What does the qualification cover?
The aim of this qualification is to provide learners with the knowledge, understanding and skills rquired to work collaboratively in an early years setting and, in accordance with food safety regulations, produce hot and cold food which meets individual nutritional requirements.
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.
What are the entry requirements?
There are no formal entry requirements for this qualification but learners should be at least 16 years of age.
How many credits are required to complete it?
Learners must achieve a minimum of 57 credits. To do this they must achieve 41 credits from the mandatory units and at least a further 16 credits from the optional units.
How is it assessed?
Units will be assessed using a range of methods which could include: portfolio of evidence, coursework, practical demonstration, or an assignment.
Do you need to be working to take the qualification?
Learners will need to be working, volunteering or on practical placement as they need to show competence in both knowledge and skills.
Learners taking this qualification can go on to become cooks in early years settings. They may also wish to progress to other Level 3 Cooking and Hospitality qualifications.