S3 Practical Cookery

AIMS OF THE COURSE

This course aims to prepare pupils with practical cookery skills, processes and techniques as well as the supporting knowledge & understanding.

COURSE CONTENT

The course focuses on development of :-

·         organisational skills and time management

·         range of new skills and techniques in practical cooking

·         garnishing and decoration techniques

·         understanding of foodstuffs and their characteristics

LEARNING AND TEACHING

The course is practical in nature, with a high level of experiential learning supported by related theory. Learning and teaching are linked to work contexts where possible and has an emphasis on organisational skills.

Pupils will study towards two REHIS qualifications:

·         Introduction to Food and  Health,

·         The Elementary Food Hygiene Qualification.

The coursework also supports pupil experiences in literacy, numeracy and health and wellbeing.

ASSESSMENT PATTERN

All assessment focuses on developing pupil learning. A variety of assessment techniques are used including practical assessments: peer assessment, practical skills and hygiene & safety.

As part of the course pupils will undertake the REHIS Introduction to Food and Health and  Elementary Food Handlers Qualifications.

HOMEWORK

There are a variety of written homework tasks designed to support class teaching including revision prior to assessment for the REHIS courses.  Pupils are expected to come to class with the correct ingredients and dishes for each practical lesson. Informal homework is always encouraged - practising skills at home, research of recipes and ingredients, watching relevant cookery programmes etc.