Embedded Files
SCQF Framework
SCQF Framework
SCQF Level: 4
SCQF Credit Points: 24
Skills Framework
Skills Framework
Delivering Centre
Delivering Centre
Vale of Leven Academy
Purpose and Aims
Purpose and Aims
- This Course aims to 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. In preparing learners for life, the Course anticipates their future needs in that it enables them to learn how to prepare and cook food for themselves and others. It also develops their organisational skills, which have an application in a variety of contexts.
- use a range of cookery skills, food preparation techniques and cookery processes when following recipes
- select and use ingredients to produce and garnish or decorate dishes
- develop an understanding of ingredients and their uses and an awareness of responsible sourcing
- develop an awareness of current dietary advice relating to the use of ingredients
- work safely and hygienically
The broad structure of the Course meets its purpose and aims, which are addressed by the Units it comprises. The Course contains a significant practical component, which involves experiential learning, and is supported by related theory. It uses real-life hospitality contexts, which makes it relevant to the world of work. The Course makes an important contribution to general education through developing a range of essential skills which will stand learners in good stead. Its contribution to vocational education is important because it allows progression to a range of careers in the hospitality industry. The Course also supports the wider curriculum through developing learners’ awareness of the importance of responsible sourcing of ingredients.
Recommended Entry
Recommended Entry
Entry to this Course is at the discretion of the centre. However, learners would normally be expected to have attained the skills and knowledge required by one or more of the following or by equivalent experience or qualifications:
♦ National 3 Practical Cookery Course or relevant component Units ♦ National 3 Health and Food Technology Course or relevant component Units
Progression
Progression
This Course or its Units may provide progression to:
♦ National 5 Practical cookery
Other qualifications in Hospitality or related areas
♦Further study, employment or training
Career Options
Career Options
Further Information
Further Information
Course Content
Course Content
Cookery Skills, Techniques and Processes (National 4)
This Unit aims to develop learners’ cookery skills, food preparation techniques, and their ability to follow cookery processes, in the context of producing dishes with minimal guidance. Learners will also develop an understanding of the importance of safety and hygiene and the ability to follow safe and hygienic practices at all times.
Understanding and Using Ingredients (National 4)
This Unit aims to develop learners’ knowledge and understanding of ingredients from a variety of different sources and their uses. It also addresses the importance of responsible sourcing of ingredients and of current dietary advice. Learners will develop an ability to select and use appropriate ingredients, with minimal guidance, in the preparation of dishes and to do so safely and hygienically.
Organisational Skills for Cooking (National 4)
This Unit aims to develop learners’ organisational and time management skills. Learners will acquire the ability to follow recipes and time plans to produce dishes, with minimal guidance, and to work safely and hygienically. They will also further develop the ability to carry out an evaluation of the product.
Added Value Unit: Producing a Meal (National 4)
This Unit aims to enable learners to draw on the knowledge, understanding and skills developed in the other three Units. Learners will carry out a practical activity which will require them to prepare, cook and present a two-course meal to a given specification within a given timescale. It will require learners to demonstrate their ability to follow safe and hygienic practices throughout.
Course Assessment Structure
Course Assessment Structure
All Units are internally assessed against the requirements shown in the Unit Specification.
Cookery Skills, Techniques and Processes (National 4)
In this Unit, learners will be required to provide evidence of their:
♦ cookery skills, food preparation techniques and ability to follow cookery processes in the preparation of dishes
♦ ability to work safely and hygienically Understanding and Using Ingredients (National 4) In this Unit, learners will be required to provide evidence of their ability to:
♦ apply their understanding of a range of ingredients
♦ select appropriate ingredients and use them in the preparation of dishes
♦ work safely and hygienically.
Organisational Skills for Cooking (National 4)
In this Unit, learners will be required to provide evidence of their ability to:
♦ follow recipes and implement a time plan to produce dishes
♦ carry out an evaluation of the dishes
♦ work safely and hygienically
At National 4, added value will be assessed in an Added Value Unit. The Added Value Unit will address the key purposes and aims of the Course, as defined in the Course rationale. It will do this by addressing one or more of breadth, challenge and application
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