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.
National 4 Assessment
· Added Value Unit comprises of a 1.5hr exam, producing a 2 course meal, which includes pupils completing a written planning booklet.