NCFE · GCSE

Your journey to excellence inFood and Cookery

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Safe and Hygienic Practices

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Hazards and Risks

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HACCP System

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Minimising Risks

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Safe Use of Equipment

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Food Standards Agency

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Food Safety Act 1990

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Food Provenance: Grown

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Food Provenance: Reared

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Food Provenance: Caught

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Food Transportation

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Food Processing

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Food Manufacturing

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Food Groups

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Components of a Balanced Diet

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Macronutrients and Micronutrients

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Minerals and Water

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Nutrient Imbalances

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Fibre in Diet

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Dietary Needs by Age Group

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Food-Related Health Conditions

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Reading Nutritional Labels

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Social Influences

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Environmental Factors

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Seasonality in Food

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Recipe Stages and Purpose

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Ingredient Functions

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Preparation Skills

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Cooking Techniques

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Presentation Skills

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Amending Recipes

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Evaluating Completed Dishes

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Interpreting Customer Briefs

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Menu Planning

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Action Planning

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Evaluating Menu Outcomes

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