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DURATION
DURATION
1 Year / 160 Hours
COURSEWORK
COURSEWORK
N4: Unit Assessments & Added Value Unit
N5: Written Assessment: 25% of full course award
EXAM
EXAM
N4: No Exam
N5: Practical Exam three course meal: 75% of full course award
What will you learn?
What will you learn?
This course aims to further develop learners’ life skills and enhance their personal effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to further study in the hospitality context. The development of organisational skills will enable them to plan, prepare and cook food for themselves and others.
Units of Study for National 4 include:
Cookery Skills: Processes and Techniques
Understanding and Using Ingredients
Organisational Skills for cooking
Added Value unit: “Producing a meal”
This course is internally assessed. By combining unit assessments pupils will generate evidence from a range of practical cookery activities.
Units of Study for National 5 include:
Cookery Skills: Processes and Techniques
Understanding and Using Ingredients
Organisational Skills for cooking
Design brief – A controlled practical assessment. To plan, prepare and present 3 dishes set by SQA.
Within National 5 pupils have to further extend skills by working at a fast pace, using more ingredients and produce dishes to a very high standard. Written responses to set tasks involve detailed explanations.
Why do this course?
Why do this course?
There will be a wide range of skill development starting with practical skill development and progressing to processing, problem solving, research and evaluation. ICT opportunities will be incorporated for time planning and relevant web sites to keep nutritional knowledge up to date. Pupils will develop a range of skills to help lead to a healthy life.
What will you experience?
What will you experience?
A wide range of teaching strategies are used with classes, such as direct teaching, practical demonstrations, potential outside visitors e.g. Environmental Health Officers and working with local chefs. Pupils will experience independent work, paired work and group work. Pupils will set their own targets and evaluate both practical and theory work. Pupils will be expected to take on early responsibility for their learning.
Key Facts
Key Facts
Everything you need to know before selecting this course
Homework
Homework
Homework will be set by the class teacher on a regular basis, this will be available on TEAMs. Activities set may include practice of a practical skill, preparation for assessment or research for an assignment.
Assessment
Assessment
Knowledge and practical skills will be assessed in different ways, depending on the unit being studied; this will include portfolio work, class tests (theory and practical). Pupils will use assessment to set achievable short term targets. Practical assessment is worth 75% of full course award which is a three-course meal set by the SQA. Written external exam set by SQA worth final 25% covers course knowledge
ENTRY REQUIREMENTS
ENTRY REQUIREMENTS
Entry is at the discretion of the Principal Teacher Faculty, HWB. However, as a guide:
A pass at the previous NQ level. i.e. for National 5, a pass at National 4. or
Completion of BGE S3 Course
*Please Note: Pupils who choose this course will have to be aware of the strict hygiene and safety operated in a food room. No painted, false, gel, acrylic, long nails, appropriate clothing and footwear and hair tied back, are all necessary to ensure high standards of food safety when in the kitchen.
Progression and Employment
Progression and Employment
Everything you need to know about future pathways from this course
Progression
Progression
From National 3 to 4 to 5 Practical Cookery. Also the possibility of moving to National 4, 5 or Higher Health and Food Technology.
Employment
Employment
This course is suitable for all learners who are interested in becoming a:
Chef
Baker
Catering Manager
Kitchen Manager
Hospitality Industry
Learner Experiences
Learner Experiences
I enjoy being able to do what I love while learning new things. I also enjoy how I can have fun and learn how to cook for when I am older and living on my own.
I have developed skills like cooking basic meals and making nice desserts that I can use when I start cooking for myself. Learning how to organise and manage my time to complete dishes.
I enjoy making new recipes and working with my table.
I have learned how to cut vegetables in different ways so that it works well in the different meals.
I enjoy being able to work from the start through to the finished product.
I have learned how to use scales properly and developed confidence in making and trying new recipes.
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