Practical Cookery

National 4 Course Overview

Practical Cookery at National 4 comprises three units of work and a Course Assessment. The three units to be completed are: 

1. Cookery Skills, Techniques and Processes 

This Unit aims to develop pupils’ cookery skills, food preparation techniques, and their ability to follow cookery processes, producing dishes with minimal guidance. Pupils will also learn the importance of following safe and hygienic practices at all times. 

2. Understanding and Using Ingredients  

This Unit aims to develop pupils’ knowledge and understanding of ingredients from a variety of different sources and their uses. It also addresses the importance of sustainability and responsible sourcing of ingredients and of current dietary advice. Pupils will develop an ability to select and use appropriate ingredients, with minimal guidance, in the preparation of dishes and to do so safely and hygienically. 

3. Organisational Skills for Cooking 

This Unit aims to develop learners’ organisational and time management skills. Learners will acquire the ability to follow recipes and time plans to produce dishes. They will also further develop the ability to carry out an evaluation of the dishes. 

National 5 Course Overview

Practical Cookery at National 5 comprises three elements of course assessment. An Assignment, a practical activity and a question paper.

1. Assignment and Practical Activity 

The assignment and practical activity are interrelated and will be assessed using one activity to provide evidence for both components.  Candidates will carry out one task: to plan, prepare and present a three-course meal to a given specification within a given timescale. The dishes are set by the SQA.  

In the assignment, candidates plan for carrying out the practical activity by completing a booklet which includes a time plan, equipment requisition and service details for producing and serving the given three-course meal.  

The practical activity (three-course meal) requires the candidates to: implement their time plan, effectively control the cookery processes,  present and serve the dishes appropriately, demonstrate safe and hygienic working practices

2. Question paper  

This question paper will be set and marked by SQA. The paper will sample the candidates knowledge across: food preparation equipment, weighing and measuring, cookery processes and food preparation, understanding ingredients and their characteristics, the importance of sustainability, knowledge and application of current dietary advice, food safety and hygiene, costing recipes and evaluation of presentation, taste or texture of dishes. 

Faculty Principal Teacher

Mr I Stanger