N3/4/5 Hospitality

Course Overview

Hospitality Practical Cookery

Level: National 4/National 5

Units to be covered are:   

Cookery Skills, Processes & Techniques

Understanding & Using ingredients

Organisational Skills for Cooking

The course, aims to develop a range of basic cookery skills and food preparation techniques as well as basic planning, organisational & time management skills, in hospitality-related contexts.  Pupils will gain an understanding of the importance of food safety and hygiene, using sustainable ingredients and current dietary advice relating to the use of ingredients.  The course includes practical cookery (1 - 2 dishes per week) which will allow pupils to develop a range of practical food preparation skills and techniques using appropriate tools & equipment as well as develop organisational skills needed to research, plan, prepare & evaluate products & processes.   

Due to the high cost of food stuffs, pupils are expected to contribute towards the practical lessons, it is anticipated that the National 4 course will be £55.

 National 4 Assessment

  • Unit by unit assessment

  • Added Value Unit comprises of a 1.5 hr exam, producing a 2 course meal, which includes pupils completing a written planning booklet.

Progression

National 5 Hospitality.

All S4 pupils will be given the opportunity to work towards a National 5 until the end of Christmas term when we recieve prelim results and therefore decide which route is best for the individual pupil, National 4 or National 5.

Due to the high cost of food stuffs, pupils are expected to contribute towards the practical lessons, it is anticipated that the National 5 course will be £70.

 National 5 Assessment

  • Unit by unit assessment

  • Practical Assignment worth 100 marks which comprises of a 2.5 hr exam, producing a 3 course meal, which includes  a written planning booklet.

  • The overall grade for the course is determined by the Practical Assignment.  

Progression

There is no Higher qualification in school.

HNC in Professional Cookery/Hospitality Management at a Further Education College

Possible Careers include:

Catering, Home Economics Teacher, Food Technologist, Hotel Management and Journalism.

Mrs Watson

N4/5 Hospitality Pupils will be expected to complete homework tasks ranging from watching cookery programmes, complete information sheets to practising their practical skills at home. There will be time plans to write, recipe research to be conducted and investigation into areas such as sustainability, seasonality and factors affecting choice. 

Miss Gill

N4/5 Hospitality Pupils will be expected to complete homework tasks ranging from watching cookery programmes, complete information sheets to practising their practical skills at home. There will be time plans to write, recipe research to be conducted and investigation into areas such as sustainability, seasonality and factors affecting choice.