S3 Practical Cookery

In S3 this course is optional

What will I study in this course?

You will continue to build on work completed in S2. This course is mainly practical based, however there is written work and you will be expected to make links between knowledge gained in theory classes and practical cookery sessions. Through both practical and theory work you will study the following topics:-

- Food preparation techniques – selecting and using various pieces of kitchen equipment correctly and safely e.g. knives, peelers, piping bags, electric whisks, blenders

- Cookery processes – using different methods of cookery for different dishes e.g. boiling, baking, steaming

- Food presentation techniques

- Hygiene and safety in the kitchen

- Understanding and using ingredients

- Planning, costing and evaluation of dishes produced in class

Where does this course lead to?

In S4, you may choose to study a one-year course leading to an SQA qualification at one of the levels National 3, National 4 or National 5 in Practical Cookery.

Course Methodology

This course is designed for those who are interested in food and cooking and who enjoy being creative with food. You may go on to use your cookery knowledge and skills at home, in the wider community or, ultimately, in employment.

The Scottish catering and hospitality industries are large, vibrant and growing, collectively employing a significant proportion of the nation’s workforce.

Assessment in this course

Your knowledge and skills will be assessed at various points throughout the year. Copies of some of your work including photographic evidence will be kept in a folio.

You will keep a record of your progress and skills learned in a checklist/pupil record booklet.

Additional Information

Homework is usually given to consolidate and revise skills previously learned. You will be given written homework to complete on a regular basis.

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