Skills for Life: Food Planning and Preparation
Mae disgrifiad y cymhwyster yn Saesneg yn unig, gan ei fod wedi ei gymryd o fanyleb Saesneg Pearson.
Food planning and preparation is a Pearson Skills for Life unit in which learners plan and prepare a meal, from a simple meal with different types of food at Entry 1 to a costed, balanced and sustainable two-course meal for specific dietary needs at Level 2. It is one 20 hour unit that learners combine with others into a Pearson Skills for Life Award, Certificate or Diploma at Entry 1 to Level 2, internally assessed and graded Pass or Fail. Numeracy sits in keeping to a given budget and costing the meal, with weighing, measuring and portion sizes suggested. Literacy sits in following instructions and recipes, writing planning documents, and explaining why the meal meets dietary needs.
- Corff dyfarnu
- Pearson
- Lefel
- Entry Level 1 to Level 2
- Oriau dysgu dan arweiniad
- 20
- Addysgu gyntaf
- Medi 2027
- Faint o waith llythrennedd
- Canolig
- Faint o waith rhifedd
- Canolig
- Manyleb
- Agor y fanyleb
Sut mae'r uned hon yn cael ei hasesu
- Entry Level (Entry 1, Entry 2, Entry 3): One assessment criterion at each of Entry 1, Entry 2 and Entry 3: plan and prepare a simple meal that includes different types of food, with a basic nutritious meal within a given budget at Entry 3. Evidence is from centre devised assignments (Pearson's Authorised Assignment Brief can be used or adapted), internally assessed by the centre and quality assured by Pearson standards verification. Graded Pass or Fail. 20 guided learning hours.
- Level 1 and Level 2: One assessment criterion at each of Level 1 and Level 2: plan and prepare a nutritious, balanced two-course meal within a given budget (Level 1), or plan, cost and prepare a nutritious, balanced and sustainable two-course meal that meets specific dietary needs (Level 2). Evidence is from centre devised assignments, internally assessed by the centre and quality assured by Pearson standards verification. Graded Pass or Fail. 20 guided learning hours.
Sgiliau sy'n defnyddio Cymhwysedd strategol
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Planning and costing a meal within a budget
Learners show a basic understanding of the cost of ingredients at Entry 1 and 2, plan a meal within a given budget at Entry 3 and Level 1, and plan and cost a two-course meal at Level 2. This is required by the assessment criteria from Entry 3.
Rhifedd: Llythrennedd ariannol, Cyfrifiad, Cymhwysedd strategol
Paratoi disgyblion
- Blwyddyn 7
- Pupils add up the prices of the ingredients for a pizza toast from a supermarket leaflet and check whether it costs less than £3.
- Blwyddyn 8
- Pupils work out the cost per portion of a family pasta bake by dividing the total ingredient cost by the number of servings.
- Blwyddyn 9
- Pupils plan a two-course meal for four people within £12, compare prices from two shops, and change ingredients to stay within budget.
Dangos geiriad y fanyleb a datganiadau'r Fframwaith Llythrennedd a Rhifedd
Ble mae yn y fanyleb: Unit SfL 13, Assessment criteria, Entry 3 to Level 2, page 64; Essential information for assessment decisions, Entry 1 to Level 2, pages 65 to 66
“Plan and prepare a nutritious balanced two-course meal within a given budget.”
Cam cynnydd 3
Rwy'n gallu adio a thynnu cyfansymiau llai na £100 gan ddefnyddio nodiant cywir, e.e. £28.18 + £33.45.
Rwy'n gallu rheoli arian, cymharu costau siopau gwahanol a phenderfynu beth y gellir ei brynu o fewn cyllideb benodol.
Rwy'n gallu cymharu prisiau a deall pa un yw'r gwerth gorau am arian.
Cam cynnydd 4
Rwy'n gallu gwerthfawrogi egwyddorion sylfaenol cyllidebu, cynilo (gan gynnwys deall adlog) a benthyca.
Rwy'n gallu defnyddio dulliau ysgrifenedig effeithlon i adio a thynnu rhifau a degolion o unrhyw faint, gan gynnwys cymysgedd o rifau mawr a bach â niferoedd gwahanol o leoedd degol.
Rwy'n gallu blaenoriaethu a threfnu'r camau perthnasol sydd eu hangen i gwblhau'r dasg neu ddod o hyd i ddatrysiad.
Da gwybod
- The unit is Unit SfL 13 with "20" guided learning hours in the unit summary (Section 3, page 5).
- A Pearson unit is achieved at one level only: "Learners can only achieve each unit once, at a single level" (Rules of Combination, page 6).
- Evidence can be written, spoken or visual: "For this unit there are no mandatory evidence requirements and centres can select the type of evidence" (Essential information for assessment decisions, page 65).
- The budget is set by the centre: Entry 3 and Level 1 learners work "within a given budget", and only Level 2 asks learners to "cost" the meal (Assessment criteria, page 64).
- Planning must be written down at Level 1: "Learner's planning documents will show a consideration of variety of ingredients and waste reduction" (Essential information, Level 1, page 65).
- Work must be in the learner's own words: "If AI is used, the final submission must be in the learner's own words and reflect their own effort" (Requirements relating to permitted/prohibited resources, page 67).
- Annexe E moves straight from SfL 5 to SfL 18 (page 172), so this unit has no Annexe E evidence row despite the unit text pointing to it (page 67).
Cysylltiadau â chymwysterau eraill
Reading recipes, explaining dietary needs and costing dishes are shared with WJEC GCSE Food and Nutrition, the WJEC VCSE in Hospitality and Catering and the WJEC Foundation in Hospitality and Catering, which ask for the same skills in more depth, and costing within a budget links with WJEC GCSE Mathematics and Numeracy. Compared with the WJEC Food planning and preparation unit, also 20 hours, Pearson sets one criterion per level built around a single planned and cooked meal, adds a given budget from Entry 3 and asks for costing only at Level 2, while WJEC spreads describing and explaining across four learning outcomes on nutrition, meal planning, preparation, and food storage and hygiene. The WJEC Skills Suite units Financial literacy and Healthy lifestyle share the budgeting and healthy eating work.
Ffynhonnell: Pearson Entry Level 1 to Level 2 Skills for Life Award, Certificate and Diploma Qualifications specification, Issue 1, August 2026, Unit SfL 13: Food planning and preparation.