Food and Cooking Essentials is designed for learners to develop the basic food knowledge, preparation, consumer and social skills required for transition into adulthood
It enables learners to develop practical skills in decision-making in relation to healthy food choices. There is an emphasis on demonstrating and experiencing economic and nutritious food choices within practical food preparation sessions. Learners will apply health priorities and economic constraints in the selection and preparation of food to assist learners develop skills for independent living.
On successful completion of this course, learners will be able to:
* See the Australian Guide to Healthy Eating (accessed 20 June 2017)
This course has a complexity level of 1.
At Level 1, the learner is expected to carry out tasks and activities that draw on a limited range of knowledge and skills. The tasks and activities generally have a substantial repetitive aspect to them. Minimum judgement is needed as there are usually very clear rules, guidelines or procedures to be followed. VET competencies at this level are often those characteristic of an AQF Certificate I.
This course has a size value of 10.
All areas must be covered except those topics which are indicated as ‘optional’. The sequence in which areas/topics are delivered is not prescribed.
|Healthy Food and Lifestyle Choices||
Health eating principles:
|Food and the Consumer||
|Food and Personal Safety||
Range of foods and dishes
Criterion-based assessment is a form of outcomes assessment that identifies the extent of learner achievement at an appropriate end-point of study. Although assessment – as part of the learning program – is continuous, much of it is formative, and is done to help learners identify what they need to do to attain the maximum benefit from their study of the course. Therefore, assessment for summative reporting to TASC will focus on what both teacher and learner understand to reflect end-point achievement.
The standard of achievement each learner attains on each criterion is recorded as a rating of ‘C’ (satisfactory standard) according to the outcomes specified in the standards section of the course document.
A ‘t’ notation must be used where a learner demonstrates any achievement against a criterion less than the standard specified for the ‘C’ rating. The ‘t’ notation is not described in course standards.
A ‘z’ notation is to be used where a learner provides no evidence of achievement at all.
Providers offering this course must participate in quality assurance processes specified by TASC to ensure provider validity and comparability of standards across all awards.To learn more, see TASC's quality assurance processes and assessment information.
Internal assessment of all criteria will be made by the provider. Assessment processes must gather evidence that clearly shows the match between individual learner performance, the standards of the course and the learner’s award. Providers will report the learner’s rating for each criterion to TASC.
The following processes will be facilitated by TASC to ensure there is:
TASC will verify that the provider’s course delivery and assessment meet the course requirements and community expectations for fairness, integrity and validity of qualifications TASC issues. This will involve checking:
This process will be scheduled by TASC using a risk-based approach.
The assessment for Food and Cooking Essentials Level 1 will be based on whether the learner can:
|correctly identifies foods that are ‘core/everyday’ or ‘sometimes’ foods according to the Australian Guide to Healthy Eating|
|selects healthy foods in planning a simple menu or when choosing a recipe|
|identifies appropriate proportions of a range of healthy foods using the Australian Guide to Healthy Eating|
|identifies key reasons for eating a varied diet with foods from all of the core food groups|
|identifies a limited range of benefits of healthy eating and possible consequences of imbalances in fat, sugar, fibre and salt|
|identifies the role of breakfast, healthy meals and snacking in maintaining a healthy weight range|
|lists key lifestyle factors which contribute to health and wellbeing.|
|locates basic information about fat, fibre, salt and sugar on labels of processed packaged food|
|compares the cost of foods and selects appropriate items according to budget|
|identifies basic money saving strategies for purchasing/obtaining foods|
|constructs an independent living budget to identify amount of money available for food|
|uses appropriate social skills in sharing food with others.|
|follows basic safety and hygiene procedures in the storage, preparation and handling of food|
|identifies susceptible foods which can cause food poisoning|
|cleans food storage, preparation areas and equipment in kitchen|
|follows essential personal hygiene procedures|
|identifies key hazards in the kitchen|
|follows basic kitchen safety procedures|
|identifies basic first aid procedure for cuts and burns.|
|follows simple procedures, including basic recipes|
|uses key measurement techniques for ingredients (e.g. cups, tablespoons, teaspoons, grams)|
|safely applies skills in temperature control and knife handling|
|identifies, selects and uses a limited range of tools, equipment and materials|
|outlines basic food preparation terms (e.g. grill, sauté, stir-fry, steam)|
|uses skills in basic food preparation within a limited range of specified tasks|
|uses steaming, stir-frying, baking, grilling and microwaving to cook a limited range of ingredients|
|logically sequences tasks and cooking processes using learning from previous practical experiences.|
Food and Cooking Essentials Level 1 (with the award of):
PRELIMINARY ACHIEVEMENT (PA)
SATISFACTORY ACHIEVEMENT (SA)
The final award will be determined by the Office of Tasmanian Assessment, Standards and Certification from 4 ratings.
The minimum requirements for an award in Food and Cooking Essentials Level 1 are as follows:
Satisfactory Achievement (SA)
'C’ ratings in all 4 criteria
Preliminary Achievement (PA)
‘C’ ratings in 3 criteria
The Department of Education’s Curriculum Services will develop and regularly revise the curriculum. This evaluation will be informed by the experience of the course’s implementation, delivery and assessment.
In addition, stakeholders may request Curriculum Services to review a particular aspect of an accredited course.
Requests for amendments to an accredited course will be forwarded by Curriculum Services to the Office of TASC for formal consideration.
Such requests for amendment will be considered in terms of the likely improvements to the outcomes for learners, possible consequences for delivery and assessment of the course, and alignment with Australian Curriculum materials.
A course is formally analysed prior to the expiry of its accreditation as part of the process to develop specifications to guide the development of any replacement course.
The accreditation period for this course is from 1 January 2019 until 31 December 2025.
During the accreditation period required amendments can be considered via established processes.
Version 1 – Accredited 4 June 2013 for use 1 January 2014 to 31 December 2018. This course replaces Food and Cooking Essentials (FCE110109) that had accreditation expiring on 31 December 2013.
Version 2 - Accreditation renewed on 22 November 2018 for use from 1 January 2019 until 31 December 2021. Addition of Pathways to course document and amendments to: Learning Outcomes; and standard element of Criteria 1, 2 and 4.
Version 2.a - Renewal of Accreditation on 14 July 2021 for the period 31 December 2021 until 31 December 2024, without amendments.