Cookery skills, techniques and processes:

- Selecting & using equipment to weigh and measure accurately 

- Applying a range of food prep techniques using appropriate equipment with precision 

- Cooking prepared ingredients according to recipes 

- Controlling stages of cookery processes & testing for readiness 

- Presenting, garnishing, decorating, portioning (where appropriate)

Understanding and using ingredients:

- Identify ingredients and their characteristics 

- Describe and demonstrate safe and appropriate storage methods for ingredients 

- Describe how current dietary advice influences selection, preparation and use of ingredients 

- Describe importance of sourcing sustainable ingredients

Organisational skills for cooking:

- Select and cost suitable recipes for main course and complementary sweet/starter 

- Prepare dishes according to recipes 

- Evaluate the prepared dishes in terms of presentation, taste and texture

- Requisitioning equipment and ingredients and organise work area efficiently

- Carry out task according to time plan

(Working safely and hygienically throughout all units)

Successful completion of National 4 Practical Cookery will in turn allow progression to National 5 Practical Cookery. Successful National 5 pupils may want to undertake Practical Cake Craft in S5/6. This is appropriate for anyone who may be looking to work in the Hospitality industry.