This month has seen the release of new vocational specifications. We’ve put together a guide that maps out the differences in the specifications.
Registrations for the new V Certs opened on 1 September 2022, ready for first teaching. The first live assessments will take place in the 2023/24 session. These qualifications are approved for 2024 and 2025 performance tables.
Child Development and Care
2020 Spec: https://www.qualhub.co.uk/media/22423/603-3293-1-qualification-specification-version-17.pdf
2022 Spec: https://www.qualhub.co.uk/media/23440/60370129-qualification-specification-version-10.pdf
New Name: Child Development and Care in the Early Years
New Code: 603/7012/9
| Old Spec | New Spec | |
| Code | 603/3293/1 | 603/7012/9 |
| Available Grades | A* – D | Level 2 Distinction* Level 2 Distinction Level 2 Merit Level 2 Pass Level 1 Distinction Level 1 Merit Level 1 Pass The qualification is linear, meaning both assessments must be taken in the same assessment series and cannot be combined across different assessment series. After the assessment is complete, the marks for each assessment are combined to give a final mark for each learner. Where raw marks do not reflect the required weighting of the assessment, a scaling factor is applied to the raw mark prior to aggregation. **See chart below |
| Assessments | Unit 1 and Unit 2 assessed by an externally set, internally marked assessment task. Unit 3 assessed by an externally set and externally marked synoptic scenario based short answer examination (component TACDC) | Externally-set: Non-exam assessment (NEA) and an examined assessment (EA) A different non-exam assessment brief will be released every December. |
| Non-exam assessment (NEA) Weighting | Unit 1 – 12.5% Unit 2 – 37.5% | 50% |
| Examined assessment (EA) | 50% | 50% |
| Units | Unit 1 (A/504/2542) An introduction to working with children aged 0-5 years Unit 2 (F/504/2543) Development and well-being 0-5 years Unit 3 (J/504/2544) Child care and development 0-5 years | Content area 1: Child development Content area 2: Factors that influence the child’s development Content area 3: Care routines, play and activities to support the child Content area 4: Early years provision Content area 5: Legislation, policies and procedures in the early years Content area 6: Expectations of the early years practitioner Content area 7: Roles and responsibilities within early years settings Content area 8: The importance of observations in early years childcare Content area 9: Planning in early years childcare |
Health and Fitness
2020 Spec: https://www.qualhub.co.uk/media/19710/603-2650-5-qualification-specification-version-26.pdf
2022 Spec: https://www.ncfe.org.uk/media/fx2co5vf/603-7007-5-qualification-specification-version-1-0-draft.pdf
New Code: 603/7007/5
| Old Course | New Course | |
| Code | 603/2650/5 | 603/7007/5 |
| Guided Learning Hours | 120 | 144, comprising: • 120 hours delivery • 1 hour 30 minutes examined assessment • 22 hours non-exam assessment |
| Grading | Level 1 Pass/Merit/Distinction Level 2 Pass/Merit/Distinction/ Distinction* | Level 2 Distinction* Level 2 Distinction Level 2 Merit Level 2 Pass Level 1 Distinction Level 1 Merit Level 1 Pass The qualification is linear, meaning both assessments must be taken in the same assessment series and cannot be combined across different assessment series. After the assessment is complete, the marks for each assessment are combined to give a final mark for each learner. Where raw marks do not reflect the required weighting of the assessment, a scaling factor is applied to the raw mark prior to aggregation. **See chart below |
| Assessment | Externally set written examination Externally set synoptic project (internally graded) | Externally-set: Non-exam assessment (NEA) and an examined assessment (EA) |
| Weighting | Unit 1 – 48 GLH 40% Weighting Externally assessed: written examination (externally marked) Unit 2 – 72 GLH 60% Weighting Internally assessed: synoptic project | Non-exam assessment (NEA) Weighting (60%) Externally-set, internally marked and externally moderated synoptic project Examined assessment (EA) Weighting (40%) |
| Units | Unit 1 (K/616/7093) Introduction to body systems and principles of training in health and fitness Unit 2 (M/616/7094) Preparing and planning for health and fitness | Content area 1: Structure and function of body systems Content area 2: Effects of health and fitness activities on the body Content area 3: Health and fitness and the components of fitness Content area 4: Principles of training Content area 5: Testing and developing components of fitness Content area 6: Impact of lifestyle on health and fitness Content area 7: Applying health and fitness analysis and setting goals Content area 8: Structure of a health and fitness programme and how to prepare safely |
Business and Enterprise
2020 Spec: https://www.qualhub.co.uk/media/21822/603-2955-5-qualification-specification-version-24.pdf
2022 Spec: https://www.ncfe.org.uk/media/vmuaieb5/600-7004-x-qualification-specification.pdf
New Code: 603/7004/X
| Old Spec | New Spec | |
| Code | 603/2955/5 | 603/7004/X |
| Guided Learning Hours | 120 | 143, comprising: • 120 hours delivery • 1 hour 30 minutes examined assessment • 21 hours non-exam assessment |
| Grading | Level 1 Pass/Merit/Distinction Level 2 Pass/Merit/Distinction/ Distinction* | Level 2 Distinction* Level 2 Distinction Level 2 Merit Level 2 Pass Level 1 Distinction Level 1 Merit Level 1 Pass The qualification is linear, meaning both assessments must be taken in the same assessment series and cannot be combined across different assessment series. After the assessment is complete, the marks for each assessment are combined to give a final mark for each learner. Where raw marks do not reflect the required weighting of the assessment, a scaling factor is applied to the raw mark prior to aggregation. **See chart below |
| Weighting | Unit 1 – 48 GLH, 40% Weighting Unit 2 – 72 GLH, 60% Weighting | Non-exam assessment (NEA), 60% Weighting Examined assessment (EA), 40% Weighting |
| Assessment | Externally set written examination Externally set synoptic project (internally graded) | Externally-set: non-exam assessment (NEA) and an examined assessment (EA) |
| Units | Unit 1 (H/616/8937) Introduction to business and enterprise Unit 2 (K/616/8938) Understanding resources for business and enterprise planning | Content area 1: Entrepreneurship, business organisation and stakeholders Content area 2: Market research, market types and orientation and marketing mix Content area 3: Human resource requirements for business and enterprise Content area 4: Operations management Content area 5: Business growth Content area 6: Sources of enterprise funding and business finance Content area 7: The impact of the external environment on business and enterprise Content area 8: Business and enterprise planning |
Food and Cookery
2020 Spec: N/A (Food and Cookery was not available for 2020 teaching)
New Code: 603/7014/2
| Old Spec | New Spec | |
| Code | N/A | 603/7014/2 |
| Guided Learning Hours | N/A | 152, comprising: • 138 hours delivery • 1 hour 30 minutes examined assessment • 16 hours 30 minutes non-exam assessment |
| Grading | N/A | Level 2 Distinction* Level 2 Distinction Level 2 Merit Level 2 Pass Level 1 Distinction Level 1 Merit Level 1 Pass The qualification is linear, meaning both assessments must be taken in the same assessment series and cannot be combined across different assessment series. After the assessment is complete, the marks for each assessment are combined to give a final mark for each learner. Where raw marks do not reflect the required weighting of the assessment, a scaling factor is applied to the raw mark prior to aggregation. **See chart below |
| Weighting | N/A | Non-exam assessment (NEA), 60% Weighting Examined assessment (EA), 40% Weighting |
| Assessment | N/A | Externally-set: non-exam assessment (NEA) and an examined assessment (EA) |
| Units | N/A | Content area 1: Health and safety relating to food, nutrition and the cooking environment Content area 2: Food legislation and food provenance Content area 3: Food groups, key nutrients and a balanced diet Content area 4: Factors affecting food choice Content area 5: Food preparation, cooking skills and techniques Content area 6: Recipe amendment, development and evaluation Content area 7: Menu and action planning for completed dishes |
