National 4 and 5 PRACTICAL COOKERY

Course Description

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. In preparing learners for life, the Course anticipates their future needs in that it enables them to learn how to plan, prepare and cook food for themselves and others. It also develops organisational skills, which have an application in a wide variety of contexts.

The Course aims to enable learners to:

·         proficiently 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 the characteristics of ingredients and an awareness of their sustainability

·         develop an understanding of current dietary advice relating to the use of ingredients

·         plan and produce meals and present them appropriately

·         work safely and hygienically

Course Structure

The Practical Cookery course consists of 3 units Cookery Skills, Techniques and Processes

This Unit aims to enhance learners’ cookery skills, food preparation techniques and their ability to follow cookery processes in the context of producing dishes

Organisational Skills for Cooking (National 5)

This Unit aims to extend learners’ planning, organisational and time management skills. Learners will develop the ability to follow recipes; to plan, produce and cost dishes and meals; and to work safely and hygienically

Understanding and Using Ingredients (National 5)

This Unit aims to enhance learners’ knowledge and understanding of ingredients from a variety of different sources and of their characteristics. It also addresses the importance of sustainability, the responsible sourcing of ingredients and of current dietary advice

Course Assessment

To gain the award of the Course, a learner must pass all of the Units as well as the Course assessments which are shown below

National 4 - Practical Activity (100%)

National 5 - Practical Activity (100%)