About Level 1/2 Award Food and Catering 3725 Syllabus
Our Level 1/2 Awards in non-EBacc subjects are ideally suited to learners with a preference for practical, in addition to, theoretical learning. Many of them are tailored towards specific career areas and all have a focus on creativity.
These vocational qualifications fulfil entry requirements for academic and vocational study post-16, and will count as equivalent to one GCSE in the Key Stage 4 performance tables.
Who is this Level 1/2 Award in Food and Catering for?
This qualification is intended for learners aged 14-16 years who wish to learn about food preparation in a commercial environment.
Learners will be expected to make a range of food products and develop skills related to commercial food preparation including food hygiene, food presentation and considering production in quantity. They will be expected to apply technical and practical expertise to ensure that food meets customer needs and preferences and is appropriate for a given occasion. They will have the opportunity to use a wide range of practical skills and techniques, gaining an understanding of catering and an awareness of related career paths.
What will learners study?
Learners complete three mandatory units (one externally assessed and two internally assessed) across 120 guided learning hours.
Unit 1: Skills demonstration (internally assessed)
Learners will create a number of small practical outcomes to demonstrate their competence in 8 core skills outlined in the specification. As part of this learners will draw on knowledge of the relevant techniques and how to select the most appropriate for the project they are undertaking. These will include the transferable skill of teamwork. Learners will provide evidence of their work in a portfolio of no more than 15 sides A4 or A3 equivalent.
Unit 2: Extended making project (internally assessed)
Learners will undertake an extended making project that showcases the skills and knowledge they have developed in unit 1 and the knowledge they have developed through unit 3. The project will be in response to a brief, examples of which are included in Example tasks of the specification. Learners will develop skills, knowledge and understanding in planning and development, making, testing, evaluation and communication.
Unit 3: Food and Catering fundamentals (externally assessed)
Learners will be required to reflect on the learning experiences that they have encountered throughout their course of study. The synoptic nature of this written paper allows learners to respond across a range of questions designed to assess their understanding of Food and Catering. This requires learners to demonstrate that they can draw upon their knowledge and understanding of techniques, concepts, theories and knowledge from across their whole course of study in an integrated way.
Will the knowledge and skills developed be useful for further studies?
This Level 1/2 Award in Food and Catering gives learners a whole host of technical transferable skills. They include:
Developing a wide range of practical making skills.
Learners will also develop an understanding of commercial catering practice and an in-depth knowledge of food commodities. Additionally, learners will gain transferable skills such as communication and teamwork that will benefit them in the workplace.
Which subjects complement this course?
This Level 1/2 Award in Food and Catering complements vocational qualifications including areas such as baking, pastry-making and butchery.
It’s also a great partner for GCSE Food Preparation and Nutrition.
Upon completion, learners can progress to Technical Certificates and other Level 3 Vocational qualifications such as the Diploma in Professional Cookery or the Diploma in Professional Patisserie or an apprenticeship in a related area of employment.
Support and resources to help you teach
We’ve worked with experienced teachers to provide you with a range of resources that will help you confidently plan, teach and prepare for exams.
Visit aqa.org.uk/3725 to see all our teaching resources. They include:
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08 August 2019 : Food and Catering 3725 past papers and other resources are now available.
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