Practical Cookery

National 4 and 5

Hospitality: Practical Cookery

OVERVIEW

By preparing students for life, the course anticipates their future needs in that it enables them to learn how to prepare and cook food for themselves and others. It also develops their organisational skills, which have an application in a variety of contexts.

The Course aims to enable students to:

  • use a range of cookery skills, food preparation techniques and cookery processes when following recipes
  • select and use ingredients to produce and garnish or decorate dishes
  • develop an understanding of ingredients and their uses and an awareness of
  • responsible sourcing
  • develop an awareness of current dietary advice relating to the use of ingredients
  • work safely and hygienically

ENTRY REQUIREMENTS

An interest in food and a willingness to work hard.

ASSESSMENT

National 4

Students will be assessed in three units:

  • Understanding and Using Ingredients
  • Cookery Skills, Techniques and Processes
  • Organisational Skills for Cooking

Towards the end of the year, students will carry out an Added Value Assessment where they will prepare and cook a two course meal set by SQA under exam conditions.

National 5

Students skills will be assessed over the course of the year.

At the end of the year students will complete a final assessment which consists of two parts:

  • Practical assessment (75%) where students will complete a planning exercise and prepare and cook a three course meal set by SQA under exam conditions.
  • Written exam (25%) which will assess content taught over the course of the year.

PROGRESSION

If you are studying National 4 Hospitality you can progress to National 5 Hospitality or Skills for Work: Hospitality. Alternatively you can progress to National 5 Practical Cake Craft.

If you are studying National 5 Hospitality you can progress to National 5 Hospitality: Skills for Work or National 5 Practical Cake Craft.