Health, Public Services and Care, Children and Young People
The aim of this qualification is to provide learners with the knowledge, understanding and skills required to work collaboratively in early years setting and, in accordance with food safety regulations, produce hot and cold food which meets individual nutritional requirements.
Age ranges covered by the qualification
Keyplan College of Colombo provides various flexible delivery methods to its learners which include blended learning, online learning, distance learning, and in class. The learners can choose the mode of study as per their choice and convenience. Learners are able to:
- All course material, including online modules and written assignments
- Teacher support
- KC Colombo online portal ( 24/7 access to our user-friendly learning portal)
- Assignments briefing
- Excellent quality of study notes
- Assignment marking and feedback
- Online library.
- Fully accredited UK courses
- Dedicated customer support via chat, telephone, and email ( Monday to Friday)
- Proper support to our students until they completed the course.
Ncfe / Cache Ofqual regulated awarding bodies
The programme is available in 2 duration modes:
- 10 Months
- 16 Months
There are no formal entry requirements for this qualification 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 practical placement as they need to show competence in both knowledge and skills.
All units will be internally assessed using an externally set and internally marked Assessment of Units will be assessed using a range of methods which could include: portfolio of evidence, coursework, practical demonstration, or an assignment.
Learners must achieve a minimum of 57 credits to complete this qualification. 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.
|Unit title||Unit type||Level||Credit|
|Working effectively as part of an early years team||Knowledge / Skills||2||3|
|Support healthy lifestyles for children through the provision of food and nutrition||Knowledge / Skills||2||3|
|Make a positive impression within an early years kitchen environment||Knowledge / Skills||2||2|
|Complete kitchen documentation||Knowledge / Skills||2||2|
|Principles of setting up and closing the kitchen||Knowledge / Skills||2||4|
|Using knives safely||Knowledge / Skills||2||2|
|Prepare, produce and finish basic fish dishes||Knowledge / Skills||2||2|
|Prepare, produce and finish basic meat dishes||Knowledge / Skills||2||3|
|Prepare, produce and finish basic poultry dishes||Knowledge / Skills||2||2|
|Prepare, produce and finish basic vegetable dishes||Knowledge / Skills||2||2|
|Prepare, produce and finish basic egg dishes||Knowledge / Skills||2||2|
|Produce healthier dishes||Knowledge / Skills||2||2|
|Prepare and cook food to meet the requirements of allergy sufferers||Knowledge / Skills||2||2|
|Prepare meals to meet relevant nutritional standards in an early years setting||Knowledge / Skills||2||3|
|Understand how to prepare, cook and handle food safely||Knowledge / Skills||2||4|
|Maintain workplace safety and hygiene practices||Knowledge / Skills||2||3|
|Prepare, produce and finish basic hot sauces||Knowledge / Skills||2||2|
|Maintain an efficient use of resources in the kitchen||Knowledge / Skills||2||2|
|Prepare, operate and clean specialist food preparation and cooking equipment||Knowledge / Skills||2||4|
|Prepare meals for distribution in an early years setting||Knowledge / Skills||2||2|
|Modify the content of dishes||Knowledge / Skills||2||4|
|Cook-chill food||Knowledge / Skills||2||3|
|Cook-freeze food||Knowledge / Skills||2||3|
Learners taking this qualification can progress to become cooks in early years settings. 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.