Skills for Life: Food Planning and Preparation
Food planning and preparation is a Skills for Life unit about nutrition, balanced diets and cooking safely for yourself and others on a budget while cutting food waste. It is one 20 hour unit that learners combine with other units into a Skills for Life or Skills for Work Award, Certificate or Diploma, from Entry 1 to Level 2. Literacy sits in following recipes and instructions, reading food labels, describing and explaining nutrition, and reviewing dishes. Numeracy sits in costing meals within a budget, reading nutrition figures, measuring ingredients and portions, and checking temperatures and cooking times. Extended writing is not required unless appropriate.
- Awarding body
- WJEC
- Level
- Entry Level 1 to Level 2
- Guided learning hours
- 20
- First taught
- September 2027
- Amount of literacy work
- Medium
- Amount of numeracy work
- Medium
How this unit is assessed
- Entry Level (Entry 1, Entry 2, Entry 3): 4 learning outcomes with assessment criteria at Entry 1, Entry 2 and Entry 3 (nutrition and a balanced diet, planning simple meals on a budget without waste, preparing food safely, food storage and hygiene). Evidence is compiled in a portfolio, internally assessed by the centre and externally quality assured by WJEC. 20 guided learning hours.
- Level 1 and Level 2: 4 learning outcomes with assessment criteria at Level 1 and Level 2 (nutritional needs and balanced diets, planning and adapting meals for nutrition, budget, availability and waste, preparing and cooking a variety of dishes safely, food handling, storage and hygiene in a range of settings). Evidence is compiled in a portfolio, internally assessed by the centre and externally quality assured by WJEC. 20 guided learning hours.
Skills that use Questioning
-
Reviewing dishes and explaining improvements
Level 1 learners review prepared dishes for taste, appearance and safety, and Level 2 learners review and adapt recipes or methods based on outcomes and feedback and evaluate food storage, handling and hygiene. Learners write or say evaluations and respond to peer or tutor feedback; these criteria are assessed.
Literacy: Planning and organising for different purposes, audiences and context, Questioning
Getting pupils ready
- Year 7
- Pupils taste their scones and complete a star chart for taste, texture and appearance, then write one thing they would change.
- Year 8
- Pupils swap a sensory comment card with a partner about their pasta dish and write a short reply saying which comment they agree with and why.
- Year 9
- Pupils write a short evaluation of a two course meal they cooked, covering taste, appearance, nutrition and hygiene, and explain one change to the method based on feedback.
Show the specification wording and the LNF statements
Where it is in the specification: Level 1 and Level 2, learning outcome 3, assessment criteria 3.2, and learning outcome 4, assessment criteria 4.1 and 4.2, page 7; Amplification, learning outcome 3, page 10
“adapt recipes or methods based on outcomes and feedback; reflect on performance and make improvements”
Progression step 3
I can use and adapt different structures within my writing, e.g. reporting an event, investigation or experiment.
I can respond to others’ points of view by seeking clarity, summarising and explaining what I have heard, read or seen.
Progression step 4
I can use summary, discussion of issues, detailed explanations and logic when covering a topic.
I can respond to others' points of view with confidence and sensitivity, summarising and evaluating what I have heard, read or seen.
Good to know
- The unit has five codes, one per level, from "S612E1" to "S612L2", and carries "20" guided learning hours (Unit overview, page 3).
- Writing is not the point: "extended written work is not required unless appropriate" and judgements "should focus on meeting the standard, not spelling or presentation unless specifically assessed" (Sources of evidence, page 11).
- Evidence can include "shopping lists and receipts demonstrating budget management and ingredient selection" and "food diaries or logs showing reflection on personal or family diet" (Sources of evidence, page 11).
- Plural criteria have a minimum: "a plural reference within assessment criterion refers to a minimum of two" (pages 6 and 7).
- AI tools may be used only when acknowledged; AI misuse includes "Using AI to complete parts of the assessment so that the work does not reflect the learner's own work, analysis, evaluation or calculations" (specification, section 4.6, page 21).
- Suggested assessment tasks "are not mandatory"; teachers may use, adapt or replace them (specification, section 4.1, page 18).
Links with other qualifications
The pack names GCSE Food and Nutrition and VCSE Hospitality and Catering as linked WJEC qualifications; reading recipes, explaining nutrients, costing dishes and evaluating cooked outcomes are shared with both and with Foundation Hospitality and Catering. Costing and price comparison link with GCSE Mathematics and Numeracy and with the Financial literacy unit, and nutrients and the effects of diet on the body link with the healthy eating work in the Healthy lifestyle unit. Other related Skills Suite units named in the pack are Home management and maintenance, Basic first aid, Healthy relationships, Looking after others, Practical gardening and Teamwork.
Source: WJEC Food planning and preparation unit delivery and assessment pack, read with the WJEC Entry 1 to Level 2 Skills for Life and Skills for Work specification, approved by Qualifications Wales, teaching from September 2027 (© WJEC CBAC Ltd 2026).