Hospitality Practical Cookery - 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 this will be £55.
- Unit by unit assessment
- Practical Assignment worth 100 marks which comprises of a 2.5 hr exam, producing a 3 course meal, including a planning booklet.
The overall grade for the course will be determined by the Practical Assignment.
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.
Contact: Mrs Cairney (PT HE/HWB)