You will complete three units: two mandatory and one optional, over the two years. The first mandatory unit: Unit 1 Meeting the nutritional needs of specific groups will enable you to demonstrate an understanding of the science of food safety, nutrition, and nutritional needs in a wide range of contexts, and through on–ongoing practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals. The second mandatory unit: Unit 2 Ensuring Food is Safe to Eat will allow you to develop your understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Again, practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience. The two optional units to choose from explore food science. You will build on and extend your practical food preparation skills and each unit within the qualification has an applied purpose that acts as a focus for the learning in the unit. The applied purpose demands authentic work-related learning in each of the available units. It also requires you to consider how the use and application of your learning impacts on yourself, other individuals, employers, society, and the environment. The applied purpose will also enable you to learn in such a way that you develop: - Skills required for independent learning and development - Skills to ensure your own dietary health and well being a range of generic and transferable - Skills the ability to solve problems the skills of project-based research, development, and presentation the ability to apply mathematical and ICT - Skills the fundamental ability to work alongside other professionals, in a professional environment the ability to apply learning in vocational contexts.