Key Stage 4

City & Guilds

L2 Technical Award in Designing and Planning the Built Environment (120 GLH)
Code – (6720-22)

Unit Title Guided Learning Hours (GLH)
205 Developing Sustainable Communities 20
206 Planning and Design of the Built Environment 50
207 Creating and Presenting Building Designs 50

Assessment

Theory Exam 40% (004)
Synoptic Assignment 60% (003)

Purpose

This brand new Technical award (one full GCSE equivalent) is designed for those students wishing to follow a number of particular and before now in schools, under served career pathways into the professional and design focussed areas of the construction industry. It has been designed by City & Guilds who are recognised as leaders in qualifications for the construction industry, and teaches students about all aspects of the built environment and the development of communities, as well as developing both their traditional drawing and CAD (computer aided design) skills using industry standard 3D drawing and BIM (building information modelling) programs. The course will enable students to gain the required skills and knowledge to enable progress to level 3 (post 16) courses and further onto university/higher education professional qualifications for Architects or Civil engineers.


City & Guilds

L2 Technical Award in Constructing and Maintaining the Built Environment(120 GLH)
Code – (6720-21)

Unit Title Guided Learning Hours (GLH)
201 Working in the Built Environment 15
202 Construction Methods and Materials 40
203 Maintenance, repair and refurbishment of buildings 25
204 Using Tools to Create the Built Environment 40

Assessment

Theory Exam 40% (002)
Synoptic Assignment 60% (001)

Purpose

This brand new Technical award (one full GCSE equivalent) is designed for those students wishing to follow a number of more site based career pathways into the construction industry. It has been designed by City & Guilds who are recognised as leaders in qualifications for the construction industry, and teaches students about the various job roles, industry sectors, materials , tools, equipment and technical aspects such as why buildings stand up or fall down, as well as developing some basic practical craft skills e.g. Brick laying and Joinery. We also plan to provide in the near future, opportunities to develop basic skills in other areas such as Painting, decorating, tiling and plastering . Successful completion of the course allows students to continue on to study in a more focussed trade specific area , continue onto Level 3 and then university at degree/HNC/D level OR apply directly for work as trainee site managers/supervisors/building trade professionals.


WJEC Eduqas

GCSE in Food Preparation & Nutrition

Units

  1. Food commodities
  2. Principles of nutrition
  3. Diet and good health
  4. The science of food
  5. Where food comes from
  6. Cooking and food preparation

Assessment

Component 1: Principles of Food Preparation and Nutrition

Written examination: 1 hour 45 minutes
50% of qualification

Component 2: Food Preparation and Nutrition in Action - Non-examination assessment: internally assessed, externally moderated

Assessment 1: 8 hours
Assessment 2: 12 hours
50% of qualification

Purpose

This brand new specification in food preparation and nutrition enables learners to make connections between theory and practice so that they are able to apply their understanding of food science and nutrition to practical cooking. This content relates to the study of both food and drinks. Learners are given the opportunity to develop technical skills through practical and experimental work. This opportunity allows learners to develop sound technical skills whilst exploring and consolidating knowledge and understanding relating to food preparation and nutrition. Completion of the course will allow students to continue on to Level 3 study followed by university, specialist industry focussed catering courses followed by employment in the catering industry or on top of gaining a full GCSE qualification, have developed a sound knowledge and skill base for their lives around hygiene, food, cooking and their own and others nutritional needs.