COURSE: Practical Cookery
National 4 (SCQF level 4)
National 5 (SCQF level 5)
Entry Level:
National 4 • Working at CfE level 3 by the end of the Broad General Education
National 5 • Current S3 pupils: Working at CfE level 4 by the end of the Broad General Education
• Current S4/5 pupils: National 4 pass in practical cookery or in agreement with principal teacher
Course Content:
In Practical Cookery, you will learn how to plan, prepare and cook for yourself and others. You will learn very important life skills and will develop organisational skills which can be applied to a number of different situations. This course will be of use for anyone going into a food industry related career.
The Practical Cookery Course is made up of 3 units
Cookery Skills Techniques and Processes
This unit combines practical and written work will allow you to develop proficiency in a range of cookery skills, food preparation techniques and cookery processes when following recipes. You will learn how to select and use ingredients to produce and garnish or decorate dishes. Through emphasis on safety and hygiene you will gain an understanding of the need to follow safe and hygienic practices in many cookery contexts.
Understanding and Using Ingredients
In this unit your knowledge and understanding of ingredients, and their characteristics, will be developed. You will learn about the importance of sustainability and responsible sourcing of ingredients. You will develop an awareness of current dietary advice, relating to ingredients.
Organisational Skills for Cooking
You will develop planning, organisational and time management skills in hospitality-related contexts by following recipes; and by planning, producing, and costing dishes. You will extend your ability to carry out evaluation of foods and prepared dishes.
Assessment:
National 4
• Each unit will be internally assessed. Pupils must pass all internal assessments to be awarded the course certificate.
National 5
• The course is assessed by the Question Paper (25%), Assignment (13%) and Practical Activity (62%). The course award is graded A to D.
The practical activity requires you to prepare a three course meal in 2½ hours.
Possible Progression Routes:
From National 4 Practical Cookery to National 5 Practical Cookery or N5 Health and Food Technology • From N5 Practical Cookery to N5/Higher Health and Food Technology.
• Further Education
• Training or employment
• Careers for which Hospitality would be beneficial include: Any career in the food industry such as Chef, Baker and Food product development.