Practical Cookery National 5

Vale of Leven Academy

The course, which is practical and experiential in nature, develops a range of cookery skills and food preparation techniques, as well as planning, organisational and time management skills, in hospitality-related contexts. Through its emphasis on safety and hygiene, the course instils in candidates an understanding of the need to follow safe and hygienic practices in many cookery contexts. It also develops the thinking skills of remembering, understanding and applying, and aspects of numeracy. Candidates will enhance their cookery skills, food preparation techniques and ability to follow cookery processes in the context of producing dishes. Candidates’ knowledge and understanding of ingredients, and their characteristics, will be developed. The importance of sustainability, responsible sourcing of ingredients and current dietary advice are also addressed. Candidates develop planning, organisational and time management skills by following recipes; and by planning, producing and costing dishes and meals. They also extend their ability to carry out an evaluation of prepared dishes. Throughout the course, candidates develop their understanding of safety and hygiene when working with ingredients as well as the importance of following safe and hygienic practices at all times in a practical context

Question paper 30 marks. This is 25% of the overall marks for the course assessment.

The purpose of this question paper is to assess the candidates’ ability to integrate and apply breadth, knowledge, understanding and skills from across the course. The question paper will ask candidates to state, name, give, identify, describe, explain, calculate and evaluate. This question paper gives candidates an opportunity to demonstrate the following knowledge, understanding and skills:

The principles of selecting and using food preparation equipment

The principles of successful weighing and measuring  understanding cookery processes and food preparation techniques

Understanding ingredients, their characteristics, and the importance of sustainability

Knowledge and application of current dietary advice

Knowledge of the application of the principles of food safety and hygiene

Costing recipes

Evaluation of presentation, taste or texture of dishes

Assignment and practical activity Assignment 18 marks

Stage 1: planning, the time allocated is 1 hour and 45 minutes. Stage 2: implementing, the time allocated is 2 hours and 30 minutes.

Practical activity 82 marks The assignment and practical activity are inter-related and will be assessed using one activity. Candidates will carry out one task — planning and producing a meal — which will provide evidence for both components. The purpose of this is to assess candidates’ ability to plan, prepare and present a three course meal to a given specification within a given timescale. A brief specifies the three dishes to be produced. The assignment and practical activity give candidates an opportunity to demonstrate the following skills, knowledge and understanding in the context of producing and serving the meal:

 planning, organisational and time management skills

 applying food preparation techniques and cookery processes according to the given brief

 preparing and using ingredients according to the given brief  presenting and serving each dish appropriately

 demonstrating the importance of food safety and hygiene and working safely and hygienically The assignment and practical activity is conducted in two stages:

Stage 1: planning — assignment (18 marks) Candidates must complete this stage independently under the direct supervision of a teacher or lecturer before stage 2 can take place.

 approximate timings for carrying out all tasks

 equipment required to produce the specified dishes

 service times and details

 how safety and hygiene will be observed

Stage 2: implementing — practical activity (82 marks) (70 marks for preparing, cooking and serving the three-course meal, and 12 marks for professional practice). Candidates must complete this stage under the direct supervision of a teacher or lecturer. Prior to assessment of stage 2, candidates are allowed to set up their personal work area with the required equipment, to weigh and measure ingredients, and to prepare garnishes and decorations. Stage 2 gives candidates the opportunity to:

 implement their time plan

 effectively control cookery processes

 present and serve the dishes appropriately

 demonstrate safe and hygienic working practices Setting, conducting and marking the assignment and practical activity The assignment and practical activity are set by SQA on an annual basis and conducted under direct supervision and control.

Assignment: stage 1: planning, is submitted to SQA for marking. Practical activity: stage 2: implementing, is internally marked and quality assured by centre staff in line with SQA marking instructions. All marking is quality assured by SQA