You will develop a range of cookery skills and food preparation techniques, as well as planning, organisational and time management skills, in hospitality-related contexts.

This course is assessed through a number of units. The units are as follows:

• Cookery skills, techniques and processes

• Understanding and using ingredients

• Organisational skills for cooking

• Added Value Unit

The course aims to develop life skills, encourage use of a range of cookery techniques, develop an understanding of characteristics of ingredients and plan and produce appropriate meals. 

The course is assessed in 3 components

Question paper

The question paper is worth 30 marks and assess your ability to apply knowledge gained from across the course content.

Assignment (18 marks) and Practical Activity (82 marks)

The assignment and Practical activity are inter linked. The assignment allows you to plan and organise a three course meal. The practical allows you to prepare the three course meal, the three recipes for the meal are produced by the SQA. This is 75% of the overall marks of the course