Practical Cookery

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