Home Cooking

This GCSE equivalent, predominantly practical course, teaches the essential life skills of food preparation and nutritional knowledge. It gives learners the experience and confidence to enjoy cooking meals with a wide range of ingredients, using a variety of techniques and equipment. It builds a strong working understanding of nutritional and dietary needs alongside the importance of healthy food choices. It also teaches the functional properties of ingredients which are the building blocks for recipe creation. There will be a small termly contribution towards the cost of ingredients for this course and we ask that pupils bring a tupperware box to each lesson so they can take their dishes home.

Where can this subject take you? 

Possible career opportunities include work in a wide range of fields, and it’s a useful skill to have at home. Kitchen based – Head or Executive Chef, Patisserie/Pastry Chef, Baker or Chocolatier, Cruise ship/Airline Chef, Corporate/Institutional Chef, Private Chef. Hospitality – Catering Manager, Restaurant Manager/Food & Beverage Director, Events Management. Creative, Media, and Education – Recipe Developer/Test Kitchen Cook, Food Stylist, Culinary Instructor/Chef Assessor, Teacher, Food Writer/Blogger/Critic, Product Development Chef (R&D) Health and Science-related roles – Food Technologist/Food Scientist, Nutritionist/Dietitian, Food Safety Specialist/Inspector. 

Course Content/Structure 

The Pearson BTEC Level 2 Award in Home Cooking Skills enables pupils to develop: 

• a wide variety of practical skills to cook nutritious meals at home. 
• knowledge of time planning, sourcing food, hygiene and food safety. 
• an understanding of how to economise when planning and cooking meals. 
• an understanding of the importance of presenting food well and how this contributes to its enjoyment. 
• an ability to inspire others by transferring knowledge. 

The course and assessment focuses on practical skills, however, pupils are required to do some written work, for example reflecting on recipes prepared, learning about food sourcing, meal preparation and planning and healthy choices. 

No prior knowledge, understanding, skills or qualifications are required before starting the course, although an interest in food and its preparation, and the willingness to work with different ingredients are important. 

The course comprises a variety of skills and cuisines and slowly builds up skill levels week after week. Pupils are required to pass a food hygiene course before they can undertake practical work in the kitchen and must subsequently show safe and hygienic working practice in each lesson.

This is a course teaching cookery skills and food preparation. While it is recognised pupils have different dietary choices, they are expected to prepare dishes that contain a variety of ingredients, some of which they might not eat or be part of their usual food choices. The course is based on skills rather than catering to each pupils’ preferred meals and tastes. However, any allergies will, of course, be taken into consideration.

Assessment

Pupils are required to plan and create a nutritious two-course meal showing presentation skills, and complete a short written assessment pack explaining how to economise, and how they can pass on their cookery skills. 

Working safely and hygienically throughout the preparation and cooking process is essential to be able to pass the course. 

This includes lessons and the assessment. Final practical assessments will take place in March of Year 11.

Additional Information

Exam Board:
PEARSON BTEC LEVEL 2 

Head of Department:
Hannah Hay – hrh@rydeschool.net