age range of 0-5 years. The program is delivered through blended learning, online learning, distance learning, and in-class learning, allowing learners to choose their preferred method. To obtain the Level 2 Diploma, learners must earn a minimum of 57 credits. This involves achieving 41 credits from Mandatory Group A and at least 16 more credits from Optional Group Guidance. The program duration is either 10 months or 16 months. The module structure includes the following units:

• Working effectively as part of an early years team: (Knowledge/Skills, Level 2, 3 credits)
• Support healthy lifestyles for children through the provision of food and nutrition: (Knowledge/Skills, Level 2, 3 credits)
• Make a positive impression within an early years kitchen environment: (Knowledge/Skills, Level 2, 2 credits)
• Complete kitchen documentation: (Knowledge/Skills, Level 2, 2 credits)
• Principles of setting up and closing the kitchen: (Knowledge/Skills, Level 2, 4 credits)
• Using knives safely: (Knowledge/Skills, Level 2, 2 credits)
• Prepare, produce and finish basic fish dishes: (Knowledge/Skills, Level 2, 2 credits)
• Prepare, produce and finish basic meat dishes: (Knowledge/Skills, Level 2, 3 credits)
• Prepare, produce and finish basic poultry dishes: (Knowledge/Skills, Level 2, 2 credits)
• Prepare, produce and finish basic vegetable dishes: (Knowledge/Skills, Level 2, 2 credits)
• Prepare, produce and finish basic egg dishes: (Knowledge/Skills, Level 2, 2 credits)
• Produce healthier dishes: (Knowledge/Skills, Level 2, 2 credits)
• Prepare and cook food to meet the requirements of allergy sufferers: (Knowledge/Skills, Level 2, 2 credits)
• Prepare meals to meet relevant nutritional standards in an early years setting: (Knowledge/Skills, Level 2, 3 credits)
• Understand how to prepare, cook and handle food safely: (Knowledge/Skills, Level 2, 4 credits)
• Maintain workplace safety and hygiene practices: (Knowledge/Skills, Level 2, 3 credits)
• Prepare, produce and finish basic hot sauces: (Knowledge/Skills, Level 2, 2 credits)
• Maintain an efficient use of resources in the kitchen: (Knowledge/Skills, Level 2, 2 credits)
• Prepare, operate and clean specialist food preparation and cooking equipment: (Knowledge/Skills, Level 2, 4 credits)
• Prepare meals for distribution in an early years setting: (Knowledge/Skills, Level 2, 2 credits)
• Modify the content of dishes: (Knowledge/Skills, Level 2, 4 credits)
• Cook-chill food: (Knowledge/Skills, Level 2, 3 credits)
• Cook-freeze food: (Knowledge/Skills, Level 2, 3 credits)

Assessment:

All units are internally assessed using externally set and internally marked assessments.

Careers:

Upon completion, learners can progress to becoming a cook in an early years setting or pursue other Level 3 Cooking and Hospitality qualifications.

Other:

The qualification is aimed at adult learners, including parents returning to work or some Level 3 qualified professionals. Learners need to be working, volunteering, or on a practical placement to demonstrate competence in both knowledge and skills. The qualification is accredited by NCFE/Cache, an Ofqual-regulated awarding body.