Practical Cookery

Course Overview

The course will consist of practical cookery and the development of the following: 

• Cookery Skills, Processes and Techniques 

• Understanding and Using Ingredients 

• Organisational Skills for Cooking 

• Producing a Meal 

Learning and Teaching Approaches

The development of practical cookery skills and safe and hygienic practices are the main focus in this course. Hence, the majority of lessons are of a practical nature. However, theory lessons will study ingredients, equipment and techniques required to undertake the practical lessons successfully. Teaching approaches will include teacher demonstrations and discussions as well as opportunities for independent ICT research, power point presentations, textbook learning and revision exercises. 

Homework

Written homework and assignments will be issued and students will be expected to revise for unit assessments. 

Assessment Approaches

Course assessment at National 4:

• Internally assessed with no external exam

Course assessment at National 5:

• Practical Activity – 100 marks (75%) 

• Question Paper: 30 marks (25%) 

Scaling will be used to achieve the weighting indicated above. 

Please note that there is a charge associated with this course (TBC) to cover the costs of ingredients and containers.