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:

Cookery Skills, Techniques and Processes
Understanding and Using Ingredients
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:

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.