![Practical Cookery header.png](https://static.wixstatic.com/media/56c6d4_8c565799dad348b8865a8b61d58d69a9~mv2.png/v1/crop/x_17,y_0,w_365,h_700/fill/w_342,h_622,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/Practical%20Cookery%20header.png)
Practical Cookery
EXAM BOARD: SQA Hospitality
HEAD OF DT: Mr Crilly
STAFF: Mrs Harrison, Mr Parr
Students will complete the following 3 units during Year 10:
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Cookery Skills, Techniques and Processes
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Understanding and Using Ingredients
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Organisational Skills for Cooking.
The National 5 Course assessment is a practical activity undertaken under controlled conditions during Year 11. You will have to plan, produce and serve the three given recipes for four people within 2 hours and 30 minutes.
What you will learn:
This course aims to enable students to:
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Proficiently use a range of cookery skills, food preparation techniques and cookery processes when following recipes.
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Select and use ingredients to produce and garnish or decorate dishes.
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Develop an understanding of the characteristics of ingredients and an awareness of their sustainability.
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Develop an understanding of current dietary advice relating to the use of ingredients.
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Plan and produce meals and present them appropriately.
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Work safely and hygienically.
Pathways:
Chef
Baker
Cake Designer
Deli Owner
Food critic
Dietician/nutritionist
Caterer
Menu designer
![Practical Cookery header 2.png](https://static.wixstatic.com/media/56c6d4_6890f863450842c6a57c511169794f9e~mv2.png/v1/crop/x_33,y_22,w_447,h_663/fill/w_342,h_507,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/Practical%20Cookery%20header%202.png)
![Practical Cookery 1](https://static.wixstatic.com/media/56c6d4_b533c5995e334deb8f8f6bf6440fe7fe~mv2.png/v1/fill/w_500,h_500,al_c,q_85,enc_auto/56c6d4_b533c5995e334deb8f8f6bf6440fe7fe~mv2.png)
![Practical Cookery 3](https://static.wixstatic.com/media/56c6d4_c0b5aa89ce1c4fd8811874e88ffed955~mv2.png/v1/fill/w_409,h_409,al_c,q_85,enc_auto/56c6d4_c0b5aa89ce1c4fd8811874e88ffed955~mv2.png)
![Practical Cookery 5](https://static.wixstatic.com/media/56c6d4_3d38128bbd424651a200b7b763ed26e9~mv2.jpg/v1/fill/w_500,h_500,al_c,q_80,enc_auto/56c6d4_3d38128bbd424651a200b7b763ed26e9~mv2.jpg)
![Practical Cookery 2](https://static.wixstatic.com/media/56c6d4_d271c7dd0abf40adae026e5d905d5e95~mv2.png/v1/fill/w_500,h_500,al_c,q_85,enc_auto/56c6d4_d271c7dd0abf40adae026e5d905d5e95~mv2.png)
![Practical Cookery 4](https://static.wixstatic.com/media/56c6d4_413a9ae51a6a47cd8cae1b80853a756b~mv2.jpg/v1/fill/w_500,h_500,al_c,q_80,enc_auto/56c6d4_413a9ae51a6a47cd8cae1b80853a756b~mv2.jpg)
![Practical Cookery 1](https://static.wixstatic.com/media/56c6d4_b533c5995e334deb8f8f6bf6440fe7fe~mv2.png/v1/fill/w_500,h_500,al_c,q_85,enc_auto/56c6d4_b533c5995e334deb8f8f6bf6440fe7fe~mv2.png)
![Practical Cookery 3](https://static.wixstatic.com/media/56c6d4_c0b5aa89ce1c4fd8811874e88ffed955~mv2.png/v1/fill/w_409,h_409,al_c,q_85,enc_auto/56c6d4_c0b5aa89ce1c4fd8811874e88ffed955~mv2.png)
![Practical Cookery 5](https://static.wixstatic.com/media/56c6d4_3d38128bbd424651a200b7b763ed26e9~mv2.jpg/v1/fill/w_500,h_500,al_c,q_80,enc_auto/56c6d4_3d38128bbd424651a200b7b763ed26e9~mv2.jpg)
![Practical Cookery 2](https://static.wixstatic.com/media/56c6d4_d271c7dd0abf40adae026e5d905d5e95~mv2.png/v1/fill/w_500,h_500,al_c,q_85,enc_auto/56c6d4_d271c7dd0abf40adae026e5d905d5e95~mv2.png)
![Practical Cookery 4](https://static.wixstatic.com/media/56c6d4_413a9ae51a6a47cd8cae1b80853a756b~mv2.jpg/v1/fill/w_500,h_500,al_c,q_80,enc_auto/56c6d4_413a9ae51a6a47cd8cae1b80853a756b~mv2.jpg)
ASSESSMENT:
COMPONENT 1: QUESTION PAPER
25%
Lasts one hour. 30 marks total.
COMPONENT 2: ASSIGNMENT
13%
18 marks total.
COMPONENT 3: PRACTICAL ACTIVITY
62%
82 marks total.