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The Howard Partnership Trust (THPT) is a Surrey based Multi-Academy Trust, comprising 4 secondary and 6 primary phase schools. We are proud of our ethos of collaboration and inclusion, "Bringing out the best" in students of all abilities and backgrounds. Visit website

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Food & Catering

Level Level 2 Technical Award in Food and Catering
Exam Board AQA

This new Technical Award in Food and Catering is developed to give students a hands-on introduction to life and work in the catering industry.

Students will develop, practice and demonstrate key food preparation skills, making a variety of food products. They’ll learn how to scale up production to produce larger quantities suitable for a commercial setting and get to demonstrate their skills through two internally assessed projects. 

This qualification is modular and is split into three units. One is an externally assessed exam and the other two are internally assessed.

  • Unit 1: Skills Demonstration
  • Unit 2: Extended Making Project
  • Unit 3: Fundamentals of Materials Technology

What is assessed: Unit 1 Skills Demonstration

Students undertake a number of mini projects that will allow them to be assessed against 12 core practical skills

How it is assessed

  • 30% of overall qualification, Internally assessed, 36 Guided Learning Hours (GLH) approximately. The GLH should be split between teaching and assessment time as appropriate 72 marks. Each skill will have 6 marks allocated to it across 3 mark bands. Learners will produce a folder of evidence of individual dishes which should be photographed for moderation purposes.

What is assessed:  Unit 2 Extended Making Project

Students will undertake an extended project that showcases the skills they have developed in Unit 1 and the knowledge they have developed through Unit 3.

Students will produce a menu, production plan and sample dishes in response to the brief in addition to a small portfolio to evidence the planning and development and testing and evaluation stages. This should be no more than 15 pages and include photographic evidence of the sample dishes for moderation purposes.

How it is assessed

  • 30% of overall qualification, Internally assessed, 36 Guided Learning Hours (GLH) approximately.  72 marks.


  • Section A: 20 multiple choice questions (20 marks)
  • Section B: Mixture of short answer and extended response questions (76 marks)

Which subjects will complement this course?

This Technical Award could be complemented by GCSEs in Science, Maths or Design and Technology and by Technical Awards in Health and Social Care, IT and Sport. Successful completion of this course could lead to a further study of related Level 3 vocational qualifications such as the Diploma in Professional Cookery or the Diploma in Professional Patisserie. This course will also offer a progressive route through to a wide range of qualifications such as A-levels, Technical Certificates, Tech Levels and BTEC Level 3 National Diplomas.

Post 16 Choices

This qualification can lead on to A-Level / Level 3 Food and catering qualifications and degree courses leading to a career within the Food or Hospitality industry.

Staff Contact

Miss K Murphy -