Practical Cookery

Home Economic Department

The Practical Cookery course will enable learners to acquire skills, knowledge and understanding of cookery skills, techniques and processes, understanding and using ingredients and organisational skills for cooking.

Learners will also develop the skills to plan and produce meals and present them appropriately.

Important Information

The Practical Cookery course involves both theory and practical work. There is a heavy emphasis on theory work and homework is issued weekly/fortnightly. Practical work is used to supplement the theory work completed in class and will take place during the double period.

Assessment

All Units are internally assessed and will be assessed on a pass/fail basis within centres. SQA will provide external verification. The assessment of the Units in this Course will be as follows:

Cookery Skills, Techniques and Processes

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 and the ability to work safely and hygienically.

Understanding and Using Ingredients

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 to be able to work safely and hygienically.

Organisational Skills for Cooking

In this Unit, learners will be required to provide evidence of their ability to plan a two-course meal, follow recipes and implement a time plan to produce a two-course meal. Furthermore, cost the two dishes and evaluate the meal whilst, again, working safely and hygienically.

National 3

After completing each unit at National 3, learners will complete an end-of-unit assessment. Each assessment comprises of both written and theory aspects. To gain a full award at National 3, learners must pass all units.

National 4

Added Value Unit: Producing a Meal

This unit aims to enable learners to draw on the knowledge, understanding, and skills they have developed in their three units. Learners will carry out a practical activity which will require learners to prepare and cook a two-course meal for four people within a given timescale, and it should then presented appropriately.

National 5

Learners will be assessed in two areas: Assignment/Practical Activity and Question paper. The assignment involves a time plan, equipment requisition and service details for a 3-course meal serving four people. The following practical activity will be to prepare, cook and serve the 3-course meal for four people in a given timescale, presenting each course when finished.

The question paper is an externally assessed paper comprising of 3 questions, assessing learners on all aspects of the Practical Cookery course.

Ideal Candidate

This course is designed for those who are interested in food and cooking and who enjoy being creative with food. Learners who have chosen to follow it may wish to utilise their cookery knowledge and skills at home, in the wider community or ultimately, in the hospitality industry.

What you will learn

Cookery Skills, Techniques and Processes

This Unit aims to develop learners’ cookery skills, food preparation techniques, and their ability to follow cookery processes. 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

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.

Organisational Skills for Cooking

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. They will also further develop the ability to carry out an evaluation of the product.